Why did my layers blend together instead of looking clean?

This usually happens if the previous layer was not allowed to freeze until firm before adding the next one. The 20-30 minute freezing intervals between layers are crucial for creating those beautiful, distinct lines in your Strawberry Shortcake Bar Ice Cream Cake .

Where can I find freeze-dried strawberries?

Freeze-dried fruit has become very popular and can usually be found in the snack or dried fruit aisle of most major grocery stores, like Target and Trader Joe's.

Can I make this whole cake further in advance?

Yes. You can assemble and freeze the cake (through the end of Part 2) for up to a week in advance. For the best texture, it's recommended to do the final frosting and crumb coat (Part 3) on the day you plan to serve it.

Strawberry Shortcake Bar Ice Cream Cake: The #1 Ultimate Nostalgic Recipe

The Ultimate Strawberry Shortcake Bar Ice Cream Cake

A multi-layered ice cream cake inspired by the classic strawberry shortcake bar. This dessert features a homemade strawberry sorbet layer sandwiched between two layers of vanilla ice cream. The entire cake is frosted with fresh whipped cream and coated with a crunchy topping made from toasted pound cake crumbs and crumbled freeze-dried strawberries.

Author: Evelyn
Prep Time: 2 hours 5 minutes (includes intermediate chilling/softening)
Cook Time: 12 minutes
Total Time: 9 hours 40 minutes (includes all churning and freezing time)
Yield: 8-10 servings
Category: Dessert
Method: Churning, Baking, Layering, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups fresh strawberries, hulled
1 cup superfine sugar
2 tablespoons fresh lemon juice
4 ounces store-bought pound cake, coarsely crumbled (about 1 cup)
1/2 ounce freeze-dried strawberries, finely crumbled (about 1/2 cup)
4 cups vanilla ice cream
1 1/2 cups heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract

Instructions

Make the strawberry sorbet: Combine the fresh strawberries, superfine sugar, 1/2 cup water, and lemon juice in a blender. Blend on high until smooth. Churn the mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a metal container and freeze until firm, at least 2 hours.
Make the crumble topping: Preheat the oven to 350 degrees F. Spread the pound cake crumbs on a baking sheet and bake, tossing occasionally, until golden, 10 to 12 minutes. Let cool completely. Transfer to a bowl and toss with the crumbled freeze-dried strawberries.
Assemble the cake: Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang.
Allow 2 cups of the vanilla ice cream to soften slightly, then spread it in an even layer in the bottom of the pan. Freeze for 20-30 minutes to firm up.
Scoop the firm strawberry sorbet on top of the vanilla ice cream layer and spread evenly. Return to the freezer for another 20-30 minutes.
Let the remaining 2 cups of vanilla ice cream soften slightly, then spread it on top of the sorbet layer. Fold the plastic wrap over the pan to cover. Freeze until solid, at least 4 hours.
Finish the cake: Place a serving dish in the freezer to chill.
In a medium bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract with a mixer on medium-high speed until stiff peaks form.
Unmold the ice cream cake onto the chilled dish and remove the plastic wrap.
Working quickly, spread the whipped cream over the top and sides of the cake.
Sprinkle the pound cake–strawberry crumbs all over the top.
Freeze until the whipped cream is firm, about 1 hour, before serving.

Notes

This recipe requires an ice cream maker.
A 9-by-5-inch loaf pan is needed for assembly.
Ingredient substitutions are noted as being available.

Find it online: https://cookupjoy.com/strawberry-shortcake-bar-ice-cream-cake/