The Perfect Strawberry Ice Cream Shortcake

With the semiquincentennial of the signing of the Declaration of Independence upon us, it only felt right to celebrate with America’s favorite treat. Turns out, ice cream was served in America long  before it became an independent nation. In 1744, Thomas Bladen, then governor of Maryland, was documented enjoying his ice cream with strawberries. America’s first president, George Washington, has gone down in history for his love of ice cream. He purchased a “cream machine for ice” for his home at Mount Vernon so he could enjoy the sweet treat regularly.

Our Founding Father set a great precedent. Today, over 90% of the U.S. population enjoys ice cream regularly. This Strawberry Ice Cream Shortcake is the perfect way to cool down on a hot afternoon, celebrate a summer birthday or commemorate Independence Day. Even in times of dissension, Americans agree: Ice cream is a forever favorite.

RECIPE: Strawberry Ice Cream Shortcake

Prep time: 15 minutes| Cook time: 25 minutes, plus 15 minutes | Inactive time: 4 hours| Makes one 9-inch layer cake

Ingredients:

Shortcake Sponge

• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 tsp baking powder
• 3 tbsp unsalted butter
• 1 tsp vanilla extract

Strawberry Syrup

• 1 cup diced strawberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 gallon strawberry ice cream

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Strawberry Crunch Topping

• 10 crème-filled vanilla cookies
• 1 cup freeze-dried strawberries

Directions:

For the sponge:

1. Preheat oven to 350˚F.
2. Line a 9-inch springform pan with parchment paper and oil it with cooking spray.
3. Whisk eggs on medium speed for 1 minute with a hand-held or standing mixer.
4. Add sugar to the bowl and mix for another 8 minutes, until a ribbon of batter is made when the whisk is pulled away.
5. Whisk the flour and baking powder in a medium-sized bowl.
6. Working in two batches, gently fold the flour mixture into the egg mixture.
7. Fold in the butter and vanilla extract before adding the second batch of the flour mixture, and continue mixing until a smooth batter forms.
8. Transfer batter to prepared springform pan and bake for 25 minutes, until the center is set.
9. (While the cake is baking, proceed to the next step and prepare your strawberry syrup.)
10. Remove cake from the oven and transfer to a cooling rack.

For the strawberry syrup:

1. Heat strawberries, sugar and lemon juice in a small pot over medium heat.
2. Stir frequently; cook the mixture until it comes to a boil, then reduce the heat and cook for another 5 minutes.
3. Remove from heat and let cool to room temperature.
4. At this point, remove the strawberry ice cream from the freezer and let it soften at room temperature for 10 minutes.

For the whipped cream:

1. Whip cold heavy cream, powdered sugar, vanilla extract and salt in a standing mixer fitted with the whisk attachment on medium-high speed until stiff peaks form.
2. Store in the refrigerator until ready for use.

For the strawberry crunch topping:

1. Pulse cookies in a blender or food processor for 15 seconds.
2. Add freeze-dried strawberries and pulse another 10 seconds.
3. Set aside.

To assemble the cake:

1. Using a wooden skewer, poke holes in the cake sponge.
2. Slowly pour the syrup in an even layer over the cake sponge.
3. Scoop softened ice cream onto the cake and spread it in an even layer using a spatula.
4. Freeze the cake for 3-4 hours, until the ice cream is set.
5. Remove cake from the freezer and frost with whipped cream.
6. Press strawberry crunch topping on the sides of the cake and decorate with fresh strawberries.

For more Farm to Table, check out A Taste of Summer: Seasonal Recipes or Art-Inspired Recipes Almost too Beautiful to Eat.