When summer sunbeams dance through the kitchen window, there’s nothing quite like a cool, creamy treat to beat the heat. That’s where this No-Bake Strawberry Shortcake Ice Cream Cake comes in—a magical combination of nostalgia and convenience, perfect for those lazy afternoons. Picture layering luscious vanilla and strawberry ice cream over a crunchy golden cookie crust, creating a symphony of flavors and textures that’ll transport you straight to warm, carefree days.
I love how this dessert can be whipped up ahead of time, allowing you to spend more time with friends and family, rather than hovering over the oven. And if you’re feeling adventurous, variations abound! Swap in chocolate or pistachio ice cream for an unexpected twist. Whether hosting a summer soirée or enjoying a quiet evening at home, this delightful cake is guaranteed to be the highlight of your dessert table. Let’s dive into this easy recipe that will become your new summer staple!
Why is Strawberry Shortcake Ice Cream Cake a Must-Try?
Simplicity at Its Best: No baking required! This dessert is the ultimate make-ahead treat, taking minimal time to prepare so you can enjoy more summer fun.
Deliciously Versatile: With options like chocolate-pistachio and peanut butter-banana, you can customize flavors to suit any palate.
Perfect for Gatherings: A crowd-pleaser that’s sure to impress your guests at barbecues or family parties.
Cool and Creamy: Each layer of luscious ice cream is balanced by a crunchy cookie crust, creating a delightful texture in every bite.
Refreshing Summer Treat: Beat the heat with this chilled dessert, reminiscent of sunny days and sweet memories. For even more yummy ideas, check out our guide on make-ahead desserts.
Strawberry Shortcake Ice Cream Cake Ingredients
For the Crust
• Golden Sandwich Cookies – Crush finely to create a sturdy base for your Strawberry Shortcake Ice Cream Cake.
• Kosher Salt – Enhances the flavor of the crust; no substitute necessary.
• Butter (melted) – Binds the cookie crumbs together; can substitute with coconut oil for a dairy-free version.For the Ice Cream Layers
• Vanilla Ice Cream – Main filling providing creaminess; ensure it is slightly softened for easy spreading. Use any dairy-free vanilla ice cream as an alternative.
• Strawberry Ice Cream – Offers a fresh fruity flavor—swap for other fruity ice creams for delightful variations.
• Freeze-Dried Strawberries – Adds texture and an intense strawberry flavor; fresh strawberries can be used, but will alter the texture.For the Topping
• Crushed Golden Sandwich Cookies – Used for the topping to add an extra crunch and flavor layer. Combine with the leftover freeze-dried strawberries until pea-sized.
How to Make Strawberry Shortcake Ice Cream Cake
Prepare the Pan: Begin by lining an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang. This will make it easy to lift the cake out once it’s frozen.
Make the Crust: In a food processor, combine 20 golden sandwich cookies with a pinch of kosher salt until they become crumbly. Add in melted butter and mix until it resembles wet sand. Press this mixture evenly into the bottom of the prepared pan, then freeze for 15 minutes to set.
Layer Vanilla Ice Cream: In a large mixing bowl, soften 5 ½ cups of vanilla ice cream until it’s spreadable. Carefully spread this creamy layer over the chilled cookie crust and freeze for at least 30 minutes.
Add Strawberry Layer: Next, soften 4 cups of strawberry ice cream in the same bowl and fold in ½ cup of freeze-dried strawberries. Speedily spread this mixture over the vanilla layer and freeze for another 30 minutes.
Prepare Crumb Topping: Crush the remaining 10 sandwich cookies together with the leftover freeze-dried strawberries until they reach a pea-sized texture.
Final Layer: Soften the remaining vanilla ice cream slightly, spread it over the strawberry layer, and sprinkle the crumb topping evenly on top. Press down gently and freeze the cake for at least 4 hours or until firm.
Serve: When ready to enjoy, lift the cake out of the pan using the overhanging parchment paper. Slice it into squares or rectangles and indulge in each delicious bite.
Optional: Pair with fresh strawberries or whipped cream for an even more delightful treat!
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Shortcake Ice Cream Cake?
Elevate your summer gatherings with delightful pairings that will enhance this charming dessert.
Fresh Strawberries: Juicy and sweet, they bring a burst of summer flavor that complements the rich layers of ice cream. A few slices on the side can brighten the plate beautifully.
Whipped Cream: Light and airy, whipped cream adds a creamy texture that perfectly contrasts the cake’s icy layers. Serve a dollop on top for added indulgence!
Mint Leaves: Their refreshing flavor adds a burst of freshness, creating a beautiful and aromatic garnish. Not only do they elevate presentation, but they also enhance the cake’s overall taste.
Lemonade: A tall glass of chilled lemonade offers a refreshing zing to cleanse your palate after each sweet bite, balancing the rich flavors with a citrusy twist.
Chocolate Sauce: Drizzling a little chocolate sauce over each slice brings an unexpected depth to the dessert. The combination of berry and chocolate is always a winner!
Vanilla Ice Cream: Go all out by serving an extra scoop of vanilla ice cream beside the cake. It makes for a double-chill delight that will leave everyone smiling.
Coffee: A rich, brewing cup of coffee can counteract the sweetness of the cake, creating a harmonious balance for dessert lovers. The warmth of coffee will get flavor churned into memories.
Fruit Salad: A colorful fruit salad with seasonal berries and melons will add a refreshing crunch. It’s a light side option, enhancing the overall meal without overwhelming sweetness.
Sparkling Water: Offering sparkling water with a hint of lime or lemon provides a refreshing, palate-cleansing drink that pairs effortlessly with the dessert and uplifts the whole vibe!
These pairings will surely create a delightful experience that enhances the celebration of summer and the joy of indulgence!
Expert Tips for Strawberry Shortcake Ice Cream Cake
Softened Ice Cream: Ensure that your ice cream is slightly softened for easy spreading. Cold, hard ice cream can crack your crust when you try to layer it.
Freezing Time: Freeze the cake for a minimum of 4 hours for optimal firmness. You can make the Strawberry Shortcake Ice Cream Cake up to a week in advance.
Cutting Technique: Use a sharp knife to slice the cake. For clean cuts, serve immediately after lifting the cake from the freezer.
Variations Galore: Don’t hesitate to experiment with flavors. Swap in chocolate-pistachio or peanut butter-banana ice cream for a fun twist on the classic.
Serve with Style: Pair it with fresh strawberries or a dollop of whipped cream for an extra touch of indulgence.
Storage Tips for Strawberry Shortcake Ice Cream Cake
Fridge: Store any leftovers in the fridge for up to 3 days if you plan to eat them soon. Keep it covered to prevent freezer burn.
Freezer: For longer storage, freeze your Strawberry Shortcake Ice Cream Cake well-wrapped in plastic wrap or foil for up to 1 week. This way, it remains delicious and ready to serve anytime!
Thawing: When ready to enjoy, simply take it out of the freezer and let it thaw for about 10 minutes at room temperature for easier slicing.
Reheating: Since this is an ice cream dessert, it’s best served straight from the freezer, ensuring each bite maintains its cool, creamy texture!
Make Ahead Options
These Strawberry Shortcake Ice Cream Cakes are a dream for busy home cooks looking to save time! You can prepare the entire cake up to one week in advance, making them a fantastic option for meal prep or summer gatherings. Start by making the crust and layering the ice cream, then wrap the assembled cake tightly in plastic wrap and store it in the freezer. For best results, avoid leaving it in the freezer for too long as it may alter the texture. When it’s time to serve, simply remove the cake from the freezer and allow it to sit for about 10 minutes for easy slicing. With this make-ahead strategy, you’ll have a deliciously cool treat ready to impress your guests with minimal effort!
Strawberry Shortcake Ice Cream Cake Variations
Feel free to let your imagination run wild with these delightful twists to make this dessert your own!
Chocolate Crust: Swap out golden sandwich cookies for chocolate cookies to add a rich, cocoa flavor to your cake. The contrast between chocolate and strawberry will surely excite your taste buds!
Nutty Delight: Incorporate finely chopped pecans or walnuts into the crust for a crunchy, nutty undertone. This simple addition will elevate the texture, giving each bite a lovely crunch!
Fruit Explosion: Replace freeze-dried strawberries with other freeze-dried fruits like raspberries or blueberries for an unexpected burst of flavor. It’s a fun way to bring bold new fruity flavors to the classic!
Swirl It Up: Create a beautiful marbled effect by swirling some strawberry sauce through your softened ice cream layers. This visually stunning presentation adds a lovely fruity flavor in every slice.
Granola Topper: For an extra crunch, sprinkle granola on top of the vanilla ice cream layer before freezing. This offers a delightful texture that contrasts with the creamy ice cream.
Fruity Ice Cream: Try using mango or peach ice cream in place of strawberry to create a tropical twist. This bright, fruity combination will transport your taste buds straight to paradise.
Coconut Cream: Use coconut ice cream for a tropical flair and add toasted coconut flakes on top for additional texture. This twist brings a lovely coconut flavor that pairs beautifully with strawberries.
Mint Chocolate Variation: Double the flavor by folding in chopped mint chocolate pieces into the vanilla layer for a refreshing minty taste. The harmonious blend of mint and chocolate in each bite will delight your palate!
Strawberry Shortcake Ice Cream Cake Recipe FAQs
How do I choose ripe strawberries for the recipe?
Absolutely! When selecting strawberries, look for ones that are vibrant red, firm, and have a sweet aroma. Avoid any that show dark spots or mold. If fresh strawberries aren’t available, freeze-dried strawberries work beautifully in this dessert, adding both flavor and texture.
How should I store my leftover Strawberry Shortcake Ice Cream Cake?
Very! For short-term storage, cover the cake and keep it in the fridge for up to 3 days. To preserve it longer, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 1 week. Keeping it covered ensures it remains delicious without freezer burn.
Can I freeze the Strawberry Shortcake Ice Cream Cake?
Absolutely! You can prepare and freeze it for later enjoyment. Just wrap it well in plastic wrap or foil to keep it airtight and prevent freezer burn. When you’re ready to serve, allow it to thaw for about 10 minutes at room temperature before slicing for the best texture.
What should I do if my ice cream is too hard to spread?
No worries! If your ice cream is too hard, remove it from the freezer and let it sit out for about 10-15 minutes to soften slightly. You want it just soft enough to spread without breaking the crust. A good rule of thumb is to test it with a spoon; if it’s easy to scoop, you’re good to go!
Are there any dietary considerations for this recipe?
The more the merrier! To cater to dietary needs, you can easily swap vanilla ice cream for a dairy-free version and use coconut oil instead of butter for a dairy-free crust. Just be mindful of flavor combinations and any allergies, especially if adding nuts or alternative toppings.
What are some variations I can try with this recipe?
Absolutely! This recipe is versatile! You can swap the cookie base for chocolate sandwich cookies to give a richer taste. Alternatively, try using pistachio or peanut butter-banana ice cream for an exciting twist. Feel free to mix and match according to your taste preferences!
Decadent Strawberry Shortcake Ice Cream Cake for Summer Bliss
Equipment
- 8”-x-8” baking pan
- food processor
- - Mixing bowl
Ingredients
For the Crust
- 20 cookies Golden Sandwich Cookies Crushed finely to create a sturdy base.
- 1 teaspoon Kosher Salt Enhances the flavor of the crust.
- ½ cup Butter (melted) Can substitute with coconut oil for a dairy-free version.
For the Ice Cream Layers
- 5.5 cups Vanilla Ice Cream Ensure it is slightly softened for easy spreading.
- 4 cups Strawberry Ice Cream Offers a fresh fruity flavor.
- ½ cup Freeze-Dried Strawberries Adds texture and an intense strawberry flavor.
For the Topping
- 10 cookies Crushed Golden Sandwich Cookies Used for topping to add extra crunch.
Instructions
Preparation
- Prepare the Pan: Line an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang.
- Make the Crust: Combine 20 golden sandwich cookies with kosher salt in a food processor until crumbly. Add melted butter and mix until it resembles wet sand. Press into the bottom of the prepared pan and freeze for 15 minutes to set.
- Layer Vanilla Ice Cream: Soften 5 ½ cups of vanilla ice cream until spreadable and spread over the chilled cookie crust. Freeze for at least 30 minutes.
- Add Strawberry Layer: Soften 4 cups of strawberry ice cream and fold in ½ cup of freeze-dried strawberries. Spread over the vanilla layer and freeze for another 30 minutes.
- Prepare Crumb Topping: Crush the remaining 10 sandwich cookies with leftover freeze-dried strawberries until pea-sized.
- Final Layer: Soften remaining vanilla ice cream slightly, spread over the strawberry layer, and sprinkle the crumb topping. Press down gently and freeze for at least 4 hours.
- Serve: Lift the cake out of the pan using the overhanging parchment paper and slice into squares or rectangles.