Strawberry shortcake was my favorite summer treat growing up. I’d often go to the produce market with Mom. I could tell when summer had arrived just by looking around the store. Sure, there were lots of goodies, but I headed straight for the containers of Driscoll’s strawberries. Perfectly ruby red, I couldn’t get my tiny hands around the plastic clamshells fast enough.
Right above them were loaves of pound cake. I stood on my tip toes and reached for the one I thought looked best. Mom nodded approval, looking forward to the after dinner treat as much as me.
We sliced the strawberries and mascerated them with a little sugar. A slice of pound cake was placed on each plate and topped with the strawberries, their slightly sweetened juice soaking in to the cake. And then some whipped cream or ice cream topped them off, or both if we were feeling extra indulgent. Before long it was devoured, and I already couldn’t wait to go to the store again.
I was thrilled when Driscoll’s challenged me to make my version of strawberry shortcake! While I still pop Driscoll’s berries in my cart every week, I haven’t had strawberry shortcake in years. I had to reinvent the classic I had years ago but keep all the same flavors.
Enter Strawberry Shortcake Ice Cream. This is summer in one single ice cream scoop. Classic vanilla ice cream, buttery pound cake, and sweet, juicy strawberries are all combined in one fantastic treat I know you’ll love. Plus, you can use homemade or store bought pound cake and ice cream, so this dessert can take a whole day to make or be whipped up in no time – your choice! Regardless, this summer needs some Strawberry Shortcake Ice Cream!
1 16 ounce container Driscoll’s strawberries, topped, hulled, and cut into pieces
2 tablespoons granulated sugar
Juice of ½ a lemon
1 pint vanilla ice cream, softened, but not melted, homemade or store bought
½ loaf of pound cake, cubed, homemade or store bought
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium-low heat until the berries are juicy and have softened, about 5 minutes. Pour into a bowl place in the refrigerator to chill completely, at least four hours.
After the strawberry sauce has chilled, place the softened ice cream into a medium bowl. Mix in pound cake cubes. Some will be mashed others will not, this will add a variety of textures. Drizzle in half of the strawberry sauce. Mix it in so it is streaked through the ice cream. Place ice cream into a freezer safe container and freeze until firm, at least 2 hours.
Serve the ice cream with additional strawberry sauce and pound cake cubes. Ice cream can be stored in the freezer in an airtight container for up to 2 weeks.
Additional freezing time is necessary. Additional time will be necessary if you choose to make the ice cream and pound cake.