Strawberry Shortcake Ice Cream Cake
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This easy, strawberry shortcake ice cream cake is the perfect summer dessert. Reminiscent of strawberry crunch ice cream bars – these have a Golden Oreo crust, creamy strawberry ice cream, vanilla frosting, and a homemade strawberry crunch topping. Easy, creamy and perfect for anyone who loves berries and cream.
**This post was updated June 19, 2024 with new photos and a slightly updated recipe to ensure better freezing**
Let me introduce you to my new favorite summer dessert: strawberry shortcake ice cream cake. It’s an easy, homemade ice cream cake that’s incredibly creamy and bursting with berries.
Because when the weather gets hot – it’s time to turn off the oven, step away from the kitchen, and bring out the ice cream.
The Perfect Strawberry Shortcake Ice Cream Cake
This ice cream cake has 4 layers of deliciousness:
- Crunchy cookie crust
- Creamy, dreamy strawberry ice cream
- Vanilla frosting
- Strawberry crunch topping – just like the coating from strawberry shortcake ice cream bars
Note: When I originally posted this recipe, I topped the strawberry ice cream layer with whipped cream and fresh berries. However, I found that if you wanted to place leftovers back in the freezer, the whipped cream became icy. Therefore the vanilla frosting is a better alternative.
For the Cookie Crust
The crust is made with 2 simple ingredients:
- 2 cups crushed vanilla sandwich cookies (such as Golden Oreos)
- 1/4 cup melted butter
You’ll need about 20 cookies, depending on the brand you choose, and you’ll use both the wafers and the cream filling. You can either process the cookies in a food processor, or place them in a ziploc bag and crush them with a rolling pin. Then the crushed cookies are mixed with the melted butter and pressed into the bottom of the pan.
Strawberry Ice Cream Layer
You’ll need 2 pints (about 1 L) of strawberry ice cream. Let the ice cream melt a little bit, then dump it into a bowl and stir the ice cream with a rubber spatula. This ensures that you get an even layer of strawberry ice cream that spreads nicely.
Then spoon it over the crust, smooth the top, place a a wax paper over top (so that it doesn’t become icy) and place in the freezer to harden.
Topping
Then to top it off, there’s a thick layer of creamy vanilla frosting and homemade strawberry crunch. I’ve included my favorite vanilla frosting recipe for a thick layer of frosting – or feel free to use your own (or store bought).
The strawberry crunch topping is made from crushed Golden Oreos (about 10 cookies) and freeze dried strawberries (about 1/4 cup). You’ll pulse the strawberries in your food processor or blender until they’re fine crumbs then toss them with the crushed cookies.
Recipe Tip
I like to crush my cookies in a food processor for the crust so that they’re fine crumbs and the crust holds together. However, for the strawberry crunch topping I crush the cookies with a rolling pin so that there are larger pieces.
Other Variations
This strawberry ice cream cake is also super adaptable depending on what kind of cake you’d like to make:
- Instead of crushed cookies, use pound cake for the base:
- Cut slices of pound cake about 1/3 inch thick, and make a layer onto the bottom of the lined pan. Prepare the other layers of the cake the same
- Use 1/2 pint of vanilla ice cream and 1/2 pint of strawberry ice cream. Spoon the vanilla ice cream on first, smooth the top, then pop the cake in the freezer for 10 minutes for the ice cream to firm up. Then spoon the strawberry ice cream over top, smooth the surface, and pop it back in the freezer.
- Top with fresh strawberry sauce instead. Note – it will be a little messier. I only recommend spooning the sauce onto each piece after slicing it.
Or for more summer treats, try these other favorites:
Strawberry Shortcake Ice Cream Cake
Equipment
- 8×8 inch (20×20 cm) pan a 9×9 inch (23×23 cm) pan will work too
Ingredients
Golden Oreo Crust
- 22 Golden Oreos, wafers and filling, or other vanilla sandwich cookies
- 1/4 cup unsalted butter (56 grams), melted
Strawberry Ice Cream Layer
- 2 pints strawberry ice cream (1 litre)
Vanilla Frosting
- 3/4 cup unsalted butter (168 grams), slightly softened, but not starting to melt
- 2-3 cups powdered sugar (220 – 330 grams)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (30-45 ml) , or whipping cream
Strawberry Crunch
- 1/4 cup freeze dried strawberries
- 10 Golden Oreos, or other vanilla sandwich cookies
Instructions
- Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil so that there's an overhang around the edges.
Golden Oreo Crust
- Crush the 22 Golden Oreos (wafers and filling) until they're fine crumbs. This can be done either in a food processor or by placing the cookies in a freezer bag and crushing with a rolling pin.
- Mix the crushed cookies with the melted butter – either stirring together in a bowl, or adding the melted butter to the food processor and doing a few short bursts.
- Press the mixture into the bottom of the prepared pan. Note that you don't need to pack the cookies down into an extremely tight layer – otherwise the cake can be harder to slice. Place the pan in the fridge.
Strawberry Ice Cream Layer
- Take the ice cream out of the fridge and dump into a large bowl. Let sit on the counter for about 5-15 minutes to slightly soften.
- Stir the ice cream until its smooth and creamy in one even consistency.
- Spoon the ice cream over top of the cookie crust and smooth into an even layer. Place a piece of wax paper over the top of the ice cream layer (so that it's touching the ice cream) then place in the freezer for at least 30 minutes.
Vanilla Frosting
- In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
- Add in 1 1/2 cups powdered sugar along with the salt and vanilla. Beat together, starting with the mixer on a low speed until incorporated.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk (or cream) until the desired sweetness and thickness is reached.
- Take the ice cream cake out of the freezer and peel off the layer of wax paper. Spoon the frosting over the top of the ice cream layer and smooth into an even layer. Then place back into the freezer.
Strawberry Crunch Topping
- Pulverize the freeze dried strawberries in a food processor until dust.
- Then crush the 10 cookies (wafers and filling) until they're crumbs – it's ok to have some pieces. You can either do this in a food processor or by placing the cookies in a freezer bag and bashing with a rolling pin.
- Toss together the pulverized freeze dried berries and crushed cookies in a small bowl.
- Sprinkle the strawberry crunch topping over the vanilla frosting layer. Then cover the pan and place back in the freezer for at least 4 hours to harden. I prefer to leave it in the freezer overnight.
Serving
- When ready to serve, take the ice cream cake out of the freezer.
- Lift it out of the pan using the overhang of the parchment/aluminum foil and place on a cutting board and peel back the sides of the paper/foil.
- Slice with a large, sharp kitchen knife. Be sure to slice all the way through the crust.
- Optionally, top with whipped cream and a berry.
Notes
- Golden Oreos: Any vanilla cream sandwich cookies will work for this recipe. You should have about 2 cups of cookie crumbs for the crust and about 1 cup of cookie crumbs for the topping.
- Storage: Always store leftovers covered or in a freezer container in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the ice cream cake is cut into 12 uniform pieces.
Made this yesterday morning, we had our first slices in the evening. Very tasty and refreshing, I’m not sure I’m a fan of frozen icing though…
I was wondering what the purpose of the aluminum foil overlapping on the pan. Am I supposed to take it out in one piece? I am afraid of cutting into it and having aluminum foil stuck to each piece.
The aluminum foil is so that you can lift the entire cake out of the pan, place it on a cutting board and slice it into pieces. You could leave out the aluminum foil and slice it in the pan if you like. The pieces may not be quite as neat though
This is so easy and yet so delicious 🙂 I am always looking for no bake desserts in the summertime. Too hot right now to think about that oven! And this has ice cream and strawberries, what more can I ask for?