Imagine a dessert that combines the creamy bliss of ice cream with the nostalgic charm of strawberry shortcake. Now stop imagining—because this Strawberry Shortcake Ice Cream Cake is real, and it’s life-changing. Perfect for birthdays, summer parties, or just because you deserve it, this cake is the ultimate crowd-pleaser.
No fancy baking skills required, just layers of joy. Why settle for basic when you can have legendary? Let’s get to it.
What Makes This Recipe So Good
This isn’t just another dessert—it’s a textural masterpiece.
Creamy ice cream meets fluffy cake and juicy strawberries, all wrapped in a buttery crumb crust. The contrast of cold and soft with a hint of crunch? Chef’s kiss.
Plus, it’s customizable. Hate strawberries? Swap them.
Love extra cream? Pile it on. It’s also a make-ahead dream, so you’re not sweating in the kitchen while your guests arrive.
Ingredients
Here’s what you’ll need (no judgment if you eat half of it before assembling):
- 1 pound cake (store-bought or homemade, because we’re not martyrs)
- 1.5 quarts strawberry ice cream (or vanilla if you’re a purist)
- 2 cups fresh strawberries, sliced (plus extra for garnish)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups shortbread cookie crumbs (because graham crackers are overrated)
- 1/4 cup melted butter (the glue holding your dreams together)
Step-by-Step Instructions
- Prep the crust: Mix shortbread crumbs with melted butter.Press into a 9-inch springform pan. Freeze for 10 minutes—no cheating.
- Layer the cake: Slice the pound cake into 1/2-inch layers. Arrange a single layer over the crust.Trim if needed—this isn’t a puzzle.
- Add the ice cream: Soften the ice cream slightly. Spread half over the cake layer. Top with sliced strawberries.Freeze for 30 minutes.
- Repeat: Add another cake layer, the rest of the ice cream, and more strawberries. Freeze again. Patience is a virtue.
- Whip the cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.Spread over the frozen cake. Garnish with strawberries.
- Freeze until firm: At least 4 hours, but overnight is better. Yes, waiting is the hardest part.
Storage Instructions
Keep this beauty in the freezer, covered with plastic wrap or foil, for up to 1 week.
If it lasts that long. Thaw for 5-10 minutes before slicing—unless you enjoy wrestling with your dessert.
Benefits of This Recipe
Besides being delicious, this cake is versatile. Serve it at parties, potlucks, or eat it straight from the pan at 2 AM.
It’s also a great way to use up leftover pound cake or strawberries. And let’s be real—it’s way more impressive than a store-bought sheet cake.
Common Mistakes to Avoid
- Using rock-hard ice cream: Let it soften slightly for easy spreading. No one wants a lopsided cake.
- Skipping the freeze steps: Layers need time to set.Rushing = mess.
- Overloading with toppings: Keep it balanced. This isn’t a sundae.
Alternatives
Not a strawberry fan? Try these swaps:
- Blueberries + vanilla ice cream: A classic combo.
- Peaches + cinnamon ice cream: Summer in a slice.
- Chocolate cake + mint chip ice cream: For the rebels.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first.
Soggy cake is a crime.
Can I make this vegan?
Absolutely. Use dairy-free ice cream, coconut cream, and vegan pound cake. The world is your oyster.
How do I prevent the cake from sticking to the pan?
Line the bottom with parchment paper.
Trust us, it’s worth the effort.
Can I use a different type of crust?
Sure. Graham crackers, Oreos, or even pretzels work. Just don’t tell the shortbread police.
Final Thoughts
This Strawberry Shortcake Ice Cream Cake is the dessert equivalent of a mic drop.
Easy, customizable, and guaranteed to steal the show. Whether you’re celebrating or just surviving, this cake has your back. Now go forth and freeze.
