As summer’s warmth wraps around us, a wave of sweet nostalgia comes flooding back, and that’s when I daydream about the ultimate summer treat: Strawberry Shortcake Ice Cream Cake. Imagine the luscious blend of strawberry and vanilla ice creams, all nestled on a buttery cookie crust that crumbles with every delightful bite. This no-bake masterpiece isn’t just a dessert; it’s a celebration in a dish, perfect for those sun-soaked gatherings with family and friends.
When I first created this cake for a sun-drenched picnic, I was amazed by how quickly it disappeared everyone wanted a second (or third!) slice. The best part? With its make-ahead ease, you can whip it up the day before your cookout and be free to enjoy time with your loved ones without the stress of last-minute dessert preparations. Let’s dive into this delightful recipe that’s sure to impress and satisfy every sweet tooth!
Why is Strawberry Shortcake Ice Cream Cake a Must-Try?
Simplicity: This no-bake delight requires minimal effort, making it perfect for bakers of all levels.
Make-Ahead Magic: Prepare it a day in advance, ensuring a stress-free experience when hosting summer gatherings.
Refreshing Layers: The combination of fruity strawberry and rich vanilla ice creams creates a refreshing treat that’s ideal for hot days.
Versatile Variations: Easily switch up flavors by using different cookies or ice creams to suit your taste.
Crowd-Pleaser: This ice cream cake is sure to impress, with its creamy texture and delightful crunch, leaving your guests asking for more!
Strawberry Shortcake Ice Cream Cake Ingredients
For the Crust
- Golden Sandwich Cookies – Base ingredient providing structure and flavor for the crust; substitute with graham crackers if necessary.
- Kosher Salt – Enhances the sweetness of the dessert; sea salt can be an alternative.
- Butter (melted) – Binds the cookie crumbs for the crust; use margarine for a dairy-free option.
For the Ice Cream Layers
- Vanilla Ice Cream (slightly softened) – Main flavor layer that contributes creaminess; consider a dairy-free vanilla alternative for a vegan version.
- Strawberry Ice Cream (slightly softened) – Adds fruitiness and lovely pink color; swap for any favorite fruit ice cream for delicious variations.
For the Finishing Touch
- Freeze-Dried Strawberries – Intensifies the strawberry flavor while adding texture; fresh strawberries can be used but might alter consistency.
How to Make Strawberry Shortcake Ice Cream Cake
- Prepare the Baking Pan: Line the bottom and sides of an 8”-x-8” pan with parchment paper, ensuring there’s a 2” overhang for easy removal once set. This will make serving a breeze!
- Make the Cookie Crust: Blitz 20 golden sandwich cookies with a pinch of kosher salt in a food processor until they resemble fine crumbs. Mix in 1/4 cup melted butter and press the mixture tightly into the bottom of the pan. Freeze for 15 minutes to firm up.
- First Ice Cream Layer: Smooth 4 cups of slightly softened vanilla ice cream over the chilled crust. Spread evenly, then freeze for at least 30 minutes until firm and set.
- Second Ice Cream Layer: In a bowl, mix 3 cups of slightly softened strawberry ice cream with 1/2 cup of freeze-dried strawberries. Spread this luscious layer over the firm vanilla ice cream, and return to the freezer for 30 minutes.
- Final Layer: Mix the remaining vanilla ice cream until smooth and spread it over the strawberry layer. Sprinkle with remaining cookie crumbs and gently press down for a lovely finishing touch.
- Freeze the Cake: Cover the assembled cake with plastic wrap or aluminum foil and freeze for a minimum of 4 hours, or until the cake is completely firm.
- Serve: Carefully lift the cake out of the pan using the parchment paper overhang. Slice into squares or rectangles and serve—your guests will love it!
Optional: Top with fresh strawberries or a dollop of whipped cream for an extra touch.
Exact quantities are listed in the recipe card below.
Strawberry Shortcake Ice Cream Cake Variations
Feel free to make this recipe your own with these fun and tasty twists!
- Chocolate Twist: Swap in chocolate sandwich cookies for the crust and layer with chocolate ice cream for a rich, decadent flavor.
- Peanut Butter Bliss: Mix in creamy peanut butter with vanilla ice cream before layering, creating a delicious peanut butter and strawberry combo that’s simply heavenly.
- Fruity Fusion: Substitute freeze-dried strawberries with your favorite fruits like raspberries or blueberries for a mixed berry delight. It’s a fresh twist on a classic!
- Nutty Crunch: Add crushed nuts to the cookie crust or sprinkle them between layers for an extra crunch that elevates the texture wonderfully.
- Dairy-Free Delight: Choose almond or coconut-based ice creams for a delicious dairy-free option that everyone can enjoy. Who says you have to miss out on flavor?
- Minty Fresh: Mix in a few drops of peppermint extract into the vanilla ice cream for a refreshing minty twist that’s perfect for hot summer days.
- Caramel Drizzle: Add layers of caramel sauce between the ice cream layers for a sweet surprise that adds richness and indulgence.
- Spicy Kick: Incorporate a dash of cinnamon or a sprinkle of chili powder into the crust for a playful kick that will surprise and delight your guests!
Make Ahead Options
These Strawberry Shortcake Ice Cream Cakes are an absolute dream for meal prep! You can assemble the entire cake up to 3 days in advance; simply keep it well-covered in the freezer to maintain its creamy texture and prevent freezer burn. Start by preparing the cookie crust and layers as directed, then freeze it tightly wrapped. When it’s time to serve, let it sit at room temperature for about 10-15 minutes to soften slightly before slicing. This way, you’ll achieve perfect, clean cuts, and your cake will remain just as delicious as the day you made it! Enjoy stress-free entertaining while serving this delightful no-bake treat!
Expert Tips for Strawberry Shortcake Ice Cream Cake
- Softened Ice Cream: Ensure your ice creams are slightly softened for easy spreading, but avoid melting. This way, you maintain the cake’s lovely layers.
- Layer Freezing: Freeze each layer separately long enough to hold its shape during assembly. This prevents mixing and creates beautiful distinct layers in your cake.
- Cookie Alternatives: Feel free to experiment with different cookies for the crust. Chocolate sandwich cookies can create a delightful twist on this classic Strawberry Shortcake Ice Cream Cake.
- Storage Suggestions: When storing, wrap the cake tightly to prevent freezer burn. It can last up to a week in the freezer—just in time for your next gathering!
- Flavor Variations: Get creative with flavors! Swap the strawberry ice cream with other favorites like mango or blueberry for a unique spin on your delicious treats.
What to Serve with Strawberry Shortcake Ice Cream Cake?
As you delight in this frozen treat, consider pairing it with complementary flavors and textures to create a memorable meal experience.
- Fresh Berries: Juicy strawberries, raspberries, or blueberries add a burst of flavor and a refreshing touch, making each bite even more delightful.
- Whipped Cream: A dollop of lightly sweetened whipped cream brings creaminess to the cake, enhancing its decadent layers. It’s a classic combo that never disappoints!
- Mint Chocolate Chip Cookies: Their cool mint flavor contrasts beautifully with the sweet strawberry notes, creating a delightful harmony. Perfect for cookie fans!
- Chocolate Sauce Drizzle: A warm drizzle of chocolate sauce adds richness, balancing the sweetness of the Strawberry Shortcake Ice Cream Cake. Serve it on the side for dipping fun!
- Pineapple Sorbet: This tropical sorbet offers a refreshing palate cleanser, making it an ideal companion on hot summer days. A burst of fruitiness brings a pleasant twist!
- Homemade Lemonade: Zesty and thirst-quenching, this citrus drink complements the sweetness of the cake and keeps you cool on warm afternoons.
- Grilled Peaches: The caramelized sweetness from grilled peaches pairs beautifully, adding a warming summer flair to your dessert. Serve them alongside for a gourmet touch!
- Sparkling Rosé: A glass of bubbly rosé adds elegance, making your dessert feel extra special while accentuating the fruity flavors of the strawberries.
- Chocolate Chip Ice Cream: For the chocolate lovers, adding a scoop of this rich ice cream next to your cake turns your dessert into a divine ice cream sundae. A chocolate lover’s dream!
Storage Tips for Strawberry Shortcake Ice Cream Cake
Fridge: This cake is best kept in the freezer for optimal texture and flavor; however, if left out, serve chilled and consume within 2 hours.
Freezer: Store the Strawberry Shortcake Ice Cream Cake in the freezer for up to one week. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Reheating: There’s no need for reheating; simply remove the cake from the freezer a few minutes before serving to soften slightly for easier slicing.
Serving: Top with fresh strawberries or whipped cream just before serving for a delightful finishing touch!
Strawberry Shortcake Ice Cream Cake Recipe FAQs
What type of cookies are best for the crust?
I recommend using golden sandwich cookies for a classic flavor, but you can easily swap them out for graham crackers or chocolate sandwich cookies for a fun twist. Just keep in mind that the flavor and texture will change slightly!
How should I store leftover Strawberry Shortcake Ice Cream Cake?
Store any leftovers tightly wrapped in plastic wrap or aluminum foil in the freezer. This no-bake cake can last for up to one week, maintaining its delightful flavors and texture. Just be sure to consume it before the week is up to enjoy it at its best!
Can I freeze this ice cream cake for longer than a week?
While I recommend enjoying the Strawberry Shortcake Ice Cream Cake within a week, if sealed properly, it can last in the freezer for up to three months. To freeze: wrap the cake tightly with plastic wrap, followed by aluminum foil. When ready to serve, let it thaw in the fridge for a few hours before slicing.
What if my ice creams are too hard to spread?
No worries! If the ice cream is too hard, remove it from the freezer and let it sit out for about 10-15 minutes to soften slightly before attempting to spread it. The key is to ensure they’re soft enough for easy layering but not melted.
Can I make this cake vegan or dairy-free?
Absolutely! To make a dairy-free version, substitute both vanilla and strawberry ice cream with dairy-free alternatives made from almond, coconut, or oat milk. Also, use dairy-free margarine or a suitable alternative for the crust, and enjoy a delicious, guilt-free treat!
Is this cake safe for children and pets?
Yes, the ingredients used in this Strawberry Shortcake Ice Cream Cake are generally safe for children. However, always check if there are specific allergies to any of the ingredients. For pets, it’s best to keep this dessert away, as it contains dairy and sugar which may not be suitable for them.
Dreamy Strawberry Shortcake Ice Cream Cake for Summer Bliss
Ingredients
Equipment
Method
- Prepare the Baking Pan: Line the bottom and sides of an 8”-x-8” pan with parchment paper, ensuring there’s a 2” overhang for easy removal once set.
- Make the Cookie Crust: Blitz 20 golden sandwich cookies with a pinch of kosher salt in a food processor until they resemble fine crumbs. Mix in 1/4 cup melted butter and press the mixture tightly into the bottom of the pan. Freeze for 15 minutes to firm up.
- First Ice Cream Layer: Smooth 4 cups of slightly softened vanilla ice cream over the chilled crust. Spread evenly, then freeze for at least 30 minutes until firm and set.
- Second Ice Cream Layer: In a bowl, mix 3 cups of slightly softened strawberry ice cream with 1/2 cup of freeze-dried strawberries. Spread this luscious layer over the firm vanilla ice cream, and return to the freezer for 30 minutes.
- Final Layer: Mix the remaining vanilla ice cream until smooth and spread it over the strawberry layer. Sprinkle with remaining cookie crumbs and gently press down for a lovely finishing touch.
- Freeze the Cake: Cover the assembled cake with plastic wrap or aluminum foil and freeze for a minimum of 4 hours, or until the cake is completely firm.
- Serve: Carefully lift the cake out of the pan using the parchment paper overhang. Slice into squares or rectangles and serve—your guests will love it!