Homemade Strawberry Shortcake Ice Cream Cake: Your Ultimate No-Thaw Summer Dessert

Indulge in the delightful taste of summer with this incredible Strawberry Shortcake Ice Cream Cake. This isn’t just any ice cream cake; it’s a meticulously crafted dessert designed to be the ultimate warm-weather treat, perfect for any celebration or simply a sweet escape. Imagine layers of crunchy, sweet strawberry shortcake crumble, luscious vanilla ice cream, vibrant strawberry ice cream, and a secret-recipe vanilla cake that remains unbelievably soft and moist, even straight from the freezer!

Inspired by the beloved flavors of my strawberry shortcake cookies, this easy-to-make strawberry ice cream cake truly packs a punch. It’s bursting with authentic strawberry flavor, generously filled with two types of creamy ice cream, and features delightful double layers of that signature crunchy strawberry crumble!

What sets this recipe apart is a clever trick I honed in pastry school: a specialized cake layer that defies the freezer’s grip. Unlike typical ice cream cakes where the cake layer becomes rock-hard and difficult to slice, this vanilla cake stays wonderfully soft and moist, even when fully frozen. Say goodbye to struggling with a knife and hello to effortless serving!

This homemade ice cream cake is remarkably easy to assemble and boasts a flavor profile that far surpasses any store-bought or bakery alternative. It’s the quintessential dessert for festive birthday parties, casual summer barbeques, holiday gatherings, or simply when you crave a spectacular treat. Prepare to impress everyone with this show-stopping dessert!

If you’re looking for more exciting ice cream cake variations, be sure to try my mint chocolate chip ice cream cake for another fun and flavorful experience!

Why You’ll Love This Strawberry Shortcake Ice Cream Cake

This isn’t just another dessert; it’s an experience! Here’s why this homemade strawberry shortcake ice cream cake will become your go-to recipe:

• Perfectly Soft Cake Layer: Thanks to a special pastry school technique, the vanilla cake base remains incredibly tender and easy to cut, even when frozen solid. No more battling with a rock-hard cake!
• Bursting with Strawberry Flavor: From the two layers of creamy strawberry and vanilla ice cream to the vibrant freeze-dried strawberries in the crumble, every bite is packed with authentic strawberry goodness.
• Irresistible Texture Contrast: The smooth, creamy ice cream layers are perfectly complemented by the delightful crunch of the strawberry shortcake crumble, creating a dynamic and satisfying mouthfeel.
• Visually Stunning: With its distinct layers and beautiful pink hues, this cake is a feast for the eyes as well as the palate, making it an impressive centerpiece for any table.
• Easier Than You Think: While it looks elaborate, the steps are straightforward and manageable, especially when broken down. The chilling time does most of the work for you!
• Versatile for Any Occasion: Ideal for summer parties, birthdays, holidays, or a special weekend treat. It’s a crowd-pleaser that appeals to all ages.
• Make-Ahead Friendly: Assemble the cake days in advance, freeing up your time closer to your event.

Tips for a Perfect Homemade Ice Cream Cake

Crafting a truly spectacular ice cream cake requires a little planning and a few insider tricks. Follow these tips to ensure your Strawberry Shortcake Ice Cream Cake turns out perfectly every time:

Clear out Freezer Space Well in Advance: This might seem obvious, but it’s crucial! The most significant part of making any layered ice cream cake is the freezing time between layers. Before you even start mixing ingredients, ensure you have a large, flat, and easily accessible spot in your freezer for your cake to chill undisturbed. This prevents last-minute scrambling and ensures proper setting.

Plan Your Schedule: An ice cream cake isn’t a spur-of-the-moment dessert. It requires several hours of freezing between layers, plus a final long freeze. For optimal results and stress-free assembly, it’s highly recommended to begin the process at least a day, if not two, in advance. This allows each layer to set completely firm, preventing them from mixing and ensuring clean, defined lines when sliced.

Invest in High-Quality Ice Cream: The ice cream is a star component of this dessert, so its quality directly impacts the final flavor and texture. Opt for premium brands with rich, creamy textures and authentic flavors. For this recipe, I personally recommend Tillamook vanilla bean and strawberry ice cream for their exceptional taste and smooth consistency.

Proper Pan Preparation is Key: Lining your springform pan with plastic wrap is absolutely essential for a smooth and effortless cake release. If you skip this critical step, the frozen cake layers will stick to the sides, making it incredibly difficult to remove without damaging the cake. The plastic wrap acts as a sling, allowing you to lift the cake out easily once frozen. Ensure the plastic wrap extends up and over the edges of the pan.

Achieve the Right Ice Cream Consistency: For easy spreading and uniform layers, allow your ice cream to soften at room temperature for about 20-25 minutes before spreading. It should be soft enough to scoop and spread easily, but not so melted that it’s liquid. A slightly softened consistency helps in creating even layers without air pockets.

Freeze Diligently Between Layers: This is a non-negotiable step for beautiful, distinct layers. After spreading each layer of ice cream and crumble, return the cake to the freezer for a minimum of 1-2 hours. Each layer must be firm to the touch before you add the next. This dedicated freezing time prevents the flavors and colors from bleeding into one another, ensuring a stunning presentation and perfect texture throughout the cake.

Press Crumble Gently but Firmly: When adding the shortcake crumble, press it gently but firmly into the softened ice cream. This helps the crumble adhere to the ice cream layer, preventing it from scattering when you slice the cake. Avoid pressing too hard, which could compress the ice cream or break up the cake layer below.

For Clean Slices: Before slicing and serving, run a sharp knife under hot water, wipe it clean, and then make your cut. Repeat this process for each slice. A warm, clean knife will glide through the frozen layers, giving you neat, picture-perfect slices every time.

Ingredient Notes and Substitutions

Each ingredient in this Strawberry Shortcake Ice Cream Cake plays a vital role in its flavor and texture. Here’s a detailed look at what you’ll need and how you can make substitutions if necessary:

Ice Cream: To achieve that quintessential strawberry shortcake flavor profile, we use a delightful combination of both vanilla bean ice cream and strawberry ice cream. The vanilla provides a comforting, creamy base, while the strawberry layer amplifies the fruity notes. As mentioned in our tips, using high-quality ice cream makes a noticeable difference. Tillamook is a personal favorite brand for its rich texture and intense flavors. For substitutions, feel free to experiment with other complementary flavors like cheesecake ice cream or even a plain sweet cream ice cream alongside the strawberry.

Freeze-Dried Strawberries: These little gems are a secret weapon! Just like in my strawberry crunch cupcakes, freeze-dried strawberries contribute an incredible amount of concentrated strawberry flavor without adding excess moisture. They also impart a beautiful, natural bright pink color to the crumble. You can typically find them in the snack aisle of larger grocery stores, often near nuts and other dehydrated fruits, or easily purchase them online. Do not substitute with fresh or frozen strawberries, as their moisture content will ruin the crumble’s texture.

Golden Oreos: These vanilla sandwich cookies form the crunchy, sweet base of our irresistible strawberry shortcake crumble. They provide a delightful texture, sweetness, and a lovely vanilla foundation. If Golden Oreos aren’t available, any vanilla-flavored sandwich cookie will work as a suitable substitute. Just ensure they have a similar crisp texture.

Unsalted Butter: Melted unsalted butter is crucial for binding the crumble ingredients together, ensuring it holds its shape and doesn’t fall apart when sliced. Unsalted butter allows you to control the overall saltiness of the dessert. If you only have salted butter, reduce or omit the added salt in the cake batter.

All-Purpose Flour: The foundation of our soft vanilla cake layer. Ensure you measure your flour correctly using the spoon-and-level method or, even better, a kitchen scale for precision. Over-measuring flour can result in a dense, dry cake.

Baking Powder & Fine Sea Salt: These leavening agent and salt are essential for the cake’s light texture and balanced flavor. Don’t skip them!

Granulated Sugar & Canola Oil: The sugar sweetens the cake and helps retain moisture, while canola oil contributes to the cake’s tender crumb and ensures it stays soft in the freezer. Vegetable oil or another neutral-flavored oil can be used as a substitute.

Eggs & Egg Yolk: The egg and extra egg yolk add richness, structure, and moisture to the cake, further contributing to its unique freezer-friendly softness. Ensure they are at room temperature for better emulsification with the other ingredients.

Vanilla Extract: High-quality vanilla extract is vital for the vanilla cake layer, enhancing all the other flavors. Use pure vanilla extract for the best taste.

Buttermilk: Buttermilk adds tanginess and reacts with the baking powder, resulting in a lighter, more tender crumb. If you don’t have buttermilk, you can make a quick substitute: add 1/2 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with regular milk to equal 1/2 cup. Let it sit for 5-10 minutes until it slightly curdles.

Heavy Whipping Cream & Powdered Sugar for Whipped Cream: Freshly made whipped cream provides a light, airy contrast to the rich cake and ice cream. Powdered sugar sweetens it and helps stabilize it. For convenience, you can use store-bought whipped topping, but homemade is always superior.

Find the full list of ingredients, precise measurements, and step-by-step instructions in the detailed recipe card below!

Step-by-Step Recipe Instructions

Creating this magnificent Strawberry Shortcake Ice Cream Cake is a fun and rewarding process. Follow these detailed steps for a flawless result:

Step 1: Prepare Your Workspace and Pan. First, and most importantly, clear a suitable space in your freezer where your 9-inch springform pan can sit flat and undisturbed. Line the bottom of your 9-inch springform pan with parchment paper and lightly butter the sides. Preheat your oven to 350°F (180°C).

Step 2: Craft the Vanilla Cake Batter. In a large mixing bowl, whisk together the canola oil and granulated sugar until well combined. Then, incorporate the room-temperature egg, egg yolk, and vanilla extract, whisking until smooth and creamy. In a separate bowl, combine the all-purpose flour, baking powder, and fine sea salt. Gradually whisk half of these dry ingredients into the wet mixture. Once mostly combined, gently whisk in the room-temperature buttermilk. Finally, add the remaining dry ingredients and whisk just until no streaks of flour remain. Be careful not to overmix the batter, as this can lead to a tough cake! (Refer to Image 1 below for batter consistency)

Step 3: Bake the Cake Layer. Carefully spread the prepared vanilla cake batter evenly into your lined springform pan. If you don’t have a springform pan, you can bake this cake layer in a standard 9-inch round cake pan. (See Image 2 below for batter in pan) Bake for approximately 15-20 minutes. The cake layer is thin, so it will bake relatively quickly. The top might not brown significantly, so keep a close eye on it. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.

Step 4: Cool the Cake. Once baked, remove the pan from the oven and let the cake cool on a wire rack for 10 minutes. After this initial cooling, carefully release the springform pan’s sides and completely remove the cake layer from the pan. Allow it to finish cooling completely on the wire rack. It must be entirely cool before proceeding to assemble the ice cream cake to prevent melting. (Image 3 below illustrates the cooled cake)

Step 5: Prepare the Strawberry Shortcake Crumble. While the cake cools, make your delicious crumble. In the bowl of a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form fine, even crumbs. Then, with the processor running, slowly drizzle in the melted unsalted butter. Continue to process until the mixture is well combined and resembles wet sand. The butter helps bind the crumbs, ensuring they don’t scatter when you slice your frozen cake. Set this flavorful crumble aside. (Image 4 above depicts the crumble-making process)

Step 6: Line the Pan for Assembly. This step is critical for easy removal. Wash and dry your springform pan. Then, take 2-3 long strips of plastic wrap. Carefully wrap each strip around the inside circumference of the pan, allowing them to overlap slightly and extend several inches over the top edge of the pan. This creates a protective barrier that will prevent the cake from sticking. Once the plastic wrap is in place, clasp the bottom of the springform pan back in place, securing the plastic wrap. For a visual guide, please refer to the video provided in the recipe card. Remember, do not line the bottom of the pan with plastic wrap, as this will make it difficult to remove the base after assembly. (Image 5 below shows the pan lining)

Step 7: Assemble the Vanilla Ice Cream Layer. Once the cake layer is completely cool, gently peel off the parchment paper from its bottom. Carefully place the cooled cake layer back into the plastic-wrapped springform pan. Allow half of your 1.5-quart vanilla bean ice cream to sit at room temperature for 20-25 minutes until it’s softened enough to spread easily. Spread this softened vanilla ice cream evenly over the top of the cake layer. Sprinkle half of your prepared strawberry shortcake crumble evenly over the vanilla ice cream, gently pressing it down to adhere. Place the pan back into the freezer for at least 2 hours, or until the vanilla ice cream layer is completely firm to the touch. This ensures distinct layers. (Image 6 below illustrates the first ice cream and crumble layer)

Step 8: Add the Strawberry Ice Cream Layer and Final Crumble. Once the vanilla ice cream layer is firm, take the other half of your 1.5-quart strawberry ice cream and let it soften at room temperature for 20-25 minutes. Spread this softened strawberry ice cream evenly over the firm crumb layer. Finally, spread the remaining shortcake crumble over the strawberry ice cream, again pressing it gently into the ice cream. Return the pan to the freezer for a minimum of 4-6 hours, or preferably overnight, to allow the entire cake to set completely solid. (Image 7 above demonstrates the final ice cream and crumble layer)

Step 9: Decorate and Serve Your Masterpiece! About 30 minutes before you plan to serve, prepare the homemade whipped cream: In a cold bowl, whisk together the heavy whipping cream, powdered sugar, and vanilla extract until medium peaks form. When ready to serve, remove the fully frozen cake from the freezer. Carefully unlatch the springform pan sides and remove them. Then, gently peel away the plastic wrap from around the cake. Spoon or pipe the freshly made whipped cream onto the top of the ice cream cake. Return the cake to the freezer for an additional 30 minutes to allow the whipped cream to firm up slightly. Garnish with fresh strawberries, beautiful roasted strawberries, or a sprinkle of extra shortcake crumbs for a professional finish. Now, slice and serve immediately, enjoying every perfectly layered bite! (Image 8 above shows the decorated cake ready to serve)

Storage and Make Ahead Instructions

Proper storage is essential to keep your Strawberry Shortcake Ice Cream Cake fresh and delicious. This cake is also perfect for making in advance, easing your party planning!

Storage: To maintain its optimal texture and flavor, always keep your ice cream cake in the freezer when not actively serving. For any leftover cake, ensure it’s tightly wrapped. First, wrap it thoroughly in several layers of plastic wrap, making sure there are no exposed areas. Then, add a layer of heavy-duty aluminum foil over the plastic wrap. Alternatively, place the wrapped cake or individual slices in an airtight freezer-safe container, such as a cake carrier designed for the freezer. This multi-layered approach prevents freezer burn, which can compromise the cake’s taste and texture. For the best quality and freshness, it’s recommended to consume the cake within one week.

Make Ahead: This ice cream cake is an excellent make-ahead dessert! You can fully assemble the entire cake 1-2 days in advance of your event. This allows ample time for all the layers to freeze solid and meld their flavors beautifully, reducing stress on the day of serving. When making ahead, store the cake using the same robust wrapping method described above. For extended storage, especially if you plan to keep it for more than 2-3 days, using an airtight container like a specialized freezer-safe cake carrier is highly recommended. This prevents the cake from absorbing any unwanted freezer odors or developing a stale flavor.

Frequently Asked Questions (FAQs)

Serving Suggestions and Delicious Variations

Serving Suggestions:

This Strawberry Shortcake Ice Cream Cake is a showstopper on its own, but here are some ideas to make it even more special:

• Fresh Berry Medley: Arrange a beautiful assortment of fresh strawberries, blueberries, and raspberries around the base or on top of the cake for extra freshness and color.
• Homemade Strawberry Sauce: A drizzle of warm, homemade strawberry sauce or a raspberry coulis can elevate each slice.
• Chocolate Shavings: A sprinkle of white or dark chocolate shavings adds a touch of elegance and an extra layer of flavor.
• Balsamic Glaze: For a sophisticated twist, a light drizzle of balsamic glaze over the strawberries can enhance their sweetness and add a slight tang.
• Edible Flowers: For a truly stunning presentation, adorn the cake with a few edible flowers, such as pansies or violas, for a delicate touch.

Flavorful Variations:

Feeling adventurous? Here are some ways to customize your Strawberry Shortcake Ice Cream Cake:

• Berry Blast: Replace one of the ice cream layers with a mixed berry or raspberry ice cream for a more complex fruity profile.
• Cheesecake Swirl: Swirl in some softened cream cheese frosting or cheesecake filling into the vanilla ice cream layer for a strawberry cheesecake ice cream cake experience.
• Chocolate Lovers: Use a chocolate cake layer instead of vanilla, and perhaps add a thin layer of chocolate fudge sauce between the ice cream layers.
• Different Crumble: Experiment with a different cookie base for the crumble, such as vanilla wafers, shortbread, or even a classic graham cracker crust.
• Nutty Crunch: Add finely chopped toasted almonds or pistachios to the crumble mixture for an extra layer of crunch and flavor.

More Fruity Strawberry Desserts to Love

If you’re a fan of strawberry desserts, you’re in for a treat! Explore these other delightful recipes that celebrate the sweet, juicy flavor of strawberries:

• Strawberry Sweet Rolls: A delicious twist on a classic, perfect for breakfast or brunch.
• Chocolate Strawberry Cake: The ultimate pairing of rich chocolate and fresh strawberries in a decadent cake.
• Strawberry Crumble Cake: A comforting cake with a tender crumb and sweet strawberry filling, topped with a buttery crumble.
• Strawberry Lemon Blondies: Chewy, sweet, and tangy bars with a burst of strawberry and lemon.
• Fresh Strawberry Cake: A light and fluffy cake highlighting the natural sweetness of fresh strawberries.

If you tried this amazing Strawberry Shortcake Ice Cream Cake or any other recipe from my website, please take a moment to let me know how it turned out in the comments section below. I genuinely love hearing from you and seeing your creations! While you’re there, please consider leaving a star rating to help other bakers discover this recipe. You can also tag me on Instagram or Facebook (@cambreabakes) so I can admire your delicious results!