Strawberry and vanilla, layered with real cake—not just crumbs
Most strawberry shortcake ice cream cakes take shortcuts. They stack wafers or crushed cookies and call it “cake.” But this version gives you actual vanilla cake, sliced thin and layered between frozen strawberry and vanilla ice cream, soft whipped cream, and a golden-pink shortcake crumble that crackles against the fork.
If you’ve ever bitten into a so-called ice cream cake only to hit icy chunks or soggy bits, you’re not alone. This one won’t do that to you. You’ll get even layers, clean slices, and the texture of a bakery cake with the joy of your favorite ice cream bar. You won’t need bakery skills—just a freezer and a little planning.
By the end of this post, you’ll know exactly how to build a strawberry shortcake ice cream cake that feels homemade, holds together beautifully, and tastes like something your summer memories have been waiting for.
How I Bake the Vanilla Cake Layers for Clean Stacking
The base of this dessert is real vanilla cake, not biscuit or boxed crumbs. You’ll make a classic butter cake using flour, baking powder, and salt sifted together, then folded into a creamed mixture of softened butter and sugar.
Eggs come in one at a time for better texture, and milk brings everything together without making the cake dense. I always use whole milk. You’ll divide the batter into two pans and bake them until the tops bounce back to the touch.
Once cooled, wrap each round tightly and chill. That chill step matters—it firms the crumb and makes slicing clean layers simple. I slice each cake into two horizontal discs, giving me four thin, even layers. That structure is key to holding up the ice cream.
How I Freeze the Ice Cream Layers Without Cracking or Melting
This cake isn’t soft-serve sloppy. It has distinct, frozen layers that slice without crumbling or gushing. That starts with the ice cream prep.
I soften strawberry and vanilla ice cream just enough to spread—not melt. I press the vanilla into one pan lined with plastic wrap, and the strawberry into another. I mix in chopped fresh strawberries sometimes if they look good at the market.
The secret? Freeze the ice cream layers separately until they are firm discs you can lift and layer just like cake. They fit right into your final stack like puzzle pieces.
If the weather’s warm or your kitchen is hot, freeze these layers longer. A firm freeze prevents collapse later.
How I Make the Crumble That Actually Tastes Like Shortcake
The shortcake part doesn’t come from biscuits—it’s the crunchy, cookie-strawberry topping that wraps the cake.
I pulse Golden Oreos or any vanilla sandwich cookie with a handful of freeze-dried strawberries. That step adds brightness, both in taste and color. Butter holds the mixture together, giving it that sandy, bakery-crumble feel.
You can make this ahead and store it in a jar. I sometimes keep a batch on hand just to sprinkle on yogurt or ice cream bowls.
If you can’t find freeze-dried strawberries, skip them, but know you’ll lose that pop of tartness that balances the ice cream.
How I Whip the Cream and Keep It Stable on the Cake
The whipped cream frosting is simple: cold cream, powdered sugar, and vanilla. I chill my bowl and beaters before starting to keep the peaks stiff.
You don’t need gelatin or stabilizers unless your kitchen is warm. But if the cake will sit out, add a spoon of instant pudding mix to keep things from wilting.
The cream layers go between the cake and ice cream to help glue everything together. I use a little between layers and coat the outside after assembly. The whipped cream wraps the cake like soft snow, catching the crumble and keeping it all from drying out.
How I Assemble and Store This Ice Cream Cake Without a Mess
I start with cake on the bottom. Then I stack the frozen strawberry ice cream, more cake, a thin layer of cream, vanilla ice cream, and more cake. I frost the whole thing in whipped cream, smooth the sides, and press the crumble onto the outside.
This part is fast. You want the ice cream to stay frozen. If anything starts to soften, I stop and put it back in the freezer for 15 minutes before continuing.
Once it’s fully assembled, the cake goes back in the freezer to set solid. I leave it overnight if possible.
To slice, I dip a sharp knife in hot water, dry it off, and go straight down. Each slice shows those pink and white layers, the golden edge of cake, and the scatter of strawberry crumble. Every bite feels cool and creamy, but structured.
How I Serve and Store It for Fresh Texture Every Time
I serve this cake slightly softened, about 10 minutes out of the freezer. That soft edge makes it easier to cut and brings out the flavor in the ice cream.
I keep leftovers wrapped in plastic or in an airtight container in the freezer. They stay fresh for up to a week, though I’ve never had a slice last that long.
If you’re making this ahead for a party, decorate with fresh strawberries just before serving. Don’t add them early—they can bleed onto the whipped cream as they thaw.
I’ve brought this to birthdays and summer dinners, and it always disappears. Once, my neighbor asked if it was store-bought. I told her I’d send her the recipe. She’s made it three times since.
Save and Share This Strawberry Shortcake Ice Cream Cake
If this cake speaks to your strawberry-loving soul, pin it now to your summer dessert board.
You’ll want it on hand for birthdays, barbecues, or those hot July evenings when nothing but strawberry ice cream will do. And if you try it, tell me in the comments—how did it turn out? Did you add fresh berries? Swap in chocolate cookies? I’d love to hear what you did with it.
Let’s build a board full of better ice cream cakes—one real layer at a time.
More Ice Cream Desserts to Try
Homemade Chocolate Ice Cream Recipe
Chocolate Ice Cream Sandwiches
Cookies and Cream Ice Cream Pie
Strawberry Shortcake Ice Cream Cake (With Layered Vanilla Cake)
A refreshing layered dessert with soft vanilla cake, strawberry and vanilla ice cream, whipped cream, and shortcake crumble.
Ingredients
- FOR THE VANILLA CAKE
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- FOR THE ICE CREAM LAYERS
- 1.5 quarts vanilla ice cream, softened slightly
- 1.5 quarts strawberry ice cream, softened slightly
- 1 cup fresh chopped strawberries (optional)
- FOR THE WHIPPED CREAM FROSTING
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- FOR THE SHORTCAKE CRUMBLE
- 1 cup Golden Oreo or vanilla sandwich cookies
- ½ cup freeze-dried strawberries (optional)
- 3 tbsp unsalted butter, melted
Instructions
- PREPARE THE CAKE BATTER: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Add the dry ingredients in three additions, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- BAKE AND CHILL THE CAKE: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap each cake tightly in plastic wrap and refrigerate for at least 1 hour. After chilling, slice each cake horizontally to create four thin, even layers.
- PREPARE THE ICE CREAM LAYERS: Line two 8-inch round cake pans with plastic wrap, allowing overhang for easy removal. Spread the softened vanilla ice cream evenly into one pan, smoothing the surface. In the second pan, spread the softened strawberry ice cream, mixing in chopped strawberries if using. Freeze both pans for 3–4 hours or until completely firm.
- MAKE THE SHORTCAKE CRUMBLE: In a food processor, pulse the sandwich cookies and freeze-dried strawberries until they form coarse crumbs. Add the melted butter and pulse again briefly until the mixture is crumbly and slightly clumpy. Transfer to an airtight container and set aside until ready to use.
- WHIP THE CREAM: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until stiff peaks form. Keep chilled until needed for assembly and frosting.
- ASSEMBLE THE CAKE: On a cake board or serving plate, place one vanilla cake layer as the base. Top with the frozen strawberry ice cream layer, pressing gently to even it out. Add a second cake layer, followed by a thin layer of whipped cream. Place the frozen vanilla ice cream layer on top, then add another cake layer. Spread more whipped cream and place the final cake layer on top. Frost the entire cake with whipped cream, smoothing the top and sides. Press the prepared shortcake crumble onto the sides and top of the cake. Decorate with fresh strawberries as desired.
- FREEZE AND SERVE: Freeze the fully assembled cake for at least 4 hours or overnight until firm. Before serving, let the cake sit at room temperature for 10–15 minutes to soften slightly for easier slicing.
Notes
For best results, allow the cake layers to chill thoroughly before slicing. Chilling helps reduce crumbs and makes the cake easier to cut into thin, even layers. If you prefer, you can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and refrigerate overnight or freeze for up to one week.
Softening the ice cream slightly before pressing it into pans makes it easier to spread evenly without incorporating too much air. Avoid letting the ice cream melt too much—just soften until spreadable. To speed up this step, let the cartons sit at room temperature for 10–15 minutes while preparing the other components.
When assembling the cake, work quickly to keep the ice cream layers firm. If the cake starts to soften too much during assembly, return it to the freezer between layers to maintain structure. Using a cake ring or acetate strip during assembly can help keep the sides clean and the layers aligned, but this is optional.
The shortcake crumble can be made with Golden Oreos, vanilla sandwich cookies, or any similar crisp cookie. Adding freeze-dried strawberries intensifies the strawberry flavor and gives the crumble a classic pink hue. If you can’t find freeze-dried strawberries, the crumble still works well without them.
Whipped cream should be beaten until stiff peaks form but not overwhipped. To ensure stability, keep all tools and cream cold before whipping. You can stabilize the whipped cream by adding 1 tablespoon of instant pudding mix or 1 teaspoon of cornstarch if the cake will sit out for an extended time before serving.
To decorate, fresh strawberries add color and flavor, but they should be added just before serving to prevent bleeding onto the whipped cream. Slice any large berries in half and arrange them on top of the cake after freezing.
The cake slices cleanest when very firm. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Store leftovers covered in the freezer for up to 1 week.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 840Total Fat 47gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 15gCholesterol 164mgSodium 450mgCarbohydrates 97gFiber 3gSugar 51gProtein 11g
