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Strawberry Shortcake Ice Cream Cake

Sophia
This Strawberry Shortcake Ice Cream Cake combines layers of soft shortcake or pound cake, sweet vanilla ice cream, and juicy macerated strawberries under a cloud of whipped cream. An easy no-bake dessert that feels celebratory yet requires very little effort.
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Prep Time 20 minutes
Total Time 4 minutes
Servings 10
Calories 340 kcal

Ingredients
  

Main Ingredients

  • 2 cups crushed strawberries Use ripe, in-season strawberries. If using frozen, thaw and drain excess liquid before crushing.
  • 1 cup granulated sugar Draws out moisture and creates syrup.
  • 1 quart vanilla ice cream Soften at room temperature for about 10 minutes until spreadable.
  • 1 cup whipped cream Or thawed frozen whipped topping. If homemade, whip to medium-stiff peaks.
  • 1 package shortcake or pound cake Slice about 1/2 inch thick. Sponge cake or angel food cake also work.

Instructions
 

Instructions

  • In a mixing bowl, combine the crushed strawberries and granulated sugar. Stir well and let the mixture sit for 15 to 20 minutes. Stir occasionally until a glossy syrup forms.
  • Use a springform pan for easy removal. Place a round piece of parchment paper on the bottom. This small step helps the slices release cleanly after freezing.
  • Arrange a single layer of shortcake or pound cake slices in the bottom of the pan. Press gently to fill any gaps. You can cut pieces to fit, but avoid packing them too tightly.
  • Let the vanilla ice cream soften at room temperature for about 10 minutes until it is spreadable but not melted. Spread half of the ice cream evenly over the cake layer with an offset spatula or the back of a spoon.
  • Spoon the macerated strawberries and their syrup over the ice cream. Spread them into an even layer, making sure the syrup reaches the edges for maximum flavor in every bite.
  • Spread the remaining softened vanilla ice cream over the strawberries. Smooth the top as evenly as possible. If the ice cream starts to melt, place the pan in the freezer for a few minutes between layers.
  • Spread the whipped cream over the final ice cream layer. For a smooth finish, use a spatula. For a more rustic look, leave soft swirls on top.
  • Cover the pan loosely with plastic wrap or foil and freeze for at least 4 hours. Overnight freezing is even better because it allows the layers to set completely and the cake to absorb some of the strawberry syrup.
  • Run a thin knife around the edge of the pan, then release the springform ring. Let the cake stand at room temperature for 5 to 10 minutes before slicing. Garnish with fresh strawberries if desired.

Notes

For a lighter version, use light ice cream and reduce the sugar slightly. For dairy-free, choose almond milk, oat milk, or coconut milk vanilla ice cream and top with coconut whipped cream. Store tightly wrapped in the freezer for up to one week.