Strawberry Shortcake Ice Cream Cake

This strawberry shortcake ice cream cake delivers all the nostalgia of your favorite childhood ice cream truck treat in a make-ahead showstopper for parties or sweltering summer nights. Creamy layers of vanilla and strawberry ice cream meld together with crunchy golden cookies and freeze-dried strawberries for a dessert that is both classic and crowd-pleasing. No baking required—it is all about assembling, freezing, and enjoying.

I first made this ice cream cake for a July Fourth barbecue when the heat was blistering and nobody wanted the oven on. It disappeared within minutes and has been a summer favorite ever since. Kids and adults always go back for seconds.

Ingredients

• Golden sandwich cookies: These create a sweet buttery base that holds the cake together Choose a brand with a rich vanilla flavor for best results
• Kosher salt: Just a pinch makes the cookie crust taste even sweeter and cuts richness Look for fine grain salt so it distributes evenly
• Butter: Melted butter binds the cookie crumbs and brings all the flavors together Use quality butter for a better tasting crust
• Vanilla ice cream: Scoopable and creamy forms the classic shortcake foundation Pick a brand with real vanilla bean for deeper flavor
• Strawberry ice cream: Brings that iconic fruity flavor and gorgeous color Opt for ice cream with plenty of real strawberries for best results
• Freeze dried strawberries: Adds intense strawberry flavor and a vibrant pink crunch Look for whole pieces rather than powder for best results

Step-by-Step Instructions

Prep the Pan:

Line the bottom and sides of an eight inch square baking pan with parchment paper Leave about two inches of overhang on each side for easy lifting later

Make the Cookie Crust:

Blitz twenty golden sandwich cookies with salt in a food processor until they resemble fine crumbs Drizzle in melted butter and pulse until crumbs look like wet sand Spread evenly in the prepared pan pressing firmly into the corners Freeze for fifteen minutes to set

Smooth the Vanilla Ice Cream Layer:

Let four cups of vanilla ice cream soften slightly in a big bowl Stir until smooth and spreadable Then scoop over the chilled crust smoothing it out in an even layer Freeze at least thirty minutes until firm

Layer the Strawberry Ice Cream:

Use the same bowl to stir your four cups of strawberry ice cream until it is just soft but not melted Fold in half a cup of freeze dried strawberries Distribute evenly over the vanilla layer smoothing the top Freeze again for thirty minutes

Prepare the Strawberry Crumb Topping:

Pulse the remaining ten sandwich cookies with the rest of the freeze dried strawberries in the food processor until you have pea sized crumbs These will add a gorgeous crunchy topping

Add the Final Vanilla Layer and Top:

Mix the rest of your vanilla ice cream until soft enough to spread Layer over the strawberry ice cream Smooth the top then sprinkle the crumb mixture evenly pressing lightly Freeze the assembled cake for at least four hours or up to one week until fully set

Serve the Cake:

When ready to serve use the parchment overhang to lift the cake from the pan A sharp knife run under hot water will make cleaner slices Cut into squares or rectangles and enjoy right away

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Storage Tips

Once the ice cream cake is assembled it will stay fresh in the freezer wrapped in plastic for up to a week I keep the cake in the same pan covered tightly with foil or move single slices to an airtight container for grabbing one at a time Use parchment overhangs to help lift the entire cake out in one piece for slicing

Ingredient Substitutions

If you can't find golden sandwich cookies plain vanilla wafers or shortbread cookies work well For a gluten free swap choose a gluten free vanilla cookie Any flavor of ice cream can be used try raspberry lemon or even chocolate for a new twist Dried raspberries also make a tasty substitute for the strawberries if that is what you have

Serving Suggestions

Serve this cake straight from the freezer Let it warm at room temp for a minute so it is easier to cut Pair with extra fresh strawberries whipped cream or even a drizzle of hot fudge For a birthday party I love sticking in the candles right before slicing Kids can help decorate the top with sprinkles or sliced berries for a festive touch

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Cultural Context

The strawberry shortcake bar is a summertime American classic and this ice cream cake is inspired by those much loved ice cream truck treats The original strawberry crunch bar was famous for its sweet strawberry crumb coating and creamy center and making a homemade cake version brings all those happy memories to the table without a trip outside

Common Recipe Questions

→ What cookies work best for the crust?

Golden sandwich cookies create a sweet, sturdy base, but any vanilla cookie can be substituted for similar texture.

→ Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries deliver more flavor and crunch, but finely chopped fresh strawberries can be used for a softer top.

→ How can I slice the cake cleanly?

Run a sharp knife under hot water, wipe dry, and cut quickly through the chilled layers for neat squares or rectangles.

→ Can the flavors be customized?

Absolutely! Combine different ice cream and cookie flavors—try chocolate cookies or pistachio ice cream for a twist.

→ How long should the cake freeze before serving?

Freeze at least 4 hours until firm. For the best slices, allow the cake to set up overnight or longer if possible.

→ What is the best way to store leftovers?

Wrap well and keep in the freezer for up to 1 week. Slice portions as needed so the rest stays solid and fresh.