Clean recipe · bromabakery.com
Strawberry Shortcake Gelato Cake
This nostalgic and decadent strawberry shortcake gelato cake is made with a buttery vanilla cookie crust layered with creamy vanilla bean gelato, strawberry sorbet and a crunchy strawberry shortcake topping. Inspired by those classic strawberry shortcake ice cream bars, this easy no-bake frozen dessert is guaranteed to steal the show all summer long.
Original recipe: bromabakery.com
- Yield:
- 20 servings
- Prep:
- 40 min
- Total:
- PT-498121H7M48S
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Ingredients
- 30 vanilla sandwich cookies (we used golden oreos)
- ½ cup unsalted butter, melted
- Pinch of salt
- 15 vanilla sandwich cookies (we used golden oreos)
- ¾ cup freeze-dried strawberries
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 2 pints Talenti Madagascan Vanilla Bean Gelato
- 1 pint Talenti Summer Strawberry Sorbetto
Instructions
- Line a 9-inch springform pan with parchment paper on the bottom and sides to ensure easy removal later. Set aside.
- Add the 30 vanilla sandwich cookies to the food processor and pulse until very fine crumbs form. Pour in the melted butter and add a pinch of salt, pulsing again until the mixture is fully combined and resembles wet sand.
- Transfer the crust mixture into the prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even, tightly packed layer. Set aside.
- Place the vanilla sandwich cookies in the food processor (no need to clean it) and pulse until broken down, leaving a few pea-sized pieces for texture. Transfer to a medium bowl.
- Add the freeze-dried strawberries to the food processor and pulse until finely crushed. Stir the crushed strawberries into the cookie crumbs along with the melted butter and a pinch of salt until evenly combined and the mixture resembles wet sand. Set aside.
- Allow one pint of the vanilla gelato to sit at room temperature for 5 to 10 minutes to soften slightly for easier spreading. Scoop the pint of vanilla gelato over the crust and use an offset spatula or the back of a spoon to spread it into an even layer. Transfer the pan to the freezer for 10 minutes to firm up slightly.
- Remove the cake from the freezer. Scoop the pint of strawberry sorbet over the vanilla gelato layer and spread evenly to the edges of the pan.
- Return to the freezer for another 10 minutes to allow the layers to firm up before adding the final layer.
- Top the cake with the remaining pint of vanilla gelato, spreading it into a smooth, even layer.
- Sprinkle the strawberry crunch topping all over the top of the cake. Use your hands to gently press the crunchies into the gelato so they stick.
- Cover the cake with foil or plastic wrap and freeze for at least 8 hours, preferably overnight, until fully firm and sliceable. Before serving, allow the cake to sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Enjoy!