This ice cream cake is ideal for summer gatherings, birthdays, and casual barbecues. We\u2019ll show how to lock in structure and crunch so every slice tastes like a perfected crunch ice cream bar.<\/p>\n
How To Make Strawberry Ice Cream Cake: What We\u2019ll Cover<\/h2>\n
Our game plan covers tools, timing, and tricks for tidy layers and lasting crunch.<\/p>\n
We list what we\u2019ll do: choose a 9\u00d79 pan, line it with parchment for easy lift-out, bake a cookie crumb base, and press lightly so slices cut cleanly.<\/p>\n
Next comes softening vanilla and strawberry ice cream just long enough\u2014about 5 minutes\u2014so it spreads without melting. Freeze between layers for firm edges.<\/p>\n
- \n
- Tools and setup: pan, parchment overhang, food processor for crumbs.<\/li>\n
- Crust: fine crumbs + melted butter; press, don\u2019t pack, then bake and cool.<\/li>\n
- Layering: spread softened vanilla, freeze, add strawberry layer, then chill in freezer until set.<\/li>\n<\/ol>\n
We compare whipped topping and fresh whipped cream in the table below so you can pick the finish that fits your schedule.<\/p>\n
\n
\n Option<\/th>\n Speed<\/th>\n Flavor\/Texture<\/th>\n<\/tr>\n \n Whipped topping<\/td>\n Fast<\/td>\n Stable, sweet<\/td>\n<\/tr>\n \n Fresh whipped cream<\/td>\n Slower<\/td>\n Light, fresher<\/td>\n<\/tr>\n \n Tips<\/td>\n Use colder brand-stable tubs<\/td>\n Avoid melted edges by quick freezes<\/td>\n<\/tr>\n<\/table>\n We finish with brief variations and storage notes so your cream cake stays bright in the freezer and slices neatly after a short rest at room temperature.<\/p>\n
Ingredients You\u2019ll Need For Authentic Strawberry Crunch Flavor<\/h2>\n
We list the key ingredients that give this chilled dessert its crisp contrast and clean fruit notes. Gather simple pantry items and two quality tubs for best results.<\/p>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-beautiful-well-arranged-collection-of-strawberry-crunch-ingredients-on-a-rustic-wooden-1024x585.jpeg\" "\\"A")
<\/p>\nCookie base and crunchy topping<\/h3>\n
- \n
- Golden Oreo cookies \u2014 finely crushed for the base; keep the cream filling for binding.<\/li>\n
- Melted butter (about 1\/3 cup) binds crumbs without making a rock-hard crust.<\/li>\n
- Coarsely crushed Oreos + crushed freeze-dried strawberries for the topping \u2014 mix big and small pieces for texture.<\/li>\n<\/ul>\n
Ice cream layers<\/h3>\n
- \n
- High-quality vanilla ice cream (vanilla bean flecks add depth).<\/li>\n
- Strawberry ice cream made with real fruit; consider a sprinkle of freeze-dried powder to boost berry notes.<\/li>\n<\/ul>\n
Toppings and finishes<\/h3>\n
- \n
- Thawed whipped topping for speed, or freshly whipped cream stabilized with powdered sugar for richness.<\/li>\n
- Fresh strawberries for garnish so each slice reads bright at a glance.<\/li>\n<\/ul>\n
\n
\n Ingredient<\/th>\n Role<\/th>\n Freezer behavior<\/th>\n<\/tr>\n \n Golden Oreo cookies<\/td>\n Sweet structure for base<\/td>\n Stays firm, crushable<\/td>\n<\/tr>\n \n Vanilla & strawberry ice cream<\/td>\n Layered flavor and body<\/td>\n Remains scoopable when briefly rested<\/td>\n<\/tr>\n \n Freeze-dried strawberries<\/td>\n Crunch and concentrated fruit<\/td>\n Stays crisp on top<\/td>\n<\/tr>\n<\/table>\n Tools And Prep: Pan, Parchment Paper, Plastic Wrap, And A Food Processor<\/h2>\n
A little prep goes a long way when you want neat layers and a clean release from the pan.<\/p>\n
Why the parchment overhang matters<\/h3>\n
Line a 9\u00d79-inch pan with parchment and leave a 1-inch overhang on two sides. That overhang gives us a reliable handle to lift the frozen dessert without cracks.<\/p>\n
Choosing the right pan or ring<\/h3>\n
For square builds use a sturdy 9\u00d79 pan. For round desserts an adjustable cake ring or a tall cake pan works well. Line round molds with parchment or waxed paper so the layers release cleanly.<\/p>\n
- \n
- Use a food processor for even, fine crumbs; it saves time and yields consistent texture.<\/li>\n
- No processor? Put cookies in a zip-top bag and crush with a rolling pin.<\/li>\n
- Preheat oven to 350\u00b0F for baking the crust, and clear space in the freezer before assembly.<\/li>\n
- Cover layers with plastic wrap between freezes to block odors and prevent frost.<\/li>\n<\/ul>\n
\n
\n Tool<\/th>\n Role<\/th>\n Tip<\/th>\n<\/tr>\n \n Food processor<\/td>\n Crush cookies<\/td>\n Pulse short bursts<\/td>\n<\/tr>\n \n Parchment paper<\/td>\n Line pan & lift<\/td>\n Use 1-inch overhang<\/td>\n<\/tr>\n \n Freezer<\/td>\n Firm layers<\/td>\n Keep cold, stable temp<\/td>\n<\/tr>\n<\/table>\n Step-By-Step: Build The Cookie Crust And Bake Until Firm<\/h2>\n
Our first step is a light, even cookie press that creates a uniform bottom for the dessert. We keep the method simple so the base sets without becoming rock-hard.<\/p>\n
Crush and combine<\/h3>\n
Finely crush 24 Golden Oreo cookies in a food processor or a sealed bag. Mix crumbs with about 1\/3 cup melted butter until the mixture looks like wet sand.<\/p>\n
Press, don\u2019t pack<\/h3>\n
Line a 9\u00d79-inch pan with parchment paper and smooth corners. Press the crumbs lightly and evenly across the bottom with a flat-bottomed cup. Avoid packing tightly; a gentle tamp evens thickness without compressing the crumbs.<\/p>\n
Bake, cool, and chill<\/h3>\n
Bake at 350\u00b0F for 15 to 20 minutes until the crust firms and shows light color. Cool the pan on a rack to room temperature before adding any ice cream layer. If needed, save a little crumb mix for patching thin spots, then briefly chill the cooled crust in the freezer for faster firming.<\/p>\n
- \n
- Pulverize cookies to fine crumbs.<\/li>\n
- Combine crumbs with melted butter; press lightly in parchment-lined pan.<\/li>\n
- Bake 15\u201320 minutes at 350\u00b0F; cool on a rack, then chill briefly before layering.<\/li>\n<\/ol>\n
\n
\n Step<\/th>\n Goal<\/th>\n Timing\/Tip<\/th>\n<\/tr>\n \n Crush cookies<\/td>\n Fine, even crumbs<\/td>\n Use food processor or bag; reserve 2 tbsp for topping<\/td>\n<\/tr>\n \n Press crust<\/td>\n Uniform bottom, not packed<\/td>\n Gentle tamp with cup; smooth corners with spatula<\/td>\n<\/tr>\n \n Bake & cool<\/td>\n Firm base for layering<\/td>\n 350\u00b0F for 15\u201320 minutes; cool on rack then chill briefly<\/td>\n<\/tr>\n<\/table>\n Create Distinct Ice Cream Layers For Clean, Beautiful Slices<\/h2>\n
Clear timing and gentle handling help us build vivid, even bands that hold shape when sliced. Begin by softening tubs just long enough so the vanilla ice cream spreads without melting; short minutes at room temperature usually work.<\/p>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-beautifully-crafted-strawberry-ice-cream-cake-showcasing-distinct-layers-of-rich-creamy-1024x585.jpeg\" "\\"A")
<\/p>\nSoftening and spreading<\/h3>\n
Spread softened vanilla over the cooled crust, filling corners and smoothing with an offset spatula. Cover the surface with a sheet of plastic wrap and press lightly to level the bottom layer.<\/p>\n
Layer order and freezing<\/h3>\n
Place vanilla on the bottom for structure and contrast, then chill in the freezer. While that firms, set the strawberry ice cream out to soften. Add the top layer, cover, and freeze again.<\/p>\n
- \n
- Softening time: brief minutes until spreadable, not runny.<\/li>\n
- Freeze at least 2 hours between layers for clean separation.<\/li>\n
- Chill tools and work by the freezer door to limit heat transfer.<\/li>\n
- Add a thin sprinkle of crunch between layers and press gently if desired.<\/li>\n
- Use a cardboard cake circle under plastic for even pressure when leveling.<\/li>\n<\/ul>\n
\n
\n Task<\/th>\n Goal<\/th>\n Timing<\/th>\n<\/tr>\n \n Softening<\/td>\n Spreadable tubs<\/td>\n Few minutes<\/td>\n<\/tr>\n \n Freeze<\/td>\n Firm layers<\/td>\n At least 2 hours<\/td>\n<\/tr>\n \n Level<\/td>\n Even top<\/td>\n Plastic wrap + circle<\/td>\n<\/tr>\n<\/table>\n Finish With Whipped Topping And The Signature Strawberry Crunch<\/h2>\n
We seal the layers with a light whipped top and a crunchy berry-cookie mix that stays crisp in the freezer. Right after spreading the strawberry layer, smooth an even coat of whipped topping over the surface.<\/p>\n
\n
Whipped topping vs. freshly whipped cream<\/h3>\n
- \n
- Whipped topping: fast, stable, and holds shape during hours of freeze time.<\/li>\n
- Freshly whipped cream: richer dairy flavor. Whip heavy cream with powdered sugar and vanilla to stiff peaks, then frost quickly.<\/li>\n
- Choose based on time, flavor, and how long the dessert will sit before serving.<\/li>\n<\/ul>\n
Mix remaining golden oreo cookies with coarsely crushed freeze-dried strawberries for texture. Aim for a balance of powdery bits and larger pieces so the mixture adheres to the top.<\/p>\n
Optional: split crumbs, stir in dry strawberry gelatin for half, bake 5\u20138 minutes at 350\u00b0F for extra color and crunch. Press the crunch gently onto the tacky top, then return the pan to the freezer for several hours so the top sets cleanly.<\/p>\n
\n
\n Step<\/th>\n Result<\/th>\n Tip<\/th>\n<\/tr>\n \n Spread top<\/td>\n Insulates layers<\/td>\n Work quickly; smooth with offset spatula<\/td>\n<\/tr>\n \n Sprinkle crunch<\/td>\n Stable texture<\/td>\n Apply while surface is tacky<\/td>\n<\/tr>\n \n Final freeze<\/td>\n Clean slices<\/td>\n Cover pan to block freezer odors<\/td>\n<\/tr>\n<\/table>\n Pro Tips: Timing, Freezer Strategy, And Avoiding Melted Messes<\/h2>\n
A clear rhythm of short softening and long freezes keeps our dessert structured and sliceable.<\/p>\n
Softening in minutes is for spreading; freezing in hours is for stability. Freeze each layer until firm and chill the finished pan for eight hours or overnight. Let the dessert rest 5 to 10 minutes at room time before slicing so the center gives slightly without collapsing.<\/p>\n
Brands and handling<\/h3>\n
Some tubs soften faster than others. Tillamook Oregon Strawberry, for example, can lose structure quickly. If a tub softens too fast, shorten work intervals and return the pan to the freezer longer before decorating.<\/p>\n
- \n
- Stage the freezer: clear flat space and use chilled sheet pans as carriers.<\/li>\n
- Chill knives, spatulas, and bowls to reduce heat transfer and keep neat edges.<\/li>\n
- Cover the pan tightly during long freezes to prevent ice crystals and off-odors.<\/li>\n
- Add fresh strawberries just before serving; refreezing fresh fruit makes it icy.<\/li>\n
- Press the center lightly to confirm the interior is firm before unmolding.<\/li>\n
- Build the dessert a day ahead so you have the hours needed for a fully set interior.<\/li>\n<\/ul>\n
\n
\n Step<\/th>\n Goal<\/th>\n Timing<\/th>\n<\/tr>\n \n Softening tubs<\/td>\n Spreadable without melting<\/td>\n Few minutes<\/td>\n<\/tr>\n \n Freeze layers<\/td>\n Firm separation<\/td>\n At least 2 hours each<\/td>\n<\/tr>\n \n Final chill<\/td>\n Fully set interior<\/td>\n 8+ hours or overnight<\/td>\n<\/tr>\n<\/table>\n Smart Variations: Cake Layer, Different Cookies, Vegan And Gluten-Free Options<\/h2>\n
We offer simple swaps that let you trade the crumb base for a tender baked layer or adapt the recipe for plant-based and gluten-free diets.<\/p>\n
Swap the vanilla ice cream bottom for a single baked vanilla or strawberry cake layer. Bake in a 9-inch square pan, cool completely, then add the frozen layers. Cooling fully prevents melting and keeps clean lines when we finish.<\/p>\n
For different crumbs, try graham crackers, shortbread, or vanilla wafers. Each brings a unique buttery or honeyed note that complements the top layers and adds contrast in texture.<\/p>\n
- \n
- Vegan path: use plant-based ice cream, dairy-free whipped topping, and vegan butter; Golden Oreos are usually vegan and work well.<\/li>\n
- Gluten-free path: use certified gluten-free sandwich cookies and mix in dry strawberry Jell-O; bake crumbs 5\u20138 minutes at 350\u00b0F for a crunchy finish.<\/li>\n
- Tip: a thin crunch layer between layers gives texture even with a cake bottom. Test small batches of crumbs so the base stays fine and the top stays chunkier.<\/li>\n
- Match flavors: shortbread pairs nicely with strawberry-forward layers; choose a pan or ring that fits the chosen bottom so edges stay neat.<\/li>\n<\/ul>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-beautifully-arranged-display-of-various-smart-variations-of-strawberry-ice-cream-prominently-1024x585.jpeg\" "\\"A")
<\/p>\n\n
\n Variation<\/th>\n Base<\/th>\n Best use<\/th>\n<\/tr>\n \n Cake layer<\/td>\n Baked vanilla or strawberry cake, cooled<\/td>\n For softer bottom and classic sliceable presentation<\/td>\n<\/tr>\n \n Cookie swaps<\/td>\n Graham, shortbread, vanilla wafers<\/td>\n Adjusts crumbs and buttery flavor for balance<\/td>\n<\/tr>\n \n Vegan<\/td>\n Plant-based ice cream, dairy-free topping, vegan butter<\/td>\n Maintains structure and similar mouthfeel<\/td>\n<\/tr>\n \n Gluten-free<\/td>\n Gluten-free cookies + strawberry Jell-O crumbs (baked)<\/td>\n Crisp, colored crunch that holds in the freezer<\/td>\n<\/tr>\n<\/table>\n Serving, Slicing, And Presentation: Show Off Those Layers<\/h2>\n
A few quick tricks at serving time keep edges sharp and the crunch alive for every piece.<\/p>\n
Lift the pan by the parchment overhang so the dessert stays level. If it clings, run a hot, damp towel briefly around the outside of the pan to loosen the bottom and sides.<\/p>\n
Use the parchment overhang or a warmed towel around the pan<\/h3>\n
We lift using the overhang and transfer the whole block onto a cake pan or board for cutting. This keeps the bottom flat and prevents slumping while we slice.<\/p>\n
Hot knife method for clean squares every time<\/h3>\n
Heat a sharp chef\u2019s knife under very hot water, dry it, then slice straight down for neat squares. Wipe and reheat the blade between cuts so the top and layers stay tidy.<\/p>\n
- \n
- Trim a thin edge first to reveal a clean side, then portion into even pieces.<\/li>\n
- Let the dessert stand about 10 minutes so the vanilla ice cream and strawberry ice cream soften slightly for cleaner cuts.<\/li>\n
- Plate each piece with a sprinkle of loose crunch and a few fresh strawberries for color and contrast.<\/li>\n
- Serve quickly and return the remainder to the freezer to keep ice crystals at bay.<\/li>\n<\/ul>\n
\n
\n Action<\/th>\n Why it helps<\/th>\n Timing<\/th>\n<\/tr>\n \n Lift with parchment<\/td>\n Prevents cracking and keeps base level<\/td>\n Immediate before slicing<\/td>\n<\/tr>\n \n Warm towel on pan<\/td>\n Loosens edges without melting the top<\/td>\n 10\u201320 seconds<\/td>\n<\/tr>\n \n Hot, wiped knife<\/td>\n Creates smooth faces and preserves layers<\/td>\n Reheat between each cut<\/td>\n<\/tr>\n<\/table>\n Make-Ahead, Storage, And How Long It Keeps In The Freezer<\/h2>\n
We assemble the dessert one to two days before serving so layers have ample hours to set. Cover the pan tightly with plastic wrap and a sheet of parchment or paper to block freezer odors and frost.<\/p>\n
\n
Short rest before slicing<\/h3>\n
Before cutting, let the frozen block sit 5 minutes at room temperature. A brief minutes-long rest makes slicing cleaner and prevents cracking when we use a warmed knife.<\/p>\n
Whole cake vs. pre-sliced storage<\/h3>\n
- \n
- Keep the whole cake covered on a flat board or cake pan for safe moving.<\/li>\n
- Or pre-slice and pack pieces into freezer-safe airtight containers for grab-and-serve convenience.<\/li>\n
- Add fresh strawberries just before serving to avoid icy fruit on top.<\/li>\n<\/ul>\n
\n
\n Storage Method<\/th>\n Duration<\/th>\n Tip<\/th>\n<\/tr>\n \n Whole pan, wrapped<\/td>\n Best 2 weeks; airtight up to 2 months<\/td>\n Label with date and flavor notes<\/td>\n<\/tr>\n \n Pre-sliced pieces<\/td>\n Best 2 weeks; airtight up to 2 months<\/td>\n Stack with parchment between pieces<\/td>\n<\/tr>\n \n Fresh fruit<\/td>\n Serve fresh, do not refreeze<\/td>\n Add at plating to avoid iciness<\/td>\n<\/tr>\n<\/table>\n Bring It All Together: Our Best Recipe Blueprint For Strawberry Ice Cream Cake Success<\/h2>\n
We follow a tight sequence: line a 9\u00d79 pan with a 1-inch parchment overhang, bake a Golden Oreo crust with melted butter at 350\u00b0F for 15\u201320 minutes, then cool fully.<\/p>\n
Spread softened vanilla ice cream over the bottom, freeze until firm, add softened strawberry ice cream, and cover with thawed whipped topping or fresh whipped cream. Mix crushed cookies with freeze-dried strawberries and press the mixture onto the top.<\/p>\n
Freeze at least eight hours or overnight. Let the block rest 5\u201310 minutes, lift using the parchment, and slice with a hot knife. Store leftovers in airtight containers. Follow these minutes-and-hours cues and the recipe will yield neat layers, a crisp bottom, and a reliably nostalgic crunch ice cream experience.<\/p>\n
\n FAQ<\/h2>\n
\nWhat pan and prep materials do we need for a clean release?<\/h3>\n
\n\nWe recommend a 9- or 10-inch springform pan or an adjustable cake ring lined with parchment paper that overhangs the sides. The overhang gives us a handle for lifting the dessert without damage. We also wrap the outside with plastic wrap or foil if we expect long freezer time to prevent freezer burn.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we get a crunchy cookie base that still slices easily?<\/h3>\n
\n\nWe pulse Golden Oreo cookies in a food processor until fine crumbs form, then mix with just enough melted butter to hold the crumbs together. We press the crumbs firmly into the pan but avoid packing them so tightly that the crust becomes rock-hard. A short bake or chill makes the base firm without turning it into a hard slab.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow long should we soften ice cream before spreading each layer?<\/h3>\n
\n\nRemove tubs from the freezer and let them sit at room temperature about 5\u201310 minutes\u2014enough to make the texture spreadable but not melty. We check frequently and stir gently; when the ice cream easily spreads with an offset spatula, it\u2019s ready for layering.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat layering order gives the cleanest slices?<\/h3>\n
\n\nWe typically spread plain vanilla on the bottom and strawberry-flavored ice cream on top. That contrast makes bright, distinct layers. Freeze each layer until firm before adding the next to prevent blending and ensure neat slices.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we add a cake layer or different cookie types?<\/h3>\n
\n\nYes. We can insert a single layer of vanilla or strawberry sheet cake between ice cream layers for more structure. Swap Golden Oreos for graham crackers, shortbread, or vanilla wafers for flavor changes. For gluten-free or vegan needs, use certified alternatives and plant-based spreads.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we create the signature strawberry crunch topping?<\/h3>\n
\n\nWe mix extra cookie crumbs with crushed freeze-dried strawberries for concentrated fruit flavor and crisp texture. Sprinkle the mixture on top of the final frozen layer or gently press it into a thin ribbon of softened whipped topping for secure adhesion.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat\u2019s the best whipped finish: store-bought or freshly whipped cream?<\/h3>\n
\n\nStore-bought whipped topping holds up longer in the freezer and is convenient. Freshly whipped cream delivers superior taste and texture for immediate serving but can soften faster. We choose based on timing and desired presentation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow long should we freeze between steps and before serving?<\/h3>\n
\n\nFreeze 30\u201360 minutes between layers until each is solid to the touch. After assembly, freeze the whole cake at least 4 hours, preferably overnight, for best stability. Before slicing, rest the cake 5\u201310 minutes at room temperature so edges soften slightly for clean cuts.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhy do some commercial brands melt faster than others?<\/h3>\n
\n\nMelt rates depend on fat, sugar, and stabilizer content. Premium ice creams with higher butterfat and stabilizers tend to hold shape longer. We test brands ahead of time if we expect warm serving conditions and choose options that balance flavor and stability.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we slice neat squares without shredding layers?<\/h3>\n
\n\nWe warm a large chef\u2019s knife under hot water, dry it, and make decisive single strokes for each cut. Wiping the blade between cuts keeps layers clean. Alternatively, using the parchment overhang to lift the cake onto a cutting board makes handling easier.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat are smart make-ahead and storage tips?<\/h3>\n
\n\nAssemble up to two days in advance and keep the cake wrapped in plastic and stored in an airtight container to prevent odors. Whole cakes keep up to one month; pre-sliced portions freeze well in individual airtight containers or wrapped tightly in plastic and foil.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we create vegan or gluten-free versions that still have crunch?<\/h3>\n
\n\nWe replace dairy ice cream with plant-based varieties and use vegan butter or coconut oil for the crumb binder. For gluten-free crunch, use certified gluten-free Golden Oreos or gluten-free graham crumbs and combine with freeze-dried fruit for texture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nAny tips for avoiding freezer burn or off flavors?<\/h3>\n
\n\nWe press plastic wrap directly onto the cake surface, then cover with foil and store in an airtight container. Minimizing headspace and sealing well prevents moisture migration and odor absorption. Labeling with the date helps track freshness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
We introduce a simple, shareable ice cream cake that channels the nostalgia of the strawberry shortcake bar. Our approach uses a baked Golden Oreo crust, layered vanilla and strawberry ice cream, and a crunchy cookie-and-berry topping. We walk through clear steps: press the crust in a 9\u00d79 pan with a parchment overhang, spread softened frozen…<\/p>\n","protected":false},"author":1,"featured_media":91,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[72,74,31,70,75,71,73],"class_list":["post-90","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cake-decorating","tag-easy-dessert-recipes","tag-frozen-desserts","tag-homemade-ice-cream-cake","tag-ice-cream-cake-recipe","tag-strawberry-desserts","tag-summer-treats"],"_links":{"self":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/90","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":1,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"predecessor-version":[{"id":95,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/90\/revisions\/95"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media\/91"}],"wp:attachment":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}