Introduction

This Strawberry Shortcake Ice Cream Cake is a delightful no-bake dessert that combines creamy vanilla and strawberry ice creams with crunchy golden sandwich cookies and tangy freeze-dried strawberries. It’s perfect for warm days or any occasion that calls for a refreshing, fruity treat.

A close-up side view of a 5-layer dessert bar standing on a white marbled surface: the bottom layer is a light brown crumbly crust, rough in texture; above it is a thick, smooth creamy white layer with small specks; the middle layer is soft and light pink, mixed with darker red fruit bits; another smooth white creamy layer with little spots sits on top; the dessert is finished with a crumbly red and beige topping that looks crunchy and textured, spread evenly over the top edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 golden sandwich cookies, divided
1/4 tsp. kosher salt

3 tbsp. butter, melted
5 1/2 cups vanilla ice cream, slightly softened, divided

4 cups strawberry ice cream, slightly softened
1 1/2 cups freeze-dried strawberries, divided

Instructions

Step 1: Line the bottom and sides of an 8”-x-8” baking pan with 2 sheets of parchment paper, leaving a 2” overhang on each side.
Step 2: In a food processor, blitz 20 golden sandwich cookies and kosher salt until fine crumbs form. Add melted butter and pulse until the crumbs resemble wet sand. Press this mixture evenly into the bottom of the prepared pan and freeze for 15 minutes.
Step 3: In a large bowl, stir 4 cups of vanilla ice cream until smooth. Spread it over the chilled crust. Freeze for at least 30 minutes more.

Step 4: In the same bowl, stir the strawberry ice cream until smooth. Mix in ½ cup of freeze-dried strawberries. Spread this layer evenly over the vanilla ice cream. Freeze for another 30 minutes.
Step 5: Pulse the remaining 10 sandwich cookies and 1 cup freeze-dried strawberries in the food processor until they form small pea-sized crumbs.
Step 6: Stir the remaining 1 ½ cups of vanilla ice cream until smooth and spread it over the strawberry layer. Sprinkle the cookie and strawberry crumb mixture evenly on top, pressing down gently to help it stick.

Step 7: Freeze the cake for at least 4 hours or until firm. Alternatively, cover and freeze for up to 1 week. Use the parchment paper overhang to lift the cake out of the pan. Cut into 9 square or 8 rectangular pieces and serve.

Tips & Variations

For an extra burst of fresh flavor, add a layer of sliced fresh strawberries between the vanilla and strawberry ice cream layers.
Try swapping the golden sandwich cookies for graham crackers or shortbread for a different crust texture and flavor.

If freeze-dried strawberries are unavailable, finely chop freeze-dried raspberries or dried cranberries as a substitute.

Storage

Store the ice cream cake covered in an airtight container or tightly wrapped with plastic wrap in the freezer for up to one week. To serve, let it sit at room temperature for about 10 minutes to soften slightly for easier slicing and a creamier texture.

How to Serve

This image shows five pieces of a layered dessert with a rectangular shape, placed on a white marbled surface. Each piece has three visible layers: the bottom layer is a light beige crumbly crust, the middle layer is a thick off-white creamy filling, and the top layer is a pale pink creamy layer with small red fruit pieces mixed in. The dessert is finished with a crumbly pink topping evenly spread on top. Some crumbs are scattered around the pieces, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture, which can affect the texture of the cake and cause sogginess. Freeze-dried strawberries maintain crunch and flavor without adding extra moisture, but you can add fresh strawberries as a separate layer if desired.

What can I substitute for golden sandwich cookies?

You can use graham crackers, shortbread cookies, or any lightly sweetened plain cookies as a crust base. Just blitz them to fine crumbs and mix with melted butter as instructed.