Strawberry Shortcake Ice Cream Cake

Our easy Strawberry Shortcake Ice Cream Cake is made from layers of cool and creamy ice cream surrounded by a Golden Oreo crust and homemade strawberry crunch. A breeze to make, this cake is a stunning dessert, perfect for birthdays and parties.

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Whip up a sensational Strawberry Shortcake Ice Cream Cake that combines the creamy delight of homemade ice cream cake with the nostalgic taste of Good Humor Strawberry Shortcake Ice Cream Bars.

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This easy dessert is made with six simple ingredients and looks so pretty when it’s done. Elegant pink and white layers on top of a Golden Oreo crust with a sprinkle of homemade strawberry cookie crumble, it’s a feast for the eyes and the taste buds!

Strawberry Shortcake Ice Cream Cake Ingredients

Six simple ingredients are all you need to make this homemade treat! Just like a strawberry crunch bar, this cake has beautiful, tasty, strawberry and vanilla layers.

Strawberry Crunch Ice Cream Cake Substitutions and Additions

This strawberry crunch cake recipe is easy to customize:

Golden Oreo Cookies: You can use graham crackers, shortbread cookies, or any vanilla-flavored sandwich cookie. For a chocolatey flavor, you can try using regular chocolate Oreos.

Salted Butter: For a dairy-free version, coconut oil or vegan butter substitutes can be used.

Strawberry Jello Powder: Jello or any store brand gelatin will work.

Vanilla Ice Cream: Switch to lactose-free vanilla ice cream or even vanilla-flavored almond, soy, or coconut milk ice creams if necessary. You can also make your own no churn ice cream for a comforting, homemade taste.

Strawberry Ice Cream: Similarly, non-dairy strawberry ice cream can replace the regular strawberry ice cream. To change up the flavor, use raspberry or mixed berry ice cream instead.

Freeze-Dried Strawberries:​ You can add some freeze-dried strawberries to the top of the cake, or add them into your strawberry crumble.

Cool Whip: Instead of whipped topping, you can use homemade whipped cream by beating heavy whipping cream with sugar. We recommend adding fresh whipped cream to the top of individual pieces instead of freezing it on top of the cake.

Change up the flavors: You can use this basic recipe to create all kinds of flavor combinations. Just match up the Jello and ice cream flavors!

How To Make This Strawberry Shortcake Ice Cream Cake Recipe

Creating this Strawberry Shortcake Ice Cream Cake is an easy way to bring a little joy and nostalgia into your kitchen. This recipe is straightforward but requires a bit of planning. Be sure you read through the directions before you begin.

Also, make sure you have all the ingredients and equipment ready to go!

STEP ONE: Take 18 golden Oreo cookies and crush them in a food processor until you have fine crumbs. Mix the crumbs with 4 tablespoons of melted butter in a medium-sized bowl until well combined. 

STEP TWO: Press this mixture firmly into an even layer at the bottom of an 8 x 8-inch pan. Freeze this crust for 20-30 minutes until firmly set.

PRO TIP: To ensure an even layer, use the bottom of a measuring cup to press down the crust. This technique provides a smooth, firm base for the remaining layers of your cake.

STEP THREE: While your crust is setting, preheat your oven and prepare a rimmed baking sheet by lining it with parchment paper.

STEP FOUR: Take the remaining 12 golden Oreo cookies, place them in a large Ziploc bag, and crush them into coarse crumbles using a rolling pin. Transfer these crumbles to another medium-sized mixing bowl. 

PRO TIP: You don’t want to pulverize your cookies for the strawberry cookie crumble. They should still be in chunks to make the crumble topping.

STEP FIVE: In a small bowl, mix the remaining 2 tablespoons of melted butter with the strawberry gelatin powder until the gelatin dissolves. Combine this strawberry butter with the crushed cookies.

PRO TIP: Leave some of the cookie crumbles uncoated by the Jello mixture for a colorful contrast in your strawberry crunch.

Spread this mixture evenly on your prepared baking sheet and bake for 10 minutes. Allow to cool completely, then break up any large clumps with your hands.

STEP SIX: Remove the vanilla ice cream from the freezer and let it sit at room temperature for about 5-8 minutes to soften so it’s easier to spread. It should be malleable, but not melted. Retrieve your crust from the freezer and add a layer of this softened ice cream over the crust, using an offset spatula for an even spread. Return the pan to the freezer for another 30 minutes, or until this layer has refrozen.

STEP SEVEN: Similarly, allow the strawberry ice cream to soften slightly at room temperature for 5-8 minutes. Carefully spread it over the re-frozen vanilla ice cream layer, ensuring not to mix the two layers. Freeze again for 30 minutes.

STEP EIGHT: Once the strawberry layer is firm, spread the thawed whipped topping evenly over the top of the ice cream. Sprinkle the cooled strawberry cookie crunch evenly on top. 

PRO TIP: For the smoothest whipped topping layer, gently spread with a spatula, starting from the center and working outward to prevent the layers underneath from mixing.

STEP NINE: Place the completed cake back into the freezer and let it freeze solid for at least 2 hours, or overnight. This step is crucial as it allows all the layers to meld together while firming up enough to slice cleanly. Before serving, let the cake sit at room temperature for 3-5 minutes to slightly soften for easier slicing.

PRO TIP: A warm, dry knife will make slicing through the cold layers much easier. Run your knife under hot water and dry it off before each cut.

Troubleshooting

This recipe is pretty much fail-proof, but just in case, here are some common issues that might arise, and some possible solutions.

The crust doesn’t set properly.

Be sure the cookie crust is firmly pressed into the pan and evenly distributed. Utilize the back of a spoon or a measuring cup to press down firmly. Chill the crust in the freezer for at least 20-30 minutes before adding any ice cream layers.

The ice cream layers are mixing together.

Allow the first ice cream layer to freeze solidly before adding the next. This might take longer than 30 minutes, depending on your freezer. Check the consistency before proceeding to ensure it’s firm enough to support the next layer.

The strawberry crunch topping is soggy.

Ensure the strawberry cookie crunch is completely cooled before adding it to the top of the cake. If it’s still warm, it can cause the whipped topping to melt and become mixed with the crumbs, leading to a soggy texture.

I’m having difficulty spreading the ice cream.

Let the ice cream sit at room temperature for about 5-8 minutes before trying to spread it. If it’s too hard, it won’t spread evenly and can pull up crumbs from the base layer. If too soft, it can become runny and difficult to manage.

The cake is hard to slice.

To ensure clean slices, run a sharp knife under hot water, then dry it off before making each cut. This will heat the knife enough to cut through the frozen layers easily without shattering or dragging.

The ice cream cake melts too quickly when I’m trying to serve it.

Keep the cake in the freezer until just before serving. If it sits out at room temperature for too long, it can start to melt. If your environment is warm, you might want to cut and serve the cake, then return it to the freezer right away.

How To Serve Strawberry Shortcake Ice Cream Cake Recipe

Now that you’ve crafted the perfect Strawberry Shortcake Ice Cream Cake, presenting and serving it can be just as fun as making it. 

Elegant Dessert Night: Serve this ice cream cake with sparkling white wine or a light Moscato. Arrange slices on individual plates, garnished with fresh strawberries.

Children’s Party Delight: For a children’s birthday party, serve the cake alongside small bowls of rainbow sprinkles, mini marshmallows, and chocolate chips. Let kids decorate their slices however they’d like!

Brunch Showstopper: Serve with savory items like French toast and breakfast casserole. The cool sweetness of this ice cream cake will be a welcomed finish to the meal.

Afternoon Tea or Coffee Pairing: We won’t tell if you won’t! A slice of ice cream cake in the afternoon sounds divine, doesn’t it?

This ice cream cake is perfect for a garden party on a hot day, a birthday bash, an intimate baby shower, or a date night in. The nostalgic flavors of this Good Humor copycat cake go perfectly with chili dogs and grilled burgers. 

If you’re serving this cake for a celebration, feel free to add even more toppings, like white chocolate drizzle, strawberry sauce, sliced berries, or hot fudge. You can also doctor up your recipe. Include a layer of strawberry puree or curd, or an extra helping of strawberry crunch between your ice cream layers.

MORE ICE CREAM CAKE RECIPES

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How To Store Strawberry Ice Cream Crunch Cake

MAKE AHEAD: This recipe is designed for making ahead, as it requires a few hours of freezing time. Assemble the cake as directed, including the final layer of whipped topping and strawberry crunch. You can prepare and freeze this cake up to two months in advance. 

When you’re ready to serve, remove the cake from the freezer and allow it to sit at room temperature for five minutes, then slice!

IN THE FRIDGE: This cake will melt in the fridge, so make sure you store it in the freezer instead.

IN THE FREEZER: Strawberry ice cream shortcake is meant to be frozen! It should stay fresh for up to two months, just be sure to wrap it securely in a few layers of plastic wrap, then a layer of aluminum foil. Set the wrapped cake in a Ziplock bag, then freeze.

Why This Strawberry Shortcake Ice Cream Cake Is The Best

We’ll be making this strawberry ice cream cake all summer long! Here’s why it’s one of our new favorite recipes:

Pretty Layers: We just love when desserts have beautiful layers, and this cake is a beautiful assembly of pink and white with a golden yellow crust. Bonus: they’re really simple to make!

Easy to Customize: You can easily turn this recipe into dozens of others by using different flavors of Oreos, Jello, and ice cream! 

Simple Preparation: While this cake looks bakery made, it’s surprisingly simple to prepare. It involves no baking (apart from toasting the cookie crumbs, which is optional and quick) and can be assembled with six store-bought ingredients.

This Strawberry Shortcake Ice Cream Cake is an easy, layered dessert that’s perfect for summer get-togethers or even birthday celebrations. No need to buy an expensive ice cream cake! Make this homemade version and skip the trip to the ice cream shop.

More Strawberry Recipes You’ll Love

• Strawberry Delight
• Birthday Cake Ice Cream
• Strawberry Crunch Poke Cake
• Copycat Dairy Queen Ice Cream Cake
• Strawberry Crunch Cheesecake Cones

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Strawberry Shortcake Ice Cream Cake

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Our easy Strawberry Shortcake Ice Cream Cake is made from layers of cool and creamy ice cream surrounded by a Golden Oreo crust and homemade strawberry crunch. A breeze to make, this cake is a stunning dessert, perfect for birthdays and parties.

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 9

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Ingredients

  

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• 30 golden Oreo cookies, divided into 18 cookies and 12 cookies
• 6 tablespoons salted butter, melted and divided into 4 tablespoons and 2 tablespoons
• 1½ tablespoons strawberry gelatin powder
• 2 cups vanilla ice cream, Blue Bell brand
• 2 cups strawberry ice cream, Blue Bell brand
• 4 ounces whipped topping, thawed

Instructions

 

• To the bowl of a food processor, add 18 of the golden Oreo cookies. Pulse for 15-30 seconds or until fine crumbs form. Add the cookie crumbs to a medium-sized mixing bowl.
• To the bowl of cookie crumbs, add 4 tablespoons of the melted butter and stir to combine. Firmly press the crust mixture into an even layer into the bottom of an 8×8, freezer-safe baking pan. Place the pan in the freezer for 20-30 minutes.
• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Set aside.
• To a large zip-top bag, add the remaining 12 golden Oreo cookies. Close the bag and crush the cookies into a coarse crumble with a rolling pin. Add the crumbled cookies to a separate medium-sized mixing bowl.
• In a small bowl, stir together the remaining 2 tablespoons of melted butter and the strawberry gelatin powder until the gelatin is dissolved into the butter. Pour the strawberry butter into the bowl of crushed cookies and stir to coat the cookie crumbs. Note that all the cookies will not be covered in strawberry butter, which is ok. You want to see a contrast of colors.
• Spread the strawberry cookie mixture into an even layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and let the strawberry cookie crunch mixture cool completely. Once completely cooled, you can use your hand to break up any larger chunks that may have baked together. Set aside.
• Remove the vanilla ice cream from the freezer and allow it to sit at room temperature to soften for 5-8 minutes. You want the ice cream to be soft enough to spread but not melted.
• Remove the 8×8 pan from the freezer and spread the vanilla ice cream into an even layer over the cookie crust. An offset spatula works great to spread the softened vanilla ice cream. Return to the freezer for 30 minutes or until the vanilla ice cream has re-frozen.
• Remove the strawberry ice cream from the freezer and allow it to soften on the counter for 5-8 or until soft enough to spread. Be sure to wait to do this until your vanilla ice cream layer has had time to freeze.
• Spread the softened strawberry ice cream into an even layer on top of the vanilla layer. Be very careful not to mix the layers of ice cream. Return the baking dish to the freezer for another 30 minutes or until the strawberry ice cream has re-frozen.
• Lastly, spread the thawed whipped topping evenly over the strawberry ice cream layer, followed by sprinkling an even layer of the cooled strawberry cookie crunch. Place back into the freezer to allow the strawberry crunch ice cream cake to freeze for 2 hours or up to overnight. Be sure that the strawberry crunch ice cream cake is completely frozen before slicing and serving.

Notes

• To ensure an even crust layer, use the bottom of a measuring cup to press down on the Oreo and butter mixture. This technique provides a smooth, firm base for the remaining layers of your cake.
• You don’t want to pulverize your cookies for the strawberry cookie crumble. They should still be in chunks to make the crumble topping.
• Leave some of the cookie crumbles uncoated by the Jello mixture for a colorful contrast in your strawberry crunch.
• For the smoothest whipped topping layer, gently spread with a spatula, starting from the center and working outward to prevent the layers underneath from mixing.
• A warm, dry knife will make slicing through the cold layers much easier. Run your knife under hot water and dry it off before each cut.

Nutrition

Calories: 409kcal | Carbohydrates: 47g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 271mg | Potassium: 181mg | Fiber: 1g | Sugar: 25g | Vitamin A: 462IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg

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