Strawberry Shortcake Ice Cream Cake Recipe and Tips

This easy strawberry shortcake ice cream cake is a perfect summer dessert. Reminiscent of strawberry crunch ice cream bars, it combines a Golden Oreo crust, creamy strawberry ice cream, smooth vanilla frosting, and a homemade strawberry crunch topping. Simple to assemble, no baking required—just freeze and enjoy.

This post was updated June 19, 2024 with new photos and a slightly updated recipe to improve freezing.

Meet an easy, homemade favorite for hot days: strawberry shortcake ice cream cake. It’s creamy, berry-forward, and simple to make—perfect for summer gatherings or a no-fuss dessert.

The Perfect Strawberry Shortcake Ice Cream Cake

This ice cream cake has four satisfying layers:

• Crunchy cookie crust
• Creamy strawberry ice cream
• Smooth vanilla frosting
• Strawberry crunch topping — like the coating on strawberry shortcake ice cream bars

Note: The original version used whipped cream over the ice cream, but whipped cream can become icy when reheated and refrozen. A thick vanilla frosting holds up better for leftovers and keeps the texture smooth.

For the Cookie Crust

The crust uses just two ingredients:

• 2 cups crushed vanilla sandwich cookies (about 20–22 Golden Oreos)
• 1/4 cup melted butter

Use both the wafers and the cream filling. Crush the cookies in a food processor for fine crumbs, or place them in a resealable bag and crush with a rolling pin. Mix the crumbs with melted butter, press into the bottom of an 8×8-inch (20×20 cm) pan lined with parchment or foil, and chill briefly so the crust firms up.

Strawberry Ice Cream Layer

Use 2 pints (about 1 L) of strawberry ice cream. Let the ice cream soften for 5–15 minutes so it’s easy to spread. Transfer it to a bowl and stir until smooth, then spoon it evenly over the cookie crust. Smooth the surface, press a sheet of wax paper directly onto the ice cream to prevent freezer burn, and return the pan to the freezer to harden for at least 30 minutes.

Topping

Finish with a thick layer of vanilla frosting and a crunchy strawberry topping. You can use a store-bought frosting, but a homemade vanilla buttercream creates a stable, creamy layer that freezes well.

The strawberry crunch is made from about 10 crushed Golden Oreos and 1/4 cup freeze-dried strawberries. Pulse the freeze-dried berries to a fine powder in a food processor or blender, then stir together with the cookie crumbs. Sprinkle the mixture over the frosting for a sweet, crunchy finish.

Other Variations

This cake is adaptable—try different bases or ice cream combinations:

• Pound cake base: Instead of a cookie crust, line the pan with 1/3-inch slices of pound cake, then build the ice cream and frosting layers as directed.
• Two-flavor layer: Use 1/2 pint vanilla and 1/2 pint strawberry ice cream. Spread and firm each layer briefly in the freezer before adding the next so the layers stay distinct.
• Strawberry sauce: Spoon fresh strawberry sauce over each slice when serving for extra fruitiness—do this only after cutting, as the sauce can make slices messy if frozen directly on the cake.

Consider these quick serving and storage notes: lift the cake from the pan using the parchment or foil overhang, place it on a cutting board, peel away the liner, and slice with a large, sharp knife. Store leftovers covered or in an airtight freezer container to keep the texture and flavor. Allow slightly softened slices to sit a few minutes at room temperature before serving for easier cutting and a creamier mouthfeel.