![Vanilla Bean Ice Cream](https://images.ctfassets.net/j8tkpy1gjhi5/1gQT6SJqiVf5GSIbNpl6cw/47ffbc8bc715315b738a5829fd285fe6/BR22_48oz_Carton_VanillaBean_Rndr_FNL.png?w=696&q=90&fm=webp)
![](https://images.ctfassets.net/j8tkpy1gjhi5/1eGQSixfM843zYb2WiORk1/968d87c6fd72958337521b06b4a33b4b/Strawberry-Shortcake-hero.jpg?w=768&q=90&fm=webp)
Ice Cream Strawberry Shortcake
Summer’s favorite dessert is ready in under an hour. Tillamook Greek Yogurt, Extra Creamy Butter, Cream Cheese Spread, and (of course) Ice Cream all play their part in making this a decadent treat for a warm evening.
Ingredients
STRAWBERRIES
4 cups fresh strawberries
1 tbsp sugar
1 tbsp balsamic vinegar
WHIPPED CREAM
1 ½ cup heavy cream
1 tsp pure vanilla extract
1 tablespoon sugar
BISCUITS
2 cups all-purpose flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
4 tbsp cold Tillamook Extra Creamy Unsalted Butter
½ cup (4 oz) Tillamook Original Cream Cheese Spread
½ cup half-and-half
ICE CREAM
Biscuits
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Sift the flour, sugar, baking powder, and salt in a large bowl.
Add the cold butter and cream cheese into flour mixture with a pastry blender.
Stir in cold half-and-half and mix into dough.
Roll the dough into a rectangle about 1 inch thick and cut into 6 squares. Place on a parchment-lined baking sheet and brush with butter.
Bake in preheated 425-degree oven for 12-15 minutes until golden.
Strawberries & Whipped Cream
While the biscuits bake…
In a bowl, slice strawberries and toss with sugar and balsamic vinegar. Set aside on the counter for 30 minutes.
Whip cold heavy cream, sugar, and vanilla on medium speed for about 3 minutes. Add Tillamook Greek Yogurt and whisk until incorporated.
Stack & Serve
Place scoops of Tillamook Vanilla Bean Ice Cream and Tillamook Oregon Strawberry Ice Cream between the biscuits, layer with strawberries, and top with your homemade whipped cream. Enjoy!