Hey y'all! If you adore classic summer desserts, you're in for a treat with this Strawberry Shortcake Ice Cream Cake. It's the ultimate mashup: creamy strawberry ice cream, tender shortcake layers, and juicy fresh berries—perfect for birthdays, BBQs, or any day you want something sweet and special. Ready to chill out with this frosty, crowd-pleasing dessert? Let's get cooking!
Why You'll Love This Strawberry Shortcake Ice Cream Cake
- Combines the nostalgic flavors of strawberry shortcake with the cool refreshment of ice cream.
- No-bake, fuss-free, and perfect for making ahead for parties or gatherings.
- Customizable with your favorite ice cream flavors or mix-ins.
- Gorgeous, layered presentation that's sure to impress guests.
- Light, fruity, and not overly sweet—great for summer celebrations.
Ingredients for Strawberry Shortcake Ice Cream Cake
- 1 box (16 ounces) golden pound cake or vanilla loaf cake
- 2 pints (4 cups) premium strawberry ice cream, slightly softened
- 1 pint (2 cups) fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry jam or preserves
- 1 tablespoon lemon juice
- Optional: ½ cup shortbread cookie crumbs (for topping)
Directions: How to Make Strawberry Shortcake Ice Cream Cake
Step 1: Prep the Pan
Line a 9x5-inch loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. This will help you easily lift out your finished cake.
Step 2: Slice and Layer the Cake
Slice the pound cake horizontally into three even layers. Place one layer on the bottom of the prepared pan, pressing gently to fit.
Step 3: Layer the Ice Cream
Spread half the softened strawberry ice cream over the cake. Top with an even layer of sliced strawberries (about half). Gently press the second layer of cake on top. Repeat with the remaining ice cream and strawberries. Place the final cake layer on top and press down gently.
Step 4: Freeze
Cover the cake with the overhanging plastic wrap. Freeze for at least 6 hours or until completely firm (preferably overnight).
Step 5: Make Whipped Cream Topping
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 6: Assemble and Decorate
Remove the cake from the pan using the plastic wrap. Place on a serving platter. Spread the whipped cream evenly over the cake. In a small bowl, mix the strawberry jam with lemon juice. Drizzle over the cake and sprinkle with shortbread cookie crumbs if using. Garnish with extra fresh strawberries.
Step 7: Serve
Let the cake sit at room temperature for 10-15 minutes before slicing with a sharp knife. Enjoy!
Notes for the Perfect Strawberry Shortcake Ice Cream Cake
- For a homemade touch, use your own classic pound cake.
- Run your knife under hot water before slicing for clean, easy cuts.
- For extra strawberry flavor, try using premium ice cream brands.
Strawberry Shortcake Ice Cream Cake Variations
- Chocolate Dream: Swap strawberry ice cream for chocolate, and add mini chocolate chips between layers.
- Lemon-Berry Blast: Use lemon ice cream or sorbet and add blueberries with the strawberries.
- Vegan Version: Use dairy-free ice cream and coconut whipped cream, and choose a vegan pound cake.
Equipment Needed for Strawberry Shortcake Ice Cream Cake
- 9x5-inch loaf pan
- Plastic wrap
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Sharp knife
Storage and Shelf Life
Store Strawberry Shortcake Ice Cream Cake in the freezer, tightly wrapped in plastic or in an airtight container, for up to 1 week. For best texture, enjoy within 3-5 days. Always cover any exposed areas to prevent freezer burn.
Serving Pairings and Recommendations
- Serve chilled slices with fresh mint or extra berries for a vibrant finish.
- Pair with sparkling lemonade or iced tea for a refreshing summer combo.
- Top with a drizzle of melted white or dark chocolate for extra indulgence.
Pro Tips for Strawberry Shortcake Ice Cream Cake Success
- Let ice cream soften just enough to spread easily, but not melt—aim for a thick, scoopable texture (learn more about ice cream cake tips).
- Chill your mixing bowl and beaters before whipping cream for the fluffiest texture.
- For a neat presentation, use an offset spatula to smooth the whipped cream topping.
FAQ: Strawberry Shortcake Ice Cream Cake
- Can I make Strawberry Shortcake Ice Cream Cake ahead of time?
- Absolutely! Make it up to 2 days in advance and keep it well wrapped in the freezer until serving.
- Can I use other berries?
- Yes—blueberries, raspberries, or blackberries all work beautifully in this recipe.
- What if I don’t have a loaf pan?
- You can use a springform pan or even assemble in a square baking dish, adjusting layers as needed.
For more info on nutritional values in desserts, check out NutritionData.
Ingredients
- 2 cups vanilla ice cream, softened
- 2 cups strawberry ice cream, softened
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups shortbread cookies, crushed
- ¼ cup unsalted butter, melted
- ½ cup whipped cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
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1Line a 9-inch springform pan with parchment paper. In a bowl, mix crushed shortbread cookies with melted butter until combined. Press the mixture firmly into the bottom of the pan to form the crust.
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2Spread the softened vanilla ice cream evenly over the crust. Freeze for 30 minutes until firm.
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3In a small bowl, toss sliced strawberries with granulated sugar and vanilla extract. Let sit for 10 minutes to macerate.
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4Spread half of the macerated strawberries over the vanilla ice cream layer. Top with the softened strawberry ice cream and smooth the surface. Freeze for at least 4 hours or until completely firm.
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5Before serving, remove the cake from the pan. Top with remaining strawberries and whipped cream. Slice and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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