Strawberry Eclair Ice Cream Cake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
• 2. To make the crunchies, you'll need two bowls. One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl.
• 3. Add the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine.
• 4. Add 4 tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble.
• 5. Lay the strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet.
• 6. Bake the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long.
• 7. Let crumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea.
• 8. Combine all of the crunchie pieces together and gently toss to combine.
• 9. To layer the cake together, line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces. You'll use the wrap that is sticking above the sides of the pan to lift the ice cream cake out later.
• 10. About 20 minutes before you need it, set the strawberry ice cream out to soften. Add the softened strawberry ice cream to the prepared cake pan and spread into an even layer.
• 11. Spread about 1 cup of the crunchies evenly over top of the strawberry ice cream, then freeze for about 2 hours, until mostly firm.
• 12. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the crunchies, then freeze until firm, 2-3 hours.
• 13. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 14. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Frost the cake with the whipped cream, placing the cake back in the freezer as needed to keep it from melting.
• 16. Quickly press the remaining crunchies onto the sides of the cake, then place the cake back in the freezer.
• 17. Grind the freeze dried strawberries for the whipped cream into a powder and add it to the remaining whipped cream. Add some additional red and ivory gel icing color to it as well, if you like.
• 18. Pipe a border around the top of the cake. I used Ateco tip 844.
• 19. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
• Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
• Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
• Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
• Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
• Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
• Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
• Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
• Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the cake:.
• Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
• Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
• Divide the batter between the cake pans and bake for the time given on the cake mix box.
• Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
• For the filling:.
• Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
• Assemble:.
• Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
• Decorate:.
• Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
• Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
• Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
• Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
• Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
• Serve immediately.
• Tip:.
• Line your pan with plastic wrap to help unmold it later.

STRAWBERRY ECLAIR ICE CREAM CAKE

Steps:

• Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Place the milk in a small bowl. Working one or two at a time, dip the Oreo cookies quickly in the milk and arrange them in a stack around the edge of a 9-inch springform pan until you reach the top edge. You should have about 6 layers of cookies.
• Place 12 Oreo cookies in a food processor with 1 tablespoon of the milk that you used to dip the cookies. Process until the crumbs just hold together, then place the mixture in the bottom of the pan and press to make into an even crust.
• Top the crumb crust with the thinly sliced strawberries, then top with strawberry ice cream and smooth into an even layer. Top the strawberry ice cream with the strawberry shortcake ice cream and smooth into an even layer. Top with the whipped cream topping and smooth to the edge of the pan. Cover with plastic and transfer to the freezer until set, about 4-6 hours and up to overnight.
• Remove the cake from the freezer and remove the side from the springform pan. Place strawberry halves around the edge of the cake, red side up, leaving a space for the mini oreo cookies. Place the mini oreo cookies, standing on the edge, in the spaces between the strawberries. Shave the freeze dried strawberries over the top to decorate.
• Cut cake into wedges to serve.

STRAWBERRY SHORTCAKE CAKE (GOOD HUMOR BAR COPYCAT)

Steps:

• How To Make Strawberry Cake:Preheat oven to 350*. Line 2 - 9 inch round cake pans with parchment paper and set aside. In a mixer add the cake mix, flour, sugar, sour cream, water, oil and Jell-o mix. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds. Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife comes out clean. If you need to add more time, do it in 3-minute increments. Let cool completely. Put one cake on a plate or cake stand. I like to flip the cake into my hand and remove the parchment paper and then put it baked side down on the cake plate. Trim the cake to make it even. (You can place the cakes in the freezer to handle them easier.) How To Make the Vanilla FrostingUse the paddle attachment on your stand-up mixer and beat the butter on medium speed until smooth. Turn the speed to low and slowly add the powdered sugar until it is mixed in. Slowly add the vanilla and heavy cream. Turn the mixer up to medium speed and mix for 1 minute until creamy. Add additional heavy cream, if you desire a creamier frosting. How To Make The Strawberry Eclair CrumblePulse the Golden Oreos in a food processor until they are crumbly. Mix together the crumbled Oreos, butter, and the strawberry Jell-O powder. Set on a cookie sheet lined with parchment paper and let it "dry" for about an hour. How To Assemble the Strawberry Shortcake Eclair CakeSet one of the cakes on a plate. Add about 1 cup of icing and top it with the other white cake. Start frosting the sides with an icing spatula. Once the sides are covered, add frosting and spread until the whole cake is covered. Place some wax paper under the cake plate. Add some of the strawberry eclair crumble into your hand and place it along the sides of the cake. Go completely around the cake. You can scoop up what falls on the wax paper. Add the crumble to the top of the cake until as much of the white frosting is covered. Serve and enjoy!