Too hot to turn on the oven for long? This strawberry shortcake ice cream cake is the ultimate summer treat. It brings back those nostalgic ice cream truck vibes you love.
Your family will absolutely adore every cool, creamy bite. It is the best way to celebrate a sunny afternoon. Let’s get started on this easy frozen delight!
Why You’ll Love This Recipe
This recipe is a total winner for busy summer days. It looks impressive but uses simple shortcuts to save time. Using a cake mix makes the base completely stress-free for beginners.
It is the perfect choice for a kid-approved birthday treat. The crunchy strawberry topping adds that classic texture everyone craves. You can even make it days ahead of your big party.
Simple Cooking Steps
You start by creating a soft, crumbled cake base. Then, you simply layer your favorite softened ice creams. The freezer does most of the hard work for you.
Even if you are new to baking, you can do this. It is mostly about patience and chilling between the layers. You will feel like a pro when you slice it!
Ingredients You’ll Need
Most of these items are easy to find at any grocery store. Pantry staples like cake mix and cookies make it very affordable.
- 1 box (15.25 oz) vanilla cake mix, prepared and cooled
- 1.5 quarts strawberry ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 25 vanilla sandwich cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Prepare vanilla cake mix in a 9×13 inch pan. Allow it to cool completely.
- Crumble the cooled cake. Press half into a parchment-lined 9×13 dish. Create a firm, compressed base layer.
- Spread softened strawberry ice cream over the cake. Freeze for 60 minutes to firm up.
- Spread softened vanilla ice cream over the strawberry layer. Return to the freezer for 60 minutes.
- Mix crushed cookies, crushed strawberries, and melted butter. Stir until the mixture looks like coarse crumbs.
- In a chilled bowl, whip heavy cream, sugar, and vanilla. Whip until stiff peaks form.
- Spread the whipped cream frosting over the vanilla ice cream.
- Sprinkle the strawberry-cookie crumble over the top. Press down gently to secure the topping.
- Cover with plastic wrap. Freeze for at least 4 hours until firm.
- Lift the cake out using the parchment paper. Slice with a warm knife to serve.
Best Ways to Enjoy It
Serve this cake at your next backyard BBQ or picnic. It looks beautiful on a white platter. Pair it with fresh sliced strawberries for extra brightness.
Set the table and enjoy a slice with your family. It is a wonderful way to end a summer day. Everyone will be asking for seconds!
Storage & Reheating
Keep your cake in the freezer at all times. Wrap it tightly with plastic wrap or foil. This keeps the ice cream from getting freezer burn. It will stay fresh and delicious for up to two weeks.
Do not let it sit out too long before serving. Only take it out when you are ready to slice. This ensures the layers stay beautiful and firm.
Tips for Best Results
- Don’t skip the parchment paper for easy removal.
- Soften the ice cream on the counter for 15 minutes.
- Avoid letting the ice cream melt into a liquid state.
- Press the cake base firmly so it doesn’t fall apart.
- Use a warm, wet knife for the cleanest slices.
- Double the crumble if you love extra crunch on top.
- For summer parties, keep the cake on ice while serving.
Easy Flavor Ideas
- Swap strawberry for raspberry ice cream for a tart twist.
- Use chocolate sandwich cookies for a “berry-choco” version.
- Try a gluten-free cake mix to accommodate dietary needs.
- Add a layer of chocolate fudge for extra indulgence.
Common Questions
Can I make this cake ahead of time?
Yes, this is the perfect make-ahead dessert. You can prepare it up to three days early. Just keep it well-covered in the freezer.
Can I use fresh strawberries for the topping?
Fresh berries will get very hard and icy when frozen. It is best to use freeze-dried strawberries for that signature crunch. Save the fresh ones for a garnish on top!
How do I get the cake out of the pan?
The parchment paper is your best friend here. Leave an overhang on the sides. Simply pull up on the paper to lift the whole cake.
I hope this strawberry shortcake ice cream cake brings a smile to your face. It is such a fun way to cool down during the hot summer months. Happy freezing!
— Lidia
Strawberry Shortcake Ice Cream Cake
Ingredients
- 1 box (15.25 oz) vanilla cake mix, prepared and cooled
- 1.5 quarts strawberry ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 25 vanilla sandwich cookies, crushed
- 1 cup freeze -dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare vanilla cake mix in a 9x13 inch pan. Allow it to cool completely.
- Crumble the cooled cake. Press half into a parchment-lined 9x13 dish. Create a firm, compressed base layer.
- Spread softened strawberry ice cream over the cake. Freeze for 60 minutes to firm up.
- Spread softened vanilla ice cream over the strawberry layer. Return to the freezer for 60 minutes.
- Mix crushed cookies, crushed strawberries, and melted butter. Stir until the mixture looks like coarse crumbs.
- In a chilled bowl, whip heavy cream, sugar, and vanilla. Whip until stiff peaks form.
- Spread the whipped cream frosting over the vanilla ice cream.
- Sprinkle the strawberry-cookie crumble over the top. Press down gently to secure the topping.
- Cover with plastic wrap. Freeze for at least 4 hours until firm.
- Lift the cake out using the parchment paper. Slice with a warm knife to serve.
