Strawberry Shortcake is a major favorite of mine. The mix of flavors and textures plus the freshness of the strawberries and lightness of the whipped cream is always high on my list. So why not take all the amazing flavors and textures and put them into a summer dessert favorite like ice cream cake. It’s easy to assemble and will be a huge hit with friends and family. (this was by far leah’s favorite of all the ice cream week recipes I made)
Ice Cream Cakes may seem like a difficult dessert to make, but it’s truly easy and the payoff is so delicious. For this Strawberry Shortcake Ice Cream Cake, I used all the main components like pound cake, strawberries (I roasted mine for ultimate flavor), vanilla cookie crumble and whipped cream. All layered with classic vanilla ice cream.
Keep reading to find out the steps and tips to make this delicious Strawberry Shortcake Ice Cream Cake.
It’s way easier to make than you might think. Ice Cream Cakes are basically assembling layers together. You can use premade to make each layer even quicker.
The combination of flavors. The mix of classic Strawberry Shortcake flavors like pound cake, vanilla ice cream, strawberries and whipped cream.
The combination of textures. Ice Cream Cake offers a mix of textures that adds to the enjoyment of this classic dessert too. Soft pound cake, smooth ice cream mixed with the sweet roasted strawberries and crunchy crumble topping make a perfect bite.
Make this one ahead. Ice Cream Cakes are the perfect dessert idea to make ahead of time. You can store them covered in the freezer for several weeks
Pound Cake: Grab a pound cake from the store and slice up to fit your cake pan.
Vanilla Ice Cream: Vanilla ice cream is a classic for a reason. Versatile and goes perfectly with the strawberry flavor.
Roasted Strawberries: I love roasted strawberries! Roasting brings out the sweet flavor and adds so much to this shortcake. Recipe for roasting strawberries below or here.
Vanilla Cookie Crumble: Golden Oreos crumbled up to add a perfect and sweet little crunch.
Whipped Cream: Homemade whipped cream (recipe below) or some Cool Whip is perfect to top off this Ice Cream Cake.
Prep the ingredients: Start by roasting the strawberries, whipping up the whipped cream and crumbling the Golden Oreos. Also be sure to set the Vanilla Ice Cream out on the counter for about 15 minutes before assembling the ice cream cake, this helps with spreading it evenly.
Roast the Strawberries: Preheat the oven to 400 degrees. Cut stems off strawberries and cut into halves or fourths. Place into a pie dish or small baking dish. Sprinkle sugar and vanilla and stir together to coat all the strawberries. Place in the oven for about 15 minutes. Remove, stir again and let cool.
Crumble the Cookies: I place the Golden Oreos into a Ziploc bag and then smash them with the back of a metal ladle. Any kitchen tool like that will work. Or if you want a finer cookie texture, throw them in the food processor.
Whip the Whipped Cream: In a medium bowl, add heavy cream, sugar, and vanilla. Using a handheld mixer or a stand mixer, mix on medium high speed for a few minutes until medium peaks form. Cover and place in the fridge until ready to use.
Assemble: After your ingredients are prepped and ready, all you need to do is assemble the layers. Slice the pound cake into pieces that will sit into the serving dish you are using and lay flat. Scoop the ice cream on top of the pound cake and spread out evenly. Place in the freezer for about 15 minutes to set.
Next, scoop the roasted strawberries over the vanilla ice cream in a layer. Top the strawberries with the Oreo Cookie crumbles. Then repeat all the layers: pound cake, vanilla ice cream, roasted strawberries, cookie crumble. I used a loaf pan so I ended up with 3 layers.
Then for the last layer, spread out the whipped cream or Cool Whip evenly over the entire cake. Sprinkle more Golden Oreo crumbles on top. Then I used fresh strawberry slices for the top of the cake. Cover and place in the freezer for several hours or overnight until ready to serve.
Serve: When you are ready to serve the cake, remove from the freezer and set out for about 10 minutes. This will soften it a bit and make it easier to cut pieces.
Make the roasted strawberries, whipped cream and cookie crumbles ahead of time and then assemble when you are ready.
You can also use fresh or frozen strawberries in place of roasting them.
Set the Vanilla Ice Cream Ice Cream out on the counter about 15 minutes before assembly to soften it enough to spread out on the cake.
Use any flavor ice cream in place of vanilla
Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.
To make cutting slices easier, run the knife under hot water before cutting.
Storing: Strawberry Shortcake Ice Cream Cake can be stored covered in the freezer for about a week.
Serving: Remove ice cream cake from the freezer about 10 minutes before serving. This helps soften the ice cream up a bit to make it easier to cut through. You can run a knife under hot water to make it smoother as well.
All the main components for this Strawberry Shortcake Ice Cream Cake like pound cake, strawberries (I roasted mine for ultimate flavor), vanilla cookie crumble and whipped cream. All layered with classic vanilla ice cream.
Pound Cake
Vanilla Ice Cream
Roasted Strawberries– recipe here
2 lbs fresh strawberries, stems off and cut into fourths (leave about 4–6 fresh strawberries for topping)
4 Tablespoons sugar
1 Tablespoon pure vanilla extract
Golden Oreos- 20 crumbled
Whipped Cream (or Cool Whip)
1 cup heavy cream
2 Tablespoons sugar
1 teaspoon pure vanilla extract
Start by roasting the strawberries, whipping up the whipped cream and crumbling the Golden Oreos. Also be sure to set the Vanilla Ice Cream out on the counter for about 15 minutes before assembling the ice cream cake, this helps with spreading it evenly.
Roast the Strawberries: Preheat the oven to 400 degrees. Cut stems off strawberries and cut into halves or fourths. Place into a pie dish or small baking dish. Sprinkle sugar and vanilla and stir together to coat all the strawberries. Place in the oven for about 15 minutes. Remove, stir again and let cool.
Crumble the Cookies: I place the Golden Oreos into a Ziploc bag and then smash them with the back of a metal ladle. Any kitchen tool like that will work. Or if you want a finer cookie texture, throw them in the food processor.
Whip the Whipped Cream: In a medium bowl, add heavy cream, sugar, and vanilla. Using a handheld mixer or a stand mixer, mix on medium high speed for a few minutes until medium peaks form. Cover and place in the fridge until ready to use.
Time to assemble: I used a loaf pan for this ice cream cake, but an 8×8 baking dish would work as well). Cut the pound cake into slices to fit in the pan and make an even layer. Scoop the vanilla ice cream on top of the pound cake and spread out evenly. Place in the freezer for about 15 minutes to set.
Next, scoop the cooled roasted strawberries over the vanilla ice cream layer and spread out evenly. Cover the strawberries with the Oreo cookie crumbles.
Then repeat all the layers: pound cake, vanilla ice cream, roasted strawberries, cookie crumble. I used a loaf pan so I ended up with 3 layers.
For the last layer, spread out the whipped cream or Cool Whip evenly over the entire cake. Sprinkle more Golden Oreo crumbles on top. Then I used fresh strawberry slices for the top of the cake. Cover and place in the freezer for several hours or overnight until ready to serve.
Serve: When you are ready to serve the cake, remove from the freezer and set out for about 10 minutes. This will soften it a bit and make it easier to cut pieces.
Make the roasted strawberries, whipped cream and cookie crumbles ahead of time and then assemble when you are ready.
You can also use fresh or frozen strawberries in place of roasting them.
Set the Vanilla Ice Cream Ice Cream out on the counter about 15 minutes before assembly to soften it enough to spread out on the cake.
Use any flavor ice cream in place of vanilla
Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.
To make cutting slices easier, run the knife under hot water before cutting.
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