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Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake

No-bake strawberry shortcake ice cream cake with creamy vanilla ice cream, juicy fresh strawberries, and whipped topping. Easy layers that look fancy but are beginner-friendly.
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Prep Time 30 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 store-bought pound cake about 16 oz or 2 cups shortcake crumbs
  • 2 Tbsp melted butter if using crumbs
  • 2 lbs fresh strawberries hulled and sliced
  • ΒΌ cup granulated sugar
  • 2 quarts vanilla ice cream softened
  • 2 cups whipped topping or freshly whipped cream
  • Extra sliced strawberries for garnish

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Spatula
  • Knife and cutting board
  • Food processor or rolling pin
  • Plastic wrap

Method
 

  1. Line a 9-inch springform pan with plastic wrap, leaving overhang for easy removal. Set aside.
  2. If using pound cake, slice it horizontally into 2 even layers. Place one layer in the bottom of the pan (trim to fit). If using crumbs, mix shortcake crumbs with melted butter and press into bottom.
  3. In a bowl, toss sliced strawberries with sugar. Let sit 10 minutes to release juices.
  4. Spread half the softened vanilla ice cream evenly over the cake base using a spatula.
  5. Spoon half the macerated strawberries (with juice) over the ice cream. Spread evenly.
  6. Add remaining ice cream, then top with remaining strawberries. Place second pound cake layer on top (or more crumbs if using).
  7. Cover with plastic wrap and freeze 6 hours or overnight until firm.
  8. Remove from pan using plastic wrap overhang. Spread whipped topping over top. Garnish with fresh strawberry slices. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

  • Soften ice cream in fridge 20 minutes so it's spreadable but not melted.
  • Use fresh ripe strawberries for the juiciest flavor.
  • Freeze overnight for best texture; it cuts cleaner.
  • Store leftovers in freezer up to 1 week wrapped tightly.
  • Swap vanilla ice cream for strawberry for extra berry punch.
  • For crunchier base, toast crumbs lightly before pressing.