This cake is a delicious and refreshing dessert perfect for any summer party. Combining the classic flavours of golden sandwich cookies, creamy vanilla and strawberry ice cream and the tangy sweetness of freeze-dried strawberries, this cake offers a nostalgic twist on traditional strawberry shortcake.
Ingredients:
- 30 golden sandwich biscuits, sliced
- 1/4 teaspoon kosher salt
- 3 tablespoons butter, melted
- 5 1/2 cups vanilla ice cream, slightly softened, divided
- 4 cups strawberry ice cream, slightly softened
- 1 1/2 cups freeze-dried strawberries, divided
Method:
Place 20 of the Golden Sandwich Cookies in a food processor and pulse until crushed.
Add the kosher salt and melted butter to the cookie crumbs and pulse until well combined.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Place the crust in the freezer for 15-20 minutes to set.
Take the remaining 10 golden sandwich biscuits and crush them roughly. Set aside.
Spread 2 1/2 cups of the softened vanilla ice cream over the cookie crust, smoothing it into an even layer.
Sprinkle 3/4 cup of the freeze-dried strawberries over the vanilla ice cream.
Spread the softened strawberry ice cream over the freeze-dried strawberries, smoothing into an even layer.
Sprinkle the chopped golden sandwich cookies over the strawberry ice cream.
Spread the remaining 3 cups of vanilla ice cream over the crushed cookies, smoothing into an even layer.
Sprinkle the remaining 3/4 cup freeze-dried strawberries on top of the last layer of vanilla ice cream.
Cover the cake with plastic wrap or aluminium foil and place in the freezer for at least 4 hours or until the ice cream is firm.
Before serving, remove the cake from the freezer and allow it to come to room temperature for 5-10 minutes to make it easier to slice.
Run a knife around the edge of the springform tin to loosen the cake, then remove the sides of the tin.
Slice the cake into wedges and serve immediately.
