Strawberry Shortcake Ice Cream Cake

Step 4: Add the Vanilla Ice Cream Layer

1. Spread softened vanilla ice cream evenly over the strawberry ice cream layer.
2. Sprinkle the remaining strawberries on top.
3. Freeze again for at least 2–3 hours, or until completely set.

Step 5: Make the Crunchy Shortcake Topping

1. In a food processor, pulse golden Oreos (or shortbread cookies) until crumbly.
2. Mix in the crushed freeze-dried strawberries.
3. Add melted butter and stir until the mixture resembles wet sand.

Step 6: Assemble the Topping

1. Remove the frozen cake from the freezer.
2. Gently press the crunchy strawberry shortcake mixture over the top and sides of the cake.
3. Return to the freezer for another 30 minutes to firm up.

Step 7: Garnish & Serve

1. Just before serving, decorate with whipped cream swirls and fresh strawberry slices.
2. Slice with a sharp knife dipped in hot water (to cut smoothly through the ice cream).
3. Serve and enjoy the creamy, crunchy, fruity masterpiece!

Tips for Success

• Soften ice cream correctly: Leave it out for 10–15 minutes until spreadable but not melted.
• Use a springform pan: Makes removing the cake much easier without ruining layers.
• Freeze between steps: Each layer should firm up before adding the next, for neat slices.
• Storage: Wrap tightly in plastic wrap and keep in the freezer for up to 1 week.

Final Thoughts

A Strawberry Shortcake Ice Cream Cake is more than just dessert—it’s a nostalgic reminder of summer days, strawberry fields, and classic ice cream bars. By layering cake, ice cream, fresh strawberries, and a golden crunchy topping, you create a frozen showpiece that’s as delightful to look at as it is to eat.

Would you like me to also create a no-bake version of this recipe (using just cookies, ice cream, and strawberries) for an even quicker option?