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
Units
Scale
- 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