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No-Bake Strawberry Shortcake Ice Cream Cake Recipe
This strawberry shortcake ice cream cake is an easy, no-bake dessert that brings together layers of strawberry and vanilla ice cream, a soft cake base, and a crunchy topping in one sliceable treat. Inspired by the familiar flavor combination of the Good Humor Strawberry Shortcake Bar, this crowd-pleasing version reimagines that beautiful creamy-crumbly texture in a simple, make-ahead format.
ingredients
Ice Cream Layers
- 1.5 Quarts strawberry ice cream (slightly softened)
- 1.5 Quarts vanilla ice cream (slightly softened)
Crunch Topping
- 2 crushed Good Humor Strawberry Shortcake Frozen Dessert Bar
- 3–4 Tbsp melted butter (optional to hold crumble together)
For Assembly & Topping
- 1 Soft store-bought pound cake (cut to fit pan)
- 4 Cups whipped topping or whipped cream
- Fresh strawberries (to garnish)
- Strawberry sauce (optional, for drizzling on top)
Equipment and Tools
You don’t need anything fancy to make this ice cream cake. A few basic tools will do the job.
- 8-inch round pan or similar dish
- Parchment paper or plastic wrap
- Mixing bowl
- Spoon or spatula
Recipe for Strawberry Shortcake Ice Cream Cake
This strawberry shortcake ice cream cake recipe comes together in simple layers, with most of the time spent letting the cake set in the freezer.
- Line your pan with parchment paper or plastic wrap, leaving some overhang to help lift the cake out later.
- In a bowl, combine the crushed frozen dessert bars and melted butter to create the strawberry crunch topping. Set aside.
- Place the cake layer at the bottom of the prepared pan, trimming if needed to fit evenly.
- Spread the strawberry ice cream evenly over the cake base.
- Sprinkle half of the strawberry crunch mixture over the ice cream. Press lightly to help the crumble adhere.
- Place the pan in the freezer for an hour or until it is firm enough to hold the next layer.
- Spread the vanilla ice cream evenly over the crunch layer.
- Freeze the cake for at least 3–4 hours, or until firm and sliceable.
- Lift the cake out using the overhang and discard the lining.
- Frost the cake with whipped cream, placing it back in the freezer as needed to keep it from melting.
- Gently press the remaining strawberry crunch mixture onto the sides of the cake, then return it to the freezer to set for about 20 minutes.
- Finish with a drizzle of strawberry sauce and plenty of fresh strawberries for that classic sweet finish.
- Slice and serve right away.
Variations & Substitutions
- Use a chocolate cookie base for a slightly richer contrast.
- Add fresh strawberries between the layers for extra texture.
- Swap whipped topping for freshly whipped cream if you prefer.
- Make mini versions in small containers for individual servings.
- Add a drizzle of strawberry sauce between layers for more extra strawberry flavor.
Read next: Celebrate Strawberry Season with Good Humor’s Strawberry Shortcake Bars
Tips for the Best Ice Cream Cake
- Let the cake sit at room temperature for a few minutes before slicing to avoid crumbling or uneven slices.
- Press the strawberry crunch layer down lightly, so it stays in place between the ice cream layers.
- Use a steady, even motion when spreading each layer to keep the cake level.
- If your ice cream softens too much during assembly, return it to the freezer briefly before continuing.
- Slice with a clean knife between cuts to keep layers neat and defined.
How to Store Ice Cream Cake
Store the cake covered in the freezer, either wrapped in plastic wrap or placed in an airtight container, to help maintain its texture and prevent freezer burn. It’s best enjoyed within 3-5 days. Avoid letting it thaw and refreeze multiple times, as this can affect the layers and texture.
How to Serve
Let the cake sit at room temperature for a few minutes before slicing to make cutting easier. Use a sharp or slightly warmed knife for clean slices. Serve immediately after cutting, with fresh strawberries or a bit of crumble on top if you like.
When to Serve
This strawberry shortcake ice cream cake recipe is best served in laid-back, social settings that call for something a little playful, like:
- Summer entertaining
- Birthdays and celebrations
- Family gatherings
- Weekend desserts at home
Bring Home the Classic Strawberry Shortcake Flavor
Love the strawberry shortcake combination of creamy vanilla, sweet strawberry, and crunchy coating? Enjoy the original frozen treat that inspired it all.
FAQs
A strawberry shortcake ice cream cake tastes like a combination of strawberry and vanilla with a soft, creamy texture and a light crunch from the topping. The layers create a balance between smooth ice cream, a tender base, and a crumbly finish that adds a light texture contrast in each bite.
The number of calories in a strawberry shortcake ice cream cake can vary depending on the ingredients, portion size, and toppings used. Cakes made with ice cream, whipped topping, and a crumb layer are typically higher in calories due to their dairy and sugar content.
Strawberry shortcake ice cream is not always gluten free, as the crumb topping or cake base may contain wheat-based ingredients. Some variations can be made gluten free by using alternative cookies or cake, so it is important to check ingredient labels or adjust the recipe accordingly.
The coating on strawberry shortcake ice cream is typically made from a blend of crushed cookie crumbs and strawberry-flavored pieces that create a light, crumbly texture. This coating adds a bit of crunch and helps balance the creamy strawberry and vanilla elements.
Strawberry shortcake frozen dessert bars are widely available in grocery stores, convenience stores, and freezer sections across the United States. The Good Humor Strawberry Shortcake Bars can often be found in multipacks or as single servings, depending on the retailer.
