Life can move quickly, especially when you’re balancing work, family, and everything in between. That’s why I’m a fan of desserts that feel luxurious but don’t take hours to prepare. This Strawberry Shortcake Ice Cream Cake is exactly that—rich, creamy, colorful, and completely no-bake. It brings together layers of golden cookie crust, velvety vanilla ice cream, luscious strawberry ice cream, and crunchy freeze-dried strawberries, creating a dessert that feels indulgent yet approachable.
Whether you’re celebrating a birthday, hosting a summer barbecue, or simply looking for a way to brighten an ordinary day, this frozen dessert fits perfectly. It’s simple, beautiful, and irresistibly good—everything a homemade treat should be.
Ingredients
For the Crust:
- 24 golden sandwich cookies (such as Golden Oreos)
- Pinch of kosher salt
- 5 tablespoons unsalted butter, melted
For the Vanilla Ice Cream Layer:
- 4 cups vanilla ice cream, slightly softened
For the Strawberry Ice Cream Layer:
- 4 cups strawberry ice cream, slightly softened
- ½ cup freeze-dried strawberries, lightly crushed
For the Topping:
- 1½ cups vanilla ice cream, softened
- 10 golden sandwich cookies
- 1 cup freeze-dried strawberries
Optional Garnishes:
- Fresh strawberries, sliced
- Whipped cream or mint leaves for serving
Instructions
Step 1: Prepare the Pan
Line a 20 x 20 cm (8 x 8-inch) baking pan with parchment paper, leaving a 5 cm (2-inch) overhang on all sides. This makes lifting the cake out later easy and mess-free.
Step 2: Make the Cookie Crust
In a food processor, pulse the golden sandwich cookies with a pinch of salt until finely ground. Add the melted butter and pulse until the mixture looks like damp sand. Press it evenly into the bottom of the prepared pan, using the back of a spoon or the bottom of a glass to smooth it out. Freeze for about 15 minutes to set.
Step 3: Add the Vanilla Ice Cream Layer
Scoop the softened vanilla ice cream into a bowl and stir until smooth and spreadable. Spread it evenly over the chilled crust and return the pan to the freezer for at least 30 minutes, or until firm.
Step 4: Add the Strawberry Ice Cream Layer
In a clean bowl, mix the softened strawberry ice cream until smooth. Gently fold in the crushed freeze-dried strawberries. Spread this strawberry mixture evenly over the frozen vanilla layer. Freeze again for 30 minutes, allowing the layers to firm up nicely.
Step 5: Prepare the Crumb Topping
Pulse the remaining golden sandwich cookies and freeze-dried strawberries in the food processor until you have small, pea-sized crumbs. Stir the remaining vanilla ice cream in a bowl until smooth to make spreading easier.
Step 6: Assemble the Topping
Spread the softened vanilla ice cream evenly over the strawberry layer. Sprinkle the crumb mixture evenly on top and press down gently so it adheres. This gives the cake its signature shortcake-style crunch.
Step 7: Freeze and Serve
Freeze the assembled cake for at least 4 hours or overnight, until completely firm. When ready to serve, lift the cake out using the parchment paper overhang, cut into squares or rectangles with a sharp knife, and serve immediately.
Tips for Success
- Softening the Ice Cream: Let the ice cream sit at room temperature for about 10 minutes before spreading. It should be creamy, not melted.
- Clean Slices: Dip your knife in warm water and wipe between cuts for neat, bakery-style slices.
- Timing: If your freezer isn’t very cold, extend freezing times to ensure the layers set completely before slicing.
- Mix and Match: Try other cookie varieties like chocolate sandwich cookies for a different twist.
- Plan Ahead: This cake can be made several days in advance and stored tightly covered in the freezer until serving time.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Yes. Fresh strawberries can replace the freeze-dried ones, though they’ll add more moisture. Chop them finely and fold them gently into the strawberry ice cream layer for a fresh flavor and soft texture.
How long does the ice cream cake last?
Stored properly in the freezer, this cake keeps well for up to two weeks. To maintain the best texture, cover it tightly with plastic wrap and aluminum foil.
Can I make this dessert ahead of time?
Absolutely. It’s one of the best make-ahead desserts you can prepare. Assemble it a day or two before your event, then simply slice and serve straight from the freezer.
Can I make it dairy-free or lower in sugar?
Yes. Use dairy-free ice creams (such as almond milk or coconut-based varieties) and sugar-free cookies to adapt this recipe for different dietary needs. The flavor will remain delicious and satisfying.
Do I need a food processor?
While a food processor makes the crust and topping easier, you can crush cookies and freeze-dried strawberries using a rolling pin and a sealed plastic bag. It’s just as effective with a bit more manual effort.
Final Thoughts
Strawberry Shortcake Ice Cream Cake is the kind of dessert that makes life feel a little brighter. It’s a treat that looks impressive, tastes incredible, and comes together with minimal effort. Each layer brings something special—the buttery crunch of the cookie crust, the creamy vanilla and strawberry ice cream, and the fruity crumble topping that ties it all together.
What I love most about this cake is how versatile it is. You can customize the flavors, make it days ahead, and pull it from the freezer whenever the moment calls for something sweet and celebratory. It’s the perfect mix of nostalgia and modern convenience—a dessert that feels homemade, joyful, and utterly irresistible.