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My favorite cake of all time is strawberry shortcake. My mom would always make it for my birthday and it’s the perfect summer dessert. Fluffy, not too heavy, and piled high with fresh strawberries and creamy, homemade whipped cream.
And since my birthday was last week, I’ve had strawberry shortcake on the brain. I wanted to explore new ways to enjoy my favorite classic and my husband had a brilliant idea—an ice cream cake roll. To be honest, the thought was terrifying at first. I had never made a cake roll and many “what-ifs” came rushing to my mind. What if it cracks? What if it breaks? What if the ice cream melts too quickly and seeps through the cake?
Well, my friends, I am here to tell you I was wrong. Because making an ice cream cake roll is a breeze. And if you’re looking for a way to beat the heat with a refreshing summer dessert, this Frozen Strawberry Shortcake Roll is just what you need. The cake is a vanilla cake and I used Blue Bunny’s Double Strawberry ice cream. I found the ice cream at my local Walmart, where I can find a wide variety of Blue Bunny ice cream flavors in their frozen food section. What I love about Blue Bunny ice cream is that it’s reasonably priced, high-quality ice cream that’s super creamy and smooth. What more could you ask for?
But the Double Strawberry? It is AMAZING. If you love strawberry ice cream as much as I do, you definitely gotta get some. I like to think of it as a triple threat because it’s strawberry ice cream packed with hearty chunks of ripe strawberries and a delicious strawberry sauce. Check, check, and check my friends. Tuck it into a sweet vanilla cake, refreeze it, and then pull it out when you’re craving the perfect indulgent antidote for a hot summer day. Serve it with a dollop of whipped cream and fresh sliced strawberries and you’ll be whisked away to the refreshing, heavenly land of creamy strawberry ice cream swirled into sweet and spongy vanilla cake.
This Frozen Strawberry Shortcake Roll is simple to whip up with the Double Strawberry ice cream and ingredients you already have in your pantry. First, mix the flour, baking powder, and salt together in a medium bowl.
Pour the batter onto the pan and bake for 17 minutes. DO NOT OVERBAKE. If you bake it too long, it can dry out and will crack when you roll it. Meanwhile, spread a heap of powdered sugar onto a cotton kitchen towel.
You can make this cake ahead and store it in your freezer until you’re ready to enjoy it. It’s the perfect summer treat and a great way to have your cake—and ice cream, too! Have you tried Blue Bunny ice cream? Click here to find more great ways to enjoy your favorite Blue Bunny ice cream flavor.
- 1-1/2 cups cake flour
- 1-1/2 tsp baking powder
- ½ tsp salt
- 5 eggs
- ½ cup water
- 1-1/2 tsp vanilla extract
- 1-1/2 cups sugar
- Powdered sugar
- Cooking spray
- ¾ tub of Blue Bunny Double Strawberry ice cream
- Preheat oven to 375 degrees.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- Beat eggs with an electric mixer until foamy and light yellow in color, about 5 minutes.
- Add water and vanilla. Add sugar and mix well to combine.
- Add flour mixture, a little at a time, and mix until fully combined.
- Line a standard jelly roll pan (cookie sheet) with foil and lightly spray sides and bottom with cooking spray.
- Pour cake batter onto pan and bake for 17 minutes. DO NOT OVERBAKE!
- Meanwhile, spread a clean kitchen towel out onto your counter and add enough powdered sugar to cover the towel, spreading it over the entire surface.
- When the cake is done, remove it from the oven and carefully invert it onto the towel. You can use a butter knife to loosen the edges of the cake if needed.
- Carefully peel the foil off, making sure to prevent the cake from tearing.
- Fold one end of the towel over the cake and carefully roll cake into towel. Place it on a rack to cool for up to two hours.
- When the cake is cool, set a sheet of wax paper down and unroll the cake onto it.
- Scoop the ice cream into an electric mixer and mix it on low just until it reaches a spreadable consistency.
- Spread ice cream over cake, leaving a one-inch border around it (we used a spoon to spread it).
- Roll the cake up again and then wrap it with the wax paper, then a sheet of foil. Freeze it until ready to eat.
- When ready to eat it, thaw cake for 5 minutes and then cut it into 1-inch slices. Serve with fresh whipped cream and sliced strawberries.