Strawberry Shortcake Ice Cream Cake – A Cool, Creamy Taste of Summer
There’s something beautifully nostalgic about strawberry shortcake — that perfect balance of sweet, buttery crumbs and juicy, sun-ripened berries layered with soft whipped cream. Now imagine all of that goodness transformed into a frozen, creamy dream. This Strawberry Shortcake Ice Cream Cake is exactly that: the ultimate no-bake dessert that captures summer in every slice.
It’s the kind of dessert that makes you feel like a kid again — the first bite bringing back memories of those iconic strawberry shortcake ice cream bars from childhood. But this version takes it up a notch, layering velvety vanilla and strawberry ice creams with a buttery golden cookie crumble that mimics that signature texture. It’s elegant enough for celebrations but easy enough to make for a weeknight treat — no oven, no fuss, just pure creamy bliss.
Ingredients
- 1 ½ cups crushed golden sandwich cookies (like Golden Oreos)
- ¼ cup unsalted butter, melted
- 1 quart strawberry ice cream, softened
- 1 quart vanilla ice cream, softened
- 1 ½ cups crushed freeze-dried strawberries
- 1 cup whipped topping (like Cool Whip or homemade whipped cream)
- Fresh strawberries for garnish
- Optional: 1 tablespoon sugar (for macerating strawberries)
Instructions
- Prepare the base.
In a medium bowl, combine crushed golden cookies with melted butter. Mix until evenly coated and the texture resembles damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 10–15 minutes to set. - Add the vanilla ice cream layer.
Spread the softened vanilla ice cream evenly over the chilled crust. Smooth the top with a spatula, then freeze again for about 30 minutes, or until firm. - Add the strawberry ice cream layer.
Spread softened strawberry ice cream on top of the vanilla layer. Smooth it evenly, then freeze for 1–2 hours, or until completely solid. - Prepare the strawberry shortcake crumble.
In a bowl, combine the remaining crushed cookies with crushed freeze-dried strawberries. Toss together until well blended. The mixture should look like the crunchy coating on a strawberry shortcake ice cream bar. - Frost with whipped topping.
Spread whipped topping evenly over the frozen cake. Sprinkle the strawberry shortcake crumble generously over the top, pressing gently so it adheres. - Garnish and freeze again.
Arrange fresh strawberry slices or small whole berries on top for decoration. Freeze the cake for at least 3 hours or overnight for best results. - Serve and enjoy!
When ready to serve, run a warm knife around the edge of the springform pan to loosen the cake. Slice with a hot knife for clean cuts, and serve immediately.
Tips & Tricks
- Soften the ice cream just enough: You want it spreadable but not melted — about 10–15 minutes at room temperature.
- Use a springform pan: It makes removing the cake a breeze and gives you those perfect, layered slices.
- Want extra strawberry flavor? Swirl in a few spoonfuls of strawberry jam between layers before freezing.
- Make it ahead: This cake keeps beautifully in the freezer for up to a week — just cover tightly with plastic wrap.
- For a crunchier topping: Add a few extra crushed cookies right before serving.
Strawberry Shortcake Ice Cream Cake
Ingredients
Equipment
Method
- Combine crushed cookies with melted butter and press into springform pan. Freeze 10–15 minutes.
- Spread softened vanilla ice cream over crust and freeze 30 minutes.
- Add strawberry ice cream layer and freeze 1–2 hours.
- Mix crushed cookies and freeze-dried strawberries to make crumble.
- Top cake with whipped topping and sprinkle crumble over top.
- Garnish with fresh strawberries and freeze at least 3 hours before serving.
Notes
Variations
- Chocolate Strawberry Twist: Add a layer of chocolate ice cream or drizzle chocolate sauce between layers.
- Shortbread Base: Use crushed shortbread cookies instead of golden sandwich cookies for a more buttery flavor.
- Berry Medley: Mix raspberries and blueberries with the strawberries for a colorful, tangy spin.
- Gluten-Free: Substitute with gluten-free cookies — the result is just as delicious.
Serving Suggestions
This ice cream cake is a showstopper on warm summer days, but it’s also perfect for birthdays, barbecues, or any time you want to impress with minimal effort. Serve it on a chilled dessert plate, topped with extra whipped cream and drizzled strawberry sauce.
For a classic touch, pair each slice with a tall glass of lemonade or iced coffee. And if you’re making it for a special celebration, sprinkle edible gold dust or add mint sprigs for a stunning presentation.
Storage
- In the freezer: Store the cake covered tightly for up to 7 days.
- To slice cleanly: Run your knife under hot water and wipe between each cut.
- To store leftovers: Wrap slices individually in parchment and freeze for an easy grab-and-go dessert.
FAQ
Can I make this ahead of time?
Yes! This cake needs several hours to freeze, so it’s ideal for making a day ahead.
Do I have to use both ice creams?
Not at all — you can use all strawberry, all vanilla, or even mix in a third flavor like cheesecake ice cream for fun.
What if I don’t have freeze-dried strawberries?
Use strawberry cereal crumbs or just extra fresh strawberry pieces for the crumble.
Can I use homemade ice cream?
Absolutely — it makes the cake even more indulgent.
Storytime
I first made this Strawberry Shortcake Ice Cream Cake on a sweltering July afternoon when baking anything felt impossible. My kitchen was filled with the scent of freshly crushed cookies and strawberries, and as I pressed the layers together, I realized how effortlessly beautiful this dessert was.
Later, when I pulled it from the freezer and sliced through the creamy pink and white layers, my family gathered around, spoons at the ready. The first bite was everything I’d hoped for — smooth, cold, creamy, with that nostalgic crunch that reminded everyone of the old-school ice cream truck bars.
Now, it’s become our go-to summer celebration dessert — the one everyone requests for birthdays, picnics, and backyard dinners. One slice, and you’ll understand why.
