Strawberry Crunch Cake
This ice cream cake uses homemade strawberry ice cream and sweet wafer cookies to recreate the flavors of your favorite strawberry shortcake ice cream bar.
- 1 white cake mix (plus ingredients to make cake)
- 3 cups (750 mL) Strawberry Ice Cream, softened and divided
- ½ cup (125 mL) strawberry syrup (see cook’s tip), divided
- 10 strawberry wafer cookies, crushed and divided
Prepare the white cake mix according to the package directions. Bake at 350°F (180°C) in the Ice Cream Cake Pan for 35–40 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool completely, then slice the cake into ½”- (1-cm-) thick layers. Reserve two of the layers for the ice cream cake. Save the scraps for another use.
Place one layer of the cake into the base of the Ice Cream Cake Pan. Poke holes all over the cake, then brush the cake with ¼ cup (50 mL) of the strawberry syrup. Place 1½ cups (375 mL) of the strawberry ice cream on top of the cake and spread evenly. Top the ice cream with half of the strawberry wafers. Repeat with another layer of cake, syrup, ice cream, and wafers.
Cover and freeze the assembled cake for at least 4 hours, or until the ice cream is firm.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 15 g, Protein 2 g
The strawberry syrup in this recipe comes from making your own Strawberry Ice Cream. If you’re using store-bought ice cream, make your own syrup by combining 1 lb (450 g) of chopped strawberries with ½ cup (125 mL) of sugar. Let it sit for 1 hour, then strain the resulting syrup for the cake and reserve the strawberries for another use.