I built a Strawberry Shortcake Ice Cream Cake that hides a playful surprise in every slice.

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I could eat a slice of this Strawberry Shortcake Ice Cream Cake every summer, it’s the grown up version of the thing you begged for as a kid. I use all purpose flour to get the shortcake crumb just right and pile it with fresh strawberries so the flavor pops.

As an Ice Cream Cake Recipe it’s playful but refuses to be predictable, with textures that surprise you and a crunch that makes you take another bite. Honest, it sneaks up on you and you will find yourself saving none for later.

Ingredients

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All purpose flour: mostly carbs and some protein, gives structure but low fiber
Unsalted butter: pure fat, adds rich flavor and tenderness, high calories
Vanilla ice cream: sweet, fatty and creamy, gives calcium and nostalgic flavor its comforting
Strawberries: vitamin C rich, fiber filled, sweet tangy notes, fresh and healthy
Heavy whipping cream: high fat makes airy whipped cream, super silky mouthfeel
Powdered sugar: quick dissolving sweetener mostly simple carbs, makes things extra sweet
Vanilla wafers: crunchy crumbs for texture, mostly carbs, buttery crunchy contrast
Cornstarch: flavorless thickener, helps strawberry sauce set, adds smoother texture

Ingredient Quantities

2 cups all purpose flour

1/4 cup granulated sugar (for shortcake)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

2/3 cup cold heavy cream or milk

1 1/2 quarts vanilla ice cream, slightly softened

1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)

1/3 cup granulated sugar (for strawberries)

1 tablespoon fresh lemon juice

1 tablespoon cornstarch (optional, for thicker strawberry sauce)

2 tablespoons water (if using cornstarch)

2 cups cold heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed vanilla wafers or shortbread cookies (for crunch)

2 tablespoons melted unsalted butter (to mix with crumbs)

How to Make this

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1. Preheat oven to 400 F and line or grease a 9 x 13 inch pan. In a bowl whisk 2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

2. Cut 1/2 cup cold unsalted butter into the dry mix until it looks like coarse crumbs with some pea sized pieces, then stir in 2/3 cup cold heavy cream or milk just until the dough comes together. Press the dough evenly into the pan and bake 18 to 22 minutes until golden. Cool completely.

3. While that bakes, hull and slice 1 1/2 pounds fresh strawberries and toss with 1/3 cup granulated sugar and 1 tablespoon fresh lemon juice. Let macerate at room temp about 20 minutes so they get juicy.

4. If you want a thicker strawberry sauce, put the macerated berries in a small saucepan, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, bring berries to a simmer and stir in the slurry until it thickens, then cool fully.

5. Soften 1 1/2 quarts vanilla ice cream until spreadable but still cold (about 8 to 12 minutes at room temp or short pulses in microwave). Spread the softened ice cream evenly over the cooled shortcake layer, smooth the top and freeze 10 minutes to firm.

6. Mix 1 cup crushed vanilla wafers or shortbread cookies with 2 tablespoons melted unsalted butter and sprinkle half of this crumb mix over the ice cream, pressing gently, then return pan to freezer 10 minutes.

7. Spread the macerated or thickened strawberries over the crumb layer in an even layer. Freeze the cake until firm, at least 1 hour or overnight for best texture.

8. Whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until medium to stiff peaks form. Spread the whipped cream over the frozen layers as a frosting.

9. Sprinkle the remaining crumb mix over the top, add extra sliced strawberries if you want, then freeze the whole cake at least 30 minutes before slicing. Let sit 5 to 10 minutes at room temp before cutting so you get cleaner slices. Enjoy.

Equipment Needed

1. 9 x 13 inch baking pan, lined with parchment or greased
2. Large mixing bowl (for the shortcake dough and layering)
3. Small bowl or saucepan (for macerating berries and thickening if needed)
4. Measuring cups and spoons
5. Pastry cutter or two knives (to cut cold butter into the flour)
6. Whisk (for dry mix and cornstarch slurry)
7. Electric hand mixer or stand mixer (or a sturdy whisk if you wanna skip the appliance)
8. Offset spatula or rubber spatula (to spread softened ice cream and whipped cream)
9. Chef’s knife and cutting board (to hull and slice the strawberries)

FAQ

Q: Can I make this ahead of time? A: Yes, totally. Assemble the cake, cover it tightly with plastic wrap and freeze until firm, at least 4 hours but overnight is better. It's best within 3 to 5 days for peak texture, though it'll keep longer if really well wrapped.

Q: How long should I soften the ice cream and how long to refreeze after assembling? A: Soften the ice cream about 15 to 20 minutes at room temp so it spreads easy. After you layer everything, press it flat then freeze 4 to 6 hours or overnight so it sets firm for slicing.

Q: Can I use frozen strawberries instead of fresh? A: Yes, but thaw them completely and drain off extra juice. Macerate with the sugar, and if they get too runny heat them with the cornstarch slurry until thick, cool it down, then use.

Q: How do I keep the shortcake or crumbs from getting soggy? A: Mix the crushed cookies with the melted butter and press into the pan, then freeze that crust for 10 minutes before adding ice cream. Also add a thin layer of ice cream or whipped cream as a barrier and make sure berries are drained or thickened so they dont leak.

Q: Any tips for cutting neat slices? A: Let the cake sit 5 to 10 minutes at room temp so it loosens a bit, then use a large knife warmed under hot water and wiped dry between cuts. Works every time.

Q: Can I swap ingredients for allergies or preferences? A: Yes, you can use a dairy free ice cream and coconut cream for the whipped topping, or a gluten free flour blend for the shortcake. Texture may change so give the cake extra freezing time before serving.

This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter, tender shortcake. Use the same cup amount, or use a gluten free one to one baking blend if you need GF. If you use GF dont overmix.
Cold unsalted butter: use chilled coconut oil (solid) or vegetable shortening in an equal amount. If you only have salted butter reduce the recipe salt by about a quarter teaspoon. Coconut oil will give a faint coconut note.
Vanilla ice cream: replace with strawberry ice cream to boost berry flavor, or use a dairy free vanilla (coconut milk based) for a dairy free version. Keep the same volume and soften before layering.
Cold heavy whipping cream: swap for chilled canned coconut cream (chill the can overnight and scoop the solid part) to make a dairy free whipped cream, or fold in some mascarpone with a little cream for extra stable fluffy topping.

Pro Tips

1) Keep everything cold when you make the shortcake. Cold butter = flaky, tender crumb, so cube it and work fast with a pastry cutter or your fingers till you still see pea sized pieces. Dont overmix the dough or it gets tough.

2) Dont let the ice cream melt. Soften it just enough to spread, use short microwave pulses or sit 8–12 minutes, then smooth with a warmed spatula and pop it back in the freezer between steps. If it gets too soupy you’ll end up with a soggy base.

3) Make the strawberries juicy but controlled. Macerate longer for more syrup, or simmer briefly with the cornstarch slurry to thicken, then chill fully before layering so it doesnt melt the ice cream. If theres too much liquid, drain a bit off or reduce it on the stove.

4) Chill and slice smart. Press crumbs gently, freeze the whole cake well (overnight is best), then let sit 5 to 10 minutes before cutting. Run a sharp knife under hot water and wipe between slices for clean cuts. For sturdier whipped cream chill the bowl and beaters first and add powdered sugar, or a spoon of cream cheese if you want extra stability.

This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I built a Strawberry Shortcake Ice Cream Cake that hides a playful surprise in every slice.

Servings

servings

Calories

895

kcal

Equipment: 1. 9 x 13 inch baking pan, lined with parchment or greased
2. Large mixing bowl (for the shortcake dough and layering)
3. Small bowl or saucepan (for macerating berries and thickening if needed)
4. Measuring cups and spoons
5. Pastry cutter or two knives (to cut cold butter into the flour)
6. Whisk (for dry mix and cornstarch slurry)
7. Electric hand mixer or stand mixer (or a sturdy whisk if you wanna skip the appliance)
8. Offset spatula or rubber spatula (to spread softened ice cream and whipped cream)
9. Chef’s knife and cutting board (to hull and slice the strawberries)

Ingredients

2 cups all purpose flour
1/4 cup granulated sugar (for shortcake)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
2/3 cup cold heavy cream or milk
1 1/2 quarts vanilla ice cream, slightly softened
1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)
1/3 cup granulated sugar (for strawberries)
1 tablespoon fresh lemon juice
1 tablespoon cornstarch (optional, for thicker strawberry sauce)
2 tablespoons water (if using cornstarch)
2 cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed vanilla wafers or shortbread cookies (for crunch)
2 tablespoons melted unsalted butter (to mix with crumbs)

Directions

Preheat oven to 400 F and line or grease a 9 x 13 inch pan. In a bowl whisk 2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
Cut 1/2 cup cold unsalted butter into the dry mix until it looks like coarse crumbs with some pea sized pieces, then stir in 2/3 cup cold heavy cream or milk just until the dough comes together. Press the dough evenly into the pan and bake 18 to 22 minutes until golden. Cool completely.
While that bakes, hull and slice 1 1/2 pounds fresh strawberries and toss with 1/3 cup granulated sugar and 1 tablespoon fresh lemon juice. Let macerate at room temp about 20 minutes so they get juicy.
If you want a thicker strawberry sauce, put the macerated berries in a small saucepan, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, bring berries to a simmer and stir in the slurry until it thickens, then cool fully.
Soften 1 1/2 quarts vanilla ice cream until spreadable but still cold (about 8 to 12 minutes at room temp or short pulses in microwave). Spread the softened ice cream evenly over the cooled shortcake layer, smooth the top and freeze 10 minutes to firm.
Mix 1 cup crushed vanilla wafers or shortbread cookies with 2 tablespoons melted unsalted butter and sprinkle half of this crumb mix over the ice cream, pressing gently, then return pan to freezer 10 minutes.
Spread the macerated or thickened strawberries over the crumb layer in an even layer. Freeze the cake until firm, at least 1 hour or overnight for best texture.
Whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until medium to stiff peaks form. Spread the whipped cream over the frozen layers as a frosting.
Sprinkle the remaining crumb mix over the top, add extra sliced strawberries if you want, then freeze the whole cake at least 30 minutes before slicing. Let sit 5 to 10 minutes at room temp before cutting so you get cleaner slices. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.