Imagine biting into a luscious slice of cake with creamy ice cream, sweet strawberries, and a crumbly shortcake base that just melts in your mouth. That’s exactly what you get with this Strawberry Shortcake Ice Cream Cake. It’s a dreamy dessert that combines the best of both worlds: the rich, indulgent texture of ice cream and the light, refreshing taste of strawberry shortcake. This is a dessert that screams summer and will definitely wow your guests at any gathering. Trust me, it’s one you’ll want to make again and again.

Why You’ll Love Strawberry Shortcake Ice Cream Cake

This recipe is all about indulgence, but without the complicated steps. Here’s why it’s a total crowd-pleaser:

Versatile: It’s perfect for any occasion, whether you’re hosting a birthday party, a family BBQ, or simply indulging in a sweet treat on a sunny afternoon.

Budget-Friendly: You don’t need fancy ingredients to make this, and it’s so much cheaper than store-bought ice cream cakes.

Quick and Easy: Although it looks impressive, this ice cream cake comes together easily. You’ll just need a little time for freezing, but the prep itself is a breeze!

Customizable: Want to add chocolate chips, swap the strawberries for raspberries, or try a different flavor of ice cream? Go for it! The options are endless.

Crowd-Pleasing: With its layers of sweet ice cream and crumbly shortcake, this cake is bound to impress everyone, from kids to adults.

Ingredients in Strawberry Shortcake Ice Cream Cake

Here’s what you need to make this mouth-watering ice cream cake:

Strawberries: Fresh, juicy strawberries provide that sweet, fruity layer that’s essential for a strawberry shortcake dessert.

Shortcake or Pound Cake: The base layer of this cake gives it that rich, slightly crumbly texture we all love in shortcake desserts. You can use store-bought or homemade shortcake or pound cake.

Vanilla Ice Cream: The classic flavor that complements the strawberries and shortcake perfectly. You can use any ice cream flavor, but vanilla is the traditional choice.

Whipped Cream: To top it off, a dollop of whipped cream gives the cake an airy, sweet finish.

Butter: For making sure your shortcake or pound cake layers stick together and don’t fall apart, butter is key.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this stunning ice cream cake:

Prepare Your Cake Base: If you’re using a store-bought shortcake or pound cake, slice it into even layers. If you’re making your own, bake the shortcake or pound cake and let it cool before slicing.

Layer the Cake in the Pan: Grease a springform pan or a regular cake pan. Start by adding a layer of shortcake or pound cake at the bottom. Gently press it down to form a solid base.

Add Ice Cream: Spread a layer of softened vanilla ice cream over the cake. Smooth it out with a spatula to make sure it’s even and covers the cake entirely.

Add Strawberries: Slice fresh strawberries and place them on top of the ice cream layer. You can arrange them however you like—scattered or neatly in rows.

Repeat the Layers: Add another layer of cake, followed by ice cream, and then more strawberries. Repeat until you’ve used all the ingredients, ending with a layer of ice cream on top.

Freeze the Cake: Cover the cake with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm and the cake layers are set.

Top with Whipped Cream: Once the cake is ready to serve, remove it from the freezer and top with whipped cream. You can also add more sliced strawberries for an extra fresh touch.

Serve and Enjoy: Slice the cake into wedges and enjoy the creamy, fruity, and delicious layers in every bite.

Nutrition Facts:
Servings: 10
Calories per serving: 320
(put them as notes)

Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including freezing)

How to Serve Strawberry Shortcake Ice Cream Cake

This ice cream cake is perfect as a stand-alone dessert or paired with fresh fruit on the side. Here are a few serving ideas to make it even better:

Serve with additional fresh strawberries or other berries for a burst of fresh fruit.
Add a drizzle of chocolate syrup or caramel for a sweet finishing touch.
Pair with a scoop of vanilla ice cream for extra indulgence.

Additional Tips

Here are some extra tips to make your Strawberry Shortcake Ice Cream Cake even more amazing:

Make sure the ice cream is slightly softened before spreading it on the cake layers for easier spreading.
You can mix in some crumbled shortcake or biscuit cookies into the ice cream layer for an added crunch.
To make it extra festive, decorate the top with a few sprigs of fresh mint or colorful sprinkles.
If you want a richer cake, try using chocolate or strawberry ice cream as the base instead of vanilla.

FAQ’s

1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries will work, but make sure to thaw them and drain off any excess water before using them.

2. Can I make this cake in advance?
Absolutely! This cake needs to be frozen, so you can make it a day or two ahead of time and store it in the freezer until ready to serve.

3. Can I use a different flavor of ice cream?
Yes, feel free to get creative! Strawberry, chocolate, or even mint chip would work well in this recipe.

4. How can I make the cake gluten-free?
Use a gluten-free pound cake or shortcake for the base, and make sure your ice cream and whipped cream are gluten-free.

5. Can I add other fruits to the cake?
Definitely! Blueberries, raspberries, or even peaches would pair beautifully with this cake.

6. Can I make this without the whipped cream?
Yes, you can skip the whipped cream if you prefer a lighter dessert, or you could substitute it with whipped coconut cream for a dairy-free option.

7. What can I use instead of shortcake?
Pound cake, sponge cake, or even ladyfingers can be used as a substitute for the shortcake base.

8. How should I store leftovers?
Store any leftovers in an airtight container in the freezer for up to 3 days.

9. Can I use a different pan to make this cake?
Yes, you can use a regular round cake pan or a loaf pan. Just make sure to line the pan with parchment paper for easy removal.

10. Can I decorate this cake for a special occasion?
Yes, you can decorate the top with extra fruit, sprinkles, or even a drizzle of chocolate sauce to make it look extra special!

Conclusion

Strawberry Shortcake Ice Cream Cake is the perfect dessert to indulge in, combining the best parts of a cake and ice cream. With its layers of sweet strawberries, rich ice cream, and light shortcake, it’s a treat that’s both refreshing and satisfying. Whether you’re serving it at a party or enjoying a slice for yourself, this cake is sure to bring smiles all around. Enjoy!

Strawberry Shortcake Ice Cream Cake

Author: Anna
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including freezing time)
Yield: 8 servings 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Strawberry Shortcake Ice Cream Cake is a frozen dessert featuring layers of vanilla ice cream, strawberry filling, and crunchy shortcake crumbs. It’s a refreshing, indulgent treat perfect for hot summer days or any celebration.

Ingredients

Scale

1 pint vanilla ice cream, softened
1 pint strawberry ice cream, softened
1 cup fresh strawberries, chopped
1/4 cup strawberry jam or preserves
1 package shortcake cookies (about 12 cookies), crushed
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for garnish (optional)

Instructions

Line an 8-inch round cake pan with plastic wrap or parchment paper, leaving some overhang for easy removal later.
Spread a layer of softened vanilla ice cream at the bottom of the cake pan, smoothing it out with a spatula. Freeze for 30 minutes to firm up.
In a small bowl, mix chopped fresh strawberries and strawberry jam or preserves. Set aside.
Spread a layer of strawberry ice cream over the vanilla ice cream layer. Add a layer of the strawberry mixture on top, followed by a sprinkle of crushed shortcake cookies. Freeze for another 30 minutes.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread a thin layer of whipped cream over the top of the cake and sprinkle with more crushed shortcake cookies.
Cover the cake with plastic wrap and freeze for at least 4 hours or until fully set.
Before serving, remove the cake from the pan using the plastic wrap and transfer to a serving platter. Garnish with fresh strawberries, if desired.
Slice and serve frozen.

Notes

Feel free to use any ice cream flavors you prefer, such as chocolate or coconut.
For extra crunch, you can add more shortcake cookies between layers or as a topping.
This cake can be stored in the freezer for up to a week, but it’s best enjoyed within a few days for optimal texture.