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Strawberry Shortcake Ice Cream Sandwiches Easy Recipe with Brown Butter Pound Cake

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These strawberry shortcake ice cream sandwiches combine rich brown butter pound cake with fresh strawberries and creamy strawberry ice cream for a nostalgic and indulgent treat perfect for any season.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) whole milk, warmed
  • 1 tsp vanilla extract
  • 3 cups fresh strawberries, sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 quart (946ml) strawberry ice cream, slightly softened
  • Optional: whipped cream for serving

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Continue cooking, swirling occasionally, until the butter smells nutty and turns a golden brown (about 5-7 minutes). Be careful not to burn it. Pour into a heatproof bowl and let cool to room temperature (about 15 minutes).
  2. Preheat Oven and Prep Pan: Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  3. Cream Sugar and Eggs: In a large bowl, whisk together 1 ½ cups (300g) granulated sugar and the cooled browned butter until smooth. Add 4 large eggs one at a time, beating well after each addition to incorporate fully. This should take about 3 minutes with an electric mixer.
  4. Mix Dry Ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Combine Batter: Alternately add the dry ingredients and ½ cup (120ml) warmed whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently with a spatula or mixer on low speed until just combined. Stir in 1 tsp vanilla extract.
  6. Bake the Pound Cake: Pour batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Completely: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  8. Macerate Strawberries: While cake cools, toss 3 cups sliced strawberries with 2 tbsp sugar and 1 tsp lemon juice in a small bowl. Let sit for 20-30 minutes to release juices and sweeten naturally.
  9. Assemble Sandwiches: Slice the cooled pound cake into ½-inch (1.3 cm) thick slices. Place a scoop of softened strawberry ice cream on one slice, top with a spoonful of macerated strawberries, then gently press another slice on top to form a sandwich. Serve immediately or wrap and freeze for later.

Notes

Chill the pound cake in the fridge for 15 minutes before slicing if it feels crumbly. Let ice cream soften for 5-7 minutes before assembling to avoid tearing the cake. Macerate strawberries for 20-30 minutes to enhance flavor and moisture. Wrap sandwiches tightly and freeze for up to one week. Thaw at room temperature for 5-10 minutes before serving.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, brown butter pound cake, summer dessert, easy dessert, homemade ice cream sandwich

Find it online: https://bakebelle.com/strawberry-shortcake-ice-cream-sandwiches-easy-recipe-with-brown-butter-pound-cake/