Origin Strawberry Shortcake Ice Cream Cake

Inspired by the classic American strawberry shortcake dessert, this ice cream cake version blends the best of cake and frozen treats for a no-bake, crowd-pleasing delight.

What I Love About This Recipe

It’s cool, creamy, and bursting with fresh strawberry flavor. The combination of textures — soft cake, smooth ice cream, and juicy berries — makes every bite heavenly and fun.

Also Read : Mango-Pineapple Chutney

Strawberry Shortcake Ice Cream Cake

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 1 store-bought pound cake or angel food cake, sliced

• 1 quart vanilla ice cream, softened

• 2 cups fresh strawberries, sliced

• 1/4 cup sugar

• 1 cup whipped cream (store-bought or homemade)

• Optional: strawberry syrup or fresh mint for garnish

Directions

• Toss sliced strawberries with sugar and let sit for 15 minutes to macerate.
• In a springform pan or loaf pan, place a layer of cake slices to cover the bottom.
• Spread half of the softened vanilla ice cream evenly over the cake layer.
• Spoon half of the macerated strawberries over the ice cream.
• Repeat with another layer of cake, remaining ice cream, and strawberries.
• Top with whipped cream and smooth out the surface.
• Cover and freeze for at least 4 hours or overnight until firm.
• Before serving, let the cake sit at room temperature for 5–10 minutes to soften slightly. Garnish with strawberry syrup or fresh mint if desired.

Notes

• Use any flavor of ice cream to customize your cake.
• For extra crunch, add crushed graham crackers between layers.
• Perfect to prepare a day ahead for easy entertaining.

The post Strawberry Shortcake Ice Cream Cake appeared first on RecipeWikki.

Origin of Hong Kong Style Egg Tarts:
The Hong Kong Style Egg Tart has its roots in Portuguese custard tarts, introduced to Hong Kong by Portuguese settlers during the colonial era. The original Portuguese version, known as “Pastéis de Nata,” was adapted to suit local tastes, resulting in the creation of the egg tart as it is known today. Over time, this pastry became a staple in Hong Kong bakeries and dim sum menus, known for its rich custard filling and delicate, flaky crust.

Why They’re Loved:
These egg tarts are adored for their contrast in textures—smooth and creamy custard inside with a crisp, buttery shell. The custard is slightly sweet and fragrant, while the pastry shell adds a satisfying crunch. Egg tarts are typically enjoyed with tea, making them a delightful snack or dessert after a meal. Their delicate nature and balance of flavors have made them a beloved treat worldwide

Also Read : Anko (Sweet Red Bean Paste): A Japanese Delight – RecipeWikki

Hong Kong Style Egg Tarts

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Ingredients

• 1 sheet puff pastry (store-bought or homemade)

• 1/2 cup milk

• 1/2 cup heavy cream

• 3 large eggs

• 1/4 cup sugar

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• Pinch of salt

Directions

• prepare the Tart Shells:
  Preheat the oven to 375°F (190°C).
  Roll out the puff pastry sheet on a flat surface and cut it into small circles to fit into your tart pan. Gently press the pastry into the molds and set them aside
• Make the Custard Filling:
  In a saucepan, combine the milk, heavy cream, and sugar. Heat the mixture over medium heat until it is hot but not boiling.
  In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and a pinch of salt.
  Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
  Strain the custard mixture through a fine sieve into a clean bowl to remove any lumps.
• Assemble the Tarts:
  Pour the custard mixture into the prepared tart shells, filling each one almost to the top.
  For a golden finish, brush the edges of the pastry with a little egg wash.
• Bake the Tarts:
  Place the tarts on a baking tray and bake for about 20-25 minutes or until the custard is set and the pastry is golden brown. The custard should have a slight wobble when gently shaken
• Serve:
  Let the tarts cool for a few minutes before serving. Enjoy them warm or at room temperature with a cup of tea.
• Enjoy:
  Delight in the perfect combination of flaky pastry and smooth, creamy custard that makes Hong Kong Style Egg Tarts so irresistible.

Notes

• Pastry: For a flakier texture, use puff pastry, or for a more traditional texture, use shortcrust pastry.

The post Hong Kong Style Egg Tarts appeared first on RecipeWikki.