As the sun sets on a long summer day, the thought of diving into a dessert that captures all the sweetness of the season feels like a must. That’s when my mind drifts to this No-Bake Strawberry Shortcake Ice Cream Cake. Imagine the soothing softness of vanilla and strawberry ice creams layered atop a buttery, golden cookie crust, each bite brimming with nostalgia and joy.
This delightful dessert not only appeals to our senses with its vibrant colors and inviting aroma but also brings a chill of refreshing delight—perfect for summer gatherings or simply to indulge yourself after a busy day. What I love most is its simplicity; it comes together quickly and can be made days ahead! So, whether you’re hosting friends for a backyard barbecue or just craving something special, this cake promises to uplift your spirits and leave your guests asking for seconds. Let’s get started on creating this scrumptious treat!
Why is Strawberry Shortcake Ice Cream Cake a Must-Try?
Easy Preparation: This no-bake cake is a breeze to make! You only need minimal effort to whip up this delightful treat, making it perfect for any skill level.
Crowd-Pleasing Flavor: The combination of creamy vanilla and strawberry ice cream with a crunchy cookie crust will have everyone coming back for more.
Make-Ahead Marvel: Prep it a week in advance and enjoy the convenience of a dessert ready whenever you are.
Customizable Options: Feel free to experiment! Substitute different ice cream flavors or add your favorite toppings for a personal twist.
Nostalgic Joy: This dessert evokes cherished memories of summer, making it not just a treat but also a delightful experience.
Vibrant Presentation: With its eye-catching layers, it’s as stunning as it is delicious—guaranteed to impress at any gathering!
Strawberry Shortcake Ice Cream Cake Ingredients
Whether you’re whipping this up for a summer gathering or a cozy night in, having the right ingredients is key to making this delightful Strawberry Shortcake Ice Cream Cake shine!
For the Crust
• Golden Sandwich Cookies – These provide a sweet and buttery base; for a twist, try using chocolate cookies for a richer flavor.
• Kosher Salt – A pinch elevates the sweetness of the cookies; no substitutions are necessary!
• Butter (melted) – This helps bind the cookie crumbs together—opt for non-dairy butter if you’re going vegan.
For the Ice Cream Layers
• Vanilla Ice Cream – Gives a smooth, creamy texture; ensure it’s slightly softened for easy spreading. You may substitute with almond or coconut ice cream for a dairy-free option.
• Strawberry Ice Cream – Adds a fruity punch and beautiful color; feel free to switch it out with raspberry or blueberry ice cream for variation.
• Freeze-Dried Strawberries – These provide concentrated strawberry flavor and a delightful crunch; fresh strawberries work too but will affect the texture.
For the Topping
• Additional Golden Sandwich Cookies – Crushed into pea-sized pieces and mixed with remaining vanilla ice cream; they add a lovely finish to your cake.
• Fresh Strawberries or Whipped Cream (optional) – For a beautiful garnish and extra flavor, elevate your presentation with these tasty additions!
How to Make Strawberry Shortcake Ice Cream Cake
Line the Pan: Start by lining an 8”-x-8” baking pan with parchment paper. Make sure to leave a 2” overhang, which helps in lifting the cake out later.
Prepare the Crust: In a food processor, pulse 20 golden sandwich cookies along with 1/4 tsp kosher salt into fine crumbs. Drizzle in the melted butter and pulse until it resembles wet sand.
Form the Base: Press the cookie mixture firmly into the bottom of your lined pan. Place it in the freezer for about 15 minutes to set the crust.
Spread Vanilla Ice Cream: Take 5 1/2 cups of slightly softened vanilla ice cream and beat it until smooth. Spread this layer evenly over the chilled crust and freeze for 30 minutes.
Add Strawberry Layer: In a bowl, mix 4 cups of strawberry ice cream with 1/2 cup of freeze-dried strawberries until combined. Spread this flavorful mix over the vanilla layer and freeze for another 30 minutes.
Prepare the Topping: Process the remaining cookies and strawberries into pea-sized crumbs. Mix this with the remaining vanilla ice cream, then spread it over the strawberry layer and sprinkle the crumbs on top.
Final Freeze: Cover the cake with plastic wrap and place it in the freezer for at least 4 hours, or until firm. When ready, cut into squares and serve.
Optional: Garnish with fresh strawberries or a dollop of whipped cream for an extra touch!
Exact quantities are listed in the recipe card below.
Strawberry Shortcake Ice Cream Cake Variations
Let your creativity take flight and customize this delightful dessert to suit your taste!
Dairy-Free: Swap vanilla and strawberry ice creams for almond or coconut-based versions to keep it vegan-friendly without losing creamy goodness.
Chocolate Twist: Use chocolate sandwich cookies for the crust and chocolate ice cream instead of vanilla for a decadent flavor. Chocolate lovers, rejoice!
Fruit Medley: Mix in a blend of your favorite fruits like blueberries or raspberries in place of strawberries for a vibrant berry medley that bursts with flavor.
Nutty Flavor: Incorporate chopped toasted almonds or pecans into the cookie crust or add a nut butter layer for a delightful crunch and a hint of nuttiness.
Flavor Boost: Enhance the strawberry ice cream with a splash of pure vanilla extract or a few drops of almond extract for added depth of flavor.
Peanut Butter Bliss: Replace the crust with crushed peanut butter cookies and use peanut butter ice cream for an unforgettable peanut butter-banana fusion. It’s a dessert lover’s dream!
Spicy Kick: Add a hint of cinnamon or a pinch of chili powder to the cookie crust for a surprising twist that adds warmth and depth to your dessert.
Layered Delight: Alternate between layers of vanilla, strawberry, and any other favorite ice cream flavors to create a stunning layered effect that dazzles the eyes and tantalizes the taste buds.
Expert Tips for Strawberry Shortcake Ice Cream Cake
Soft Ice Cream: Make sure your ice cream is slightly softened for easy spreading, but not melted. This helps maintain the perfect layers in your Strawberry Shortcake Ice Cream Cake.
Fresh vs. Freeze-Dried: If using fresh strawberries instead of freeze-dried, they’ll yield a softer texture. Consider the texture you desire for your cake before deciding!
Overnight Freezing: For the best presentation and to ensure firm layers, let the cake freeze overnight. This creates a beautiful, easy-to-cut treat.
Cookie Crust: Ensure you press the cookie crust firmly. A well-compacted base helps hold the cake together and provides a satisfying crunch with each bite.
Ice Cream Variations: Don’t hesitate to experiment! Different ice cream flavors like chocolate or mango can give your cake a unique twist everyone will love.
What to Serve with Strawberry Shortcake Ice Cream Cake?
Summer gatherings call for a delightful spread that complements the light, refreshing flavors of dessert while leaving you feeling satisfied.
Fresh Fruit Salad: Bright, juicy fruits enhance the cake’s flavors and add a refreshing crunch to the meal.
Prepare a vibrant mix of melons, berries, and citrus for a colorful and nutritious side that everyone will love.Grilled Peaches: The warm, caramelized sweetness of grilled peaches beautifully contrasts the cold dessert, creating a delightful experience.
Top with a sprinkle of cinnamon for an extra layer of flavor that will have your guests returning for more!Lemonade Spritzers: This tangy, sparkling drink balances the sweetness of the cake while keeping you cool and refreshed in the heat.
Mix fresh lemonade with sparkling water and garnished with mint for a festive touch.Chocolate Dipped Strawberries: A decadent bite to pair with your ice cream cake, these treats add a touch of elegance to your dessert table.
The combination of chocolate and fresh strawberries ties everything together beautifully!Mini Cheesecakes: Their creamy texture pairs well with the texture of the layered ice cream cake while providing a different flavor profile.
Consider individual-sized servings for a fun twist that’s perfect for summer gatherings!Whipped Cream Topping: A dollop of freshly whipped cream elevates your ice cream cake and adds a luxurious touch to each serving.
You can flavor it with vanilla or a hint of almond for a subtle twist that will impress your guests.Chocolate Milkshakes: For a sweet, nostalgic addition, serve up thick and creamy chocolate milkshakes that pair seamlessly with the fruity dessert.
This combo evokes summer memories, making it the perfect choice for a family-friendly gathering!Almond Biscotti: Crunchy and lightly sweet, biscotti provide a delightful contrast to the soft cake while adding an Italian flair to the dessert spread.
Subtle almond flavors will complement the strawberry perfectly and make for a refined offering.
Make Ahead Options
These delicious Strawberry Shortcake Ice Cream Cake treats are perfect for meal prep! You can prepare the entire cake up to a week in advance, making it ideal for busy weeknights or summer gatherings. To make ahead, simply follow the full recipe instructions up until the final freeze, then cover the cake tightly with plastic wrap to prevent freezer burn. When you’re ready to serve, just allow the cake to set in the freezer for about 4 hours or overnight. This way, you’ll still enjoy that delightful contrast of creamy and crunchy textures, all ready to impress your guests with minimal effort!
How to Store and Freeze Strawberry Shortcake Ice Cream Cake
Room Temperature: This cake should not be stored at room temperature; keep it frozen to maintain its texture and flavor.
Fridge: If needed, you can store it in the fridge for up to 3 days, but be aware that it may lose its firmness and become softer, affecting the overall experience.
Freezer: For optimal freshness, store the Strawberry Shortcake Ice Cream Cake tightly covered with plastic wrap or in an airtight container in the freezer. It will keep well for up to a week.
Reheating: To serve, simply remove the cake from the freezer, allow it to sit at room temperature for about 10 minutes for easier slicing, and enjoy!
Strawberry Shortcake Ice Cream Cake Recipe FAQs
What kind of cookies should I use for the crust?
You should use golden sandwich cookies for the crust, as they provide a sweet and buttery base. If you’re feeling adventurous, you can try chocolate cookies instead for a deliciously rich flavor.
How long can I store the Strawberry Shortcake Ice Cream Cake?
You can store the cake in the freezer, tightly covered with plastic wrap or in an airtight container, for up to a week. If you need to keep it longer, it’s best served fresh within that timeframe.
Can I freeze leftover Strawberry Shortcake Ice Cream Cake?
Absolutely! Just ensure to wrap it well in plastic wrap or store it in an airtight container. The cake will maintain its quality and stay fresh for up to 3 months, though I recommend eating it sooner for the best taste.
What should I do if the layers don’t freeze properly?
If the layers aren’t freezing well, double-check that your ice cream is softened to the right consistency before spreading. If it’s too hard, it won’t spread evenly. Also, make sure each layer is frozen solid before adding the next; 30 minutes should suffice between layers.
Are there any dietary considerations I should be aware of?
Yes! If you’re making this cake for someone with allergies, be cautious of the cookie ingredients and ice cream brands, as they may contain allergens like dairy or gluten. To cater to dietary restrictions, you can also use non-dairy ice cream and gluten-free cookies.
Can I use fresh strawberries instead of freeze-dried?
Certainly! However, keep in mind that fresh strawberries will change the texture of the cake, making it softer. To use them, simply chop them and layer them in, but be mindful that you may need to adjust the freezing time to ensure everything sets properly.
Magical No-Bake Strawberry Shortcake Ice Cream Cake Delight
Ingredients
Equipment
Method
- Line the pan with parchment paper, leaving a 2" overhang to lift the cake out later.
- In a food processor, pulse the golden sandwich cookies and kosher salt into fine crumbs. Drizzle in the melted butter and pulse until it resembles wet sand.
- Press the cookie mixture firmly into the bottom of the lined pan and freeze for about 15 minutes.
- Beat the vanilla ice cream until smooth and spread it evenly over the chilled crust. Freeze for 30 minutes.
- Mix the strawberry ice cream with freeze-dried strawberries until combined, then spread it over the vanilla layer and freeze for another 30 minutes.
- Process remaining cookies and strawberries into crumbs, mix with leftover vanilla ice cream, then spread over the strawberry layer.
- Cover with plastic wrap and freeze for at least 4 hours. Cut into squares and serve.