Introduction to Strawberry Shortcake Ice Cream Roll

Ah, the sweet taste of summer! There’s something magical about a Strawberry Shortcake Ice Cream Roll that brings back fond memories of sunny picnics and laughter. This delightful dessert combines the classic flavors of strawberry shortcake with the creamy goodness of ice cream, all wrapped up in a soft sponge cake. It’s perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. Trust me, this Strawberry Shortcake Ice Cream Roll will have everyone asking for seconds, and it’s so easy to make!

Why You’ll Love This Strawberry Shortcake Ice Cream Roll

This Strawberry Shortcake Ice Cream Roll is a game-changer for dessert lovers! It’s incredibly easy to whip up, making it a fantastic choice for busy weeknights or last-minute gatherings. The combination of fluffy sponge cake, rich ice cream, and crunchy toppings creates a symphony of flavors and textures that will delight your taste buds. Plus, it’s a showstopper that looks as good as it tastes, ensuring you’ll impress everyone at the table!

Ingredients for Strawberry Shortcake Ice Cream Roll

Gathering the right ingredients is the first step to creating your Strawberry Shortcake Ice Cream Roll. Here’s what you’ll need:

Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
Granulated sugar: Sweetens the cake and helps it achieve that lovely golden color.
Vanilla extract: Adds a warm, aromatic flavor that complements the strawberries beautifully.
All-purpose flour: The main ingredient for the sponge, giving it that light and airy texture.
Baking powder: This leavening agent helps the cake rise, making it fluffy.
Salt: Just a pinch enhances the sweetness and balances the flavors.
Milk: Adds moisture to the batter, making it easier to spread.
Food coloring (optional): A few drops can give your cake a lovely pink hue, reminiscent of strawberries.
Vanilla ice cream: The star of the show! Use slightly softened ice cream for easy spreading.
Heavy cream: Whipped cream adds an extra layer of richness and creaminess.
Golden Oreos (or vanilla sandwich cookies): Crushed for a delightful crunch that mimics the shortcake texture.
Freeze-dried strawberries: These add intense strawberry flavor and a fun crunch.
Melted butter: Binds the crunch mixture together and adds richness.
Melted white chocolate: For drizzling, it adds a sweet finishing touch.
Fresh strawberries: Halved for garnish, they bring a burst of freshness and color.
Extra whipped cream: For topping, because who doesn’t love more whipped cream?

For exact measurements, check the bottom of the article where you can find everything listed for easy printing!

How to Make Strawberry Shortcake Ice Cream Roll

Now that you have all your ingredients ready, let’s dive into the fun part—making your Strawberry Shortcake Ice Cream Roll! Follow these simple steps, and you’ll be on your way to creating a dessert that will wow your family and friends.

Step 1: Preheat and Prepare

First things first, preheat your oven to 180°C (350°F). While that’s heating up, grab a 10×15-inch jelly roll pan and line it with parchment paper. This will help your sponge cake come out easily and keep it from sticking. Trust me, you don’t want to lose any of that delicious cake!

Step 2: Make the Sponge Cake

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes. You want it to be pale and fluffy, like a cloud! Next, gently fold in the sifted all-purpose flour, baking powder, and a pinch of salt. Then, stir in the milk and a few drops of food coloring if you’re feeling fancy. This will give your cake that lovely strawberry look!

Step 3: Bake the Cake

Spread the batter evenly in your prepared pan. Bake it in the preheated oven for 10 to 12 minutes, or until it springs back when touched. The aroma will fill your kitchen, and you’ll be tempted to sneak a taste, but hold on! Let it cool for a moment.

Step 4: Roll the Cake

While the cake is still warm, carefully invert it onto a clean kitchen towel that’s dusted with powdered sugar. This is where the magic happens! Roll the cake up gently with the towel, starting from one end. This helps shape it for later. Let it cool completely in this rolled-up position.

Step 5: Prepare the Crunch

While your cake cools, it’s time to make the crunchy topping. In a bowl, mix the crushed Oreos, freeze-dried strawberries, and melted butter. Spread this mixture on a baking tray and pop it in the oven for about 5 minutes at 180°C (350°F). This will enhance the flavors and give it a delightful crunch!

Step 6: Assemble the Roll

Once your cake is completely cool, unroll it gently. Spread the softened vanilla ice cream evenly over the cake, making sure to cover every inch. Then, sprinkle your crunchy mixture on top. Now, it’s time to re-roll the cake into a log shape. Wrap it tightly in plastic wrap to keep all that goodness inside!

Step 7: Freeze the Roll

Place your wrapped roll in the freezer for at least 4 to 6 hours, or overnight if you can wait that long. This is the hardest part, but it’s worth it! You want it to be firm and ready to slice.

Step 8: Decorate

Once your roll is frozen, take it out and unwrap it. Spread a layer of whipped cream on top, then sprinkle with the remaining crunch mixture. Drizzle melted white chocolate over everything for that extra touch of sweetness. Finally, garnish with fresh strawberry halves and a dollop of whipped cream. Your Strawberry Shortcake Ice Cream Roll is now ready to impress!

Tips for Success

Make sure your sponge cake is completely cool before spreading the ice cream to avoid melting.
Use slightly softened ice cream for easier spreading; it should be creamy, not soupy.
For a more intense strawberry flavor, consider adding fresh strawberries to the filling.
Don’t rush the freezing process; letting it freeze overnight yields the best results.
Feel free to customize the toppings to suit your taste!

Equipment Needed

Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
Electric mixer: A hand mixer is great, but a stand mixer can save time.
Parchment paper: If you don’t have it, greasing the pan works as well.
Plastic wrap: Use aluminum foil if you’re out of plastic wrap.

Variations

Chocolate Strawberry Shortcake Ice Cream Roll: Swap out the vanilla ice cream for chocolate ice cream for a rich twist.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free dessert.
Fruit Medley: Mix in other freeze-dried fruits like raspberries or blueberries for a colorful and flavorful variation.
Nutty Crunch: Add crushed nuts like almonds or pecans to the crunch mixture for an extra layer of texture.
Vegan Version: Substitute eggs with flax eggs and use dairy-free ice cream for a vegan-friendly treat.

Serving Suggestions

Pair your Strawberry Shortcake Ice Cream Roll with a scoop of fresh vanilla ice cream for extra indulgence.
Serve with a drizzle of strawberry sauce for a burst of flavor.
Complement with a refreshing glass of iced tea or lemonade.
Garnish with mint leaves for a pop of color and freshness.

FAQs about Strawberry Shortcake Ice Cream Roll

Can I make the Strawberry Shortcake Ice Cream Roll ahead of time?

Absolutely! This dessert can be made a day in advance. Just keep it wrapped in plastic wrap in the freezer until you’re ready to serve. It’s a great way to save time on busy days!

What can I use instead of heavy cream for the whipped topping?

If you’re looking for a lighter option, you can use whipped topping or even coconut cream for a dairy-free alternative. Both will still give you that creamy finish!

How do I store leftovers of the Strawberry Shortcake Ice Cream Roll?

Store any leftovers in an airtight container in the freezer. It should keep well for about a week, but trust me, it’s so delicious, it might not last that long!

Can I use fresh strawberries in the filling?

Yes! Fresh strawberries can add a burst of flavor. Just slice them thinly and layer them on top of the ice cream before rolling. It’s a delightful twist!

Is this dessert suitable for a gluten-free diet?

Yes, you can easily make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend. Just make sure to check the other ingredients for gluten content!

Final Thoughts

Creating a Strawberry Shortcake Ice Cream Roll is more than just baking; it’s about crafting sweet memories. Each slice reveals layers of fluffy cake, creamy ice cream, and delightful crunch, making it a dessert that brings smiles all around. Whether it’s a summer gathering or a cozy family night, this treat is sure to impress. Plus, the joy of sharing something homemade is truly special. So, roll up your sleeves, gather your loved ones, and dive into this delicious adventure. Trust me, the happiness this dessert brings is worth every moment spent in the kitchen!

Strawberry Shortcake Ice Cream Roll: A Sweet Delight!

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Author: Claire Weston
Total Time: 4-6 hours (including freezing time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful dessert that combines the flavors of strawberry shortcake and ice cream in a rolled sponge cake.

Ingredients

Scale

4 large eggs
¾ cup (150 g) granulated sugar
1 tsp vanilla extract
¾ cup (95 g) all-purpose flour
½ tsp baking powder
Pinch of salt
2 tbsp milk
A few drops of red or pink food coloring (optional, for strawberry look)
2 cups (about 1 pint / 475 ml) vanilla ice cream (slightly softened)
1 cup (240 ml) heavy cream (whipped with 2 tbsp sugar, optional for extra creaminess)
20 golden Oreos (or vanilla sandwich cookies), crushed
3 tbsp freeze-dried strawberries, crushed
2 tbsp melted butter
Melted white chocolate (for drizzling)
Fresh strawberries (halved)
Extra whipped cream

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Instructions

Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment.
Beat eggs and sugar with an electric mixer for 5 minutes until pale and fluffy.
Add vanilla, then gently fold in sifted flour, baking powder, and salt.
Stir in milk and food coloring if using.
Spread batter evenly in pan, bake 10–12 minutes until springy.
While warm, invert onto a towel dusted with powdered sugar. Roll up gently with the towel and let cool.
Mix crushed Oreos, freeze-dried strawberries, and melted butter for the crunch.
Spread on a baking tray, bake 5 minutes at 180°C (350°F), then cool.
Unroll cooled cake. Spread softened vanilla ice cream evenly over cake.
Re-roll the cake gently into a log. Wrap tightly in plastic wrap.
Freeze at least 4–6 hours or overnight until firm.
Once frozen, spread whipped cream on top of the roll.
Sprinkle with strawberry shortcake crunch.
Drizzle with melted white chocolate.
Garnish with fresh strawberry halves and piped whipped cream.

Notes

Ensure the sponge cake is completely cool before spreading the ice cream.
For a more intense strawberry flavor, use fresh strawberries in the filling.
This dessert can be made a day in advance for convenience.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking and Freezing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg