Strawberry shortcake ice cream cake is the ultimate warm-weather dessert. It’s layered with a strawberry shortcake crumble, vanilla ice cream, strawberry ice cream, and vanilla cake that’s soft straight from the freezer!
Inspired by my strawberry shortcake cookies, this strawberry ice cream cake is packed with strawberry flavor, plenty of ice cream, and two layers of crunchy strawberry crumble!
I used a few tricks I learned in pastry school to create an actual cake layer that is just as soft and moist frozen as it is at room temperature- no more cutting through rock-hard cake!
It’s easy to make and tastes even better than any store-bought or bakery version, and it’s perfect for birthday parties, summer barbeques, and beyond!
Try my mint chocolate chip ice cream cake for more fun flavors!
Table of Contents
Tips for a Perfect Ice Cream Cake
Make room in your freezer. The most time-consuming part of making any ice cream cake is waiting for the layers to freeze. Make sure you have a nice big spot for the cake to chill before you start!
Plan ahead. Allow enough time for the ice cream to freeze properly between layers. It’s best to start the process at least a day in advance to ensure each layer sets properly.
Use high-quality ice cream. This can make a huge difference in flavor and texture. I used premium Tillamook flavors for this recipe.
Prep the pan well. Lining the springform pan with plastic wrap is essential for removing the cake once it’s frozen. If you skip this, it will stick to the sides of the pan and be difficult to remove.
Freeze between layers. After the first layer of ice cream is spread, freeze the cake for at least 1-2 hours to set before the next layer. It should feel firm to the touch when it’s ready. This will prevent the layers from mixing together!
Ingredient Notes and Substitutions
Ice cream: For a classic strawberry shortcake flavor, we’re using both vanilla bean ice cream and strawberry ice cream. I recommend using a good-quality ice cream for the best flavor. Tillamook is my favorite brand!
Freeze-dried strawberries: Just like in my strawberry crunch cupcakes, they provide a ton of strawberry flavor and give the crumble a bright pink color. You can usually find it in stores near the nuts and dehydrated fruits or online.
Golden Oreos: This is the main base of the shortcake crumble! It adds texture, sweetness, and vanilla flavor to the crumb. Use any vanilla sandwich cookie you can find.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the cake batter. Start by combining the oil and sugar, then the eggs and vanilla. Whisk in half of the dry ingredients, followed by the buttermilk, then the rest of the dries. Don’t overmix! (Image 1 below)
Step 2: Bake the cake layer. Spread the batter into the springform pan. You can also bake it in a standard 9″ cake pan. (Image 2 below)
Step 3: Cool the cake. Because the cake layer is thin, it will bake quickly! The top will not brown, so keep an eye on it. Once baked, let it cool on a wire rack. (Image 3 below)
Step 4: Make the strawberry shortcake crumble. Process the Golden Oreos and freeze-dried strawberries until fine crumbs form, then drizzle in the melted butter. The butter will help keep the crumbs together so they don’t fall out when slicing! (Image 4 above)
Step 5: Line the pan with plastic wrap. This is very important and will keep the cake from sticking to the pan. You’ll need 2-3 strips of plastic wrap. Wrap each one around the sides of the pan and then clasp the bottom back in place. (Image 5 below)
Step 6: Spread the vanilla ice cream layer. Place the cake layer back into the pan and spread the softened vanilla ice cream on top. Cover with half of the strawberry crumble, gently pressing it into the ice cream. Freeze for at least 2 hours or until firm. (Image 6 below)
Step 7: Spread the strawberry ice cream layer. Spread the softened strawberry ice cream on top of the crumb layer. Then, spread the rest of the crumble on top. Return the pan to the freezer for a minimum of 4-6 hours. (Image 7 above)
Step 8: Decorate the cake! Garnish the top of the ice cream cake with homemade whipped cream and fresh strawberries, roasted strawberries, or extra shortcake crumbs. Then slice and serve! (Image 8 above)
Storage and Make Ahead
Storage: When not serving, keep the cake in the freezer. Any leftover ice cream cake should be tightly wrapped in plastic wrap and aluminum foil or placed in an airtight container to prevent freezer burn. It’s best to consume the cake within a week for freshness!
Make ahead: You can assemble the cake 1-2 days in advance. I highly recommend storing it in an airtight container like a cake carrier to keep it from taking on a stale flavor.
FAQs
Absolutely! You can bake the cake in advance and freeze it until ready to assemble. Wrap the cooled cake layer tightly in plastic wrap and aluminum foil to prevent freezer burn. It shouldn’t be stored for longer than one month.
The time required will vary depending on the temperature of your freezer. Generally, it’s best to allow at least 4-6 hours for the cake to freeze completely.
This cake was designed to be cut straight from the freezer, so there is no waiting time! The actual cake layer is very soft even when completely frozen, so you shouldn’t need to let the cake sit out at all before serving!
You can definitely use an 8″ pan; just note that the cake will need longer to bake, and the ice cream layers will be thinner. I don’t recommend using a 10″ pan because the cake layer will be very thin.
More Fruity Strawberry Desserts
- Strawberry sweet rolls
- Chocolate strawberry cake
- Strawberry crumble cake
- Strawberry lemon blondies
- Fresh strawberry cake
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Shortcake Ice Cream Cake
Equipment
- 9" springform pan
Ingredients
Strawberry Shortcake Crumble
- 24 Golden oreos
- 1 1/2 cups freeze dried strawberries
- 8 tablespoons unsalted butter, melted
Vanilla Cake
- 1 1/4 cups all purpose flour, *See notes below for measuring*
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk, room temperature
- Half of a 1.5 quart of vanilla bean ice cream, we used Tillamook Vanilla Bean
- Half of a 1.5 quart of strawberry ice cream, we used Tillamook Oregon Strawberry
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, for topping
Instructions
- Note before you start- clear out space in your freezer for the cake to chill!
- Line a 9” springform pan with parchment paper and butter the sides. Preheat the oven to 350°F/180°C.
- Pulverize the oreos and freeze dried strawberries in the bowl of a food processor. Once finely ground, stream in the melted butter and mix until crumbs form. Set aside.24 Golden oreos, 1 1/2 cups (30 g) freeze dried strawberries, 8 tablespoons (113 g) unsalted butter
- Whisk together the flour, baking powder, and salt. Set aside.1 1/4 cups (160 g) all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt
- In a large bowl, whisk together the sugar and oil. Then, whisk in the egg, egg yolk, and vanilla. Whisk in half of the dry ingredients, when almost combined, whisk in the buttermilk. Then whisk in the rest of the dry ingredients.3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) canola oil, 1 (50 g) egg, 1 (18 g) egg yolk, 1 tablespoon vanilla extract, 1/2 cup (115 g) buttermilk
- Pour the cake batter into the springform pan and bake until a toothpick inserted comes out with a few moist crumbs attached, about 15-20 minutes. Let cool on a wire rack. After 10 minutes, release the cake from the pan and remove it completely. Let it finish cooling on the rack.
- Wash the springform pan. Wrap 2-3 sheets of plastic wrap around the sides so the cake doesn’t stick to the pan. Clasp the bottom in place to secure the plastic wrap. See the video below for a visual aid! Note: Don’t wrap the bottom of the pan with plastic wrap or it will be hard to remove once assembled.
- When the cake is completely cool, remove the parchment paper and return the cake to the springform pan.
- Let the vanilla ice cream sit at room temperature for 20-25 minutes to soften, then spread it evenly on top of the cake layer. Sprinkle half of the shortcake crumbs evenly across the top, pressing them gently into the ice cream. Freeze for 2-3 hours or until it feels firm to the touch.(450 g) Half of a 1.5 quart of vanilla bean ice cream
- Then, let the strawberry ice cream sit at room temperature for 20-25 minutes. Spread it evenly on top of the crumb layer. Then, spread the remaining shortcake crumbs on top, pressing them gently into the ice cream. Return the cake to the freezer for a minimum of 4-6 hours.(450 g) Half of a 1.5 quart of strawberry ice cream
- Just before serving, whisk together the cream, powdered sugar, and vanilla extract until medium peaks form. When ready to serve, remove the cake from the freezer, remove the sides of the pan, and the plastic wrap. Spoon the whipped cream on top and freeze for 30 minutes until the whipped cream is firm. Garnish with fresh or roasted strawberries and serve immediately!1 cup (240 g) heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, Strawberries
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Thank you for the recipe, It was delicious!
Excellent! Cant wait to make this for my barbecue this weekend!