Some desserts are just desserts—but others are pure nostalgia served on a plate. This Strawberry Shortcake Ice Cream Cake falls squarely into the second category. Inspired by those classic strawberry shortcake bars we all used to chase down the ice cream truck for, this no-bake treat is a creamy, crunchy, cool delight that brings back every sunny memory with a single bite. And the best part? It’s incredibly easy to make, with just a few simple ingredients and absolutely zero time spent near an oven.
Whether you’re prepping for a backyard barbecue, a festive 4th of July bash, or just looking for a refreshing dessert that delivers on both flavor and presentation, this ice cream cake is ready to steal the show. With layers of velvety vanilla and strawberry ice cream, a buttery golden cookie crust, and a crumbly topping of cookies and freeze-dried strawberries, it’s as fun to look at as it is to eat. And unlike traditional shortcake, there’s no need to fuss with baking or whipping cream—everything comes together effortlessly in your freezer.
This dessert is the trifecta of summer sweets: no-bake, crowd-pleasing, and make-ahead. The golden sandwich cookie crust forms the perfect base for your creamy layers, while the mix of freeze-dried strawberries in the topping gives it a tangy-sweet crunch that cuts through the richness of the ice cream. It’s customizable, forgiving, and guaranteed to get rave reviews—even from picky eaters.
Ingredients
Here’s everything that goes into making this chilled masterpiece:
- 30 golden sandwich cookies, divided
- ¼ teaspoon kosher salt
- 3 tablespoons butter, melted
- 5½ cups vanilla ice cream, softened, divided
- 4 cups strawberry ice cream, softened
- 1½ cups freeze-dried strawberries, divided
That’s it. Six ingredients to deliver one of the most memorable ice cream cakes you’ll ever serve.
Step-by-Step How to Make It
1. Line your pan.
Start by lining the bottom and sides of an 8×8-inch baking pan with parchment paper. Leave an overhang on each side—this makes it easy to lift the cake out later.
2. Build the crust.
Pulse 20 golden sandwich cookies and the salt in a food processor until they form fine crumbs. Add melted butter and pulse again until the texture resembles wet sand. Press the mixture evenly into the bottom of your prepared pan and freeze for 15 minutes.
3. Add the first ice cream layer.
In a large bowl, stir 4 cups of vanilla ice cream until smooth. Spread it over the frozen crust in an even layer. Freeze for 30 minutes.
4. Add the strawberry layer.
Stir the strawberry ice cream in the same bowl until soft and smooth, then fold in ½ cup freeze-dried strawberries. Spread over the vanilla layer and freeze again for 30 minutes.
5. Prepare the topping.
Pulse the remaining 10 cookies with the rest of the freeze-dried strawberries until you get chunky crumbs. Stir the last 1½ cups of vanilla ice cream until smooth and spread over the strawberry layer. Sprinkle the crumb topping generously over the top, pressing down lightly so it sticks.
6. Final freeze.
Freeze the entire cake for at least 4 hours, or overnight, until it’s completely firm. When ready to serve, lift the cake out using the parchment overhang and slice into squares or rectangles.
Tips & Tricks
- No food processor? No problem. You can crush the cookies in a zip-top bag with a rolling pin.
- Want perfect slices? Run a sharp knife under hot water and wipe clean between each cut for clean edges.
- Make ahead magic. This cake can be made up to a week in advance. Just wrap it tightly to prevent freezer burn.
Variations to Try
This cake is endlessly adaptable. Try swapping in chocolate cookies and peanut butter ice cream for a Reese’s-inspired version, or go tropical with coconut cookies and mango ice cream. You can even stir sprinkles into the layers for a fun birthday twist. The formula is simple—just change up the flavors while keeping the layering and freezing method the same.
What makes this Strawberry Shortcake Ice Cream Cake truly special isn’t just its dreamy texture or bright summer flavor—it’s the feeling it brings. It reminds us of childhood summers, sticky fingers, and sun-soaked laughter. But it’s also practical: it feeds a crowd, holds up well in the freezer, and never fails to impress. So whether you’re hosting a backyard bash, heading to a potluck, or just craving something cold and cheerful, this cake is here for you. It’s the best kind of throwback—the one that tastes even better than you remember.
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