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EasyDessert

Desserts

Strawberry Shortcake Ice Cream Cake

by Chef
written by Chef

A deliciously layered dessert combining creamy ice cream, fresh strawberries, and crumbly shortcake — perfect for celebrations or a refreshing summer treat!

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
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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.
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Desserts

Strawberry Cheesecake Dump Cake

by Chef
written by Chef

A super easy, no-fuss dessert that combines the lusciousness of strawberry cheesecake with the simplicity of a dump cake — perfect for busy days or last-minute guests!

Origin Strawberry Cheesecake Dump Cake

Dump cakes became popular in American home baking because they require minimal effort and deliver maximum flavor. This strawberry cheesecake version adds a creamy, fruity twist to the classic.

What I Love About This Recipe

It’s incredibly simple but tastes like you spent hours baking. The juicy strawberries, creamy cheesecake layer, and crumbly cake topping create a perfect harmony of textures and flavors.

Also Read : Green Chutney

Strawberry Cheesecake Dump Cake
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Strawberry Cheesecake Dump Cake

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Ingredients

  • 1 (16 oz) package fresh or frozen strawberries (if frozen, thaw and drain)

  • 1 (8 oz) package cream cheese, softened

  • 1 cup granulated sugar, divided

  • 1 tsp vanilla extract

  • 1 box yellow cake mix (dry)

  • ½ cup unsalted butter (1 stick), melted

  • Optional: whipped cream or powdered sugar for topping

Directions

  • Preheat oven to 350°F (175°C).
  • In a mixing bowl, beat cream cheese with ½ cup sugar and vanilla extract until smooth and creamy.
  • Spread the cream cheese mixture evenly into the bottom of a greased 9×13-inch baking dish.
  • Layer the strawberries evenly over the cream cheese layer.
  • Sprinkle the dry cake mix evenly over the strawberries.
  • Drizzle the melted butter evenly on top of the cake mix.
  • Sprinkle the remaining ½ cup sugar over the top.
  • Bake for 45–50 minutes, until the top is golden brown and bubbly.
  • Let cool for at least 20 minutes before serving. Top with whipped cream or powdered sugar if desired.

Notes

  • Use fresh strawberries for the best flavor, but frozen works in a pinch.
  • For extra cheesecake richness, swirl some cream cheese mixture on top before baking.
  • Serve warm or chilled — both are delicious!
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Desserts

Key Lime Pie Salad

by Chef
written by Chef

A no-bake, creamy dessert salad inspired by the tangy-sweet flavor of classic Key lime pie — quick to make, light, and perfect for potlucks or summer gatherings!

Origin Key Lime Pie Salad

This fun dessert is a twist on traditional fluff salads popular in the U.S., especially in Southern and Midwestern homes. Inspired by the flavor profile of the iconic Key lime pie, it blends citrusy zing with a creamy, dreamy base.

What I Love About This Recipe

It tastes just like Key lime pie — but with way less effort! It’s zesty, creamy, and refreshingly light with a lovely texture from the mix-ins. No oven required, and it comes together in under 10 minutes!

Also Read : Catherine’s Pickled Blueberries

Key Lime Pie Salad
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Key Lime Pie Salad

Recipe by RecipeWikkiCourse: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 1 (3.4 oz) box instant vanilla pudding mix

  • 1 cup cold milk

  • 1 (8 oz) tub whipped topping (like Cool Whip), thawed

  • ½ cup sour cream

  • ¼ cup key lime juice (fresh or bottled)

  • 1 tsp lime zest (optional)

  • 1 cup mini marshmallows

  • 1 cup crushed graham crackers or graham cracker pieces

  • 1 cup diced strawberries or sliced green grapes (optional, for extra texture & flavor)

  • Extra lime zest or graham cracker crumbs for garnish (optional)

Directions

  • In a large mixing bowl, whisk together pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
  • Stir in whipped topping, sour cream, lime juice, and lime zest until well combined.
  • Fold in marshmallows, crushed graham crackers, and fruit if using.
  • Chill in the fridge for at least 30 minutes to let the flavors blend and the salad set.
  • Before serving, give it a gentle stir and garnish with extra lime zest or graham cracker crumbs if desired.

Notes

  • For a stronger lime flavor, add a few drops of lime extract or more zest.
  • Make ahead of time and chill for better texture.
  • Don’t over-stir after chilling to keep the fluffiness intact.
  • Serve in a trifle dish or individual cups for presentation.

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