If the words strawberry shortcake ice cream cake just made your mouth water, friend, you’re in the right kitchen. This strawberry shortcake ice cream cake brings together crunchy strawberry crumbles, creamy no-churn layers, and a buttery crust—all straight from your freezer. Whether you’re a busy mama trying to beat the summer heat or a beginner just learning how to whip cream, this ice cream cake was made with love, ease, and the bold flavors of strawberry shortcake in mind. No fancy machines. No stress. Just one unforgettable strawberry shortcake ice cream cake bite at a time.
Let’s make something magical together.
Why You’ll Love This Strawberry Shortcake Ice Cream Cake
What I adore most about this Strawberry Shortcake Ice Cream Cake is how simple it is. It’s that kind of dessert that makes people close their eyes after one bite—pure joy. Here’s why this ice cream cake is a keeper:
🍓 No-Churn Simplicity: No ice cream maker? No problem. Just a bowl, a whisk, and some love, and you’re halfway to the perfect Strawberry Shortcake Ice Cream Cake.
🍓 Layers of Joy: From crunchy Golden Oreos to silky strawberry jam and creamy whipped layers, every spoonful feels like a celebration.
🍓 Freezer-Ready Magic: Make it ahead and enjoy stress-free dessert time—ideal for birthdays, BBQs, or Tuesday night joy.
🍓 Big Strawberry Flavor: With strawberry jello, jam, and freeze-dried berries, this ice cream cake bursts with bright, summery strawberry goodness.
That Classic Strawberry Crunch Cake Ice Cream Vibe: You know the one from the ice cream truck? Yeah, this hits that nostalgic note.
Table of Contents
Ingredients You’ll Need
Here’s everything you’ll need to make your new favorite dessert. Most of these you’ll already have!
Strawberry Shortcake Crunch
- 24 whole (280g) Golden Oreos
- 3 Oz box strawberry jello
- 4 Tbsp unsalted butter, melted
Strawberry Shortcake Crust
- 2 Tbsp unsalted butter, melted
- 1 Cup strawberry shortcake crunch (recipe above)
No-Churn Ice Cream Layers
- 1/2 Cup (15g) freeze-dried strawberries
- 2 Cups heavy whipping cream, cold
- 1 Tbsp pure vanilla extract, divided
- 14 Oz sweetened condensed milk
- 1 1/2 tsp strawberry jam or preserves
Garnish
- fresh sliced strawberries (optional)
How to Make the Strawberry Shortcake Ice Cream Cake (Step-by-Step)
Step 1: Make the Strawberry Crunch Topping
Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat, or lightly grease it—whatever you have on hand.
Crush the Golden Oreos into crumbles. You can use a food processor for this, or just toss them in a zip-top bag and gently roll with a rolling pin. Pour the crumbles into a medium bowl.
Add in the strawberry jello powder and melted butter, and stir everything together with a rubber spatula until well combined.
Spread the mixture evenly onto your baking sheet and bake for 4 minutes. Let the crunch topping cool completely. This is going to be your delicious strawberry crunch layer.
Step 2: Make the Shortcake Crust
Grab a 6-inch springform cake pan and place a 6-inch cardboard cake circle at the bottom. Line the inside with an acetate collar (this helps with neat layering later).
In a bowl, combine 1 cup of your cooled strawberry crunch topping with 2 tablespoons of melted butter. Mix until it starts sticking together like damp sand.
Press the crust mixture into the bottom of the pan firmly to form an even base. Pop the pan into the freezer while you move on to the ice cream layers.
Step 3: Make the No-Churn Ice Cream Layers
Wait to make this part until you’re ready to assemble the cake. First, chill a metal or glass mixing bowl in the fridge for at least 20 minutes—this helps your whipped cream come together perfectly.
Meanwhile, grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.
Take your chilled bowl out and pour in the heavy cream and 2 teaspoons vanilla extract. Whip on high speed until stiff peaks form, about 3–4 minutes. You can also use a stand mixer if you like. Once whipped, keep the cream cold in the fridge while you prep the rest.
Now divide the sweetened condensed milk evenly into two separate bowls:
- In one bowl, add 1 teaspoon vanilla.
- In the other, mix in your strawberry powder and strawberry jam.
Gently fold half the whipped cream into each bowl. You now have two ice cream bases—one vanilla, one strawberry.
Step 4: Assemble the Cake
Take the crust out of the freezer. Begin layering:
- Spread half the strawberry ice cream over the crust. Smooth it out.
- Add half the vanilla ice cream on top and level it.
- Sprinkle on half the reserved strawberry crunch topping.
Repeat the layers with the remaining strawberry ice cream, vanilla ice cream, and crunch topping.
Cover the cake and freeze for at least 6 hours, or overnight if you have the time. You want those layers to be nice and firm.
Step 5: Serve and Enjoy
When you’re ready to serve, unlatch the springform pan and peel off the acetate collar. Garnish the top with fresh strawberry slices, if you’d like a pretty finishing touch.
Slice, serve, and listen for the happy sighs after that first bite.
🥄 Tips & Troubleshooting for a Perfect Ice Cream Cake
Here are a few lovingly-learned tricks to help you avoid the most common hiccups:
- Whip Cream Cold: Don’t skip chilling the bowl. It matters!
- Acetate is Your Friend: Makes the unmolding super smooth.
- Crush, Don’t Pulverize: You want texture in those crunchies.
- Freeze Between Layers if Needed: Especially if it’s hot in your kitchen.
- Double the Crunch Recipe: If you’re a texture lover like me, that top layer is irresistible.
🍓 Sandra’s Story
This Strawberry Shortcake Ice Cream Cake takes me straight back to childhood summers in Hope Valley. Grandma always had those Good Humor strawberry crunch bars stashed in the freezer “just in case.” When I was little, I’d eat off all the crunchies first and save the creamy center for last. This homemade Strawberry Shortcake Ice Cream Cake is grown-up me honoring that same joyful ritual—only now, I make it from scratch with real strawberries and a heart full of nostalgia.
If you want to know how to make ice cream, please visit this article.
FAQs About Strawberry Shortcake Ice Cream Cake❓
Can I use fresh strawberries instead of freeze-dried?
Not for the ice cream layer—they’ll make it icy. Stick to freeze-dried for the boldest strawberry flavor.
Can I make this ahead?
Absolutely. Make it up to 2 weeks in advance and keep it wrapped in the freezer.
How should I store leftovers?
Wrap tightly in acetate or plastic wrap. It’ll keep for 2 months, but good luck making it last that long.
Can I make this in a larger pan?
You can! Just double the layers for an 8- or 9-inch springform. You’ll need extra crunch topping.
If you’re still here reading (and not already sneaking bites out of the freezer), bless your heart. This strawberry shortcake ice cream cake is summer comfort in frozen form, and I truly hope it becomes a repeat recipe in your home like it has in mine.
Until next time—keep your heart light, your freezer stocked, and your sweet tooth happy.
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Easy Strawberry Shortcake Ice Cream Cake: A Freezer-Friendly Favorite for Summer Joy
- Total Time: 6+ hours (freezing)
- Yield: Serves: 8–10 people
Description
This Strawberry Shortcake Ice Cream Cake layers crunchy Golden Oreos with creamy strawberry and vanilla ice cream, topped with fresh strawberries. A perfect no-bake summer treat!
Ingredients
Ingredients
For the Strawberry Shortcake Crunch
– 24 whole (280g) Golden Oreos
– 1 (3 oz) box strawberry jello
– 4 tbsp unsalted butter, melted
For the Strawberry Shortcake Crust
– 2 tbsp unsalted butter, melted
– 1 cup strawberry shortcake crunch (recipe above)
For the No-Churn Ice Cream Layers
– 1/2 cup (15g) freeze-dried strawberries
– 2 cups heavy whipping cream, cold
– 1 tbsp pure vanilla extract, divided
– 14 oz sweetened condensed milk
– 1 1/2 tsp strawberry jam or preserves
Garnish
– Fresh sliced strawberries (optional)
Instructions
Instructions
Make the Strawberry Shortcake Crunch
1. Preheat oven to 350ºF (177ºC). Line a cookie sheet with parchment paper or a silicone mat.
2. Crush Golden Oreos into small crumbles (use a food processor or a rolling pin in a Ziploc bag).
3. Mix crushed Oreos with strawberry jello powder and melted butter.
4. Spread the mixture on the cookie sheet and bake for 4 minutes. Let it cool completely.
Make the Strawberry Shortcake Crust
1. Place a 6-inch cardboard cake circle in a 6-inch springform pan and line with an acetate collar.
2. In a bowl, mix melted butter with 1 cup of strawberry shortcake crunch.
3. Press the mixture into the pan to form the crust, then freeze while preparing the ice cream layers.
Make the No-Churn Ice Cream Layers
1. Chill a large metal or glass bowl in the refrigerator for at least 20 minutes.
2. Grind freeze-dried strawberries into a fine powder.
3. Whip the cold heavy whipping cream with 2 tsp vanilla extract until stiff peaks form (3–4 minutes).
4. Divide sweetened condensed milk into two bowls:
– Add 1 tsp vanilla to one bowl.
– Add strawberry powder and jam to the second.
5. Fold whipped cream into each mixture, creating the vanilla and strawberry ice cream layers.
Assembly
1. Remove the springform pan from the freezer.
2. Layer the strawberry ice cream mixture on the crust. Smooth with a spatula.
3. Add the vanilla ice cream mixture on top of the strawberry layer and smooth.
4. Sprinkle half of the reserved strawberry shortcake crunch over the ice cream.
5. Repeat the layers: strawberry ice cream, vanilla ice cream, and crunch.
6. Freeze for at least 6 hours until fully set.
Serve and Garnish
1. Once frozen, remove the cake from the pan and peel off the acetate.
2. Garnish with fresh sliced strawberries before serving.
Notes
– Make sure the ice cream layers are evenly spread for the best presentation.
– You can prep the cake a day ahead of time for easy entertaining!
- Prep Time: 20 mins
- Cook Time: 4 mins
- Category: Dessert
- Method: Serves: 8–10 people
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the cake)
- Calories: 400 kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: og
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
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