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Three slices of layered Strawberry Crunch Cheesecake bars topped with fresh berries and crumble on a white plate.

Strawberry Shortcake Ice Cream Cake

Layers of strawberry-infused golden cookie crust, creamy vanilla ice cream swirled with fresh strawberries, and a light whipped topping, all reminiscent of the classic strawberry shortcake bar. This no-bake delight is perfect for any celebration!
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Crumb Coating
  • 20 oz Golden Oreo cookies or vanilla wafer cookies
  • 1/2 cup Unsalted butter melted
  • 1/4 cup Freeze-dried strawberries crushed
  • 1 tsp Strawberry extract optional
  • 1 pinch Red food coloring optional
For the Strawberry Swirl
  • 2 cups Fresh strawberries hulled and diced
  • 1/4 cup Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water
For the Vanilla Ice Cream Layer
  • 2 quarts Good quality vanilla ice cream softened
  • 1/2 cup Sweetened condensed milk
  • 1 tsp Vanilla extract
For the Whipped Topping
  • 2 cups Heavy cream cold
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
For Garnish
  • 1/2 cup Fresh strawberries sliced

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Large Mixing Bowl
  • Medium saucepan
  • Electric Mixer (stand or hand)
  • Freezer
  • Spatula
  • Parchment Paper

Method
 

Prepare the Springform Pan
  1. Line the bottom of a 9-inch springform pan with parchment paper. Lightly spray the sides of the pan with non-stick spray or butter.
Make the Strawberry Crumb Coating
  1. In a food processor, pulse the Golden Oreo cookies until fine crumbs form. Transfer crumbs to a large bowl. Reserve 1/2 cup of these crumbs for garnish later.
  2. Add melted butter, crushed freeze-dried strawberries, optional strawberry extract, and optional red food coloring to the remaining crumbs in the bowl. Mix until well combined and the crumbs are moistened.
  3. Press about 2/3 of the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set the remaining 1/3 of the crumb mixture aside; this will be for the topping and decoration.
  4. Place the pan with the crust in the freezer for at least 15 minutes to firm up.
Prepare the Strawberry Swirl
  1. In a medium saucepan, combine the diced fresh strawberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
  2. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering strawberries and stir constantly until the mixture thickens, about 1-2 minutes.
  3. Remove from heat and let the strawberry swirl cool completely. For faster cooling, transfer to a shallow bowl and refrigerate.
Assemble the Ice Cream Layer
  1. In a large mixing bowl, combine the softened vanilla ice cream, sweetened condensed milk, and vanilla extract. Stir well until smooth and thoroughly combined. Do not overmix, as it will melt too much.
  2. Remove the springform pan with the crust from the freezer. Pour half of the vanilla ice cream mixture over the frozen crust and spread evenly with a spatula.
  3. Spoon about half of the cooled strawberry swirl over the ice cream layer. Use a knife or skewer to gently swirl it into the ice cream, creating a marbled effect.
  4. Pour the remaining ice cream mixture over the strawberry swirl layer, spreading it gently to cover. Top with the remaining strawberry swirl and gently swirl again.
  5. Cover the springform pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until the cake is completely firm.
Make the Whipped Topping and Finish
  1. Once the ice cream cake is firm, prepare the whipped topping. In a large cold bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  2. Remove the ice cream cake from the freezer. Run a knife around the edge of the pan before carefully releasing and removing the springform collar.
  3. Spread the whipped topping over the top of the ice cream cake. Gently press the remaining 1/3 of the strawberry crumb mixture (from step 3) around the sides and on top of the whipped cream.
  4. Garnish with the reserved 1/2 cup plain cookie crumbs and fresh sliced strawberries.
  5. Serve immediately or return to the freezer until ready to serve. For easiest slicing, let the cake sit at room temperature for 5-10 minutes before cutting.

Notes

This cake requires significant freezing time (at least 4 hours, ideally overnight), so plan accordingly. For best results, ensure your vanilla ice cream is high quality and softened but not melted completely before mixing. You can make the strawberry swirl and crumb mixture ahead of time. Store any leftover cake wrapped tightly in the freezer for up to 2 weeks.