A deliciously layered dessert combining creamy ice cream, fresh strawberries, and crumbly shortcake — perfect for celebrations or a refreshing summer treat!
Origin Strawberry Shortcake Ice Cream Cake
Inspired by the classic American strawberry shortcake dessert, this ice cream cake version blends the best of cake and frozen treats for a no-bake, crowd-pleasing delight.
What I Love About This Recipe
It’s cool, creamy, and bursting with fresh strawberry flavor. The combination of textures — soft cake, smooth ice cream, and juicy berries — makes every bite heavenly and fun.
Also Read : Mango-Pineapple Chutney
Strawberry Shortcake Ice Cream Cake
Course: Random4
servings30
minutes40
minutes340
kcalIngredients
1 store-bought pound cake or angel food cake, sliced
1 quart vanilla ice cream, softened
2 cups fresh strawberries, sliced
1/4 cup sugar
1 cup whipped cream (store-bought or homemade)
Optional: strawberry syrup or fresh mint for garnish
Directions
- Toss sliced strawberries with sugar and let sit for 15 minutes to macerate.
- In a springform pan or loaf pan, place a layer of cake slices to cover the bottom.
- Spread half of the softened vanilla ice cream evenly over the cake layer.
- Spoon half of the macerated strawberries over the ice cream.
- Repeat with another layer of cake, remaining ice cream, and strawberries.
- Top with whipped cream and smooth out the surface.
- Cover and freeze for at least 4 hours or overnight until firm.
- Before serving, let the cake sit at room temperature for 5–10 minutes to soften slightly. Garnish with strawberry syrup or fresh mint if desired.
Notes
- Use any flavor of ice cream to customize your cake.
- For extra crunch, add crushed graham crackers between layers.
- Perfect to prepare a day ahead for easy entertaining.
