Picture this: a slice of chilled, creamy strawberry shortcake ice cream cake melting ever so slightly on your fork, the sweet scent of strawberries wafting through the kitchen, and the soft crunch of golden cookie crumble as you take your first bite. Are you drooling yet? Because same.
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This Strawberry Shortcake Ice Cream Cake is a joyful, nostalgic explosion of everything we love about classic ice cream bars—but homemade, prettier, and with even more flavor. It’s one of those desserts that instantly takes you back to summer afternoons, sticky fingers, and good vibes all around.
Whether you’re celebrating a birthday, bringing a show-stopper to a cookout, or just in the mood for something ridiculously delicious and cool—you need this cake in your life. Trust me, this one’s a game-changer.
Let’s get into why you’re going to fall in love with it.
Why You’ll Love Strawberry Shortcake Ice Cream Cake
Versatile: This cake shines on any occasion—from backyard barbecues to lazy weekend treats. It’s just as welcome at a kids’ party as it is at a fancy summer dinner.
Budget-Friendly: You probably already have most of these ingredients on hand. And if not, a quick grocery run won’t break the bank.
Quick and Easy: No need to churn ice cream or bake layers of cake. It’s a mostly assemble-and-chill kind of situation, which is my favorite kind of baking.
Customizable: You can switch up the ice cream flavors, add fruit, drizzle on caramel… this cake plays nice with whatever flavor adventure you’re in the mood for.
Crowd-Pleasing: Creamy, crunchy, fruity, and sweet—it hits all the right notes. Everyone will be asking for the recipe (and seconds).
Ingredients in Strawberry Shortcake Ice Cream Cake
Here’s the sweet simplicity of this treat—it’s made with just a few fun and flavorful ingredients, but the end result is pure dessert magic.
Vanilla Ice Cream: The creamy base that ties it all together. Let it soften just a bit before layering so it spreads like a dream.
Strawberry Ice Cream: Adds that juicy, fruity punch and a beautiful pink layer that’s just so pretty.
Golden Sandwich Cookies: Crushed up and used for that iconic shortcake crunch. These mimic the nostalgic outside of those ice cream bars we all loved.
Freeze-Dried Strawberries: Crushed and blended into the cookie crumble for a tangy, fruity zing.
Butter: Helps hold the cookie topping together and gives it that irresistible, buttery crunch.
Whipped Topping: Fluffy, light, and perfect for smoothing over the top—plus it freezes beautifully.
Fresh Strawberries (optional): For garnish or layering if you want some extra fruitiness and color.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this chilled masterpiece:
Preheat Your Equipment: No oven needed here! Just make sure your freezer is cleared out to fit a cake pan. Line your cake pan (ideally a springform pan) with parchment paper or plastic wrap for easy removal later.
Soften the Ice Cream: Let both the vanilla and strawberry ice creams sit at room temperature for about 10 minutes so they’re easy to spread.
Create the Crunch Layer: In a food processor or zip-top bag, crush the golden sandwich cookies and freeze-dried strawberries until they resemble coarse crumbs. Mix in melted butter until it holds together slightly. Set aside a cup for topping.
Assemble the Layers: Start with a layer of vanilla ice cream on the bottom, followed by a generous sprinkle of the cookie crumble. Next, spread the strawberry ice cream on top and add more crumble. Smooth over with whipped topping.
Freeze Until Firm: Pop the cake in the freezer for at least 4–6 hours (overnight is best!) so everything sets up nice and sliceable.
Add the Final Crumble: Just before serving, press the reserved cookie-strawberry mix on the outside or top of the cake for that signature crunchy finish.
Serve and Enjoy: Slice with a warm knife for clean cuts, serve chilled, and get ready for happy faces all around!
Nutrition Facts
Servings: 8–10 slices
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 20 minutes
Freeze Time: 4–6 hours (or overnight)
Total Time: About 5 hours (mostly hands-off)
How to Serve Strawberry Shortcake Ice Cream Cake
This dessert is a star on its own, but here are a few fun ways to make it shine even brighter:
With Fresh Berries: Scatter sliced strawberries, blueberries, or raspberries on top for a pop of color and freshness.
Chocolate Drizzle: Want a little extra decadence? A quick drizzle of melted white or dark chocolate is amazing here.
On a Dessert Platter: Make it a centerpiece—surround it with mini cookies, extra strawberries, or even sparkler candles for a birthday bash.
With a Scoop of Extra Ice Cream: If you’re feeling wild, add a scoop of strawberry or vanilla ice cream on the side (because why not double down?).
Simple and Solo: It’s totally stunning on its own. Just slice and serve!
Additional Tips
Let It Sit: Take the cake out of the freezer about 5–10 minutes before slicing for the best texture.
Get Creative: Try swapping in chocolate cookies or using raspberry ice cream for a fun twist.
Storage Tips: Keep leftovers tightly wrapped in plastic or in an airtight container for up to a week in the freezer.
Make It Ahead: You can assemble this cake days in advance—just hold off on adding the final crumble topping until the day of serving for the freshest crunch.
Layer Smart: Use a spoon dipped in warm water to spread the ice cream smoothly and evenly.
FAQ Section
Can I use different ice cream flavors?
Absolutely! Try a mix of berry and cheesecake ice creams or even lemon sorbet for a zesty vibe.
Can I make this gluten-free?
Yes! Use gluten-free sandwich cookies for the crumble. Everything else should be naturally gluten-free—just double-check labels.
What if I don’t have a springform pan?
No problem! You can use a loaf pan or any deep dish lined with plastic wrap for easy removal.
Can I add real strawberries into the layers?
Totally. Just slice them thin and layer between the ice cream for extra fruity texture.
How do I keep the crumble from getting soggy?
Add the final crumble layer just before serving. That way it stays crunchy and vibrant.
Can I use homemade whipped cream instead of store-bought?
Yes! Whip up some heavy cream with a little powdered sugar and vanilla. Just make sure it’s stabilized if you’re freezing it long-term.
How long will it keep in the freezer?
Up to a week, but it’s best enjoyed within the first few days for top-tier texture.
Can I double the recipe for a crowd?
Yep! Use a larger pan or make two smaller cakes. Just be sure to freeze a bit longer to set properly.
Can I make individual servings instead of one big cake?
Yes! Use muffin tins or ramekins lined with cupcake liners for personal-sized cakes.
What’s the best way to slice the cake cleanly?
Run a sharp knife under hot water, wipe dry, then slice. Repeat between cuts for picture-perfect pieces.
Final Thoughts
This Strawberry Shortcake Ice Cream Cake is the kind of dessert that turns a regular day into something worth celebrating. It’s cold, creamy, crunchy, fruity, and nostalgic in all the best ways. Plus, it’s just plain fun to make (and eat).
So grab your scoop, a few pantry staples, and let’s make something sweet. You’ve got this—and your freezer is about to be home to something seriously delicious. Want me to help you brainstorm other nostalgic desserts like this?
Print
Strawberry Shortcake Ice Cream Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Ice Cream Cake is a refreshing and indulgent dessert with layers of ice cream sandwiches, creamy whipped topping, and fresh strawberries, topped with a sweet strawberry shortcake topping—perfect for summer gatherings.
Ingredients
- 2 1/2 cups Strawberry Shortcake Ice Cream Topping
- 16 to 20 vanilla ice cream sandwiches with vanilla outside wafers
- 16 ounces whipped topping
- 1/2 cup strawberry ice cream topping
- 1 cup sliced strawberries
Instructions
- Arrange a layer of vanilla ice cream sandwiches in the bottom of a 9×13-inch pan.
- Spread half of the whipped topping over the ice cream sandwiches.
- Drizzle 1 1/4 cups of strawberry shortcake ice cream topping over the whipped topping.
- Top with a layer of sliced strawberries.
- Repeat with another layer of ice cream sandwiches, whipped topping, strawberry shortcake topping, and sliced strawberries.
- Cover and freeze the cake for at least 4 hours or overnight until firm.
- Before serving, drizzle the strawberry ice cream topping over the top and garnish with extra sliced strawberries if desired.
- Cut into squares and serve frozen for a cool and satisfying treat.
Notes
- Use any brand of ice cream sandwiches, but ensure they have a crisp wafer outside for best texture.
- Let the cake sit for 5-10 minutes after removing from the freezer for easier cutting.
- Can be made ahead of time—this cake keeps well in the freezer for up to 2-3 days.
- For extra flair, add sprinkles or crushed cookies on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg