Creamy Strawberry Shortcake Ice Cream

If you ask me, strawberry shortcake is even better in ice cream form.

This homemade frozen treat takes all the best parts of the classic dessert and turns it into something you can scoop. Sweet strawberries get mixed with a rich custard base and real pieces of sponge cake.

The strawberries are tossed with sugar, lemon juice, and a hint of cinnamon to bring out their natural sweetness. The custard comes together with egg yolks and cream for that smooth, creamy texture you want in good ice cream.

It’s a dessert that tastes like summer in a bowl, perfect for when you want something cold and satisfying.

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What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this ice cream, and you’ll want to pick ones that are ripe and sweet for the best flavor. Look for berries that are bright red all the way through with fresh green tops – avoid any that have white shoulders or soft spots. If fresh strawberries aren’t in season, frozen strawberries can work in a pinch, just make sure to thaw them completely and drain off any excess liquid before using them. The sweetness of your strawberries will affect how much sugar you might want to add, so give them a taste first and adjust accordingly.

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Options for Substitutions

This ice cream recipe is pretty forgiving when it comes to swaps:

• Strawberries: Fresh strawberries work best, but frozen strawberries are totally fine too. Just thaw them completely and drain any excess liquid before using. You can also try raspberries or mixed berries for a different flavor.
• Sponge cake: Store-bought pound cake, angel food cake, or even shortbread cookies make great substitutes. Just cut them into small cubes. Leftover biscuits or ladyfingers work nicely too.
• Egg yolks: If you’re not comfortable with raw eggs or want to skip the custard base, you can make a simpler version using just cream, milk, sugar, and vanilla. It won’t be quite as rich, but it’ll still be tasty.
• Heavy cream: You can use half-and-half instead of cream for a lighter version, though the texture will be less creamy. For a dairy-free option, try coconut cream, but keep in mind it will add a slight coconut flavor.
• Lemon juice: Lime juice works just as well to brighten up the strawberry flavor, or you can skip it altogether if you don’t have any citrus on hand.

Watch Out for These Mistakes While Making

The biggest mistake when making homemade ice cream is not chilling your custard base completely before churning – if it’s even slightly warm, you’ll end up with icy crystals instead of a smooth, creamy texture, so plan ahead and let it chill overnight in the fridge.

When heating your custard mixture, resist the urge to crank up the heat to save time, as temperatures above 170°F can scramble your egg yolks and ruin the whole batch – use a thermometer and stir constantly to keep things smooth.

Adding the cake cubes and whole strawberries while the ice cream is too soft will cause them to sink and clump together, so wait until the churned ice cream is thick enough to hold its shape before layering in your mix-ins.

Finally, don’t skip the final freezing step after churning – four hours minimum gives your ice cream the firm, scoopable consistency you’re looking for, even though it’s tempting to dig in right away.

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What to Serve With Strawberry Shortcake Ice Cream?

This ice cream is pretty much a dessert all on its own, but I love serving it with extra fresh strawberries on the side, especially when they’re in season and super sweet. You can also crumble some additional sponge cake or shortbread cookies on top for extra crunch, or drizzle it with a bit of chocolate or caramel sauce if you’re feeling indulgent. For a fun presentation, try scooping it into waffle cones or bowls, and if you’re serving a crowd, set up a little sundae bar with whipped cream, sliced almonds, and fresh mint leaves so everyone can customize their own bowl.

Storage Instructions

Store: Keep your homemade strawberry shortcake ice cream in an airtight, freezer-safe container for up to 2 months. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.

Scoop: For the best texture, let the ice cream sit at room temperature for about 5-10 minutes before scooping. Homemade ice cream freezes harder than store-bought, so this little trick makes it much easier to serve and gives you that perfect creamy consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 23-28 g
• Fat: 110-125 g
• Carbohydrates: 260-290 g

Ingredients

For the roasted strawberries:

• 20 oz strawberries (hulled and sliced into 1/2-inch thick pieces)
• 4 tbsp sugar
• 1.5 tbsp lemon juice
• 2 tsp vanilla
• 1/8 tsp ground cinnamon

For the custard base:

• 5 egg yolks
• 3.5 oz sugar (I always use Domino pure cane sugar)
• 1/4 tsp salt
• 1/2 cup milk (fairlife whole milk adds extra creaminess)
• 2 cups cream
• 1 tbsp vanilla

For the assemble:

• 1.5 cups sponge cake (cut into 1/2-inch cubes to maintain shape)

Step 1: Prepare and Roast the Strawberries

• 20 oz strawberries, hulled and sliced
• 4 tbsp sugar
• 1.5 tbsp lemon juice
• 1/8 tsp ground cinnamon
• 2 tsp vanilla

Hull and slice the strawberries into 1/2-inch thick pieces, then toss them with 4 tablespoons of sugar, lemon juice, and ground cinnamon in a baking dish.

Roast at 400°F for 35-40 minutes, stirring halfway through, until the strawberries release their juices and become slightly caramelized at the edges.

This roasting process concentrates the strawberry flavor and creates a natural syrup that will infuse the ice cream.

Remove from the oven and stir in 2 teaspoons of vanilla, then let cool completely to room temperature.

Step 2: Create the Strawberry Custard Base

• 5 egg yolks
• 3.5 oz sugar
• 1/4 tsp salt
• 1 tbsp vanilla
• 1/2 cup milk
• 2 cups cream

While the strawberries cool, prepare your ice cream custard by whisking together the 5 egg yolks, 3.5 oz sugar, and salt in a heatproof saucepan.

Heat this mixture over medium heat, stirring constantly, until it reaches 170°F (this takes about 10-12 minutes and pasteurizes the eggs).

Once it reaches temperature, remove from heat and whisk in the 1 tablespoon vanilla, then add the milk and cream.

I like to temper the egg mixture slowly with the cold dairy to avoid any scrambling—add the milk and cream gradually while whisking constantly.

Step 3: Blend and Combine Strawberry-Custard Mixture

• roasted strawberries and syrup from Step 1
• custard base from Step 2

Once the roasted strawberries from Step 1 have cooled completely, transfer half of them along with their syrup to a blender and puree until smooth.

Strain the puree through a fine-mesh sieve if you prefer a smoother texture, though this is optional.

Fold the strawberry puree into the custard base from Step 2, stirring until evenly combined.

Cover and refrigerate overnight or for at least 8 hours—this resting period allows the flavors to meld and makes the mixture churn more efficiently.

Step 4: Churn and Layer the Ice Cream

• strawberry custard mixture from Step 3
• whole roasted strawberries from Step 1
• 1.5 cups sponge cake, cut into 1/2-inch cubes

Pour the chilled strawberry custard mixture from Step 3 into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes) until it reaches a soft-serve consistency.

Meanwhile, cut the sponge cake into 1/2-inch cubes.

In a freezer-safe container, add about half of the churned ice cream, then layer with half of the whole roasted strawberries from Step 1 and half of the cake cubes.

Top with the remaining ice cream, then finish with the remaining strawberries and cake cubes, creating a marbled effect.

I find that slightly under-stirring the final layers helps keep the strawberries and cake visible throughout rather than becoming evenly distributed.

Step 5: Freeze and Serve

Cover the layered ice cream container and freeze for at least 4 hours, preferably overnight, until completely firm.

This allows the ice cream to harden to the perfect scoopable consistency while the layers set.

Serve with the cake and strawberry pieces featured prominently in each scoop.

Creamy Strawberry Shortcake Ice Cream

Delicious Creamy Strawberry Shortcake Ice Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 10 servings

Calories 2200 kcal

Ingredients

  

For the roasted strawberries::

• 20 oz strawberries (hulled and sliced into 1/2-inch thick pieces)
• 4 tbsp sugar
• 1.5 tbsp lemon juice
• 2 tsp vanilla
• 1/8 tsp ground cinnamon

For the custard base::

• 5 egg yolks
• 3.5 oz sugar (I always use Domino pure cane sugar)
• 1/4 tsp salt
• 1/2 cup milk (fairlife whole milk adds extra creaminess)
• 2 cups cream
• 1 tbsp vanilla

For the assemble::

• 1.5 cups sponge cake (cut into 1/2-inch cubes to maintain shape)

Instructions

 

• Hull and slice the strawberries into 1/2-inch thick pieces, then toss them with 4 tablespoons of sugar, lemon juice, and ground cinnamon in a baking dish. Roast at 400°F for 35-40 minutes, stirring halfway through, until the strawberries release their juices and become slightly caramelized at the edges. This roasting process concentrates the strawberry flavor and creates a natural syrup that will infuse the ice cream. Remove from the oven and stir in 2 teaspoons of vanilla, then let cool completely to room temperature.
• While the strawberries cool, prepare your ice cream custard by whisking together the 5 egg yolks, 3.5 oz sugar, and salt in a heatproof saucepan. Heat this mixture over medium heat, stirring constantly, until it reaches 170°F (this takes about 10-12 minutes and pasteurizes the eggs). Once it reaches temperature, remove from heat and whisk in the 1 tablespoon vanilla, then add the milk and cream. I like to temper the egg mixture slowly with the cold dairy to avoid any scrambling—add the milk and cream gradually while whisking constantly.
• Once the roasted strawberries from Step 1 have cooled completely, transfer half of them along with their syrup to a blender and puree until smooth. Strain the puree through a fine-mesh sieve if you prefer a smoother texture, though this is optional. Fold the strawberry puree into the custard base from Step 2, stirring until evenly combined. Cover and refrigerate overnight or for at least 8 hours—this resting period allows the flavors to meld and makes the mixture churn more efficiently.
• Pour the chilled strawberry custard mixture from Step 3 into your ice cream maker and churn according to the manufacturer's instructions (typically 20-25 minutes) until it reaches a soft-serve consistency. Meanwhile, cut the sponge cake into 1/2-inch cubes. In a freezer-safe container, add about half of the churned ice cream, then layer with half of the whole roasted strawberries from Step 1 and half of the cake cubes. Top with the remaining ice cream, then finish with the remaining strawberries and cake cubes, creating a marbled effect. I find that slightly under-stirring the final layers helps keep the strawberries and cake visible throughout rather than becoming evenly distributed.
• Cover the layered ice cream container and freeze for at least 4 hours, preferably overnight, until completely firm. This allows the ice cream to harden to the perfect scoopable consistency while the layers set. Serve with the cake and strawberry pieces featured prominently in each scoop.