Strawberry Shortcake Ice Cream Cake Recipe

Strawberry Shortcake Ice Cream Cake is a summer showstopper that combines creamy vanilla and strawberry ice creams with a nostalgic golden cookie crust and a burst of freeze-dried strawberries. Every bite tastes like your favorite childhood ice cream bar, but with a decadent, homemade twist—no bakery or ice cream truck required!

Ingredients You’ll Need

Part of the charm of this Strawberry Shortcake Ice Cream Cake is how simple, yet essential, each ingredient is. Every component—from those luscious cookie crumbs to the freeze-dried strawberries—brings its own flair to the party, creating layers of flavor and a medley of dreamy textures.

• Golden Sandwich Cookies: These cookies create the buttery, nostalgic base and crumb topping—no need to scrape out the cream, it helps bind the crust and adds extra richness.
• Kosher Salt: Just a pinch elevates all the flavors; don’t skip it!
• Butter: Melted butter brings everything together for that signature shortcake crumble.
• Vanilla Ice Cream: Use a creamy, good-quality vanilla for the most classic flavor or your family’s favorite brand for a personal touch.
• Strawberry Ice Cream: Adds a burst of fruity, sweet pink color; pick a brand with visible strawberry swirls for extra fun.
• Freeze-Dried Strawberries: These amp up the strawberry flavor and give the topping its gorgeous color and tart little pops.

Variations

One of the absolute joys of Strawberry Shortcake Ice Cream Cake is how flexible and fun it is to make your own. Don’t be afraid to experiment—there are endless ways to riff on this dreamy dessert based on whatever you have or crave!

• Chocolate Lovers: Use chocolate sandwich cookies and chocolate ice cream layers for a decadent twist that’s deliciously different.
• Dairy-Free Option: Swap in coconut milk or almond-based ice creams, plus vegan butter and cookies, for a totally plant-based treat.
• Berry Bonanza: Add a handful of mixed freeze-dried berries or fresh raspberries alongside the strawberries for a mixed-berry celebration.
• Extra Crunch Factor: Stir chopped nuts or crushed pretzels into your cookie crumbs for an irresistible salty-sweet contrast.

How to Make Strawberry Shortcake Ice Cream Cake

Step 1: Prepare the Pan

Line an 8-inch square baking pan with parchment paper, making sure to leave a generous 2-inch overhang on each side. This little trick is your secret weapon for lifting the cake out easily once it’s frozen, and it also makes cutting nice, neat slices a total breeze.

Step 2: Make the Cookie Crust

In your food processor, blitz 20 of the golden sandwich cookies and a pinch of kosher salt until they’re just crumbs—think sandy beach texture. Pour in melted butter and pulse until the mixture is the consistency of damp sand that holds together when pressed. Firmly pack this mixture into the bottom of your prepared pan, then freeze for 15 minutes to set.

Step 3: Add the Vanilla Ice Cream Layer

Spoon out 4 cups of vanilla ice cream into a large bowl and mix it until smooth and spreadable. Carefully distribute this creamy layer onto your chilled crust, smoothing it out as evenly as possible. Pop the pan back in the freezer for at least 30 minutes to help it firm up—that’s the key to picture-perfect layers!

Step 4: Create the Strawberry Ice Cream Layer

Next, in the same bowl (less dishes!), soften your strawberry ice cream until it’s easy to spread. Stir in ½ cup freeze-dried strawberries for a seriously strawberry-studded look and flavor. Gently smooth this colorful layer over the vanilla one, then freeze again for another 30 minutes.

Step 5: Pulse Topping for Crunch

While your layers are chilling, pulse the remaining 10 sandwich cookies with 1 cup of freeze-dried strawberries in the food processor until the mixture forms bright, pea-sized crumbs. This is your golden, fruity topping that seriously steals the show!

Step 6: The Final Vanilla Ice Cream Layer &Topping

Soften the last 1½ cups of vanilla ice cream, spread it gently on top of the strawberry layer, and then scatter your fruity cookie crumb mixture all over the top. Press lightly so those tasty bits stick well and won’t roll off when you slice later.

Step 7: Freeze and Slice to Serve

Freeze the assembled cake for at least 4 hours—or up to a week covered—until it is thoroughly set. When you’re ready to serve, simply lift the Strawberry Shortcake Ice Cream Cake out of the pan using your parchment “handles,” and cut into 8 or 9 perfect, bakery-worthy squares with a sharp knife. Don’t be surprised if they disappear fast!

How to Serve Strawberry Shortcake Ice Cream Cake

Garnishes

This cake shines on its own, but add a flourish of whipped cream, extra freeze-dried strawberry pieces, or fresh halved strawberries for a festive, party-worthy look. Even a tiny drizzle of strawberry sauce over each piece makes things feel extra celebratory!

Side Dishes

Pair your Strawberry Shortcake Ice Cream Cake with a fresh fruit salad or a chilled glass of lemonade for a beautifully balanced dessert course. For a fun gathering, serve alongside a platter of cookies or a bowl of summer berries so guests can mix and match flavors.

Creative Ways to Present

For parties, slice the cake into small bars and serve on a platter lined with berry leaves, or pop each piece into a cupcake liner for a grab-and-go treat. If you’re feeling fancy, layer individual servings in clear glasses, parfait-style, for a jaw-dropping dessert display!

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Ice Cream Cake keeps beautifully: simply wrap the pan tightly with plastic wrap or store individual slices in airtight containers. They’ll hold up in the freezer for up to a week—perfect for last-minute sweet tooth cravings!

Freezing

This ice cream cake was practically made for the freezer. You can prep it days in advance and it’ll stay fresh and delicious, so long as it’s well covered to prevent freezer burn and keep those flavors at their peak.

Reheating

No actual reheating needed, but for perfect slicing, let your frozen Strawberry Shortcake Ice Cream Cake sit at room temperature for about 10 minutes. This softens the layers just enough for smooth, clean cuts without melting the cake.

FAQs

Final Thoughts

If you’re looking to dazzle your guests or simply treat yourself to a slice of summer bliss, Strawberry Shortcake Ice Cream Cake is about to become your favorite no-bake dessert. I hope you give it a try and share a piece (or two!) with your favorite people—it’s the type of joyous, nostalgic treat that brings everyone together.

Print