Strawberry ice cream shortcake

Strawberry ice cream shortcake

  • Dessert


Eggs (divided) 3
White sugar 60g
Vegetable oil 30g
Milk 2 tablespoons
Vanilla essence 1/2 teaspoon
Flour (sifted) 60g
Cream of tartar 1/4 teaspoon
Motueka Creamery Strawberry & Cream Meringue Ice Cream 1 tub
Strawberries 1 punnet
Freeze dried strawberries to garnish


  1. Preheat oven to 190˚C and line a 22 x 33cm baking tray with baking paper.
  2. Divide egg whites from the yolks into two different bowls.
  3. In the bowl of egg yolks, whisk in half the sugar (30g). Next, whisk in oil, milk, and vanilla essence. Finally, whisk in flour until no lumps remain.
  4. In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
  5. Turn on the mixer on low speed.
  6. Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
  7. Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
  8. Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
  9. Using a spatula, fold about ⅓ of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
  10. Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
  11. Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all the remaining egg white mixture is incorporated into the batter but be sure not to overfold or the egg whites will be deflated.
  12. Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.
  13. Give the tray a few taps to release any trapped air bubbles.
  14. Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a fingertip.
  15. Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage’
  16. Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).