Strawberry Shortcake Ice Cream Cake is the best dessert of the summer

Strawberry Shortcake Ice Cream

Summertime brings the delightful jingle of the ice cream truck, offering a variety of refreshing treats. Among them, the strawberry shortcake novelty bar is a summer favorite. However, a delightful alternative has been discovered: the Strawberry Shortcake Ice Cream Cake. This dessert is perfect for Fourth of July celebrations or casual poolside gatherings and can be prepared in advance.

Strawberry Shortcake Ice Cream Cake Recipe

The ice cream truck’s jingle near the pool is a lovely sound in the hot summer. Smart kids love the strawberry shortcake bar with strawberry and vanilla ice cream covered in shortcake crumbs. But now, there’s something even better: Strawberry Shortcake Ice Cream Cake. It’s perfect for Fourth of July or a poolside gathering. You can make it ahead of time. Use Golden Oreos for the cake and topping. No need for a food processor – just put the cookies in a bag and crush them with a rolling pin.

Pro tip: Run a knife under hot water before cutting the cake to make clean slices. This also helps you control portion sizes if you’re eating it over a few days.

Use the same recipe to make different flavors. For example, try a chocolate-pistachio version or a peanut butter-banana one. Just switch the cookie and ice cream flavors in equal amounts to get the flavor you want.


  • 30 golden sandwich cookies
  • 1/4 tsp. kosher salt
  • 3 tbsp. melted butter
  • 5 1/2 c. vanilla ice cream
  • 4 c. strawberry ice cream
  • 1 1/2 c. freeze-dried strawberries


Begin by lining the bottom and edges of an 8″x8″ baking pan with parchment paper, leaving a 2″ overhang on each side to facilitate easy removal of the cake.

Next, ground 20 golden sandwich cookies and a pinch of salt into fine crumbs. Use a food processor to pulse in the melted butter until the crumbs resemble wet sand. Press the mixture evenly onto the bottom of the prepared pan and place it in the freezer for fifteen minutes.

In a large bowl, whisk together 4 cups of vanilla ice cream until smooth. Spread it over the partially frozen pie crust and freeze for 30 minutes to allow it to set.

Create the second layer by mixing the strawberry ice cream in the same bowl until smooth, then adding 1 1/2 cups of freeze-dried strawberries. Once mixed, spread this delicious combination over the vanilla layer and return the pan to the freezer for another 30 minutes.

The next step involves using a food processor to pulse the remaining 10 sandwich cookies and 1 cup of freeze-dried strawberries until they form crumbs.

Whisk together the remaining 1 1/2 cups of vanilla ice cream until smooth, then spoon it over the strawberry layer. Ensure the toppings are complete by sprinkling the crumbs over the top in a uniform layer, gently pushing them down to ensure they adhere to the cake.

Before serving, freeze the cake for at least 4 hours or up to 1 week in advance. Using the paper overhang, lift the cake out of the pan and cut it into squares or rectangles. Now it’s ready to be served and enjoyed by everyone!

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