Table of Contents
This strawberry shortcake ice cream cake layers a tender vanilla buttermilk cake with strawberry and vanilla bean ice cream, then finishes with a Golden Oreo and freeze‑dried strawberry crumble, plus softly whipped cream and fresh strawberries for a polished, nostalgic finish.
Quick Facts / Recipe Snapshot
Total time: 8–10 hours, including freezing. Servings: 10–12. Skill: Easy–Moderate. Pan: 9‑inch springform. Make‑ahead: Yes—overnight freeze recommended. Signature elements: soft cake base, dual ice cream layers, Golden Oreo strawberry crumble, whipped cream finish.
What Is Strawberry Shortcake Ice Cream Cake?
It’s the beloved shortcake profile—cake, cream, berries—translated into a freezer‑friendly showpiece: a thin, tender vanilla cake supports two ice cream layers and a crunchy strawberry crumble that evokes classic shortcake bars.
Origins & Inspiration
Shortcake desserts are a warm‑weather staple; this build keeps the flavors true while adding the structure and drama of an ice cream cake that slices clean and serves beautifully for gatherings.
Ingredients & Notes
- For the Shortcake Crumble
- Golden Oreos – 30 cookies (about 11 oz), crushed fine; any vanilla sandwich cookie works.
- Freeze‑Dried Strawberries – 1 cup pieces (about 20 g), pulsed to coarse powder.
- Unsalted Butter – 4 tablespoons (56 g), melted to bind crumbs.
- For the Cake Layer
- All‑Purpose Flour – 1 cup (120 g), measured by spoon‑and‑level for accuracy.
- Baking Powder – 1 1/2 teaspoons for proper lift.
- Fine Sea Salt – 1/4 teaspoon to balance sweetness.
- Granulated Sugar – 1/2 cup (100 g), adjust to taste.
- Canola Oil – 1/4 cup (60 ml); vegetable oil or melted coconut oil works.
- Eggs – 2 large, room temperature.
- Vanilla Extract – 1 1/2 teaspoons, preferably pure.
- Buttermilk – 1/2 cup (120 ml); or milk + 1 1/2 teaspoons vinegar after 5 minutes.
- For the Ice Cream Layers
- Vanilla Bean Ice Cream – 1 quart (946 ml), premium.
- Strawberry Ice Cream – 1 quart (946 ml), premium.
- For the Whipped Topping
- Heavy Whipping Cream – 1 1/2 cups (360 ml), 36% fat or higher.
- Powdered Sugar – 3 tablespoons (24 g), adjust to taste.
- For Garnishing
- Fresh Strawberries – 1–2 cups halved, for garnish and added flavor.
Step‑by‑Step Instructions
- Pan prep: Line a 9‑inch springform base with parchment; optionally add an acetate collar for razor‑clean sides.
- Cake batter: Whisk sugar and canola oil until glossy. Beat in eggs one at a time, then vanilla. In another bowl, whisk flour, baking powder, and fine sea salt. Add dries in two additions with buttermilk in between, mixing just until combined.
- Bake: Spread in a parchment‑lined 9‑inch round; bake at 350°F until set and lightly golden at the edges (about 15–18 minutes). Cool fully; transfer the cake round into the springform base.
- Crumble: Pulse Golden Oreos to fine‑medium crumbs. Add freeze‑dried strawberries and pulse to distribute. Drizzle in melted butter and fold until evenly moistened; reserve.
- Soften ice cream: Leave strawberry and vanilla bean ice cream at room temperature 20–35 minutes until spreadable but not melty.
- First layer: Spread strawberry ice cream in an even layer over the cooled cake; smooth to the edges. Freeze 20–30 minutes to set the surface.
- Second layer: Spread vanilla bean ice cream on top; smooth the surface.
- Top and freeze: Sprinkle the Golden Oreo–strawberry crumble evenly, pressing lightly so it adheres. Cover and freeze 6–8 hours or overnight for clean slicing.
- Whip and garnish: Whip heavy cream with powdered sugar to soft peaks. Unmold, slice with a warm knife, and garnish slices with whipped cream and fresh strawberries.
Tips for Perfect Strawberry Shortcake Ice Cream Cake Every Time
Measure flour accurately to keep the cake soft in the freezer. Aim for spreadable ice cream to prevent air gaps. Press the crumble lightly for adherence without compacting into a hard cap.
Variations, Swaps & Add‑Ins
Swap Golden Oreos for other vanilla sandwich cookies. Mix a teaspoon of ground freeze‑dried strawberries into the whipped cream for color and aroma. Add a whisper of lemon zest to the cake for brightness.
Ingredient Spotlight
Freeze‑dried strawberries concentrate berry flavor and tint the crumble beautifully. Buttermilk’s acidity keeps the cake tender at cold temperatures. Pure vanilla extract harmonizes the cake with the vanilla ice cream.
Serving Suggestions (Presentation & Plating)
Present on a pedestal to emphasize height. Plate with a small rosette of whipped cream and a halved strawberry to echo the garnish without hiding the layers.
Best Sides to Serve With Strawberry Shortcake Ice Cream Cake
A simple berry salad or macerated strawberries enhances the fruit profile. Lightly salted nuts offer a savory counterpoint between bites.
Flavor Pairing & Beverage Match
Try iced black tea with lemon, sparkling rosé, or a vanilla‑leaning latte to complement the cookie and cream notes.
Make‑Ahead & Storage Guide
Assemble a day ahead and freeze overnight. Wrap tightly to prevent odor transfer. Store slices individually wrapped up to 1 week; rest 8–10 minutes before serving.
Budget & Pantry Strategy
Store‑brand cookies and bulk freeze‑dried strawberries help control costs. Invest in premium ice cream for the most noticeable flavor upgrade.
Scaling for a Crowd
Double for a taller 10‑inch cake or assemble two 9‑inch cakes to speed freezing. Pre‑slice and tray‑freeze for buffet service.
Weeknight Workflow Planner
Day 1: Bake and cool the cake. Day 2: soften ice cream, assemble layers, add crumble; freeze overnight. Day 3: whip cream, garnish, serve.
Kids & Family Friendly Adaptations
Keep the crumble slightly chunkier for more crunch; let kids add the strawberry garnish to personalize slices.
Troubleshooting & Fixes
If slices slump, extend freezer time and warm the knife less. If the cake resists cutting, rest 5 minutes and clean the blade between cuts.
Cultural or Seasonal Context
Shortcake cues and ice cream layers make this a quintessential summer dessert, translating fair‑season nostalgia into a polished, make‑ahead centerpiece.
FAQs
Q: Can I substitute the buttermilk?
A: Yes—use milk plus a small amount of vinegar; rest 5 minutes.
Q: Can I pre‑make the crumble?
A: Yes—store airtight for a day at room temp or refrigerate for several.
Q: How do I get clean slices?
A: Overnight freeze, sharp warmed knife, wipe between cuts, quick service.
Q: What if I only have one quart of ice cream?
A: Use a thinner single layer or an 8‑inch pan to maintain height balance.
Temperature Windows
Keep strawberry and vanilla bean ice cream spoon‑soft, not liquid, to maintain defined strata and avoid air gaps. The vanilla cake should be completely cool before assembly to prevent melting.
Curdling Avoidance
Add eggs after emulsifying oil and sugar so the batter stays glossy and smooth; alternate dry and buttermilk to keep the gluten relaxed and the cake tender from the freezer.
Crumble Engineering
Aim for a 70:30 ratio of fine crumbs to small bits in the Golden Oreo–freeze‑dried strawberry mix so it adheres with a light press and still offers crisp texture after a day in the freezer.
Layer Order Logic
Place strawberry ice cream directly over the cake so the brighter fruit note meets the palate first, then cap with vanilla bean ice cream for a creamy finish under the crumble.
Clean‑Edge Unmolding
Run a thin offset spatula along the acetate for a glass‑smooth edge. If condensation forms, chill the serving platter to stabilize the temperature and reduce moisture beading.
Garnish Strategy
Pipe modest whipped cream rosettes after unmolding, then add fresh strawberry halves at alternating angles to create movement without concealing the crumble texture.
Slice Staging
Warm a chef’s knife briefly under hot water, wipe dry, and cut straight down without sawing; place slices onto chilled plates to hold sharp edges while you garnish.
Ingredient Sourcing
Choose premium vanilla bean and strawberry ice cream for cleaner dairy notes and real fruit character. If Golden Oreos aren’t available, pick vanilla sandwich cookies with a buttery crumb.
Seasonal Adjustments
In peak season, add a few thin strawberry slices to the plate. In winter, rely on freeze‑dried strawberries in the crumble for consistent aroma and color.
Temperature Windows
Keep strawberry and vanilla bean ice cream spoon‑soft, not liquid, to maintain defined strata and avoid air gaps. The vanilla cake should be completely cool before assembly to prevent melting.
Curdling Avoidance
Add eggs after emulsifying oil and sugar so the batter stays glossy and smooth; alternate dry and buttermilk to keep the gluten relaxed and the cake tender from the freezer.
Crumble Engineering
Aim for a 70:30 ratio of fine crumbs to small bits in the Golden Oreo–freeze‑dried strawberry mix so it adheres with a light press and still offers crisp texture after a day in the freezer.
Layer Order Logic
Place strawberry ice cream directly over the cake so the brighter fruit note meets the palate first, then cap with vanilla bean ice cream for a creamy finish under the crumble.
Clean‑Edge Unmolding
Run a thin offset spatula along the acetate for a glass‑smooth edge. If condensation forms, chill the serving platter to stabilize the temperature and reduce moisture beading.
Garnish Strategy
Pipe modest whipped cream rosettes after unmolding, then add fresh strawberry halves at alternating angles to create movement without concealing the crumble texture.
Slice Staging
Warm a chef’s knife briefly under hot water, wipe dry, and cut straight down without sawing; place slices onto chilled plates to hold sharp edges while you garnish.
Ingredient Sourcing
Choose premium vanilla bean and strawberry ice cream for cleaner dairy notes and real fruit character. If Golden Oreos aren’t available, pick vanilla sandwich cookies with a buttery crumb.
Seasonal Adjustments
In peak season, add a few thin strawberry slices to the plate. In winter, rely on freeze‑dried strawberries in the crumble for consistent aroma and color.
PrintStrawberry Shortcake Ice Cream Cake
A layered strawberry shortcake ice cream cake with a tender vanilla buttermilk cake base, strawberry and vanilla bean ice cream, and a Golden Oreo plus freeze‑dried strawberry crumble, finished with softly whipped cream and fresh strawberries.
- Prep Time: 35 mins (plus freeze)
- Cook Time: 15–20 mins (cake)
- Total Time: 8–10 hrs (including freeze)
- Yield: 10–12
Ingredients
For the Shortcake Crumble
– Golden Oreos – 30 cookies (about 11 oz), crushed; any vanilla sandwich cookie works.
– Freeze-Dried Strawberries – 1 cup pieces (about 20 g), pulsed to coarse powder.
– Unsalted Butter – 4 tbsp (56 g), melted.
For the Cake Layer
– All-Purpose Flour – 1 cup (120 g).
– Baking Powder – 1 1/2 tsp.
– Fine Sea Salt – 1/4 tsp.
– Granulated Sugar – 1/2 cup (100 g).
– Canola Oil – 1/4 cup (60 ml).
– Eggs – 2 large, room temperature.
– Vanilla Extract – 1 1/2 tsp.
– Buttermilk – 1/2 cup (120 ml), or milk + 1 1/2 tsp vinegar (rest 5 min).
For the Ice Cream Layers
– Vanilla Bean Ice Cream – 1 quart (946 ml).
– Strawberry Ice Cream – 1 quart (946 ml).
For the Whipped Topping
– Heavy Whipping Cream – 1 1/2 cups (360 ml), 36% fat.
– Powdered Sugar – 3 tbsp (24 g), to taste.
For Garnishing
– Fresh Strawberries – 1–2 cups, halved.
Instructions
1. Line a 9-inch springform with parchment; add an acetate collar if available.
2. Cake: whisk sugar and oil; beat in eggs, then vanilla. Whisk flour, baking powder, salt. Add dries in two additions with buttermilk in between; mix just combined. Bake thin 9-inch layer at 350°F 15–18 min; cool fully, transfer to springform base.
3. Crumble: pulse Golden Oreos; add freeze-dried strawberries; fold in melted butter until evenly moistened.
4. Soften strawberry and vanilla bean ice cream until spreadable (20–35 min).
5. Layer strawberry ice cream over cooled cake; smooth; freeze 20–30 min.
6. Layer vanilla bean ice cream; smooth top.
7. Sprinkle crumble; press lightly to adhere. Cover and freeze 6–8 hours or overnight.
8. Whip heavy cream with powdered sugar to soft peaks. Unmold, slice with a warm knife, garnish with whipped cream and fresh strawberries.
Notes
Measure flour by spoon-and-level for a tender cake. Use spreadable, not melted, ice cream for clean layers. Press crumble lightly so it sticks without compacting.