Do you remember those yummy Good Humor Strawberry Crunch Ice Cream Bars? You know the ones that you get in the school cafeteria. I'm currently a lunch lady and to this day we still serve those delicious strawberry and chocolate scooter bars. Strawberry is definitely my favorite.
Well, today I'm sharing a cake version of that yummy strawberry ice cream treat. This Strawberry Scooter Cake starts with a baked strawberry cake that's poked with holes, filled with sweetened condensed milk, topped with a layer of lightly - sweetened fresh cream, and sprinkled with a crunchy strawberry - vanilla topping.
The crunchy strawberry topping is made with a combination of crushed golden Oreo cookies, melted butter and strawberry Jell-O powder. The strawberry crunch part tastes exactly like the crunchy topping on the ice cream bars. I can bet that when you make this cake everyone will immediately think of those nostalgic strawberry crunch ice cream bars. Let's get to the recipe!!!!
Start by pre-heating the oven to 350° degrees F. Grease a 13 x 9 inch baking pan with cooking spray or baking spray with flour. Set cake pan aside. Prepare cake mix according to package directions for a 13 x 9 inch pan. Add the cake batter to the prepared pan and bake for 30-35. I would check it at around 25 - 27 minutes. Bake until a toothpick inserted near the center comes out clean).
Cool slightly, then poke holes all over the cake using a fork.
Pour the sweetened condensed milk evenly over the cake making sure to get the mixture into the holes.
Use an offset spatula to spread the milk evenly over the baked cake.
The warm cake will melt the milk and soak it into the cake. Cover the cake with plastic wrap and refrigerate cake for at least 2 hours.
Melt the butter and set aside; add the golden Oreos to a large ziplock back or food processor and crush the Oreos. In a medium size bowl add the crushed Oreos, melted butter and 3 tablespoons of the Jell-O powder, mix until combined.
In a large bowl of a stand mixer, beat the heavy cream (using the whisk attachment), powdered sugar and vanilla. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form. Spread the cream over the chilled cake in an even layer.
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Scatter the mixture evenly evenly over the frosted cake. Store cake in refrigerator until ready to serve.
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This cake is the perfect summer dessert!
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Enjoy and Pin this recipe to your favorite Pinterest Board!🍓
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8 comments
would like to hear if anyone else had this problem
The amount of butter is correct. Did you have enough crushed Oreo's in the mixture? The butter amount is 1/4 cup which is equal to 4 tablespoons.