Name: Strawberry Shortcake Ice Cream Cake
Prep time: 60 min
Cook time: 10 min
Total time: 280 min
Ingredients: 30 golden Oreo cookies (divided into 18 cookies and 12 cookies); 6 tablespoons salted butter (melted and divided into 4 tablespoons and 2 tablespoons); 1 1/2 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)

Strawberry Shortcake Ice Cream Cake on a white plate ready to serve

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

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Table of Contents

Ingredients
Substitutions and Additions
How to Make
How to Serve
Why You'll Love This Recipe
Frequently Asked Questions
Troubleshooting This Recipe
Serving This Recipe
Storing This Recipe
JUMP TO RECIPE

Get ready to create a sensational Strawberry Shortcake Ice Cream Cake! This recipe combines creamy homemade ice cream cake with the nostalgic flavors of Good Humor Strawberry Shortcake Ice Cream Bars. Perfect for summer parties, it's a delightful twist that will impress and satisfy your guests.

Dive into this fun and easy recipe that everyone will love!

a slice of Strawberry Shortcake Ice Cream Cake on a plate

More Recipes ⭐ Strawberry Delight | Strawberry Cheesecake Dump Cake

This easy dessert uses just six simple ingredients and looks absolutely stunning. With elegant pink and white layers on top of a Golden Oreo crust, it's a visual and flavorful treat. A sprinkle of homemade strawberry cookie crumble adds the perfect finishing touch. This dessert is a feast for both the eyes and the taste buds!

Ingredients

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

What you'll need to make this strawberry shortcake cake:

30 golden Oreo cookies, divided into 18 cookies and 12 cookies
6 tablespoons salted butter, melted, divided into 4 tablespoons and 2 tablespoons
1½ tablespoons strawberry gelatin powder
2 cups vanilla ice cream, 1 pint (We used Blue Bell brand)
2 cups strawberry ice cream, 1 pint (We used Blue Bell brand)
4 ounces whipped topping, thawed

Substitutions and Additions

This strawberry crunch cake recipe is easy to customize and so much fun to make:

Golden Oreo Cookies: Use graham crackers, shortbread cookies, or any vanilla-flavored sandwich cookie. For a chocolatey twist, try regular chocolate Oreos.

Salted Butter: For a dairy-free option, use coconut oil or vegan butter substitutes.

Strawberry Jello Powder: Any brand of Jello or store brand gelatin works perfectly.

Vanilla Ice Cream: Switch to lactose-free vanilla ice cream or use vanilla-flavored almond, soy, or coconut milk ice cream. For a comforting homemade taste, make your own no-churn ice cream.

Strawberry Ice Cream: Non-dairy strawberry ice cream can replace regular strawberry ice cream. For a flavor change, try raspberry or mixed berry ice cream.

Freeze-Dried Strawberries: Add freeze-dried strawberries on top or mix them into your strawberry crumble for extra crunch.

Cool Whip: Use homemade whipped cream instead of Cool Whip. Beat heavy whipping cream with sugar and top individual pieces with fresh whipped cream.

Change Up the Flavors: This basic recipe can be used to create endless flavor combinations. Match the Jello and ice cream flavors to customize your cake!

How to Make

Creating this Strawberry Shortcake Ice Cream Cake brings joy and nostalgia to your kitchen. This straightforward recipe requires a bit of planning. Make sure to read the directions before you begin.

FIRST STEP: 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.

SECOND STEP: 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 and firm base for the remaining layers of your cake.

crust mixture pressed at the bottom of a baking pan

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

FOURTH STEP: 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. Keep them in chunks for the perfect crumble topping.

FIFTH STEP: 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 cookie crumbles uncoated by the Jello mixture for a colorful contrast in your strawberry crunch.

strawberry butter and crushed cookies combined in a bowl

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.

strawberry cookie mixture spread on a baking sheet

SIXTH STEP: 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.

vanilla ice cream spread over the crust layer

SEVENTH STEP: 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.

strawberry ice cream spread on top of the vanilla layer

EIGHTH STEP: 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. Start from the center and work outward to prevent mixing the layers underneath.

whipped topping spread over the ice cream layer

NINTH STEP: 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 makes slicing through cold layers much easier. Run your knife under hot water and dry it off before each cut.

How to Serve

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 with sparkling white wine or light Moscato. Arrange slices on plates, garnished with fresh strawberries.

Children’s Party Delight: For a birthday party, offer bowls of rainbow sprinkles, mini marshmallows, and chocolate chips. Let kids decorate their slices.

Brunch Showstopper: Pair with savory items like French toast and breakfast casserole. The cool sweetness is a perfect meal finish.

Afternoon Tea or Coffee Pairing: Enjoy a slice of ice cream cake in the afternoon. It's a divine treat!

This ice cream cake is perfect for a garden party, birthday bash, baby shower, or date night. The nostalgic flavors pair well with chili dogs and grilled burgers.

For celebrations, add more toppings like white chocolate drizzle, strawberry sauce, sliced berries, or hot fudge. Customize your recipe with a layer of strawberry puree, curd, or extra strawberry crunch between ice cream layers.

overhead shot of a pan of Strawberry Shortcake Ice Cream Cake

Why You'll Love This Recipe

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

Pretty Layers: We love desserts with beautiful layers. This cake is a stunning assembly of pink and white with a golden crust. Bonus: they’re really simple to make!

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

Simple Preparation: This cake looks bakery-made but is surprisingly simple to prepare. No baking required, just toast the cookie crumbs (optional and quick) and assemble with six store-bought ingredients.

Frequently Asked Questions

What are some good toppings to add to this cake for extra flavor and crunch?
Consider adding chopped nuts, sprinkles, or fresh fruit like sliced strawberries or raspberries. These toppings add texture and enhance the flavor profile of your cake.

Can I use homemade ice cream instead of store-bought for this recipe?
Yes, homemade ice cream is a great option if you have the time. It allows for customization of flavors and control over ingredient quality.

How long does the Strawberry Shortcake Ice Cream Cake need to freeze before serving?
The cake should freeze for at least 2 hours after the final assembly to ensure firm layers. Overnight freezing is recommended for best results.

Is it possible to make this recipe dairy-free?
Yes, you can use dairy-free ice cream, butter substitutes, and whipped topping to make this cake suitable for those avoiding dairy.

What can I use if I don’t have golden Oreo cookies for the crust?
Golden Oreos are ideal for their flavor and texture, but you can substitute them with any vanilla sandwich cookie or graham crackers. Other kinds of Oreos will work, too.

strawberry shortcake ice cream cake on a plate with a bite taken out

Troubleshooting This Recipe

This recipe is practically fail-proof, but just in case, here are some common issues and solutions.

Crust Doesn't Set Properly:
Ensure the cookie crust is firmly pressed and evenly distributed in the pan. Use 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 the ice cream layers.

Ice Cream Layers Are Mixing Together:
Allow the first ice cream layer to freeze solidly before adding the next. This may take longer than 30 minutes, depending on your freezer. Check the consistency to ensure it's firm enough to support the next layer before proceeding.

Strawberry Crunch Topping Is Too Gooey:
Ensure the strawberry cookie crunch is completely cooled before adding it to the cake. If it's still warm, it can cause the whipped topping to melt and mix with the crumbs, resulting in 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 spreading 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.

Serving This Recipe

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

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 too long, it can start to melt. If your environment is warm, cut and serve the cake quickly, then return it to the freezer right away.

Storing This Recipe

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

READY TO SERVE: Remove the cake from the freezer and let it sit at room temperature for five minutes. Then slice and enjoy!

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

IN THE FREEZER: Strawberry ice cream shortcake is meant to be frozen. It stays fresh for up to two months. Wrap it securely in plastic wrap, then aluminum foil. Place the wrapped cake in a Ziplock bag before freezing.