Print

Creamy Strawberry Shortcake Ice Cream Roll

creamy strawberry shortcake ice cream roll - featured image
Print Recipe

A quick and easy summer dessert featuring a creamy cream cheese ice cream base rolled with a thin layer of soft cake and fresh macerated strawberries. Perfect for backyard BBQs and casual treats.

Ingredients

Scale
  • 1 cup heavy cream (240 ml)
  • 1/2 cup whole milk (120 ml)
  • 2/3 cup granulated sugar (135 g)
  • 4 oz cream cheese, softened (115 g)
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour (65 g) (can substitute gluten-free flour)
  • 1/3 cup granulated sugar (65 g)
  • 1 tsp baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1/4 cup milk (60 ml)
  • 2 tbsp unsalted butter, melted (28 g)
  • 1 1/2 cups fresh strawberries, sliced (225 g)
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • Optional garnish: powdered sugar, whipped cream

Instructions

  1. Prepare the Strawberry Filling: In a small bowl, combine sliced strawberries, granulated sugar, and lemon juice. Stir gently and let sit at room temperature for 10 minutes to macerate.
  2. Make the Cake Layer: Preheat oven to 350°F (175°C). Line a 10×15 inch baking sheet with parchment paper. In a medium bowl, whisk flour, sugar, baking powder, and salt. In another bowl, beat eggs until frothy, then add milk and melted butter. Combine wet and dry ingredients until smooth. Pour batter evenly onto baking sheet and spread gently. Bake 8-10 minutes until lightly golden and springs back when touched.
  3. Cool the Cake: Remove cake from oven and cool on pan for 10 minutes. Invert onto a kitchen towel dusted with powdered sugar and peel off parchment paper.
  4. Prepare the Ice Cream Base: Beat softened cream cheese and sugar until smooth. Add vanilla extract. In a separate bowl, whip heavy cream and milk until soft peaks form. Fold whipped cream gently into cream cheese mixture until light and fluffy.
  5. Assemble the Ice Cream Roll: Spread ice cream base evenly over cooled cake layer, leaving a 1/2 inch border. Scatter macerated strawberries evenly on top. Using the towel, roll cake and ice cream into a tight log from one short end. Wrap tightly in plastic wrap and freeze at least 4 hours or overnight.
  6. Serve: Remove from freezer and unwrap. Use a sharp knife dipped in hot water to slice into 1-inch thick pieces. Serve immediately with powdered sugar or whipped cream if desired.

Notes

Keep spatula and knife cold before spreading and slicing to prevent sticking. Roll cake while still slightly warm or just cooled to avoid cracking. Use a warm knife dipped in hot water for clean slices. If roll is too soft when slicing, freeze for an additional 15-20 minutes.

Nutrition

Keywords: strawberry shortcake, ice cream roll, summer dessert, creamy dessert, easy dessert, no-churn ice cream, strawberry dessert

Find it online: https://prismtaste.com/creamy-strawberry-shortcake-ice-cream-roll-recipe-perfect-for-summer-desserts/