This Strawberry Shortcake Ice Cream Cake is the BEST summer dessert, layered with pound cake, roasted strawberries, vanilla ice cream, and a crunchy Golden Oreo crumble.
Use a loaf pan or an 8×8-inch square baking dish. Cut the store-bought pound cake into slices and line the bottom of the dish to create an even base layer.
Sprinkle extra Golden Oreo crumbles on top and add fresh strawberry slices. Cover the entire dish with plastic wrap or foil and place in the freezer for at least 4 hours or overnight.
Remove the cake from the freezer and let it sit at room temperature for about 10 minutes. This softens the ice cream just enough to slice through easily.
This Strawberry Shortcake Ice Cream Cake is the BEST summer dessert, layered with pound cake, roasted strawberries, vanilla ice cream, and a crunchy Golden Oreo crumble.