3-2-1 Hidden Ice Cream Strawberry Shortcakes

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits.

  • Total Time:
  • Servings: 12
  • Time(Other): Plus 3 hours macerating

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  • 1 quart strawberries, hulled and quartered
  • 1/2 cup sugar
  • 1 pint vanilla ice cream
  • 3 cups self-rising flour
  • 2 sticks cold unsalted butter, cubed
  • 1 cup heavy cream
  • 1 tablespoon honey

How to make this recipe

  1. In a medium bowl, toss the strawberries with the sugar. Let stand at room temperature, stirring, until very juicy, 3 hours.

  2. Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour. Spoon the ice cream into a large bowl.

  3. Preheat the oven to 450°. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated. Using your hands, gently knead the dough until it starts to clump together. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer. Bake for 20 minutes, until golden on top. Let cool slightly, then cut into 12 squares.

  4. Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form. Serve the shortcakes with the macerated strawberries and whipped cream.

Contributed By Photo © John Kernick Published June 2014

464833 recipes/3-2-1-hidden-ice-cream-strawberry-shortcakes 2014-05-07T21:45:45+00:00 Jeni Britton-Bauer summer|barbecue-cookout|fathers-day|graduation-party|kids-party|american|cakes-and-cupcakes|desserts|ice-cream-and-sorbet|12|make-ahead|staff-favorite|afternoon-tea june-2014 recipes,3-2-1-hidden-ice-cream-strawberry-shortcakes 464833

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