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Irresistible Strawberry Shortcake Ice Cream Sandwiches

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A quick and easy homemade treat combining flaky shortcake biscuits with fresh strawberry whipped cream and juicy strawberries, perfect for summer gatherings and spontaneous cravings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (75g) fresh strawberries, hulled and chopped
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice
  • Extra sliced strawberries for layering
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Pour in 2/3 cup cold whole milk and 1 teaspoon vanilla extract. Stir gently with a spatula just until the dough comes together. Avoid overmixing—lumps are okay.
  5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
  6. Use a round biscuit cutter (about 3 inches/7.5 cm diameter) to cut out 8-10 shortcakes. Place them on the baking sheet about 1 inch apart.
  7. Bake for 12-15 minutes or until golden brown on top. Remove and cool on a rack.
  8. While the biscuits bake, puree 1/2 cup chopped strawberries in a blender or food processor until smooth.
  9. In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon lemon juice until soft peaks form.
  10. Gently fold in the strawberry puree—don’t overmix, or it will deflate.
  11. Once the shortcakes are cool but still slightly warm, slice them horizontally.
  12. Spread a generous layer of strawberry whipped cream on the bottom half, add sliced strawberries, then top with the other biscuit half. Press lightly to sandwich.
  13. Place the sandwiches in the freezer for at least 30 minutes to firm up the cream before serving.

Notes

Keep the butter cold and avoid overmixing the dough for tender, flaky shortcakes. Chill the cream and bowl before whipping for best volume. Fold strawberry puree gently into whipped cream to maintain airiness. Chill assembled sandwiches for at least 30 minutes to firm up the cream. You can substitute dairy ingredients for dairy-free or gluten-free versions as noted.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, homemade treats, whipped cream, shortcake biscuits

Find it online: https://cooksyla.com/irresistible-strawberry-shortcake-ice-cream-sandwiches-recipe-easy-homemade-treats/