Strawberry Shortcake ice cream Bar

strawberry shortcake ice cream bars

Strawberry Shortcake Ice Cream Bars

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We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They’re made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam.

Strawberry shortcake ice cream bars are the perfect sweet summertime treat. Coat strawberry ice cream with crunchy sugar cookies and strawberry pieces, and you have a bar like one you get from the ice cream truck, only better.

Strawberry Shortcake ice cream bar is a classic dessert that is perfect for spring and summer. This three layer strawberry dessert is not only beautiful, it’s also delicious!

Shortcake is a centuries old English recipe that dates back to the 1500s. This recipe for Strawberry Shortcake is absolute perfection and is easily converted from a 3 layer cake, to individual portions.

photo of strawberry shortcake ice cream
strawberry shortcake ice cream bars

WHY DO THEY CALL IT A SHORTCAKE?

A lot of people think the name comes from the height of the cake, but it isn’t so.
The name “shortcake” is derived from an old English cooking definition of short which referred to something made crisp with the addition of fat. Shortcake is a crisp, crumbly cake made from butter which is how it got its name.

Creamy strawberry and vanilla dessert bar. Made with our famous signature cake coating. 6 ct multipack for sharing with friends and family. Also sold individually for an easy snack on the go.

Friendly’s: These bars are pretty in pink with light colored cake bits mixed with what look like pink shiny sprinkles. One bite into this you’re greeted with a bright pink strawberry center surround by a thin layer of vanilla ice cream.

What I liked about this was the soft, creamy texture of the ice cream and the strawberry filling. That’s about it.

Unfortunately there is not much difference in texture between the ice cream, the filling and the coating. I was expecting a bit of a crunch since that is what the name implies, but what I got was more of a crumb-like texture without much flavor.

The strawberry center has that sweet artificial strawberry flavor found in most strawberry syrups, and in this case that’s not a bad thing. The sweetness of the strawberry mixes well with the mild vanilla ice cream.

What is Shortcake?

When fresh strawberries, or fresh fruit of almost any kind, are at their peak one of the most common dessert suggestions is for strawberry shortcake. But “shortcake” doesn’t really accurately describe what the dessert looks like, and unless you’ve had one before, you might be stuck scratching you head when you’re served one.
Strawberry shortcake is typically made with a biscuit-like cake or scone that is split and filled with strawberries and sweetened whipped cream. It’s a dessert that is easy to make and really highlights the berries. The name actually dates back long before this current shortcake first appeared.
Short cakes were originally any cake that was high in fat, which was also known in general as shortening – hence the name. Short cakes were a contrast to egg-based cakes like sponge cakes that didn’t use very much butter in their basic recipes.
The biscuits used for most shortcakes today generally use a lot of butter, rubbed into a flour mixture to produce a tender biscuit with a slightly flaky texture. They’re a good backdrop for the moist filling of cream and berries.

If you look hard enough, you’ll find other desserts called shortcakes that bear no resemblance to this one. They’re still based on that tradition that calls a rich butter cake a shortcake. This means that you will sometimes come across layer cakes called shortcakes or cupcakes, split and packed with berries, that are shortcakes, as well.

some strawberry shortcake ice cream bars for dessert
strawberry shortcake ice cream bars

What was the original Strawberry Shortcake?

In 1979, toy manufacturer Kenner Products released the first Strawberry Shortcake doll.  She was a typical rag doll- complete with freckles, a mop of red yarn curls and a bonnet with strawberry print.

Cindy Mayer Patton and Janet Jones designed the other later characters of the classic Strawberry Shortcake line.
The Strawberry Shortcake line of characters each had their own fruit or dessert-themed name with clothing to match, and they each had a dessert- or fruit-named pet.
Like the Strawberry Shortcake doll, all the other characters’ dolls had hair scented to match their dessert theme. The characters lived and played in a magical world known as Strawberryland.

Although they both look the same for the untrained eyes, it all comes down to texture. Shortcake is more crumbly and crisp, while cake, most of the time, is rich, light and airy.

Strawberry cake tends to be layered and large. It also has the strawberries cooked into it whereas strawberry shortcake layers the uncooked berries with cream between cooked layers of shortcake.

Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!

Strawberry shortcake is one of those recipes that doesn’t translate well… In the North America a strawberry shortcake is short of a scone (a.k.a biscuit in US parlance) filled with strawberries and cream.

Strawberry Shortcake Cake is the cake version of this stunning dessert with beautiful vanilla sponge layers sandwiched with luscious fresh strawberries and whipped cream frosting.

Is strawberry shortcake a biscuit or cake?

Shortcake generally refers to a sweet cake or crumbly biscuit in the American sense.

What is Strawberry Shortcake Biscuits? Strawberry shortcake is a dessert that consists of macerated strawberries and a cake.
The cake is usually in the form of a yellow cake, a sponge cake or in this case, a biscuit. It’s topped with either whipped cream or ice cream.

Shortcakes, particularly layered with strawberries and whipped cream, are now found world-wide, but generally considered to be North American in origin.
Variations between sweet biscuits and something more like a sponge cake may reflect regional preferences. Japanese strawberry cake tends to use a sponge cake base, and is a popular holiday treat in Japan.

strawberry shortcake ice cream bars
strawberry shortcake ice cream bars
strawberry shortcake ice cream bars
strawberry shortcake ice cream bars

Ingredients

For the Fillings:

  • 3 ounces (85gegg white, from about 3 large eggs
  • 3 3/4 ounces sugar (about 1/2 cup; 105g)
  • 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 ounce fresh lemon juice (about 1 1/2 teaspoons; 7g)
  • 8 ounces heavy cream (about 1 cup; 225g)
  • 3 ounces milk, any percentage will do (about 1/3 cup plus 1 tablespoon; 85g)
  • 1 1/2 ounces freeze-dried strawberries, ground to a fine powder in a food processor (volume will vary by brand; 42g)
  • 1/2 teaspoon rose water, such as Cortas or Ziyad
  • 1/4 teaspoon vanilla extract

For the Shortcake Coating:

  • 8 ounces 30% white chocolate, such as Green & Black’s (about 1 1/3 cups; about 225g), finely chopped
  • 3 ounces refined coconut oil, such as BetterBody Foods (shy 1/2 cup; about 85g)
  • 1/2 ounce freeze-dried strawberries (volume will vary by brand; 15g)
  • 2 ounces puffed-rice cereal, such as Rice Krispies (about 2 cups; about 55g)

strawberry shortcake recipe:

Directions of Strawberry Shortcake ice cream Bar

  1. Getting Ready:

    Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place over high heat until bubbling-hot, then adjust to maintain a gentle simmer.

  2. For the Fillings:

    Combine egg whites, sugar, salt, and lemon juice in the bowl of a stand mixer. Place over the water bath (the bowl should not touch the water).
    Cook, stirring and scraping continuously with a flexible spatula, until egg whites reach 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low.
    If the meringue cooks too fast or scrambles despite constant stirring, this will indicate the water has come to a boil, or that the water is able to touch the bowl.

  3. When the mixture reaches 165°F (74°C), transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy, stiff, and thick, 3 to 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

  4. Once meringue is thick and stiff, whip cream to stiff peaks as well. This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl (no need to wash the whisk attachment).
    Add milk to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

  5. Transfer 7 ounces (198g) of the mixture to a second bowl. (If you’re measuring by volume, this will be slightly less than half of the mixture; trying to use cup measures for precision will only deflate the meringue.)
    To this second bowl, add the freeze-dried-strawberry powder and rose water and whisk until homogeneous and thick before transferring to a disposable pastry bag. Add vanilla to the unflavored mixture, whisk to combine, and transfer to another disposable pastry bag.

  6. Forming the Ice Cream Bars:

     Place the popsicle molds on a scale. For large (1/2-cup) bars, fill each mold with about 1 ounce (28g) vanilla cream. For medium (1/3-cup) bars, fill each with about 3/4 ounce (21g).
    In the end, there will be a little vanilla cream left over, but don’t use it up or snack on it, as it will be important later on. Use a butter knife or an extra popsicle stick to gently stir each half-filled pop to eliminate air pockets and ensure the cream makes full contact with the mold.

  7. For large (1/2-cup) bars, pipe about 1 ounce (28g) strawberry cream into the center of each vanilla cream–filled mold. For medium (1/3-cup) bars, pipe about 3/4 ounce (21g) strawberry cream into the center of each mold.
    Piping in the strawberry cream will cause the vanilla cream to rise up around it, filling the mold. Divide remaining strawberry and vanilla creams between the molds to ensure each one is completely full.

  8. Level molds with an offset spatula so that the filling is flush with the top edge of the molds. Cover tightly with foil, then poke a popsicle stick into the center of each mold, pushing it deeply into the mold and leaving just a half inch or so free for the handle. Freeze the bars until rock-solid, about 12 hours.
    At the same time, freeze 2 parchment-lined plates or quarter-sheet pans to hold the dipped bars later on.

  9. To Unmold the Ice Cream Bars:

    Unmold the ice cream bars by rinsing or standing the molds in hot tap water for a few seconds. Remove foil and slide a small offset spatula between the ice cream and the mold to help; if the spatula won’t slide in, rinse or stand the molds in hot water a few seconds longer.
    Gently wiggle the sticks until the popsicles slide free, then transfer to the chilled parchment-lined baking sheets or plates. Cover with plastic wrap and return ice cream bars to freezer until needed. (If this will be longer than 1 hour, be sure the bars are wrapped tightly to prevent odor absorption.)

  10. For the Shortcake Coating:

     If working with 1/3-cup molds, or an 8-inch-square pan of ice cream cut into bars (see note), the amount of topping will need to be doubled.
    Melt white chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds.
    Add coconut oil and stir until fully melted and smooth; if any lumps refuse to melt, rewarm briefly and stir until they do. Pour white chocolate mixture into a jar or drinking glass that’s just slightly wider and taller than the popsicle molds, stopping about 1 inch from the rim to prevent overflow.
    Cool to about 80°F (27°C). The time needed for cooling will vary with the starting temperature of the coconut oil and melted white chocolate.

  11. In the bowl of a food processor, grind freeze-dried strawberries into a fine powder.
    (If you like, cover the bowl with a sheet of plastic or parchment paper before closing the lid to contain the fine dust.)
    Once strawberries are finely ground, add rice cereal to the bowl and pulse until roughly chopped and well coated in powdered strawberries, but not fully pulverized.
    When you’re ready to proceed, transfer the mixture to an eighth-sheet pan or pie plate.

  12. To Finish the Bars:

    Set up a dipping station with the tray of ice cream bars on the left,

    the jar of white chocolate coating and tray of crumbs in the center, and the second chilled baking sheet or plate on the right.
    Working with one bar at a time, dip each bar into the white chocolate until fully or mostly coated. Allow excess to drip off, then immediately transfer to the tray of strawberry/cereal crumbs. Press bar firmly into crumbs, then flip and press to coat the other side.
    If needed, use a spoon to pack crumbs onto any uncoated areas. Transfer bar to chilled tray and repeat with remaining bars.

  13. Freeze bars until white chocolate has hardened, then transfer to an airtight container (such as a gallon-sized zip-top bag) and freeze up to 1 month.

strawberry shortcake pic
strawberry shortcake ice cream bar
Special equipment

Stand mixer, digital thermometer, disposable pastry bags, popsicle molds and popsicle sticks (see note), food processor

 

Notes

To make the bars without popsicle molds, make the strawberry and vanilla fillings as directed,
but follow the method of assembly for Homemade Klondike Bars,
swirling the two fillings together in a parchment-lined 8-inch-square cake pan. Freeze and cut as directed in that recipe, but dip and coat the pieces following the directions here.

Strawberry Shortcake is a cartoon character used in greeting cards published by American Greetings.
The line was later expanded to include dolls, posters, and other products featuring the character and an extended cast of friends and pets.
In addition, the franchise has spawned television specials, animated television series and films. The franchise is currently owned by the Canadian children’s television company WildBrain and American brand management company, Iconix Brand Group through the holding company Shortcake IP Holdings LLC.

 

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