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–+ servings
strawberry shortcake ice cream cake recipe by sugar and sparrow
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Strawberry Shortcake Ice Cream Cake

Inspired by my nostalgia for Strawberry Shortcake Ice Cream Bars, this ice cream cake features layers of no-churn strawberry ice cream, vanilla ice cream, and strawberry shortcake crunch (just like the outer coating of the real deal)
Prep Time 30 minutes
Cook Time 4 minutes
Freeze Time 6 hours
Servings 15 slices

Ingredients

Strawberry Shortcake Crunch

  • 24 whole (280g) Golden Oreos
  • 3 Oz box strawberry jello
  • 4 Tbsp unsalted butter, melted

Strawberry Shortcake Crust

  • 2 Tbsp unsalted butter, melted
  • 1 Cup strawberry shortcake crunch (recipe above)

No-Churn Ice Cream Layers

  • 1/2 Cup (15g) freeze-dried strawberries
  • 2 Cups heavy whipping cream, cold
  • 1 Tbsp pure vanilla extract, divided
  • 14 Oz sweetened condensed milk
  • 1 1/2 tsp strawberry jam or preserves

Garnish

  • fresh sliced strawberries (optional)

Instructions

Make the Strawberry Shortcake Crunch

  • Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
  • Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
  • Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.

Make the Strawberry Shortcake Crust

  • Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform cake pan and line it with an acetate collar.
  • In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
  • Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.

Make the No-Churn Ice Cream Layers

  • Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
  • Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
  • Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
  • Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
  • Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.

Assembly

  • Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
  • Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
  • When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.

Notes

Make Ahead Tips: 
  1. The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week. 
  2. The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks. 
  3. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
  4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months.