I turned a cherished childhood shortcake into a Strawberry Shortcake Ice Cream Cake featuring a concealed ribbon of strawberry compote and a hidden layer of biscuit crumbs.

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I kept wanting to bottle that summer fair feeling, so I made a version of the Strawberry Shortcake Ice Cream Cake that’s a little wild and a little too nostalgic. I stacked bright fresh strawberries with creamy vanilla ice cream and a crumbly crust that surprised me, and somehow it sings like the Ice Cream Cake Recipe I always bookmarked.

It’s not perfect, there are gaps in my plan and a few happy accidents, but every spoonful takes me back. If you liked strawberry shortcakes as a kid, this one will make you grin, maybe even gasp a little.

Ingredients

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All purpose flour: mostly carbs for structure, a bit of protein, not very nutrient dense.
Strawberries: high in vitamin C and fiber, sweet with a bright, slightly tart punch.
Heavy cream: pure richness, mostly fat so very calorie dense, makes everything silky.
Butter: adds flavor and flake to crust, gives mouthfeel, mostly saturated fat.
Vanilla extract: tiny amount amps sweetness and aroma, makes flavors pop, subtle.
Shortbread crumbs: give crunchy, buttery texture, add sweet carbs and a little salt.
Powdered sugar: sweetens whipped cream smoothly, dissolves fast, just simple carbs.

Ingredient Quantities

Shortcake layer: 1 3/4 cups all purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed (1 stick)

2/3 cup cold heavy cream

1 teaspoon vanilla extract

Fresh strawberry filling: 1 1/2 pounds fresh strawberries, hulled and sliced, about 4 cups give or take

1/3 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 tablespoon cornstarch (optional for thicker sauce)

Ice cream layer: 1 1/2 quarts vanilla ice cream, softened a bit

Whipped cream topping: 1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Crumble or crust: 1 cup crushed shortbread cookies or biscuit crumbs

3 tablespoons unsalted butter, melted

Pinch of salt

How to Make this

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1. Preheat oven to 375 F. Make the shortcake layer: whisk together 1 3/4 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits. Stir in 2/3 cup cold heavy cream and 1 teaspoon vanilla extract just until it comes together, press the dough evenly into a greased 9 inch springform or cake pan and bake 20 to 25 minutes until golden on top. Let cool completely on a rack so it wont melt the ice cream later.

2. While the shortcake bakes, make the strawberry filling: hull and slice about 1 1/2 pounds fresh strawberries (about 4 cups), toss them with 1/3 cup granulated sugar, 1 tablespoon lemon juice and 1 teaspoon vanilla extract. If you want a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the berries, then warm the mixture over medium heat for a few minutes until slightly thickened. Cool to room temperature.

3. Make the crunchy crumble: mix 1 cup crushed shortbread cookies or biscuit crumbs with 3 tablespoons melted unsalted butter and a pinch of salt. Spread on a small baking sheet and toast in the oven at 350 F for 6 to 8 minutes until fragrant and a touch darker, or skip toasting and chill it if you prefer softer crumbs. Let cool.

4. Soften the ice cream: let 1 1/2 quarts vanilla ice cream sit at room temp 8 to 12 minutes so it’s spreadable but not melted. You want spoonable ice cream that still holds shape.

5. Assemble the base: if you used a springform for the shortcake leave it in the pan. Press about half of the toasted crumble onto the cooled shortcake surface for extra crunch if you like, or just leave the shortcake as the base.

6. Layer the ice cream: spread the softened vanilla ice cream evenly over the shortcake base, smoothing the top with an offset spatula or the back of a spoon. Freeze the pan until the ice cream is firm, about 1 to 2 hours for best results.

7. Add the strawberries: spoon the cooled strawberry filling over the frozen ice cream layer and spread gently. Return the cake to the freezer until the strawberry layer is set, 30 to 60 minutes.

8. Whip the cream topping: whisk 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to soft peaks. Spread the whipped cream over the strawberry layer, making a pretty top or rustic swirls. Sprinkle the remaining crumble over the whipped cream for texture.

9. Chill and serve: freeze the finished cake at least 2 hours or overnight so everything is firm. When ready to serve, let the cake sit at room temperature 5 to 10 minutes to make slicing easier, run a hot knife around the sides if using a springform, slice and enjoy. Don’t wait too long though or the whipped cream will get soft.

Equipment Needed

1. 9 inch springform or cake pan
2. Mixing bowls, one large and one small
3. Measuring cups and measuring spoons
4. Pastry cutter or fork (or your fingers)
5. Whisk and rubber spatula
6. Baking sheet that fits in your oven and a wire cooling rack
7. Chef knife and cutting board for the strawberries
8. Offset spatula or the back of a spoon for smoothing the ice cream
9. Electric mixer or hand whisk for the whipped cream, plus an ice cream scoop or large spoon

FAQ

Q: How far ahead can I make this ice cream cake?

You can assemble it and freeze it overnight to firm up, but for best texture serve within 1 to 2 weeks. It’s still safe after that for about a month, but it may get icier and lose creaminess.

Q: Can I use a different ice cream or store bought shortcake?

Yes, use any sturdy ice cream flavor you like, and store bought shortcake or biscuits work fine. Just soften the ice cream a bit so it spreads easy, and cool the shortcake completely before layering.

Q: How do I keep the shortcake from getting soggy?

Make a crumb barrier first: press the crushed shortbread mixed with melted butter into the pan, freeze it briefly, then add the ice cream. Also freeze the baked shortcake layer till firm before assembly, and dont let the filling sit too long on warm ice cream.

Q: Do I need to cook the strawberries, and how do I thicken the filling?

You can use raw macerated berries, but cooked berries make a more stable sauce. Simmer with sugar and lemon, stir in the optional cornstarch dissolved in a little water, cook till thick, then cool completely before layering.

Q: How do I get clean slices when serving?

Let the cake rest at room temp for 8 to 12 minutes, dip a sharp knife in hot water, wipe it dry between cuts and slice with a single smooth pull. That helps avoid tearing and messy edges.

Q: Can I make this gluten free or dairy free?

Yes. Swap the flour and cookie crumbs for certified gluten free versions. For dairy free, choose a dairy free ice cream and coconut or other plant based cream for the whipped topping, and use vegan butter for the crumb crust. Keep in mind textures will be a little different.

This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe Substitutions and Variations

Shortcake flour: instead of all purpose flour you can use whole wheat pastry flour 1:1 for a nuttier, slightly heartier crumb, or a cup-for-cup gluten free blend if you need it to be GF, it’ll be a bit different but still tasty.
Cold unsalted butter: swap with chilled solid coconut oil (use same measure) or vegan/butter-style margarine for a dairy free cake, or use vegetable shortening if you want extra flakiness, though flavor changes a bit.
Fresh strawberry filling sugar/cornstarch: replace the granulated sugar with honey or maple syrup (use slightly less, start with about 1/4 cup), and if you need a thickener use arrowroot instead of cornstarch, same amount, it stays glossy. If you’re cutting sugar you can use erythritol 1:1 but the texture may be a touch different.
Crumble/crust: swap crushed shortbread with graham crackers, digestive biscuits, or vanilla wafers for a similar sweet base; replace the melted butter with melted coconut oil for a dairy free option and add a pinch more salt if the substitutes taste flat.

Pro Tips

1. Keep the butter and cream cold, and dont overwork the shortcake dough. Cold butter = flaky pockets, warm butter = dense cake. If the dough seems dry press it together gently with your hands for just a few turns, then chill 10 to 15 minutes before baking so it doesnt spread too much.

2. Macerate the strawberries longer than you think, at least 20 to 30 minutes. That brings out sweetness and makes a saucier filling without extra sugar. If you want chunkier fruit, reserve a cup of berries and fold them in after the syrup forms. If the sauce is too thin stir a tiny cornstarch slurry in and warm it briefly, then cool completely before adding over the ice cream so it wont melt.

3. For the ice cream layer work fast and use a lined pan. Soften ice cream just until spreadable but still holding shape, press it into a pan lined with plastic wrap or parchment for clean removal, then freeze until rock solid. Smooth the top with an offset spatula or the back of a spoon, press a piece of plastic wrap on top to keep it glass smooth, then freeze again so your layers dont slide.

4. Keep whipped cream stable and slicing easy. Chill the bowl and beaters, stop at soft peaks so it stays silky, and add a tablespoon of powdered sugar or a spoonful of mascarpone if you need it to hold longer. When slicing run a sharp knife under hot water, dry it, slice, wipe the blade and repeat so each piece looks neat.

This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned a cherished childhood shortcake into a Strawberry Shortcake Ice Cream Cake featuring a concealed ribbon of strawberry compote and a hidden layer of biscuit crumbs.

Servings

servings

Calories

568

kcal

Equipment: 1. 9 inch springform or cake pan
2. Mixing bowls, one large and one small
3. Measuring cups and measuring spoons
4. Pastry cutter or fork (or your fingers)
5. Whisk and rubber spatula
6. Baking sheet that fits in your oven and a wire cooling rack
7. Chef knife and cutting board for the strawberries
8. Offset spatula or the back of a spoon for smoothing the ice cream
9. Electric mixer or hand whisk for the whipped cream, plus an ice cream scoop or large spoon

Ingredients

Shortcake layer: 1 3/4 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed (1 stick)
2/3 cup cold heavy cream
1 teaspoon vanilla extract
Fresh strawberry filling: 1 1/2 pounds fresh strawberries, hulled and sliced, about 4 cups give or take
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional for thicker sauce)
Ice cream layer: 1 1/2 quarts vanilla ice cream, softened a bit
Whipped cream topping: 1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Crumble or crust: 1 cup crushed shortbread cookies or biscuit crumbs
3 tablespoons unsalted butter, melted
Pinch of salt

Directions

Preheat oven to 375 F. Make the shortcake layer: whisk together 1 3/4 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits. Stir in 2/3 cup cold heavy cream and 1 teaspoon vanilla extract just until it comes together, press the dough evenly into a greased 9 inch springform or cake pan and bake 20 to 25 minutes until golden on top. Let cool completely on a rack so it wont melt the ice cream later.
While the shortcake bakes, make the strawberry filling: hull and slice about 1 1/2 pounds fresh strawberries (about 4 cups), toss them with 1/3 cup granulated sugar, 1 tablespoon lemon juice and 1 teaspoon vanilla extract. If you want a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the berries, then warm the mixture over medium heat for a few minutes until slightly thickened. Cool to room temperature.
Make the crunchy crumble: mix 1 cup crushed shortbread cookies or biscuit crumbs with 3 tablespoons melted unsalted butter and a pinch of salt. Spread on a small baking sheet and toast in the oven at 350 F for 6 to 8 minutes until fragrant and a touch darker, or skip toasting and chill it if you prefer softer crumbs. Let cool.
Soften the ice cream: let 1 1/2 quarts vanilla ice cream sit at room temp 8 to 12 minutes so it's spreadable but not melted. You want spoonable ice cream that still holds shape.
Assemble the base: if you used a springform for the shortcake leave it in the pan. Press about half of the toasted crumble onto the cooled shortcake surface for extra crunch if you like, or just leave the shortcake as the base.
Layer the ice cream: spread the softened vanilla ice cream evenly over the shortcake base, smoothing the top with an offset spatula or the back of a spoon. Freeze the pan until the ice cream is firm, about 1 to 2 hours for best results.
Add the strawberries: spoon the cooled strawberry filling over the frozen ice cream layer and spread gently. Return the cake to the freezer until the strawberry layer is set, 30 to 60 minutes.
Whip the cream topping: whisk 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to soft peaks. Spread the whipped cream over the strawberry layer, making a pretty top or rustic swirls. Sprinkle the remaining crumble over the whipped cream for texture.
Chill and serve: freeze the finished cake at least 2 hours or overnight so everything is firm. When ready to serve, let the cake sit at room temperature 5 to 10 minutes to make slicing easier, run a hot knife around the sides if using a springform, slice and enjoy. Don't wait too long though or the whipped cream will get soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.