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Homemade Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake

There is something so nostalgic about strawberries, creamy ice cream, and soft cake coming together in one chilled dessert. This Homemade Strawberry Shortcake Ice Cream Cake is a lovely make-ahead treat for summer birthdays, family dinners, or any time you want something sweet and refreshing.
This dessert brings together all the best parts of strawberry shortcake in a cool, creamy format. It is easy to make ahead, slices beautifully after freezing, and feels special without being fussy.
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Prep Time 25 minutes
Freezing Time 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • 1 Cake pan or springform pan
  • 1 Spatula
  • 1 Mixing Bowl

Ingredients
  

  • 1 box yellow cake mix or vanilla sponge cake, baked and cooled
  • 1.5 quart strawberry ice cream softened slightly
  • 1.5 quart vanilla ice cream softened slightly
  • 1 cup fresh strawberries chopped
  • 2 cups whipped topping or whipped cream
  • 1 cup shortbread cookies crushed, or vanilla cookies for crunch
  • 0.25 cup strawberry jam optional
  • alcohol-free vanilla if needed for extra aroma in homemade whipped cream

Instructions
 

  • Bake your cake in a sheet pan or round pans, then let it cool completely. If needed, trim it so it fits neatly into your serving dish or cake pan.
  • Spread softened strawberry ice cream over the cake layer. Smooth it out with a spatula, then sprinkle on some chopped strawberries for fresh flavor.
  • Top the strawberry layer with vanilla ice cream. Press gently so the layers stay even, then add a little strawberry jam if you want a brighter berry taste.
  • Scatter crushed shortbread cookies over the top or between layers if your pan has room. This gives the cake that classic strawberry shortcake crunch.
  • Cover the cake tightly and freeze until solid, usually several hours or overnight. The cake needs plenty of time to set so it cuts cleanly.
  • Before serving, top with whipped cream and more strawberries. Let the cake sit at room temperature for a few minutes so slicing is easier.

Notes

Store the cake covered in the freezer for up to 1 week for the best texture. Wrap it well so it does not pick up freezer odors. There is no reheating needed. For easier slicing, let the cake rest at room temperature for 5 to 10 minutes before serving.