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
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