Imported from Instagram
Strawberry Shortcake Gelato Cake
A nostalgic and refreshing summer dessert featuring layers of vanilla bean gelato and strawberry sorbetto on a cream-filled cookie crust, finished with a homemade strawberry shortcake crunch topping.
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Ingredients
- 24 Cream-filled sandwich cookies (for the crust; like Golden Oreos)
- 4 tbsp Unsalted butter (melted, for the crust)
- 2 pint Talenti Madagascan Vanilla Bean Gelato (divided)
- 1 pint Talenti Summer Strawberry Sorbetto
- 10 Cream-filled sandwich cookies (for the topping)
- 1 oz Freeze-dried strawberries (about 1 cup)
- 2 tbsp Unsalted butter (melted, for the topping)
Steps
- 1
Place the cream-filled sandwich cookies for the crust into a food processor and pulse until they reach a fine crumb consistency.
- 2
Add the melted butter to the food processor and pulse again until the crumbs are evenly moistened.
- 3
Press the cookie mixture firmly into the bottom of a springform pan to create an even crust layer.
- 4
Scoop one full pint of the vanilla bean gelato directly onto the crust and smooth it out to the edges using a spatula.
- 5
Place the pan in the freezer for about 10 minutes to allow the first layer to set slightly.
- 6
Add a layer of the summer strawberry sorbetto by scooping the entire pint onto the vanilla layer and smoothing it out to the edges.
- 7
Return the pan to the freezer for another 10 minutes to firm up.
- 8
Add the final layer using the second pint of vanilla bean gelato, smoothing out the top surface completely.
- 9
To make the topping, pulse the remaining cream-filled sandwich cookies in the food processor until coarsely crumbled, then remove and set aside.
- 10
Pulse the freeze-dried strawberries in the food processor until they are broken into small bits but not a complete powder.
- 11
In a small bowl, mix the cookie crumbs, strawberry bits, and melted butter together until combined.
- 12
Shower the strawberry shortcake crunch mixture all over the top of the gelato cake, pressing down very slightly to help the topping set into the gelato.
- 13
Freeze the entire cake until completely firm, typically at least 3-4 hours or overnight.
- 14
Remove from the freezer, release the springform pan sides, and serve immediately.
Notes
For the best results, let the gelato and sorbetto sit at room temperature for 2-3 minutes before scooping to make spreading easier. Ensure the freezer is set to its coldest setting so the layers don't melt into each other during assembly.
Nutrition per serving
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