Strawberry Shortcake Ice Cream Cake

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This easy strawberry shortcake ice cream cake is the ultimate summer dessert, capturing the essence of those beloved strawberry crunch ice cream bars. With a Golden Oreo crust, creamy strawberry ice cream, rich vanilla frosting, and a homemade strawberry crunch topping, this cake is a delightful treat. It’s perfect for any summer gathering, and the best part is how simple it is to make. Just assemble the layers, and you’re ready to impress your guests. The combination of flavors and textures is sure to bring back fond memories while creating new ones. Let’s dive into this easy-to-follow recipe and make your summer a bit sweeter!

Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake

Ingredients

  • Golden Oreo Crust:
  • 22 Golden Oreos (including filling)
  • 1/4 cup unsalted butter, melted
  • Strawberry Ice Cream Layer:
  • 2 pints strawberry ice cream
  • Vanilla Frosting:
  • 3/4 cup unsalted butter, slightly softened
  • 2-3 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream
  • Strawberry Crunch Topping:
  • 1/4 cup freeze-dried strawberries
  • 10 Golden Oreos (including filling)

Instructions

Prep the Pan:

Line an 8×8 inch pan with parchment paper or aluminum foil, leaving an overhang on the edges.

Golden Oreo Crust:

Crush the 22 Golden Oreos into fine crumbs using a food processor or by placing them in a freezer bag and crushing them with a rolling pin.
Mix the crushed cookies with the melted butter.
Press the mixture into the bottom of the prepared pan without packing it too tightly. Place the pan in the fridge to chill.

Strawberry Ice Cream Layer:

Let the ice cream sit at room temperature for 5-15 minutes to soften slightly.
Stir the ice cream until smooth and creamy.
Spread the ice cream evenly over the Oreo crust.
Cover the ice cream layer with wax paper and freeze for at least 30 minutes.

Vanilla Frosting:

In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
Add 1 1/2 cups powdered sugar, salt, and vanilla. Beat on low speed until combined.
Gradually add the remaining powdered sugar, alternating with milk, until the desired consistency is reached.
Remove the ice cream cake from the freezer, discard the wax paper, and spread the frosting over the ice cream layer. Return to the freezer.

Strawberry Crunch Topping:

Pulverize the freeze-dried strawberries in a food processor until fine.
Crush the 10 Golden Oreos into crumbs, leaving some larger pieces for texture.
Mix the crushed strawberries and Oreos together.
Sprinkle the strawberry crunch topping over the frosted cake. Cover and freeze for at least 4 hours, preferably overnight.

Serving:

When ready to serve, remove the cake from the freezer.
Lift the cake out of the pan using the parchment/foil overhang and place it on a cutting board. Peel back the sides of the paper/foil.
Slice the cake with a large, sharp knife, making sure to cut through the crust.
Optionally, top with whipped cream and a fresh berry before serving.

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