Strawberry Shortcake Ice Cream Cake

Ice cream cakes don’t have to be something you buy at the store. I proved that with my Oreo Ice Cream Sandwich Cake, and now I can’t wait to share my new summer fave with you!

This strawberry shortcake ice cream cake is a dreamy mix of fruity, creamy, and a little crunch from cookie crumbs. It’s bursting with flavor but so easy to pull together, just like those Strawberry Lemonade Cheesecake Cookies you’ve loved.

This Strawberry Shortcake Ice Cream Cake layers strawberry ice cream, fluffy whipped topping, and a crunchy cookie crumble. It’s straightforward to make and absolutely delicious!

When it comes to summer desserts, homemade ice cream cake truly shines, and this strawberry shortcake ice cream cake has quickly become my top pick for all those warm-weather get-togethers. You get luscious strawberry ice cream, soft and airy whipped topping, a quick homemade strawberry sauce, and a buttery, crunchy cookie crumble—all layered for maximum joy.

The best thing? After about 40 minutes of prep, the rest of the time is hands-off while the cake chills and firms up (around 4 hours total). It slices perfectly and will feed around 12 people. I usually use a springform pan for easy cleanup, and you’ll find the complete, printable recipe at the end.

• In this post: a simple list of ingredients (I love using Golden Oreos and Chapman’s strawberry shortcake ice cream), detailed step-by-step photos, tips for making ahead, fun flavor swaps, and storage advice.
• Quick prep tips: I’ll walk you through making the strawberry sauce ahead of time and explain why softening the ice cream and Cool Whip makes assembly a breeze.
• Why it works: the crunchy cookie, smooth ice cream, and zingy strawberry sauce play so well together, making this a dessert that’s easy yet impressive, perfect for birthdays, summer celebrations, or a cozy weekend treat.

Ready to dive in? Scroll down for the ingredient list and the step-by-step instructions—and don’t miss the printable recipe card at the bottom so you can whip this up again and again.

Why This Dessert Works So Well

• TASTY – This cake has layers that bring the perfect combination of crunchy cookies, creamy strawberry ice cream, and fresh whipped cream topped with strawberry sauce. It’s a flavor party in every bite.
• EASY TO MAKE – You’ll spend only about 40 minutes putting it together, then let the freezer do its thing, similar to how simple our No-Bake Strawberry Cheesecake is!
• VERSATILE – Unlike the store-bought versions, you can easily swap layers to suit whatever you have or like. Try blueberry ice cream for an equally yummy blueberry shortcake ice cream cake twist!
• ALL-OCCASION – Whether it’s a summer BBQ, a birthday, or holidays like Valentine’s Day or Easter, this cake fits in perfectly all year round, much like our beloved Classic Strawberry Shortcake with Whipped Cream.

• Total Time: 4 hours
• Serves: 12

Ingredients and Substitutions

• cookie crumbs (from Golden Oreos or your favorite sandwich cookie)
• melted butter
• Chapman’s Premium Strawberry Shortcake Ice Cream
• 1L tub Cool Whip Original
• canned whipped topping (for decorating the finished cake)
• frozen strawberries
• sugar
• vanilla extract
• 1/4 cup water
• remaining 1/4 cup of water (to mix with cornstarch)
• cornstarch
• fresh strawberries (for garnish, optional)
• heavy cream (for homemade whipped cream, optional)

Step-by-Step Assembly Guide

1. Make the strawberry sauce: combine frozen strawberries, sugar, vanilla extract, and 1/4 cup water in a saucepan and bring to a gentle simmer, stirring occasionally until the berries soften.
2. Mix remaining 1/4 cup water with cornstarch until smooth, stir into the strawberry mixture, cook while stirring until thickened, remove from heat and cool to room temperature or cooler.
3. Set out the Cool Whip and ice cream about 30 minutes before assembly to soften.
4. Crush cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
5. Mix the cookie crumbs with melted butter until evenly combined.
6. Prepare a springform pan: remove the sides, line the bottom with parchment paper, reattach the sides, and trim any overhanging paper.
7. Press half of the cookie-butter mixture evenly into the bottom of the prepared pan using a spatula.
8. Spread half of the softened ice cream over the cookie crust and press gently to level it.
9. Spread a layer of Cool Whip over the ice cream, then drizzle some of the cooled strawberry sauce over the Cool Whip.

10. Sprinkle a layer of the remaining cookie crumble over the sauce.

    

11. Spread the remaining softened ice cream over the crumble, then top with Cool Whip and drizzle remaining strawberry sauce; sprinkle extra cookie crumbs or decorative drizzle if desired.
12. Wrap the assembled cake tightly in plastic wrap and freeze for at least 3 hours, or until firm.
13. Remove the cake from the freezer 15–20 minutes before serving to slightly soften, then remove the springform sides.
14. Decorate the top and sides with fresh strawberries and extra whipped topping as desired.
15. Slice and serve.

Pro Tips and Serving Ideas

• Clear some freezer space before you start, so you get that cake in nice and snug while it sets up.
• Because homemade ice cream cakes need time to firm up, making this ahead is the best way to go.
• Crushing cookies for an Oreo pie crust is easiest with a food processor, but if you don’t have one, toss them into a ziplock and bash with a rolling pin.
• Got leftover strawberry sauce? Keep it in an airtight container in the fridge for up to 5 days. It’s delicious spooned over ice cream or pancakes!
• Want to jazz things up? Drizzle homemade Nutella over the top for a chocolate-hazelnut twist!

Honestly, this strawberry shortcake ice cream cake shines all on its own, but I also love serving it alongside fresh fruit or your favorite cold sips for that perfect summer spread.

With its Oreo crumb base and fresh strawberry flavors, this is one of those summer treats that everyone will rave about. Plus, it’s pretty! And it’s quite easy — just like our Key Lime Cake recipe.

Flavor Swaps and Mix-Ins

Want to mix it up a bit? Here are some easy variations:

• Try different cookies: Swap Golden Oreos for shortbread, graham crackers, or even chocolate sandwich cookies for a fresh spin on the crunch.
• Switch the ice cream: Vanilla, strawberry-cheesecake, lemon, or blueberry (including no-churn homemade) all work beautifully.
• Fresh or frozen berries: Use frozen strawberries for the cooked sauce—try this simple strawberry sauce method—and fresh ones for the cake’s garnish to brighten things up.
• Chocolate lovers: Drizzle Nutella or melted chocolate between layers or use chocolate cookies for a strawberry-chocolate mashup.
• Mini or loaf cakes: Create individual portions in a muffin tin or use a loaf pan for easier slicing instead of a springform. For individual treats, see strawberry-filled cupcakes for muffin-tin assembly cues.
• Dairy-free and vegan: Pick dairy-free ice cream, coconut whipped topping, and vegan butter in the crust for a plant-based version everyone will enjoy.
• Extra crunch: Fold in chopped nuts, crushed shortbread, or sprinkle freeze-dried strawberries into the cookie layer to add texture and fun.

Freezing and Make-Ahead Tips

This strawberry shortcake ice cream cake needs to stay frozen so it keeps its shape and texture. You can freeze the whole cake in a cake carrier or slice it first and store the pieces in airtight containers for easy serving later. It keeps well for up to 3 months if sealed tightly to avoid freezer burn.

Make ahead — For the best results, plan to make your ice cream cake a day or two before you want to serve it. This gives it plenty of time to freeze and set perfectly. If you’d prefer a crowd-friendly make-ahead option that doesn’t require freezing, try this sheet pan strawberry shortcake cake.

Answers to Common Questions

What are the crunchy layers in ice cream cake made from?

The crunchy parts come from cookie crumbs mixed with melted butter. This mixture usually forms one of the layers or the bottom crust of the ice cream cake.

How far in advance should I make an ice cream cake?

I like to prepare my ice cream cakes at least a day before serving and keep them frozen until I’m ready to decorate and serve.

What’s the best pan to use for ice cream cake?

A springform pan is my top pick because it’s super easy to remove the cake without ruining its shape. If using a regular round pan, line it with parchment paper on the bottom and sides to help lift the cake out cleanly.