Strawberry Shortcake Ice Cream Cake Recipe

The Best Strawberry Shortcake Ice Cream Cake Recipe

BySara
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If you’re craving something sweet, refreshing, and just a little nostalgic, this Strawberry Shortcake Ice Cream Cake is exactly what you need. It’s got everything you love about classic strawberry shortcake — the sweet-tart strawberries, fluffy whipped cream, and buttery crumbles — but layered into a creamy, dreamy frozen dessert.

This cake is perfect for birthdays, summer cookouts, or anytime you want to impress your guests without spending hours baking. Best of all, it’s easy to make ahead, keeps beautifully in the freezer, and tastes even better the next day.

In this guide, we’ll go through every step of how to make a show-stopping Strawberry Shortcake Ice Cream Cake from scratch, along with smart tips, ingredient swaps, and creative variations so you can make it your own.

Why You’ll Love This Strawberry Shortcake Ice Cream Cake

There’s a reason this dessert has become a fan favorite. It combines the best of both worlds — the nostalgic taste of strawberry shortcake and the creamy indulgence of ice cream cake.

Here’s why this recipe stands out:

  • No-bake perfection: No oven required!
  • Beautiful layers: Strawberry sauce, creamy vanilla ice cream, and crunchy golden crumble.
  • Customizable: Swap flavors, add toppings, or use store-bought shortcuts.
  • Make-ahead dessert: Ideal for entertaining or prepping in advance.

It’s the kind of dessert that turns heads when you pull it from the freezer and has everyone asking for seconds.

Ingredients for Strawberry Shortcake Ice Cream Cake

You don’t need fancy ingredients to create this stunning dessert. Here’s what you’ll need for each component:

For the Strawberry Layer:

  • 2 cups fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

For the Crumble Layer:

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Ice Cream Layer:

  • 1.5 quarts vanilla ice cream, slightly softened
  • ½ cup crushed golden sandwich cookies (optional, for texture)

For the Whipped Topping:

  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes:

  • Fresh sliced strawberries
  • Extra crumble topping
  • Strawberry syrup drizzle

Step-by-Step Instructions

Follow these steps to build your Strawberry Shortcake Ice Cream Cake from the bottom up.

Step 1: Prepare the Strawberry Filling

  1. In a medium saucepan, combine chopped strawberries, sugar, and lemon juice.
  2. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the strawberries start releasing their juices.
  3. If you prefer a thicker sauce, dissolve the cornstarch in 1 teaspoon of water and stir it in. Continue cooking for another 2 minutes until slightly thickened.
  4. Remove from heat and let the strawberry mixture cool completely. You can refrigerate it while preparing the other layers.

Tip: For a chunkier texture, mash the strawberries lightly with a fork. For a smoother sauce, pulse them in a blender once cooled.

Step 2: Make the Crumble Layer

This layer gives your ice cream cake its signature shortcake crunch!

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, stir together flour, sugar, and salt.
  3. Add melted butter and vanilla extract, stirring until the mixture forms coarse crumbs.
  4. Spread the crumbs onto a parchment-lined baking sheet.
  5. Bake for 10–12 minutes, or until lightly golden brown.
  6. Let cool completely — they’ll crisp up as they cool.

Once cooled, crush the crumble slightly so you have a mix of fine and chunky pieces.

Step 3: Assemble the Cake Base

  1. Line a 9-inch springform pan (or a deep round cake pan) with parchment paper.
  2. Sprinkle half of the crumble mixture into the bottom of the pan, pressing gently to form a crust.
  3. Place the pan in the freezer for about 10 minutes to firm up the base.

Step 4: Add the Ice Cream Layer

  1. Scoop the softened vanilla ice cream into a large bowl.
  2. Fold in the crushed golden cookies if using. This gives the ice cream a nice texture and flavor boost.
  3. Spread half of the ice cream evenly over the crumble crust.
  4. Pour half of the strawberry filling over the ice cream and swirl gently with a knife.
  5. Add another layer of ice cream and smooth the top with a spatula.
  6. Cover with plastic wrap and freeze for at least 4 hours (overnight is best).

Step 5: Add Whipped Cream Topping

Once the cake is frozen solid:

  1. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  2. Remove the cake from the freezer and spread the whipped cream evenly on top.
  3. Garnish with the remaining crumble and drizzle the rest of the strawberry sauce.
  4. Add fresh strawberry slices for a beautiful finish.

Return the cake to the freezer for another 1–2 hours to set the topping.

Step 6: Serve and Enjoy

When ready to serve, remove the cake from the freezer and let it sit at room temperature for 10–15 minutes to soften slightly.
Run a knife around the edge of the pan, release the springform, and slice using a sharp knife dipped in warm water for clean cuts.

Serve immediately and watch everyone’s eyes light up when they take that first bite.

Strawberry Shortcake Ice Cream Cake

Tips for the Perfect Strawberry Shortcake Ice Cream Cake

Making a layered frozen cake may seem tricky, but a few pro tips will make it absolutely foolproof:

  1. Soften ice cream just right: You want it soft enough to spread but not melted. Let it sit out for 10–15 minutes.
  2. Freeze between layers: This helps keep clean, defined layers instead of blending together.
  3. Use high-quality ice cream: The creamier, the better. Premium brands yield a smoother, richer cake.
  4. Don’t skip the crumble: It’s the texture contrast that makes this dessert so satisfying.
  5. Make it ahead: The cake tastes even better the next day, once the flavors have melded together.

Ingredient Substitutions

You can customize this recipe based on what you have in your kitchen. Here are some easy swaps:

  • Ice Cream: Replace vanilla with strawberry, cheesecake, or even lemon ice cream for a twist.
  • Cookies: Use shortbread or graham crackers instead of golden cookies.
  • Strawberries: Frozen strawberries work perfectly; just thaw and drain before cooking.
  • Whipped Cream: Store-bought whipped topping is a time-saving alternative.
  • Butter Substitute: Use coconut oil or vegan butter for a dairy-free version.

Fun Variations to Try

This Strawberry Shortcake Ice Cream Cake is incredibly versatile. Once you master the base recipe, you can play around with flavors and textures:

Chocolate Strawberry Shortcake Ice Cream Cake

Swap out half the vanilla ice cream for chocolate and drizzle with chocolate syrup before freezing. Add cocoa powder to your crumble for a delicious twist.

Lemon Berry Ice Cream Cake

Add lemon zest to the strawberry sauce and use lemon cookies for the crumble. The citrusy brightness complements the berries beautifully.

Mixed Berry Shortcake Ice Cream Cake

Combine strawberries, blueberries, and raspberries for a colorful, tangy mix. It’s great for patriotic holidays or summer gatherings.

Mini Ice Cream Cakes

Use muffin tins to create individual servings. Perfect for parties or portion control — plus, they freeze faster!

Storage Instructions

Proper storage keeps your Strawberry Shortcake Ice Cream Cake tasting fresh and delicious.

  • In the freezer: Wrap the cake tightly in plastic wrap and aluminum foil or store it in an airtight container. It will stay fresh for up to 2 weeks.
  • Before serving: Let it soften slightly for 10–15 minutes at room temperature before slicing.
  • Avoid refreezing: Once thawed, don’t refreeze the cake, as it can develop ice crystals and lose its creamy texture.

Prep, Cook, and Serving Info

  • Prep time: 30 minutes
  • Cook time: 10 minutes (for crumble and sauce)
  • Freeze time: 6–8 hours
  • Total time: About 8 hours 40 minutes
  • Servings: 10–12 slices

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! This recipe is perfect for making ahead. You can prepare it up to three days in advance and keep it frozen until you’re ready to serve.

How do I make clean slices?

Run your knife under hot water between cuts and wipe it clean each time. It makes a big difference in presentation.

Can I use store-bought strawberry sauce?

Yes, you can save time with a high-quality store-bought sauce, but homemade adds a fresher flavor.

Can I make it dairy-free?

Of course! Use dairy-free ice cream (like coconut or oat-based) and coconut whipped topping. The crumble can be made with vegan butter.

Final Thoughts

This Strawberry Shortcake Ice Cream Cake is a dessert that captures the essence of summer in every bite. It’s creamy, fruity, and wonderfully nostalgic — like the classic Good Humor ice cream bar but in cake form.

Whether you’re making it for a family celebration, a backyard barbecue, or just to treat yourself, this recipe never disappoints. With its golden crumble, fresh strawberry filling, and velvety ice cream layers, it’s both eye-catching and irresistibly delicious.

Make this once, and it’ll become your go-to summer dessert tradition.

Strawberry Shortcake Ice Cream Cake — creamy, crunchy, and full of berry bliss — the ultimate frozen treat that brings everyone to the table with a smile.

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