Strawberry Shortcake Ice Cream Cake

By Taylor Ann SpencerUpdated: Jun 13, 2023

1 Rating

Jump to recipe

preview for Strawberry Shortcake Ice Cream Cake Is The Epitome Of Summer

When the long, hot days of summer are raging on, few things are better than hearing the jingle of the ice cream truck pulling up. If you were anything like me as a child, you reached for the strawberry shortcake novelty bar every. single. time. A combination of strawberry and vanilla ice cream coated in shortcake crumbs, this nostalgic treat has inspired many of our other favorite summer dessert recipes (we’re looking at you, strawberry crunch poke cake). But, when we’re craving a crowd-pleasing, no-bake dessert, we turn to this strawberry shortcake ice cream cake. Like all icebox cakes, it’s an ideal make-ahead treat that you can assemble days in advance, then serve at your July 4th party or summer cookout. Here’s everything you need to know:

Top tips for making strawberry shortcake ice cream cake:
— Leave the cookies as-is. There’s no need to scrape out the cream insides of your golden sandwich cookies—they’ll help the base stay together (plus, they taste delicious).
— No food processor? No problem! Use a plastic bag and rolling pin to crush the cookies instead.
— Get clean slices. For extra-precise cake slices, run a chef's knife under hot water before cutting each piece. This also allows you to cut just one or two servings off the entire batch if you're eating it throughout the week.

Variations.
If you want to mix up the flavors of this recipe, you can use the same proportions to try a chocolate-pistachio version, a peanut butter-banana version, and more. Just swap out the cookies and ice cream flavors in equal proportions.

Make ahead and storage.
Because of the relatively long chill time, this ice cream cake is an ideal make-ahead dessert. After it’s assembled, freeze it for at least 4 hours or until firm. If you want to give yourself even more time, you can also cover it and freeze for up to 1 week.

Made this grown-up version of the nostalgic summer treat? Let us know how it went in the comments below!

Advertisement - Continue Reading Below

Yields:: 9 - 12 serving(s)
Prep Time:: 30 mins
Total Time:: 5 hrs 45 mins
Cal/Serv:: 507

Ingredients

30
golden sandwich cookies, divided
1/4 tsp.
kosher salt
3 tbsp.
butter, melted
5 1/2 c.
vanilla ice cream, slightly softened, divided
4 c.
strawberry ice cream, slightly softened
1 1/2 c.
freeze-dried strawberries, divided

Nutrition Information

Per Serving (Serves 12)

Calories380 Fat19 gSaturated fat10 gTrans fat0 gCholesterol47 mgSodium231 mgCarbohydrates47 gFiber2 gSugar26 gProtein5 gVitamin D0 mcgCalcium140 mgIron4 mgPotassium303 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by

Directions

1. Step 1Line the bottom and sides of an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang on each side.
2. Step 2In a food processor, blitz 20 golden sandwich cookies and salt to fine crumbs. Add melted butter and pulse until crumbs are the texture of wet sand. Press evenly into the bottom of the prepared pan and freeze for 15 minutes.
3. Step 3In a large bowl, mix 4 cups vanilla ice cream until smooth and spread on partially frozen crust. Freeze for at least 30 minutes more.
4. Step 4In the same bowl, mix strawberry ice cream until smooth. Stir in ½ cup freeze-dried strawberries. Spread on vanilla layer. Freeze for 30 minutes more.
5. Step 5Pulse remaining 10 sandwich cookies and remaining 1 cup freeze-dried strawberries in the food processor until they form pea-sized crumbs.
6. Step 6In the same bowl, mix the remaining 1 ½ cups vanilla ice cream until smooth and spread on strawberry layer. Sprinkle the crumbs evenly over top, pressing down to ensure they stick.
7. Step 7Freeze at least 4 hours or until firm, or cover and freeze up to 1 week. Lift the cake out of the pan using the paper overhang. With a sharp knife, cut into 9 square or 12 rectangular pieces and serve.

ANDREW BUI

Taylor Ann Spencer

Assistant Food Editor

Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?