When the ice cream truck came around my neighborhood as a kid, I always knew exactly what I wanted: a Strawberry Shortcake Ice Cream Bar. There was no question. I was (and still am) head over heels for that strawberry center wrapped in creamy vanilla ice cream, the crunch of the strawberry shortcake coating, even the colors are mouth-watering! So while making this no-churn strawberry shortcake ice cream recipe, I was struck with the idea to make an ice cream cake inspired by my favorite nostalgic summertime treat. Behold the strawberry shortcake ice cream cake!
This beauty is made with alternating layers of no-churn strawberry ice cream, no-churn vanilla ice cream, and strawberry shortcake crunch. All of these layers are built on a foundation of strawberry shortcake crust for extra stability and supreme flavor. I cannot get over how delicious this cake is and it couldn’t be easier to make from scratch.
Let’s talk about the magic of no-churn ice cream. If you’ve never made it before, rest assured that it’s as simple as it sounds. You’ll whip some heavy whipping cream to stiff peaks, then fold in sweetened condensed milk and flavorings. In this case you’ll be splitting the ice cream base and flavoring half of it with freeze dried strawberries and the other half with vanilla. After about 6 hours in the freezer, it firms up so beautifully and mimics churned ice cream so much that you’ll be amazed you made it from scratch. It’s a must try in my opinion, but you can sub the ice cream layers for store bought strawberry and vanilla ice cream if you want.
The strawberry shortcake crunch is what takes this recipe beyond. It’s essentially the crunchy outer coating on the classic Strawberry Shortcake Ice Cream Bar, which is what makes this ice cream cake version so nostalgic. It’s super easy to make with crushed Golden Oreos, strawberry jello (powder), and butter. I sprinkled the strawberry shortcake crunch in between the ice cream layers and used it to make a strawberry shortcake crust to build the cake on. I was originally planning on coating the entire cake in the strawberry shortcake crunch but after I saw how beautiful the layers were, I had to keep them exposed!
To assemble this cake, you’ll need a springform pan lined with an acetate collar. You’ll press the strawberry shortcake crust into the bottom, then pour in alternating layers of no-churn strawberry and vanilla ice cream with strawberry shortcake crunch sprinkled in between. After 6 hours in the freezer, you’ll be able to unlatch the springform pan and peel off the acetate to reveal all of those gorgeous layers. They’ll be set firm and ready to enjoy!
Whether you’re nostalgic for Strawberry Shortcake Ice Cream Bars or you simply think this ice cream cake recipe sounds irresistible, I hope you end up loving it as much as I do! I also hope you’re amazed at how easy it is to whip up a gorgeous ice cream cake from scratch. Unwrapping that acetate gives me the feels every single time!
Strawberry Shortcake Ice Cream Cake
Strawberry Shortcake Crunch
- 24 whole (280g) Golden Oreos
- 3 Oz box strawberry jello
- 4 Tbsp unsalted butter, melted
Strawberry Shortcake Crust
- 2 Tbsp unsalted butter, melted
- 1 Cup strawberry shortcake crunch (recipe above)
No-Churn Ice Cream Layers
- 1/2 Cup (15g) freeze-dried strawberries
- 2 Cups heavy whipping cream, cold
- 1 Tbsp pure vanilla extract, divided
- 14 Oz sweetened condensed milk
- 1 1/2 tsp strawberry jam or preserves
- fresh sliced strawberries (optional)
Make the Strawberry Shortcake Crunch
- Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
- Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
- Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.
Make the Strawberry Shortcake Crust
- In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
- Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.
Make the No-Churn Ice Cream Layers
- Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
- Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
- Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
- Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
- Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.
- Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
- Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
- When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.
- The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week.
- The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks.
- The no-churn ice cream must be made right before assembling the cake and cannot be made ahead.
- The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months.
Did you make this strawberry shortcake ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!