This Strawberry Shortcake Ice Cream Cake is a show-stopping strawberry dessert! Made with crushed shortbread cookies, strawberry shortcake ice cream, and homemade strawberry sauce, it’s a no bake dessert everyone will love!
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Everyone, meet the summer dessert of my dreams.
This Strawberry Shortcake Ice Cream Cake you guys…. it’s crazy delicious.
I’ve mentioned this a few times now but the older I get, the more I prefer a fruity dessert over something crazy rich.
I will give you my cake with frosting if you’ll just pass me a bowl of ice cream.
I recently discovered this Strawberry Shortcake Ice Cream from Chapman’s (my ice cream of choice), and I can’t get enough. It is easily my current favorite ice cream!
When I had the opportunity to work with Chapman’s on a fun dessert recipe, I knew I had to include it somehow!
This Strawberry Shortcake Ice Cream starts with real cream (believe me — there are a lot of ice creams out there not made with cream!), and has loads of white cake chunks and real strawberries.
It really makes this ice cream cake recipe extra special!
Try this Copycat Dairy Queen Ice Cream Cake next!
How do you make a Strawberry Shortcake Ice Cream Cake?
- Make the strawberry sauce first, because it has to cool to room temperature before assembly. You can even prep it the day ahead and store it in the refrigerator.
- Mix together some cookie crumbs and melted butter — any vanilla cookies will do!
- Make one layer of cookie crumbs, Strawberry Shortcake Ice Cream, and strawberry sauce. Then repeat once. These two layers will fill a 9″ springform pan, so don’t go any smaller!
- Freeze flat — clear some space in your freezer because you don’t want this ice cream cake to spill over! Once it’s firm, cover with plastic wrap and store up to 2 months before serving.
Variations on this Strawberry Shortcake Ice Cream Cake:
- You can swap out the shortbread cookies for a thin, homemade blondie or a thin white cake layer. Personally, I prefer the crushed cookies as I find frozen cake hard to serve and I skipped the blondie because I wanted to keep it no bake.
- You can swap out the ice cream for another variety and get a little crazy: try Chapman’s Premium Chocolate Fudge Brownie or Black Cherry with the strawberry sauce — the options are endless!
- You can make a single layer of everything and prepare it in a 9×13″ pan if you find that easier or if you don’t have a springform pan.
How long can you store ice cream cake?
Ice cream is best eaten within about 2 months, but that’s a pretty great shelf life for a dessert like this!
Make up a couple and store them for unexpected company, and then enjoy their shock and delight when you whip this beauty out of the freezer to serve.
How to serve this Strawberry Shortcake Ice Cream Cake:
- I like to let my ice cream cakes sit at room temperature for 10-15 minutes before serving so they slice easily.
- While I’m waiting, I like to whip up some extra whipped cream to pipe over the top for a fun presentation.
- If you want to really take things to the next level, chop up some fresh strawberries and toss with a small amount of sugar and let sit while your cake warms slightly. They will become sweet and saucy and will add an extra strawberry punch to this fun strawberry dessert!
*This post is generously sponsored by Chapman’s and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible.
Strawberry Shortcake Ice Cream Cake
written by Ashley Fehr
Ingredients
Strawberry Sauce
- 4 cups frozen strawberries (about 520g)
- 1 cup granulated sugar (200g)
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons corn starch
Ice Cream Cake
- 2 litres Chapman’s Strawberry Shortcake Ice Cream
- 3 cups crushed vanilla cookies
- 1/2 cup melted butter
Instructions
Strawberry Sauce:
- In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
- Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
- Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
- Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process).
Ice Cream Cake
- Remove ice cream from the freezer to soften for 30-45 minutes before assembly.
- In a large bowl, combine crushed cookies and melted butter.
- Place a piece of parchment paper in the bottom of a 9 or 10″ Springform pan (I used a 9″) by opening the sides and clamping the paper in the bottom. This is optional but allows for easy removal.
- Place half of the cookie mixture in the bottom of the pan and press into place.
- Top with half of the ice cream, and cover with a thin layer of strawberry sauce.
- Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will be full, that is fine.
- Place on a flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.
- Remove from freezer 10-15 minutes before serving, garnishing with whipped cream and fresh strawberries if desired.
Nutrition Information
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Brenda says
This looks wonderful and I can’t wait to try it, however I have perhaps a silly question.
Can you tell me your process for removing the parchment paper without making a potential mess?
Thank you!
The Recipe Rebel says
Hi Brenda! You should be able to lift up on the frozen dessert and slide the paper out. A large cake spatula works great for helping! ENJOY!
denise Martel says
I struggle with removing the wax paper before transferring to a serving platter. Otherwise you get waxed paper with your cake. Any suggestions?
The Recipe Rebel says
Hi Denise! You’ll want to use parchment paper instead of wax paper. Also make sure your sheet is bigger than the pan. You should be able to lift up on the frozen dessert and slide the paper out.
Patsy Jenkins says
Such a delicious dessert and a big hit with dinner guests.
The only change I made was cut the sugar in half for the sauce.
Thanks so much.
The Recipe Rebel says
Hi Patsy! So glad you enjoyed the recipe! Thank you for this kind review!
Dale Antonik says
Made this for my husband’s birthday. Huge hit! Making it for family for Easter. I found lemon shortbread cookies for crust. Lemon and strawberries together..fantastic!
Ashley Fehr says
Oh that sounds delicious! Thanks Dale!
Theresa says
Hi! This sounds lovely! Is the nutrition information per serving or is that for the whole recipe? Thank you!
Ashley Fehr says
It is per serving
Kristi says
Hi Ashley!
What cookies specifically did you use for this recipe? I’m trying to duplicate and looking for the band and type you used please.
Thank you!
Kristi
Ashley Fehr says
Just a basic shortbread cookie, boxed from the cookie aisle!
Patty says
Hello, I made this cake for my daughters 20th birthday and EVERYONE said it was the best cake they ever ate!
Ashley Fehr says
Thanks Patty! That means the world to me!
Wlackey says
Have you experimented and put 2 thin yellow cake layers instead of the cookies layers? Do u think that would work?
Ashley Fehr says
That is a great idea and would definitely work!
Marie says
Looks very good and easy. Do you boil the strawberry sauce again after adding the cream/cornstarch mixture?
Ashley Fehr says
I add the corn starch while boiling so that it thickens, and then remove it from the heat
Kay says
Will fresh strawberries work instead of frozen?
Ashley Fehr says
Yes, definitely!
Angel says
This recipe is simply divine! My only question is, why do you suggest we keep it for two months before serving, we ate it 2 days after I made it and it was delicious 😋 Does keeping it for 2 months before serving bring out the flavors more?
Ashley Fehr says
I’m so glad you loved it! I don’t recommend keeping it for 2 months, I did say that it is best eaten within 2 months, so I wouldn’t keep it any longer than that. As soon as its frozen, it’s good to eat!
Janessa says
I’m going to make this for my sons birthday! This is perfect! Summer birthday and he asked for a strawberry cake. With the chaos of a party for a 6 year old, do you think I can put the whipped cream on prior and have it freeze with the rest of the cake?
Ashley Fehr says
Hi Janessa! Yes you can definitely do that, it will work great!
Esther Lord says
Oh man !!! This looks absolutely deeeeelicious. I am definitely going to be checking this dessert out. I’m drooling over here 😋 😆. Thanks for sharing 👍
Ashley Fehr says
Thanks Esther!
Barb says
Where did you get the cute fork?
Ashley Fehr says
It was a gift! I love it!
Esther Lord says
You might be able to find the fork over at Hobby Lobby 😉
Keila S says
What is the approximate volume of the strawberries mixture BEFORE you mix in the cream/cornstarch please?
Ashley Fehr says
I’m sorry, I don’t know that
Angie says
What about just vanilla instead of strawberry swirl if not available
Ashley Fehr says
Yes, that would definitely work!
Diane says
Just made this but I don’t need it for 3 days, should I take it out of the pan and wrap it. Thanks it looks great.
Ashley Fehr says
I would just wrap it over the top but leave it in the pan!
Debbie says
Chapman strawberry shortcake ice cream is not available here. What do you suggest for a substitution? Thank you.
Ashley Fehr says
Any strawberry swirl or similar ice cream would be fine!
Elisa says
This looks divine. I don’t think we have the brand Chapman’s here but I’m sure I could this flavor masr by another brand. . Also, I only have a 10” springform. Should I increase the ingredients a little bit?
Ashley Fehr says
You don’t need to increase the ingredients, it will just be a little shorter!
Robin says
Hi. This sounds fantabulous lol. Quick question. I have slight confusion on the vanilla cookie. More like a ‘Nilla wafer or are we talking a vanilla cream sandwich cookie. I probably missed that somewhere. I’m thinking the wafer one? Don’t want to mess it up. Looks delish! And thank you.
Ashley Fehr says
A wafer cookie will work fine! Or golden Oreos, shortcake cookies, shortbread cookies… anything like that 🙂
Carol says
Ashley, this recipe…be still my heart. Strawberry shortcake ice cream, no bake, beautiful presentation, good instructions and tips. Thank you. I might have to make it in ramekins and have some individual servings stashed if I don’t have an occasion to bring it to.
Ashley Fehr says
Thanks Carol! I love the idea of making individual ice cream cakes! They would be great in small jars for outdoor barbecues and such!