Easy Strawberry Shortcake Ice Cream Cake

If you ask me, ice cream cakes are the best of both dessert worlds.

This strawberry shortcake ice cream cake brings together two summer favorites into one cool and creamy treat. Sweet berries and bits of cake blend perfectly with smooth vanilla ice cream, creating something that’s both familiar and special.

It’s layered with fresh strawberries and real whipped cream, plus those classic shortcake pieces that remind me of the ice cream truck treats from childhood. The combination of textures – from soft cake to creamy ice cream – makes every bite interesting.

It’s a crowd-favorite dessert that’s perfect for warm days, birthday parties, or any time you need something that’ll make people smile.

What Kind of Strawberries Should I Use?

While this recipe calls for frozen strawberries, you can actually start with either fresh or frozen berries – both will work great. If you’re using fresh strawberries, just pop them in the freezer for a few hours before starting the recipe. When shopping for strawberries, look for ones that are bright red throughout without any white or green patches, as these will give you the best flavor. If your strawberries are particularly large, you might want to cut them into quarters before freezing to make them easier to work with. Just remember that local, in-season strawberries will generally give you better flavor than out-of-season ones, though for this recipe, the difference won’t be too noticeable since we’re cooking them down with sugar.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this ice cream cake:

• Frozen strawberries: Fresh strawberries work just as well – just freeze them first for about 2 hours. You can also use other frozen berries like raspberries or a mixed berry blend for a different flavor profile.
• Chapman’s Strawberry Shortcake Ice Cream: Any strawberry ice cream will work here. You can even use vanilla ice cream and mix in some crushed strawberries and cake pieces. For a different twist, try using cookies and cream or butter pecan ice cream.
• Vanilla cookies: Graham crackers, golden Oreos, or even shortbread cookies make great alternatives. Just make sure they’re crispy cookies that can be easily crumbled.
• Whipping cream: Heavy cream works exactly the same way. If you’re in a pinch, you can use half-and-half, but the sauce won’t be quite as rich.
• Cornstarch: All-purpose flour can work as a thickener (use 4 tablespoons instead of 2), or try arrowroot powder using the same amount as cornstarch.

Watch Out for These Mistakes While Making

The biggest challenge when making an ice cream cake is managing temperature – letting your ice cream soften too much will result in a messy assembly and potential collapse, so work quickly and return the cake to the freezer between layers for 15-20 minutes.

When making the strawberry sauce, avoid overcooking it or you’ll end up with a thick, jammy consistency that’s hard to spread – instead, cook just until it thickens enough to coat the back of a spoon, then let it cool completely before using.

The cookie crust can become too hard to cut if you pack it too tightly, so use gentle pressure when pressing it into the pan, and make sure to let the cake sit at room temperature for 10-15 minutes before serving to achieve the perfect texture for cutting.

For the cleanest slices, dip your knife in hot water and wipe it dry between each cut – this prevents the ice cream from sticking and gives you picture-perfect portions every time.

What to Serve With Strawberry Shortcake Ice Cream Cake?

This sweet and creamy dessert is pretty perfect on its own, but there are some fun ways to dress it up for serving! A dollop of fresh whipped cream and a few sliced strawberries on top make for a classic presentation that everyone loves. If you’re hosting a party, set up a little toppings bar with warm chocolate sauce, caramel drizzle, or crushed nuts so everyone can customize their slice. Since this is such a rich dessert, I like serving it with hot coffee or tea to balance things out – and trust me, a good cup of coffee pairs amazingly well with those vanilla cookie crumbs and strawberry flavors.

Storage Instructions

Keep Frozen: This ice cream cake needs to stay in the freezer to maintain its shape and texture. Place it in an airtight container or wrap it well with plastic wrap and aluminum foil. It’ll keep fresh for up to 2 weeks in the freezer, though the texture is best within the first week.

Prepare Ahead: You can make this cake 2-3 days before your event – it’s actually perfect for planning ahead! Just keep it covered in the freezer until you’re ready to serve. The flavors meld together nicely when it has time to set.

Serve: Take the cake out of the freezer about 10-15 minutes before serving to let it soften slightly. This makes it easier to slice and gives it the perfect creamy texture. If you have leftovers, pop them back in the freezer right away to prevent melting.

Preparation Time	30-60 minutes
Cooking Time	10-15 minutes
Total Time	360-510 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 5000-5500
• Protein: 40-50 g
• Fat: 270-300 g
• Carbohydrates: 700-750 g

Ingredients

• 4 cups strawberries, frozen (approximately 520g)
• 1 cup white sugar (200g)
• 1/2 cup water
• 1/2 cup whipping cream
• 2 tablespoons cornstarch
• 2 liters chapman’s strawberry shortcake ice cream
• 3 cups crumbled vanilla cookies
• 1/2 cup butter, melted

Step 1: Prepare the Strawberry Sauce

In a medium pan, add fresh strawberries, sugar, and water.

Bring the mixture to a simmer over medium-high heat, stirring often, until the berries have softened.

Use an immersion blender in the pan to puree the mixture, or alternatively, mash the strawberries with a potato masher if you prefer a chunkier texture.

In a separate bowl, whisk together cream and corn starch, then stir this mixture into the strawberry sauce to thicken it slightly.

Pour the sauce into a medium bowl and set aside to cool to room temperature.

To speed up the cooling process, you can place the sauce in the fridge or freezer.

This step can also be prepared a day ahead.

Step 2: Soften Ice Cream

Remove the ice cream from the freezer and let it sit at room temperature for 30-45 minutes to soften.

This will make it easier to spread during assembly.

Step 3: Prepare the Cookie Crust

In a large bowl, combine crushed cookies with melted butter and mix until the crumbs are evenly coated.

Prepare your 9 or 10″ Springform pan (a 9″ pan recommended) by placing a piece of parchment paper at the bottom.

This can be done by opening the sides of the pan and clamping the paper in the bottom, which makes for easy removal after freezing, though this step is optional.

Step 4: Assemble the Ice Cream Cake

Press half of the cookie mixture into the bottom of the Springform pan to form the first layer.

Spread half of the softened ice cream over the crumb crust, followed by a thin layer of strawberry sauce.

Repeat the layering process: add the remaining cookie mixture and press gently, then the rest of the ice cream, and finally drizzle the remaining strawberry sauce on top.

It’s okay if the pan is full to the brim.

Step 5: Freeze the Cake

Place the assembled ice cream cake on a flat shelf in the freezer and allow it to freeze completely for 6-8 hours, or overnight, until thoroughly set.

Step 6: Serve and Garnish

Before serving, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly, making it easier to slice.

Optionally, garnish the top of the cake with whipped cream and fresh strawberries for an attractive presentation.

Slice and serve this delightful dessert to enjoy its layers of flavors!