When I see the grocery store produce section start to fill up with strawberries, I know summer isn’t far away. It’s most definitely that time and I’m ready to kick off strawberry season with my favorite strawberry dessert with a twist. The only sad part of making this dessert was I didn’t get to pick the strawberries myself, but that will happen soon enough.
This is a rather easy dessert to whip up and all starts with a greased 8 inch Wilton Springform Baking Pan. It’s REALLY important to grease this, I know, I tried it the first time without it and the ice cream got stuck to the rim.
When adding the shortcake pieces, you don’t have to press these down very hard. Just enough to cover the bottom without gaps.
Adding the ice cream is fairly easy so long as it’s slightly softened. If it’s too frozen, you can press the ice cream down with your hands and smooth with a spatula.
With the diced strawberries ready, I really wanted to make this dessert something special. Instead of using plain white sugar, I opted for this incredibly sweet and aromatic Madagascar Bourbon Pure Vanilla Sugar. Nielsen-Massey, a family owned vanilla business, describes this sugar as:
Madagascar Bourbon Pure Vanilla Sugar is a flavorful blend of gourmet baker’s sugar and the pinnacle of all vanillas, Madagascar Bourbon Pure Vanilla Extract. Use it in any product where a hint of vanilla and the sweetness of sugar are desired. Vanilla Sugar is ideal for bakery products such as cookies, cakes, pies and pastries. It is also great for general cooking, adding to beverages, or as a sweet topping.
A sweet topping they say? Absolutely. I added a quarter cup of the vanilla sugar to my fresh cut strawberries to create a sweet, strawberry syrup. And I’ll admit, it tastes pretty good when you just wet your finger and dip it right in the sugar.
Once you add the Vanilla Sugar, just let the strawberries sit on the counter for 30 minutes or so and allow the juices to spread and become a sweet syrup.
If you want your topping really juicy and soft, crush them with a potato masher.
The end result … a gorgeous little strawberry shortcake dessert that doesn’t take much effort at all. I think Sandra Lee would file this one under the Semi-Homemade category!
Recipe: Strawberry Shortcake Ice Cream Cake
- 2 packages of Hostess Shortcake Cups (8 cakes)
- 1/2 gallon vanilla bean ice cream
- 15-20 ripe, fresh strawberries
- 1/4 cup + 3 TBS Nielsen-Massey Vanilla Sugar
- cool whip
Ice Cream Cake Instructions
- Grease an 8 inch springform baking pan
- Tear shortcakes into 1 inch pieces and lightly press into the bottom of your baking pan
- Press slightly room temperature ice cream evenly over shortcake, smooth
- Freeze for 4 hours before removing the springform pan.
- Top each slice of ice cream cake with strawberry sauce and whip cream.
Strawberry Topping Instructions
- Clean and cut stems from the strawberries.
- Cut into 1/2 inch chunks and place into flat bottom dish.
- Coat with 1/4 cup Vanilla sugar and stir
- Wait 30 minutes, then crush strawberries with a potato masher
- Sprinkle remaining vanilla sugar over strawberries and stir.