Imagine a warm summer afternoon, the sun shining brightly as laughter fills the air. It’s the perfect backdrop for a treat that combines nostalgia with a refreshing twist—enter the No-Bake Strawberry Shortcake Ice Cream Cake. This heavenly dessert whisks you back to childhood days spent enjoying ice cream treats, but with a grown-up flair that will wow your friends and family.
Made with creamy layers of vanilla and strawberry ice cream nestled on a crunchy cookie crust, it’s a personalized delight that’s both simple and impressive. With no baking required, you can whip this up in advance, leaving you plenty of time to kick back and savor those sunny moments. Plus, this versatile recipe allows you to mix and match flavors, ensuring everyone gets a taste of summer bliss in every bite. Get ready to indulge and make memories with this delightful no-bake dessert!
Why is Strawberry Shortcake Ice Cream Cake a Must-Try?
Nostalgic Vibes: This dessert captures childhood memories with a refreshing twist, transporting you back to sunny days spent enjoying sweet treats.
No-Baking Required: Enjoy the ease of this no-bake recipe that saves you time and effort in the kitchen, making it perfect for warm summer days.
Customizable Flavors: Switch up the flavors to suit your mood—chocolate, peanut butter, or any fruit you love! The possibilities are endless.
Effortless Entertaining: Impress your guests with this eye-catching cake that looks as good as it tastes, making it an instant hit at any gathering.
Delicious Texture: Enjoy the delightful contrast of creamy ice cream against a crunchy cookie crust, all beautifully topped with freeze-dried strawberries.
Make-Ahead Convenience: Prepare it in advance and simply pull it from the freezer when it’s time to celebrate—less stress for you!
Strawberry Shortcake Ice Cream Cake Ingredients
For the Crust
• Golden Sandwich Cookies – Forms the base crust; substitute with any cookie of your choice for different flavor profiles.
• Kosher Salt – Enhances the flavor of the crust; optional and can be omitted for sweeter recipes.
• Butter (melted) – Binds the cookie crumbs together; coconut oil can be used for a dairy-free option.
For the Ice Cream Layers
• Vanilla Ice Cream (slightly softened) – Main layer that provides creaminess; choose high-quality for the best flavor, or opt for non-dairy vanilla ice cream for a vegan version.
• Strawberry Ice Cream (slightly softened) – Offers that delicious strawberry flavor; feel free to swap for other fruit flavors like mango or peach for a twist!
For the Topping
• Freeze-Dried Strawberries – Adds texture and a burst of concentrated strawberry flavor; fresh strawberries can be used, but they will alter the cake’s texture.
• Remaining Golden Sandwich Cookies – Blend with strawberries for a tasty crunch on top!
How to Make Strawberry Shortcake Ice Cream Cake
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Prepare the Pan: Line an 8”-x-8” baking pan with parchment paper, extending the paper over the edges for easy removal. This will help you lift the cake out later!
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Make the Crust: In a food processor, blend the golden sandwich cookies and kosher salt until fine. Add the melted butter and mix until it resembles wet sand. Press firmly into the bottom of the pan and freeze for 15 minutes to set.
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First Ice Cream Layer: Spread the softened vanilla ice cream evenly over the crust. Pop this back into the freezer for at least 30 minutes until firm.
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Second Ice Cream Layer: In a bowl, mix the softened strawberry ice cream with ½ cup of freeze-dried strawberries. Spread this delicious mixture over the vanilla layer, and freeze for another 30 minutes.
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Final Layer and Topping: Blend the remaining sandwich cookies with the remaining freeze-dried strawberries. Combine this with the remaining vanilla ice cream and layer on top of the strawberry layer. Press the mixture gently into the ice cream for a nice finish.
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Chill: Return the assembled cake to the freezer for at least 4 hours, allowing it to firm up completely.
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Serve: Carefully lift the cake out using the parchment overhang, then cut into squares or rectangles. Enjoy this delightful treat!
Optional: Garnish with fresh strawberry slices and a dollop of whipped cream for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Shortcake Ice Cream Cake
Fridge: Store any leftovers in an airtight container for up to 3 days. However, the texture may soften as it sits.
Freezer: This Strawberry Shortcake Ice Cream Cake can be kept covered in the freezer for up to 1 week without losing quality.
Covering: If storing longer than a week, tightly wrap the cake or place it in a freezer-safe container to prevent freezer burn.
Reheating: For best results, enjoy directly from the freezer; let it sit at room temperature for a few minutes to soften slightly before serving.
What to Serve with Strawberry Shortcake Ice Cream Cake?
Delightful pairings can elevate your dessert experience and make your summer evenings even more memorable.
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Fresh Berries: Mixing ripe strawberries, blueberries, and raspberries adds a burst of freshness that complements the cake’s creamy sweetness. The vibrant colors enhance your dessert presentation, making it visually appealing.
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Whipped Cream: A dollop of fluffy whipped cream provides airy contrast. It’s light, rich, and adds an indulgent touch to each bite of the cake, making this pairing simply irresistible.
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Mint Leaves: Garnishing with fresh mint leaves adds a refreshing flair and a pop of color. The herbaceous notes enhance the overall flavor profile, giving each slice a gourmet touch.
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Coconut Sorbet: This dairy-free option introduces a tropical vibe. The icy treat’s creamy texture pairs beautifully with the cake’s richness, creating a harmonious dessert experience.
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Chocolate Drizzle: A drizzle of melted dark chocolate creates an enticing contrast with the fruity flavors. It adds depth and a luxurious, sweet finish that everyone will adore.
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Lemonade or Iced Tea: Refreshing beverages like homemade lemonade or iced tea balance the sweetness of the cake. Their zesty or herbal notes cleanse the palate nicely.
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Fruit Salad: Serve a light fruit salad on the side for a sweet, refreshing counterpoint. Chunks of seasonal fruits keep the dessert feeling light and vibrant!
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Chocolate Dipped Pretzels: The sweet-salty duo provides a satisfying crunch that contrasts with the creamy cake, making it a fun and delightful snack alongside your dessert.
These delectable pairings make for a truly memorable summer treat, ensuring every bite is a celebration of flavors!
Expert Tips for Strawberry Shortcake Ice Cream Cake
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Softening Ice Cream: Allow ice creams to soften slightly before spreading. If it’s too hard, it can tear the crust or previous layers.
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Press Firmly: Don’t skip pressing the crust down firmly. A well-packed base prevents crumbles when serving the Strawberry Shortcake Ice Cream Cake.
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Cover for Freshness: If you’re freezing the cake for longer than a week, wrap it well to avoid freezer burn, ensuring each slice stays delicious.
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Layering Technique: For easy spreading, work quickly while layering. If the ice cream is too soft, it may mix with the layer below.
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Versatile Substitutions: Feel free to substitute the ice creams and cookies. Chocolate ice cream or Oreo cookies can offer delightful new twists on your classic Strawberry Shortcake Ice Cream Cake!
Strawberry Shortcake Ice Cream Cake Variations
Get ready to add your own twist to this delightful dessert with these easy substitutions and variations!
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Chocolate Delight: Swap the strawberry ice cream for chocolate ice cream for a rich, indulgent twist that both kids and adults will love.
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Fruit Fiesta: Replace strawberry ice cream with your favorite fruit flavors like mango, raspberry, or peach for a fruity will delight your palate.
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Cookies Galore: Use Oreo cookies instead of golden sandwich cookies to create a cookies-and-cream version that everyone raves about. The chocolate base pairs beautifully with creamy layers.
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Nutty Indulgence: Mix in chopped nuts like pecans or almonds into the layers for a delightful crunch. This adds complexity and makes each bite exciting.
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Dairy-Free Option: Substitute both ice creams with non-dairy varieties, using coconut or almond milk ice cream, making it a refreshing vegan dessert everyone can enjoy.
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Seasonal Swaps: Experiment with different types of freeze-dried fruits based on the season, like blueberries or raspberries, to change the flavor profile while keeping the dessert fresh and fun.
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Zesty Add-In: Stir a bit of lemon or lime zest into the vanilla ice cream layer for a refreshing citrus twist that brightens up the dish beautifully.
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Spicy Kick: Add a pinch of cinnamon or a dash of cayenne pepper to the cookie crust for an unexpected flavor burst that gives this dessert a warm, spicy edge.
Make Ahead Options
These Strawberry Shortcake Ice Cream Cakes are perfect for meal prep enthusiasts and can save you valuable time during busy summer days! You can prepare the base crust and freeze it up to 24 hours in advance. Simply blend the cookies, mix in the melted butter, and press it into the pan before freezing. Both ice cream layers can be prepped a day in advance, so just layer them and return the cake to the freezer. For best taste, serve it within 3 days; simply lift it from the pan and cut into squares right before serving. Make sure to cover the cake well if freezing longer, as it helps prevent freezer burn, ensuring your cake remains just as delicious!
Strawberry Shortcake Ice Cream Cake Recipe FAQs
What type of cookies should I use for the crust?
Absolutely! While golden sandwich cookies make a delightful base, feel free to experiment with any cookie you love. Graham crackers, Oreos, or even shortbread can create unique flavor profiles that cater to your taste preferences!
How should I store leftovers of the Strawberry Shortcake Ice Cream Cake?
For any leftovers, it’s best to store the cake in an airtight container in the freezer for up to one week. This ensures it retains its delicious quality. Just remember to cover it well if you plan on keeping it longer to prevent freezer burn!
Can I freeze the Strawberry Shortcake Ice Cream Cake?
Yes! This cake can be frozen for up to 1 week without losing its delightful texture and taste. If you need to store it for longer, wrap it tightly with plastic wrap or aluminum foil, or place it in a freezer-safe container to maintain quality.
What do I do if my ice cream is too hard to spread?
No worries! Simply allow the ice cream to sit at room temperature for about 10-15 minutes until it’s softened enough to spread easily. This makes layering much simpler and helps prevent tearing the crust or previous layers. Quick tip: work quickly to maintain the integrity of the dessert.
Are there any dietary considerations for the ingredients?
Very! You can easily modify this recipe to suit dietary needs. For a dairy-free option, use non-dairy ice cream and substitute coconut oil for butter in the crust. Additionally, if allergies to gluten or nuts are a concern, consider using gluten-free cookies and ensure all your other ingredients are free from any allergens.
Can I use fresh strawberries instead of freeze-dried ones?
I recommend using freeze-dried strawberries for their concentrated flavor and texture; however, fresh strawberries can absolutely be used! Just chop them finely and be aware that they may make the layers a bit watery, which could alter the overall texture of the cake slightly. Enjoy the fresh flavor!
Indulge in No-Bake Strawberry Shortcake Ice Cream Cake Bliss
Equipment
- 8”-x-8” baking pan
- Food processor
Ingredients
For the Crust
- 24 cookies Golden Sandwich Cookies Substitute with any cookie of your choice for different flavor profiles.
- 1/4 teaspoon Kosher Salt Optional, can be omitted for sweeter recipes.
- 1/2 cup Butter (melted) Coconut oil can be used for a dairy-free option.
For the Ice Cream Layers
- 2 pints Vanilla Ice Cream (slightly softened) Choose high-quality for the best flavor, or opt for non-dairy for a vegan version.
- 2 pints Strawberry Ice Cream (slightly softened) Feel free to swap for other fruit flavors like mango or peach for a twist!
For the Topping
- 1 cup Freeze-Dried Strawberries Adds texture and concentrated strawberry flavor; fresh strawberries can alter the cake's texture.
- 12 cookies Remaining Golden Sandwich Cookies Blend with strawberries for a tasty crunch on top!
Instructions
Steps to Prepare
- Line an 8”-x-8” baking pan with parchment paper, extending the paper over the edges for easy removal.
- In a food processor, blend the golden sandwich cookies and kosher salt until fine. Add the melted butter and mix until it resembles wet sand. Press firmly into the bottom of the pan and freeze for 15 minutes to set.
- Spread the softened vanilla ice cream evenly over the crust and return to the freezer for at least 30 minutes until firm.
- Mix the softened strawberry ice cream with ½ cup of freeze-dried strawberries, then spread over the vanilla layer and freeze for another 30 minutes.
- Blend the remaining sandwich cookies with the remaining freeze-dried strawberries and combine with the remaining vanilla ice cream. Layer on top of the strawberry layer and press gently for a nice finish.
- Return the cake to the freezer for at least 4 hours to firm up completely.
- Lift the cake out using the parchment overhang, cut into squares or rectangles, and serve.