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A layered strawberry shortcake ice cream cake with a pink and white crumb topping on a white platter.

Strawberry Shortcake Ice Cream Cake

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 6 hours 5 minutes
Servings 12 servings
Calories 485 kcal

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.