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Creamy Strawberry Shortcake Ice Cream Bars

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These creamy strawberry shortcake ice cream bars combine the nostalgic charm of strawberry shortcake with a refreshing frozen treat, topped with fresh whipped cream for a light, indulgent finish.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • ½ cup buttermilk (or milk with 1 teaspoon lemon juice)
  • 2 cups heavy cream (at least 36% fat)
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Shortcake Crust: In a food processor, pulse the flour, sugar, baking powder, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Slowly add buttermilk and pulse until the dough just comes together. Don’t overwork it.
  2. Bake the Crust: Press the dough evenly into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for about 20-25 minutes or until golden brown and firm to the touch. Let it cool completely.
  3. Make the Strawberry Swirl: Combine sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the berries soften and release juice. Remove from heat and let cool. For a smoother swirl, mash lightly or blend briefly. Chill in the fridge.
  4. Prepare the Ice Cream Base: In a large bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar dissolves. Refrigerate for 30 minutes to chill thoroughly.
  5. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). When the ice cream is soft and creamy, transfer it to a bowl.
  6. Assemble the Bars: Crumble half of the cooled shortcake crust into the bottom of the loaf pan. Spread half of the ice cream over the crust. Dollop half of the strawberry swirl over the ice cream and gently swirl with a knife. Repeat layers with remaining crust crumbs, ice cream, and strawberry swirl, finishing with a swirl on top.
  7. Freeze Until Firm: Cover the pan with plastic wrap and freeze for at least 4 hours or overnight until solid.
  8. Make the Fresh Whipped Cream: Just before serving, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Serve: Cut the frozen block into bars. Top each bar with a generous dollop of fresh whipped cream and a few sliced strawberries if desired. Enjoy immediately.

Notes

If bars are too hard to cut, let them sit at room temperature for 5 minutes to soften slightly. For a smoother strawberry swirl, strain the cooked berries. Keep everything cold when whipping cream for best volume. You can make the bars without an ice cream maker by freezing and stirring every 30 minutes.

Nutrition

Keywords: strawberry shortcake, ice cream bars, homemade ice cream, summer dessert, whipped cream, frozen treat

Find it online: https://cookluma.com/creamy-strawberry-shortcake-ice-cream-bars-easy-homemade-recipe-with-fresh-whipped-cream/