Strawberry Shortcake Ice Cream Cake Recipe — No-Bake Dessert

This easy strawberry shortcake ice cream cake is the perfect summer dessert. Reminiscent of strawberry crunch ice cream bars, it has a Golden Oreo crust, creamy strawberry ice cream, vanilla frosting, and a homemade strawberry crunch topping. Simple to assemble and delightfully creamy — ideal for anyone who loves berries and cream.

Updated June 19, 2024: new photos and a slightly revised recipe for better freezing.

Meet a new summer favorite: strawberry shortcake ice cream cake. This no-bake treat is creamy, fruity, and easy to make — a great way to enjoy fresh strawberry flavor without turning on the oven.

The Perfect Strawberry Shortcake Ice Cream Cake

The cake is built from four tasty layers:

• Crunchy cookie crust
• Creamy strawberry ice cream
• Smooth vanilla frosting
• Strawberry crunch topping, similar to the coating on strawberry shortcake ice cream bars

Note: The original version used whipped cream on top of the ice cream, but whipped cream can become icy when you refreeze leftovers. A vanilla frosting holds up better for storage.

Cookie Crust

The crust uses just two ingredients:

• About 2 cups crushed vanilla sandwich cookies (Golden Oreos or similar)
• 1/4 cup melted butter

Use roughly 20–22 cookies (wafers and filling) to yield about 2 cups of crumbs. Pulse the cookies in a food processor for fine crumbs, or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with melted butter and press into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment or foil.

Strawberry Ice Cream Layer

You’ll need 2 pints (about 1 L) of strawberry ice cream. Let the ice cream soften for 5–15 minutes, then transfer it to a bowl and stir with a rubber spatula until smooth. Spread the softened ice cream evenly over the cookie crust, smooth the top, and place a piece of wax paper directly on the ice cream to prevent ice crystals. Freeze until firm (at least 30 minutes).

Topping

Finish with a thick layer of vanilla frosting and a strawberry crunch. Use your favorite frosting recipe or the one provided below. The strawberry crunch is a mix of crushed Golden Oreos (about 10 cookies) and 1/4 cup freeze-dried strawberries pulsed into fine crumbs. Toss the crumbs together and sprinkle over the frosting.

Other Variations

This ice cream cake is flexible — try these swaps to change the base or flavor:

• Pound cake base: Line the pan with 1/3-inch slices of pound cake instead of a cookie crust, then layer the ice cream and frosting as directed.
• Mixed ice cream: Use 1/2 pint vanilla and 1/2 pint strawberry. Spread vanilla first, freeze briefly to firm, then add the strawberry layer.
• Fresh strawberry sauce: Spoon strawberry sauce over each slice after cutting for a fresh, saucy finish (this will be messier, so add when serving).

For more summer desserts, try similar no-bake favorites like Oreo ice cream cake, no-bake key lime pie, or a blueberry cheesecake icebox cake.

Strawberry Shortcake Ice Cream Cake

By: Fiona Dowling

This easy strawberry shortcake ice cream cake is the perfect summer dessert. Golden Oreo crust, creamy strawberry ice cream, vanilla frosting, and a homemade strawberry crunch topping—just assemble and freeze.

Prep: 30 mins

Freezing: 4 hrs

Total: 4 hrs 30 mins

Servings: 12 pieces

Equipment

• 8×8 inch (20×20 cm) pan (a 9×9 inch/23×23 cm pan will also work)

Ingredients

Golden Oreo Crust

• 22 Golden Oreos (wafers and filling) or similar vanilla sandwich cookies
• 1/4 cup unsalted butter (56 g), melted

Strawberry Ice Cream Layer

• 2 pints strawberry ice cream (about 1 litre)

Vanilla Frosting

• 3/4 cup unsalted butter (168 g), slightly softened
• 2–3 cups powdered sugar (220–330 g)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk or whipping cream (30–45 ml)

Strawberry Crunch

• 1/4 cup freeze-dried strawberries
• 10 Golden Oreos (or similar) for topping

Instructions

1. Line an 8×8 inch pan with parchment paper or foil, leaving an overhang for easy removal.
2. Golden Oreo Crust: Crush 22 Golden Oreos (wafers and filling) to fine crumbs using a food processor or a sealed bag and rolling pin. Mix crumbs with melted butter and press into the bottom of the prepared pan. Chill in the fridge.
3. Strawberry Ice Cream Layer: Soften the ice cream for 5–15 minutes, then stir until smooth. Spread evenly over the crust, press a piece of wax paper directly onto the ice cream to prevent icing, and freeze for at least 30 minutes.
4. Vanilla Frosting: Beat the butter until smooth. Add 1 1/2 cups powdered sugar, salt, and vanilla; mix on low until combined. Add remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon milk, until you reach the desired sweetness and thickness. Remove the cake from the freezer, peel off the wax paper, spread the frosting evenly, and return to the freezer.
5. Strawberry Crunch Topping: Pulverize freeze-dried strawberries in a food processor until powder. Crush 10 cookies to crumbs (some larger pieces are fine). Combine the strawberry powder and cookie crumbs, sprinkle over the frosting, cover, and freeze at least 4 hours (overnight is best).
6. Serving: Remove the cake from the freezer, lift it from the pan using the parchment overhang, peel off the lining, and slice with a large sharp knife, cutting through the crust. Optionally top each slice with whipped cream and a fresh berry when serving.

Notes

1. Golden Oreos: Any vanilla cream sandwich cookie works. You’ll need about 2 cups crumbs for the crust and about 1 cup for the topping.
2. Storage: Store leftovers covered or in a freezer-safe container.
3. Nutrition: Nutrition info is an estimate per slice if the cake is cut into 12 pieces.

Nutrition

Calories: 541 kcal; Carbohydrates: 69 g; Protein: 4 g; Fat: 28 g; Saturated Fat: 15 g; Sugar: 36 g (per slice, approximate).