Strawberry Shortcake Ice Cream Cake

This strawberry shortcake ice cream cake is pure summer nostalgia in dessert form and channels all the goodness of those iconic ice cream truck bars. Layer after layer of creamy vanilla and strawberry ice cream, a buttery golden cookie crust and a crunchy strawberry topping make a showstopper that is perfect for any party. Plus, it is a no-bake treat you can prep ahead of time when it is way too hot to turn on the oven.

I first whipped up this cake for a backyard cookout when I needed a crowd-pleasing dessert that I did not have to fuss over. My family polished off the whole pan and asked for it all summer long.

Ingredients

• Golden sandwich cookies: make the best sweet and crunchy crust and topping. Choose ones with a rich vanilla flavor and plenty of creamy filling for best results
• Kosher salt: a pinch brings out flavors in both the cookie crust and filling. Use flaky kosher salt if you can for purer flavor
• Butter: binds the cookie crumbs and makes the base extra decadent. Go for unsalted high quality butter melted for easy mixing
• Vanilla ice cream: the classic base and top layer. Use your favorite brand and let it soften at room temp for easier spreading
• Strawberry ice cream: recreates the signature berry flavor of the original bar and forms the heart of the cake. Look for one with pure strawberry ingredients and good color
• Freeze-dried strawberries: add intense strawberry punch and crunch both inside the cake and on top. Pick bright red freeze-dried slices or pieces for the prettiest finish

Step-by-Step Instructions

Line the Pan:

Line an eight inch square baking dish with parchment paper. Make sure to leave a generous overhang on all sides so you can lift the finished cake out easily

Make and Freeze the Crust:

Process about two thirds of the golden sandwich cookies with a pinch of salt in a food processor until finely ground. Pour in the melted butter and pulse until the mixture feels like wet sand. Tip the mixture into your lined pan and press it firmly and evenly across the bottom for an even crust. Freeze until set and firm

Layer Vanilla Ice Cream:

Scoop four cups of softened vanilla ice cream into a big bowl. Stir until spreadable and creamy. Spread over the frozen crust with an offset spatula or the back of a spoon so the layer is even all the way to the edges. Freeze until firm

Layer Strawberry Ice Cream and Strawberries:

Using the same bowl stir the strawberry ice cream until soft and creamy. Fold in half a cup of crushed freeze-dried strawberries so every bit of ice cream picks up some fruit. Spread gently over the frozen vanilla layer. Freeze the pan again

Make Topping Crumble:

Pulse the reserved cookies and remaining freeze-dried strawberries in a clean food processor. Stop when you have vibrant pea-sized crumbs and bits. This will be your crunch topping

Add Final Vanilla Layer and Topping:

Stir the remaining vanilla ice cream until smooth then spread as a final layer over the frozen strawberry section. Sprinkle your strawberry-cookie crumble all over the top and press gently so it sticks firmly

Final Chill and Serve:

Place the whole pan back in the freezer and let it get as firm as possible for at least four hours and up to a week covered. When ready use the parchment paper to lift the entire cake out and run a sharp knife under hot water to slice into even bars. Serve quickly for best texture

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Vanilla ice cream is always my most reached-for scoop because it pairs perfectly with the buttery cookie bits and strawberry crunch. I remember the first time I made this for my sister’s pool party. She asked if she could take a few pieces home and now this is her special birthday request every July.

Storage Tips

Once assembled keep the cake in the pan tightly covered in the freezer. You can make it up to one week in advance. To prevent freezer burn press plastic wrap directly onto the surface. Slices keep their texture for several days and you can return extras to the pan for quick snacking.

Ingredient Substitutions

Any flavor sandwich cookies work so try chocolate or lemon for a twist. Dairy-free ice creams and plant-based butter turn it fully vegan if needed. Fresh sliced strawberries bring even more juiciness in place of freeze-dried if you use them right before serving.

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Serving Suggestions

Present the sliced cake on a pretty platter with extra freeze-dried strawberries sprinkled over the top. Ice cream cakes melt fast so slice just before serving and keep the rest chilled. Add whipped cream or drizzle strawberry sauce for extra wow.

Cultural and Historical Context

The classic strawberry shortcake ice cream bar was a childhood treat for generations in the US dating back to the 1950s. This homemade version riffs on that love while skipping the stick and making it crowd-sized for summer gatherings or Fourth of July BBQs.

Commonly Asked Questions

→ How can I get clean slices?

For neat slices, run a chef's knife under hot water and wipe dry before each cut. This helps the knife glide neatly through the frozen layers.

→ What can I use if I don't have a food processor?

Place cookies in a plastic bag and crush with a rolling pin until fine. Then mix with melted butter and salt as directed.

→ Can I make this dessert in advance?

Yes! After assembly, freeze the cake for at least 4 hours or keep covered in the freezer for up to a week before serving.

→ Are there flavor variations?

Swap in your favorite ice cream flavors or try different cookies such as chocolate or peanut butter for creative twists.

→ How do I ensure the crumb topping sticks?

Sprinkle crumbs evenly on the softened top layer, then gently press them into the surface before the final freeze.

→ What size pan should I use?

An 8-inch square baking pan is ideal for layering and cutting even pieces after freezing.