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Strawberry Shortcake Ice Cream Cake

This layered Strawberry Shortcake Ice Cream Cake is guaranteed to impress! Featuring buttery cookie crumbles, creamy strawberry ice cream, and a homemade berry sauce, it's a refreshing no-bake treat perfect for any occasion!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Freezing: 8 hours
Total Time: 8 hours 40 minutes
Servings: 12
Calories: 385kcal

Ingredients

Berry Sauce:

Cake Assembly:

  • 2 1/2 cups vanilla cookie crumbs about 8 oz/225g cookies
  • 6 tablespoons 85g unsalted butter, melted
  • 1.5 quarts 1.4L premium strawberry ice cream
  • 1/2 teaspoon vanilla extract optional, to enhance flavor

Optional Decoration:

Instructions

For the Berry Sauce:

  • Combine frozen strawberries, sugar, and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally.
  • Cook for 8-10 minutes until berries are completely softened and beginning to break down.
  • Use an immersion blender to puree the mixture until smooth (or transfer carefully to a standard blender).
  • In a small bowl, whisk together heavy cream and cornstarch until completely smooth with no lumps.
  • While still simmering, slowly pour the cream mixture into the strawberry sauce, whisking constantly.
  • Continue cooking for 2 minutes until sauce thickens slightly. Remove from heat and transfer to a bowl.
  • Allow sauce to cool completely to room temperature before using (refrigerate to speed up the process if needed).

For Assembly:

  • Remove ice cream from freezer 30-40 minutes before assembly to soften.
  • Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  • In a medium bowl, thoroughly mix vanilla cookie crumbs with melted butter until evenly moistened.
  • Press half of the crumb mixture firmly into the bottom of the prepared pan, creating an even layer.
  • Carefully spread half of the softened ice cream over the crumb layer. If ice cream becomes too soft during this process, return everything to the freezer for 15 minutes before continuing.
  • Drizzle half of the cooled strawberry sauce over the ice cream layer. Use a knife to gently swirl it slightly if desired.
  • Sprinkle remaining crumb mixture over the sauce, pressing down very gently.
  • Top with remaining ice cream, spreading into an even layer.
  • Finish with remaining strawberry sauce, creating decorative swirls on top.
  • Cover with plastic wrap (not touching the surface) and freeze for at least 8 hours or overnight until completely firm.

To Serve:

  • Remove cake from freezer and let stand at room temperature for 10-15 minutes before serving.
  • Carefully remove the sides of the springform pan.
  • If desired, whip heavy cream with powdered sugar and vanilla until stiff peaks form, then pipe decoratively around the edges of the cake.
  • Garnish with fresh strawberry halves and a sprinkle of cookie crumbs.
  • Slice with a knife warmed under hot water and wiped dry between cuts.

Notes

  • For easier spreading, soften ice cream in the refrigerator rather than at room temperature - it melts more evenly and gives you more working time.
  • Create a more complex flavor profile by adding 1/4 teaspoon of almond extract to your cookie crumb mixture.
  • For a prettier presentation, reserve about 1/4 cup of sauce and place it in a squeeze bottle to create more precise drizzles on top.
  • If you're serving in very hot weather, place your serving plates in the freezer before plating slices to prevent quick melting.
  • This dessert can be stored in the freezer for up to one month if wrapped tightly in plastic wrap after the initial freeze. Always thaw for 10-15 minutes before serving.

Nutrition

Calories: 385kcal