This strawberry shortcake ice cream cake is one of my oldest son’s favorite desserts. It is supposed to resemble those strawberry shortcake ice cream bars, but it is way tastier than those!
This is super easy to make and is a variation on my other ice cream cake recipe which is also amazing. It starts with a golden oreo crust, topped by a layer of vanilla ice cream, then a layer of strawberry ice cream, then whipped cream, and then this amazing strawberry crunch topping made with freeze dried strawberry powder.
I have mentioned freeze dried strawberry powder before, as it is used in these strawberry shortcake cookies. I love using it in place of fresh strawberries in baked goods because it really amps up the flavor.
A great tip for making this cake is to soften your container of ice cream on the counter for 10 minutes and then place the ice cream in your stand mixer with the paddle and mix on low until is is smooth and the consistency of soft serve. This makes it super easy to spread on the crust. You also need to freeze each layer for about 15-20 minutes before adding the next layer on top.
Once you cut up this cake into pieces, you can wrap each piece in plastic wrap and store in a ziploc bag or a big tupperware container in your freezer and it keeps for months. You can just pull out one piece at a time and let it sit for 15 minutes at room temp before you eat it (if your freezer is really cold like mine is).
Strawberry Shortcake Ice Cream Cake
For the cake:
- 36 golden oreos
- 6 tbsp melted butter
- 1 48 oz container vanilla ice cream
- 1 48 oz container strawberry ice cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla
For the crunch topping:
- 1/3 cup freeze dried strawberry powder or more to taste
- 18 golden oreos
- Take the 36 golden oreos and process in the food processor into crumbs, or bash them with a rolling pin in a ziploc bag. Combine with the butter and press into a 9×13 pan lined with a double layer of parchment paper to make it easier to remove and cut the cake at the end.
- Bake at 350 for 10-15 minutes until golden and smells good. Cool to room temp.
- Let your vanilla ice cream sit out for 10 minutes and the put into the stand mixer with paddle and mix on low until it is smooth and like soft serve. Spread over the crust. Place into freezer for 20 minutes until ice cream is set up again. Repeat with strawberry ice cream and freeze again for 20 minutes.
- Add the cream, powdered sugar and vanilla to the stand mixer and whip with a whisk until stiff peaks form. Spread over the top of the ice cream.
- Crush the remaining oreos roughly and mix with the freeze dried strawberry powder to form some clumps. Sprinkle over the whipped cream and freeze for 2 hours. Cover with plastic wrap and freeze overnight.
- Remove from the freezer and let stand for 10 minutes. Remove the cake from the pan and pull the parchment down off the sides. Using a knife warmed under hot water, cut into squares of your desired size. Wrap each in plastic wrap and store in the freezer.