Go Back
–+ servings
Strawberry Shortcake Baked Alaska

Strawberry Shortcake Baked Alaska

This Strawberry Shortcake Baked Alaska is an ice cream dessert in a 9x13 baking pan that it is easy to make.  It is one that will impress anyone you serve it to.  The flavors of the yellow cake with the strawberry and lime puree topped with strawberry ice cream and meringue toasted to perfection is devine!
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cake, Desserts, ice cream dessert, moist cake,
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling & Layers: 2 hours
Total Time: 2 hours 45 minutes
Servings: 15
Calories: 413kcal

Equipment

Ingredients

  • 1 Box Yellow Cake Mix
  • 1 Small box Instant Cheesecake pudding dry
  • 4 Large Eggs
  • 1 tsp Vanilla extract
  • ¾ Cup Vegetable Oil
  • ¾ Cup Water
  • 1 tsp Vanilla
  • 1 quart Strawberries
  • 1 ea Lime
  • 1 tbsp Sugar
  • 1½ quarts Strawberry Ice Cream
  • 4 large Egg Whites room temperature
  • ¼ tsp Cream of Tartar
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 each Vanilla Bean Seeds
  • 1 cup Frosting

Instructions

  • Preheat the oven to 350 degrees.
  • In a mixing bowl add cake mix, dry pudding, water, and oil.
  • Using only 4 of the eggs, add one at a time mixing very well. The batter should be smooth and shiny before adding the next egg. Repeat until all 4 eggs have been added.
  • Add 1 tsp of vanilla and beat for 3-4 more minutes.
  • Grease a 9x13 inch baking pan. Pour half of the batter into the baking pan. Pour the other half of the batter into a muffin pan to make cupcakes. It should be about 12 cupcakes.
  • Bake the cake for 18-20 minutes or until a toothpick comes out clean. Bake the cupcakes for 13-18 minutes or until a toothpick comes out clean.
  • Cool the cake and cupcakes.
  • The cupcakes can be frosted and used for anything else. They are only to use up the extra cake batter.
  • Zest the lime and squeeze out the lime juice.
  • Clean the strawberries. Put half of the strawberries, 1 tbsp sugar, the lime zest, and the juice from the lime in a blender and puree until smooth. Set aside.
  • Using a fork, poke holes on top of the cake. Pour about half of the strawberry and lime puree over the top of the cake in the cake pan. Each bite should have some of the strawberry lime puree. Reserve the other half of the puree for serving later. Cover the cake and put it in the freezer.
  • Put the container of ice cream in the refrigerator for 1½ - 2 hours to soften.
  • Spoon the ice cream on top of the puree layer on the cake and spread it over the top covering all of the cake. It should use up the entire tub of ice cream.
  • Cover the cake and put the cake back into the freezer.
  • Place your 4 egg whites and cream of tartar into a CLEAN metal or glass bowl. Put your mixer on high speed and begin whipping up your egg whites to stiff peaks that curl when you lift the beaters. This will take several minutes, up to 10-15 minutes.
  • Once the egg whites are stiff, with the mixer running, slowly and gently add in the sugar, vanilla, and vanilla bean seed. If you add it too quickly you can deflate the egg whites.
  • Spread the meringue on top of the ice cream. Put back into the freezer.
  • Put the Strawberry Shortcake Baked Alaska in the fridge about an hour or so before you plant to toast it with a kitchen torch.
  • Using a kitchen torch, toast the meringue to the desired golden-brown color.
  • Cut into servings. On the serving plate drizzle some of the remaining strawberry and lime drizzle. Gently place a piece of the Strawberry Shortcake Baked Alaska on top of the strawberry lime drizzle. You can add the other fresh strawberries to decorate each plate. Serve immediately.

Notes

Nutritional information is an estimate for only the Strawberry Shortcake Baked Alaska and not the cupcakes.  It will vary based the brands of ingredients used and on your cooking methods.
Only half of the cake batter is used for the Strawberry Shortcake Baked Alaska, so the dessert is not too tall for the 9x13 pan.  This is why you get 12 cupcakes too.
Some notes about meringue to get it to whip stiff:
  1. There cannot be ANY grease on any of the equipment you use.  
  2. Use room temperature eggs.
  3. There cannot be any yolk in with the whites, not a speck.
  4. The cream of tartar helps stabilize the egg whites.
  5. Whites must be stiff before adding sugar, vanilla, and vanilla bean seeds.
  6. Once whipped add other ingredients slowly to avoid deflating the egg whites.

Nutrition

Calories: 413kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 316mg | Fiber: 2g | Sugar: 27g | Calcium: 165mg | Iron: 1mg