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This Strawberry Ice Cream Shortcake goes out to all you strawberry shortcake and ice cream cake lovers! We combine the two in this easy cake recipe for one delicious strawberry shortcake ice cream cake.
You will fall in love with just one bite of this heavenly strawberry crunch ice cream cake. The best part is, you can make it using store-bought or homemade ice cream.
Fans of shortcake recipes will not want to miss out on this recipe. You need to try this deliciously sweet ice cream cake!
Best Strawberry Shortcake Ice Cream Cake
One of my favorite desserts has always been the strawberry shortcake ice cream bar. The crunchy strawberry-and-cookie topping and the sweet, creamy ice cream makes those ice cream bars so irresistible to me!
So I thought, what could be better than making one of my favorite desserts into an over-the-top delicious ice cream cake recipe? I love homemade strawberry shortcake, this seemed like the obvious next step!
Well, let me tell you, after trying this cake, I knew I had struck gold. It is that delicious! This no-bake ice cream cake recipe tastes just like your favorite shortcake ice cream bar.
As a bonus, just like our Carlota de Limon, it’s an icebox-style cake you can whip up ahead of time and pop in the freezer for later! Win, win!
Strawberry Ice Cream Shortcake Ingredients
You can make ice cream cake using your own homemade ice cream, if you have an ice cream maker, or by using store-bought ice cream.
There are benefits to making the cake both ways!
- Homemade ice cream is super creamy and delicious, and you can control what ingredients you put into it.
- Store-bought ice cream is super easy to make the cake with, and you can mix it up by trying different flavors.
Either way, I guarantee you’re going to love this ice cream cake recipe. It is so special, and what really sets it apart is the cookie shortbread crust and crunchy strawberry topping.
Strawberry Shortcake Ingredients
- 24 whole vanilla sandwich cookies, such as golden Oreos, divided
- 7 tablespoons unsalted butter, melted
- 1 cup freeze dried strawberries
Homemade Ice Cream Ingredients
- 1.5 cups granulated sugar, divided
- 8 whole egg yolks, divided
- 4 cups heavy cream, divided
- 2 cups whole milk, divided
- 2 cups frozen strawberries
- Juice from 1 lemon
If you’re using store-bought ice cream, skip the ingredients for making homemade ice cream and instead use:
- 1.5 quart strawberry ice cream
- 1.5 quart vanilla ice cream
Alternatively, you can mix up the kind of ice cream you use and really have fun with the flavors of this ice cream cake. Strawberry cheesecake ice cream, strawberry swirl ice cream, or strawberry shortcake ice cream are perfect choices. Mix-and-match flavors to find your favorite combo!
Where to Buy Freeze-dried Strawberries
You can find freeze-dried strawberries at your grocery store alongside other dried fruits either in the snack aisle or the produce department depending on your store. Or, you can order them online!
You can also freeze-dry your own strawberries using an air fryer if you have one!
How to Make Strawberry Shortcake Cake
Ice cream cake is perfect for a birthday celebration or even as a holiday treat. You can make it using homemade ice cream or store-bought, and we have instructions for both methods!
To make your own homemade ice cream, you’ll have to have an ice cream maker. Alternatively, follow the instructions for our Banana Raspberry No Churn Ice Cream and use strawberry jam instead of raspberry.
How to Make Homemade Ice Cream
If you’re using store-bought ice cream, skip to the steps for making the Oreo crust.
- Combine 2 cups of heavy cream and 1 cup of milk in a medium saucepan over medium heat.
- In a bowl, whisk 4 egg yolks and ¾ cups granulated sugar.
- When the heavy cream comes to a simmer, slowly add in the egg yolk and sugar mixture. Mix it all together, and then add it all to a blender with 2 cups of frozen strawberries and the juice of one lemon.
- Blend to combine, then place in a large Tupperware container and refrigerate until it cools completely.
- Once cool, churn using your ice cream maker.
Repeat these steps to make the vanilla ice cream using the remaining ingredients, leaving out the strawberries and lemon juice.
How to Make Oreo Crust
- Grind 16 vanilla sandwich cookies (we use golden Oreos) in a food processor. If you do not have a food processor, add them to a plastic bag and crush them with your hands, being careful not to rip the bag.
- Add in 7 tablespoons melted unsalted butter and pulse until combined in your food processor. Or, work the butter into the crumbs with your hands to fully combine (you can do this in the bag). It will form a crumb-like texture.
- Prepare a 9″ round cake pan by covering the bottom of the pan with 2 pieces of plastic wrap, crisscrossed. Leave the pieces long enough to hang over the edges of the pan, so you can wrap the cake up once you finish building it.
- Press the crust into the bottom of a cake pan with your hands, then place the pan in the freezer to solidify for about 30 minutes.
Layering the Ice Cream
- Pull the pan with the crust out of the freezer and cover the crust with ½ of your strawberry ice cream. If using store-bought ice cream, use ½ of a 1.5-quart container. Use a spatula to press it flat and even, then return it to the freezer for 30 minutes.
- Remove the pan from the freezer and cover the first layer of ice cream with a layer of ¾ of your vanilla ice cream. If using store-bought ice cream, use ¾ of a 1.5-quart container. Spread it evenly over the top.
- Return the pan to the freezer to solidify for another 30 minutes.
- Finally, remove the pan from the freezer and cover the vanilla ice cream layer with the remaining strawberry ice cream. Return to the freezer for another 30 minutes.
Creating the Strawberry Crunch Topping
- In a food processor, pulse the remaining vanilla sandwich cookies and set them aside.
- Then, pulse 1 cup freeze-dried strawberries, and combine with the cookies.
If you do not have a food processor, add to a bag and crush with your hands.
Assembling the Shortcake Ice Cream Cake
- Once the 30 minutes have passed and the ice cream cake feels solid, take it out of the freezer. Remove it from the pan and remove the plastic wrap.
- Spread the remaining vanilla ice cream along the outside of the cake. This is easiest to do with an offset spatula. Make the edges as even as possible.
- Place the cake over a sheet pan to catch any toppings that may fall, and then use your clean, dry hands to place the crushed freeze-dried strawberries and cookies on the outside of the cake.
- Add the cake back to the freezer until ready to enjoy!
- If using store-bought ice cream, allow your ice cream to soften a little bit before spreading it on. This will make it much easier to get an even spread.
- Use a sheet pan to catch the toppings that fall off of the cake.
- Try mixing things up by using different ice cream flavors!
- Before serving, make sure to leave it out on the counter for 20 minutes to soften before assembling the cake so that it is easier to slice!
How many people will the strawberry ice cream shortcake serve?
Whether you’re making your own ice cream or using store-bought ice cream, this ice cream cake recipe is large enough to serve 9 people.
How long does ice cream cake last?
Once you assemble the cake, you can keep it in the freezer in an airtight container for up to a week.
If you are making ice cream ahead of time and aren’t ready to assemble the cake, you can store it in an airtight container for up to a week.
This is a perfect make-ahead birthday cake recipe everyone will love! Make it ahead of time and let it soften the day of the big party. This is the best birthday cake recipe!
Variations on this Ice Cream Cake Recipe
- Try this recipe with a different cookie crust. Chocolate chip cookies make a delicious crunch topping! Brownies are also a great choice for the crust.
- You can use a different type of ice cream. Use your favorite kind, like strawberry cheesecake or strawberry swirl ice cream. The possibilities are endless!
- Make a single-layer cake and prepare it in a 9×13″ if you don’t have a round cake or springform pan. This makes it so easy for the kids to help make this delicious treat!
What to Serve with Strawberry Ice Cream Cake
Decorate the top with fresh strawberries and our homemade strawberry sauce. This easy sauce recipe is out-of-this-world delicious!
My favorite topping is fresh whipped cream. Whip up 1 cup heavy cream with 2 tablespoons of icing sugar and ¼ cup of the remaining freeze-dried strawberries.
Put the whipped cream on the cake along with fresh strawberries when you are ready to serve it. It’s so delicious!
More Delicious Strawberry Desserts
Strawberry desserts are some of our all-time favorite treats! Honestly, what could be better than that sweet, fresh berry flavor? Here are a few recipes that we make over and over:
- Fresas con Crema (Mexican Strawberries and Cream)
- Strawberry Dole Whip
- Chocolate Ganache Covered Strawberries
- Strawberry Swirl Cheesecake
Strawberry Shortcake Ice Cream Cake
If using store-bought ice cream, you will only need a container of strawberry ice cream, a container of vanilla ice cream, the sandwich cookies, the butter, and the freeze dried strawberries.
See our Cooking Conversions Chart for help converting measurements!
How to Make Strawberry Ice Cream and Vanilla Ice Cream
- If you are using store-bought ice cream, you can skip these steps!
To make homemade strawberry ice cream, combine 2 cups heavy cream and 1 cup of milk in a medium saucepan over medium heat. In a bowl, whisk 4 egg yolks and ¾ cups granulated sugar. When the heavy cream comes to a simmer, temper into the egg yolks. Pour all of it into a blender with 2 cups of frozen strawberries and the juice of one lemon. Pulse to combine. Place in a large tupperware container and refrigerate until completely cool. Once cool, churn in an ice cream machine according to the manufacturer’s instructions.
- To make homemade vanilla ice cream, combine 2 cups heavy cream and 1 cup of milk in a medium saucepan over medium heat. In a bowl, whisk 4 egg yolks and ¾ cups granulated sugar. When the heavy cream comes to a simmer, temper into the egg yolks. Place in a large tupperware container and refrigerate until completely cool. Once cool, churn in an ice cream machine according to the manufacturer’s instructions.
Making Ice Cream Cake
- Prepare a 9 inch round cake pan by covering the bottom of the pan with 2 pieces of plastic wrap, criss-crossed. Leave the pieces long enough to hang over the edges so you can wrap the cake back up once you finish building it.
- Making the crust: grind 16 vanilla Oreos in a food processor. Add in the melted butter and pulse until combined. Press the crust into the bottom of the pan with your hands. Place the pan in the freezer to solidify for about 30 minutes.
- Pull the pan from the freezer and cover the crust with half of the strawberry ice cream. If using store-bought ice cream, you may need to let your ice cream soften just a little bit before spreading. Use a spatula to press it flat and even. Place it back in the freezer to solidify, about 30 minutes.
- Pull the pan from the freezer and cover the strawberry ice cream layer with ¾ of the vanilla ice cream. Place in the freezer to solidify another 30 minutes.
- Pull the pan from the freezer and cover the vanilla ice cream layer with the rest of the strawberry ice cream. Place in the freezer to set and solidify for a final 30 minutes.
- Making the cake topping: In a food processor, pulse the remaining vanilla Oreos. Set aside. Next, pulse the freeze dried strawberries. Combine the freeze dried strawberries and the crushed vanilla Oreos.
- Once the ice cream cake feels solid, pull it from the freezer and remove it from the pan. Remove the plastic wrap. Use the rest of the vanilla ice cream and an offset spatula to smooth the outside of the cake and make the edges even. Place the cake over a sheet pan (to catch the toppings that fall) and use clean, dry hands to place the crushed freeze dried strawberries on the outside of the cake.
- Place the cake in the freezer until ready to enjoy!
- Place this ice cream cake in an airtight container for up to a week in the freezer. If you are making the ice cream ahead of time, save the ice cream in a container for up to a week in the freezer before making the cake.
- Leave the ice cream on the counter for 20 minutes or so to soften before assembling the cake so it’s easier to handle!
- You can make homemade whipped cream to top this homemade ice cream cake with. Whip up 1 cup of heavy cream with 2 Tbsp. of icing sugar and ¼ cup of the remaining freeze dried strawberries. Top the cake with it when ready to serve. It’s so delicious!