Strawberry Shortcake Ice Cream Cake is a dreamy, no-bake dessert that combines the nostalgic flavors of classic strawberry shortcake with the cool, creamy indulgence of ice cream. Layers of golden vanilla cookies or shortcake crumbs, sweet strawberries, and luscious ice cream come together for a dessert that’s as beautiful as it is refreshing.
Strawberry Shortcake Ice Cream Cake:
Perfect for summer celebrations, birthdays, or any time you crave a light yet decadent treat, this cake captures the essence of sunshine and sweetness in every bite. It’s a modern twist on a timeless favorite that everyone will love.
History:
The original strawberry shortcake dates back to the 19th century and has long been a staple of American desserts. As ice cream became a popular addition in the 20th century, creative bakers began transforming this classic into frozen versions. Strawberry Shortcake Ice Cream Cake pays homage to that evolution, combining creamy textures with the beloved flavors of strawberries and whipped cream.
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Strawberry Shortcake Ice Cream Cake
Ingredients
- 1 (16 oz) package golden sandwich cookies (like Golden Oreos), crushed
- 1/2 cup melted butter
- 1.5 quarts strawberry ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 2 cups fresh strawberries, sliced
- 1 (8 oz) container whipped topping (Cool Whip)
- Optional garnish: extra crushed cookies and strawberries
Instructions
- Mix crushed cookies with melted butter until evenly coated. Press half into the bottom of a 9x13-inch pan.
- Spread softened strawberry ice cream evenly over the crust. Freeze for 30 minutes.
- Add a layer of vanilla ice cream on top, followed by sliced strawberries.
- Sprinkle remaining cookie crumbs over the top and press lightly.
- Spread whipped topping evenly across the surface.
- Freeze for at least 4–6 hours, or overnight, until firm.
- Garnish with crushed cookies and strawberries before serving.
Notes
- Let ice cream soften slightly before layering for easier spreading.
- Use homemade shortcake crumbs for an authentic flavor.
- Substitute strawberry sorbet for a dairy-free option.
- Freeze overnight for perfect sliceable texture.
- Store covered in the freezer for up to one week.
Tips for Strawberry Ice Cream Cake:
- Line the pan with parchment for easy removal.
- Add a drizzle of strawberry syrup between layers for extra flavor.
- Try mixing in chopped freeze-dried strawberries for crunch.
- Use an offset spatula for smooth, even layers.
- Slice with a warm knife for clean edges.
FAQ’s for Strawberry Ice Cream Cake:
Q: Can I use different ice cream flavors?
Yes! Try adding cheesecake or vanilla bean ice cream for variety.
Q: How long should I freeze it before serving?
At least 6 hours, but overnight gives the best texture.
Q: Can I make it ahead?
Absolutely—it’s perfect for prepping a day or two in advance.
Q: Can I use frozen strawberries instead of fresh?
Yes, just thaw and drain them well to prevent excess moisture.
Q: What’s the best way to store leftovers?
Keep tightly covered in the freezer to avoid freezer burn.
Conclusion:
Strawberry Shortcake Ice Cream Cake is a crowd-pleasing dessert that blends creamy layers of ice cream with the fruity sweetness of strawberries and the crunch of cookies. Simple, refreshing, and irresistibly pretty, it’s the ultimate frozen dessert for any celebration.