Strawberry Ice Cream Twinkie Cake Food

NO BAKE STRAWBERRY TWINKIE CAKE

Steps:

• Slice twinkies in half lengthwise and lay evenly cream side up in a 9 x 13 inch pan.
• Sprinkle sliced strawberries on top of twinkies.
• In a separate bowl, combine instant pudding mix with milk.
• Whisk together for about 4-5 min until combined slightly thickened .
• Pour pudding mixture evenly over strawberries.
• Last, spread cool whipped topping over pudding layer. Garnish cake with fresh strawberries ( you will want to do this right before serving, after the chilling process. )
• Cover and store cake in the fridge. Let it set for at least 1-2 hours.

STRAWBERRY AND COOKIE ICE CREAM CAKE

Steps:

• For the crushed cookie crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• For the ice cream cake: Toss the strawberries with the sugar in a medium bowl and then layer them onto the cookie crust. Scoop the cookies and cream and strawberry ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
• Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
• Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
• Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
• Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
• Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
• Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
• Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.

STRAWBERRIES AND CREAM ICE CREAM CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
• Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
• Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
• Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.

STRAWBERRY ICE CREAM CAKE

Steps:

• Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
• Mix cream cheese and confectioner's sugar until light and fluffy.
• About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
• To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
• For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
• For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
• To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

STRAWBERRY TWINKIE DESSERT

Steps:

• Combine strawberries and glaze in a small bowl.
• Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
• In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

FANTASTIC TWINKIE REFRIGERATOR STRAWBERRY SHORTCAKE!

Steps:

• Prepare a 13 x 9-inch pan.
• Mix the strawberry slices with the glaze; chill until ready to use.
• Place the whole twinkies into the bottom of the pan, pressing down slightly (do not slice the twinkies leave in one piece).
• In a bowl using an electric mixer at medium speed beat softened cream cheese with condensed milk until smooth.
• Fold in the 8-ounce container using a spatula until combined.
• Spread the cream cheese mixture over the twinkies.
• Spoon the berries over the cream cheese mixture.
• Cover with plastic wrap and chill for a minimum of 2 hours before serving.
• *NOTE* for a thinner twinkie crust use 8 twinkies and slice in half lengthwise, spread into bottom of the pan.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the cake:.
• Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
• Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
• Divide the batter between the cake pans and bake for the time given on the cake mix box.
• Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
• For the filling:.
• Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
• Assemble:.
• Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
• Decorate:.
• Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
• Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
• Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
• Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
• Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
• Serve immediately.
• Tip:.
• Line your pan with plastic wrap to help unmold it later.