WHAT’S FOR DESSERT?
Strawberry Shortcake Ice Cream Cake
Array/5
COOK TIME
TOTAL TIME
1 hour + freeze time
SERVINGS
12-14 servings
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. It’s an easy ice cream cake recipe that can be made ahead of time and is cool, creamy, and has a memorable sweet strawberry shortcake flavor in every bite!
Strawberry Shortcake has always been one of my all-time favorites. I love the combination of sweet strawberries, fluffy whipped cream, and soft cake that gets me every time. So of course I had to turn those flavors into an ice cream cake because summer is around the corner and I can’t think of a better combination of flavors.
This ice cream cake with strawberry shortcake is made with all the good stuff. Layers of pound cake, creamy vanilla ice cream, roasted strawberries that bring out the sweetness, and crunchy vanilla Oreo cookie crumbles. It’s simple to put together, fun to make, and hands down Leah’s favorite from all the ice cream recipes we make.
Using Roasted Strawberries
What makes this cake unique and even more flavorful is that the strawberries actually get roasted in the oven before adding to the cake. Roasting brings out the natural sweetness and gives the berries a rich, jammy flavor that fresh or frozen strawberries just can’t match.The best part is that it’s incredibly simple. Just toss the berries with a little sugar and vanilla, bake them for fifteen minutes, and they’re ready to layer!
Why You’ll Love This Recipe
Make ahead summer dessert: This cake can be fully assembled in advance and kept in the freezer until you’re ready to serve.
Simple ingredients: Everything you need can be found at a regular grocery store, and you can even use store-bought shortcuts like pound cake and Cool Whip!
No baking required: Besides roasting the strawberries, there’s no oven time needed, which keeps things cool and easy.
Easy to customize: You can swap in different fruits, cookies, or ice cream flavors depending on what you like or have on hand.
Ingredients You’ll Need
Pound Cake – Acts as the base layer and adds a soft, buttery texture that soaks up the strawberry juices and holds everything together. Store-bought works great here and saves a ton of time.
Vanilla Ice Cream – Brings the creamy, cold layer that ties the whole dessert together with that classic ice cream cake feel. Let it sit out for about 15 minutes so it’s easy to spread.
Roasted Strawberries – Roasting concentrates the flavor and brings out the natural sweetness.
Fresh Strawberries (for topping) – Sliced fresh strawberries on top add a bright, fresh bite and make the cake look extra pretty when serving.
Sugar (for strawberries and whipped cream) – Helps sweeten both the roasted strawberries and the whipped cream without overpowering the other flavors.
Vanilla Extract – Adds warmth and depth to both the roasted strawberries and the whipped cream.
Golden Oreos – Crushed into crumbles, these add a fun, sweet crunch to the layers.
Heavy Cream – Whips up into light, fluffy whipped cream that balances the richness of the ice cream. It holds up well in the freezer and gives the cake a smooth finish.
Step By Step Instructions
Soften the ice cream: Take the vanilla ice cream out of the freezer and let it sit on the counter for about 15 minutes so it softens slightly. This makes it easier to spread between layers. While the ice cream softens, you can roast the strawberries, whip the cream, and crush the Golden Oreos so everything is ready to go when it’s time to build the cake.
Roast the strawberries: Preheat the oven to 400°F. Wash and trim the stems from the fresh strawberries, then slice them into halves or fourths depending on their size. Add the cut strawberries to a baking dish and toss with 4 tablespoons of sugar and 1 tablespoon of pure vanilla extract. Roast in the oven for 15 minutes until soft and juicy. Stir once halfway through baking, then let the roasted strawberries cool completely.
Crumble the Golden Oreos: Place about 20 Golden Oreo cookies into a large zip-top bag. Use the back of a spoon, ladle, or rolling pin to gently crush them into small chunks. For a finer cookie crumble, you can also pulse them in a food processor.
Whip the cream: In a medium mixing bowl, add 1 cup of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Beat on medium-high speed using a handheld or stand mixer until medium peaks form.
Assemble the first layer: 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. Gently press the pieces together to cover the bottom fully.
Add the ice cream layer: Scoop softened vanilla ice cream over the pound cake and spread into an even layer using a spatula. Place the dish in the freezer for about 15 minutes so the ice cream can firm up slightly before adding the next layer.
Add the roasted strawberries and cookie crumble: Once the ice cream layer is slightly set, spoon the cooled roasted strawberries evenly over the top. Sprinkle a generous layer of crushed Golden Oreo cookies over the strawberries for added texture and flavor.
Repeat the layers: Continue layering with more pound cake, vanilla ice cream, roasted strawberries, and cookie crumbles until you reach the top of the pan. Depending on your pan size, you’ll usually get two or three full layers.
Finish with whipped cream: Spread the prepared whipped cream (or Cool Whip) evenly over the final layer of the cake. 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. This allows the cake to set properly and makes slicing much easier.
Slice and serve: Before serving, 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. For clean slices, run a knife under hot water between cuts. Enjoy!
Expert Tips
Use a loaf pan with straight sides to get clean layers and a nice presentation when slicing the ice cream cake. A metal loaf pan also helps the cake freeze faster and more evenly.
Line your pan with parchment paper or plastic wrap with overhang on the sides. This makes it easy to lift the entire frozen cake out of the pan for slicing.
If you have time, roast the strawberries ahead of time and let them chill in the fridge. Cold roasted strawberries won’t melt the ice cream when you start layering.
Spread the softened vanilla ice cream with an offset spatula or the back of a spoon for smoother, more even layers. This helps prevent gaps in the cake.
Tap the pan gently on the counter after each layer to help settle everything into place and remove any air pockets between layers.
Freeze the cake in between each set of layers for 10 to 15 minutes. This helps the layers stay distinct and makes the cake easier to build. Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.
If using homemade whipped cream, don’t skip chilling it before topping the cake. Cold whipped cream holds up better in the freezer and won’t melt into the top layer.
Ways To Customize
Use lemon or strawberry ice cream in place of vanilla for a strawberry lemonade flavor.
Replace Golden Oreos with graham cracker crumbs, shortbread cookies, or crushed vanilla wafers for a different kind of crunch.
Add a drizzle of strawberry sauce or jam between layers for a boost of berry flavor.
Layer in thin slices of banana along with the roasted strawberries for a banana split vibe.
Use chocolate whipped cream or add cocoa powder to the whipped cream.
Mix finely chopped basil or mint into the roasted strawberries for a fresh and sophisticated flavor.Use mini loaf pans or muffin tins lined with parchment to make individual ice cream cakes for parties or special occasions.
Storage Instructions
Store the assembled strawberry ice cream cake tightly wrapped in plastic wrap or foil, or in an airtight container to protect it from freezer burn. Keep it in the freezer for up to one week for the best texture and flavor. For longer storage, double wrap the cake to keep the whipped cream topping and cookie crumbles from drying out. Before serving, let it sit out for 10 minutes. Slice with a knife dipped in hot water and wiped clean between each slice.
FAQ
Can I use frozen strawberries instead of fresh ones?
If you’re using frozen strawberries, it’s best to just use them as is without roasting as they may be too watery when thawed or exposed to the oven.
How far in advance can I make this ice cream cake?
You can make the entire cake up to one week in advance. Just keep it tightly wrapped in the freezer until you’re ready to serve to prevent freezer burn.
Do I have to roast the strawberries?
Roasting brings out a deeper flavor, but you can skip it and layer the cake with sliced fresh strawberries if you’re short on time or want a fresher flavor.
What kind of pan should I use?
A loaf pan or 8×8-inch square baking dish works best. Line it with parchment or plastic wrap to make removing the cake easier. You can also make them into individual cakes using muffin tins or mini loaf pans.
Can I use store-bought whipped topping?
Yes, Cool Whip or another non-dairy whipped topping can replace homemade whipped cream and holds up well in the freezer.
More Summer Ice Cream Recipes
Frozen S’mores
Ice Cream Sandwich Pops
No Churn Bubble Gum Ice Cream
Print
Strawberry Shortcake Ice Cream Cake
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.
Ingredients
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
Instructions
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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.
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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.
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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.
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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.
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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.
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Next, scoop the cooled roasted strawberries over the vanilla ice cream layer and spread out evenly. Cover the strawberries with the Oreo cookie crumbles.
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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.
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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.
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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.
Notes
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Make the roasted strawberries, whipped cream and cookie crumbles ahead of time and then assemble when you are ready.
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You can also use fresh or frozen strawberries in place of roasting them.
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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.
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Use any flavor ice cream in place of vanilla
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Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.
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To make cutting slices easier, run the knife under hot water before cutting.
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