No-Bake Strawberry Shortcake Ice Cream Cake
This strawberry shortcake ice cream cake takes everything you love about the classic summer dessert and layers it into a frozen, no-bake cake you can slice straight from the freezer. Creamy strawberry ice cream, crumbly shortcake pieces, jammy berries, and pillowy whipped cream stack up in a springform pan.
No oven, no fuss, just a little patience while it freezes. It’s the kind of dessert that feels celebratory while the kitchen stays cool.
Why This Ice Cream Cake Works
I love that all the components can be picked up at the store, but the finished cake looks and tastes like you spent hours on it. The crumbly shortcake base soaks up just enough moisture from the ice cream to turn tender without getting soggy.
It’s the dessert I pull out when I want something impressive that won’t heat up the kitchen, and slicing into those distinct pink-and-cream layers never gets old.
Ingredients
- 4 cups cubed vanilla pound cake or shortbread cookies: crumbled into coarse, bite-sized pieces
- 1.5 quarts strawberry ice cream: choose one with visible strawberry pieces for the best texture
- 1/2 cup strawberry jam or preserves: gives the middle layer a sweet-tart pop
- 1 1/2 cups sliced fresh strawberries: divided, plus a few extra for the top
- 1 1/2 cups heavy cream: cold, for whipping
- 3 tbsp powdered sugar: just enough to sweeten the cream without weighing it down
- 1 tsp vanilla extract: rounds out the whipped cream
Variations / Substitutions
- Swap the cake: Angel food cake makes a lighter, airier crumb.
- Dairy-free: Use coconut-based ice cream and chilled canned coconut cream instead of heavy cream.
- Different berries: Swap strawberry ice cream for raspberry and use raspberry jam.
If you love this, Strawberry Crunch Ice Cream Cake is another no-bake summer favorite.
How to Make Strawberry Shortcake Ice Cream Cake
Step 1: Line the Pan and Crumble the Shortcake
Line a 9-inch springform pan with a round of parchment on the bottom. Crumble the 4 cups of pound cake into coarse, pea-sized pieces; they don’t need to be uniform. Press half of the crumbs into an even layer in the pan. Freeze for 10 minutes to set the base.
The crumb layer should look compact but not smashed flat. If it feels dry or loose, drizzle 1 tablespoon of melted butter over the crumbs before pressing.
Step 2: Spread the Ice Cream Layer
Let the 1.5 quarts of strawberry ice cream soften on the counter for about 10 minutes, until it’s scoopable but still cold and holds its shape. Scoop it over the chilled crumb base and spread into an even layer with an offset spatula. Freeze for 30 minutes until firm.
If the ice cream starts to pool or melt, pop the pan back in the freezer for 5 minutes, then continue spreading. The goal is a thick, pink layer that reaches the edges without turning liquid.
Step 3: Spoon Over the Strawberry Jam
Stir the 1/2 cup strawberry jam to loosen it, then spread it evenly over the frozen ice cream. Scatter half of the sliced fresh strawberries (about 3/4 cup) on top. Freeze for another 30 minutes.
The jam will set into a glossy, sweet-tart ribbon. Don’t skip this freezing step here, or the next layer will mix into the jam and you’ll lose that clean stripe.
Step 4: Whip the Cream and Frost the Cake
In a large bowl, beat the 1 1/2 cups heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla on medium-high speed until soft peaks form, about 2 to 3 minutes. Spread about half of the whipped cream over the strawberry layer. Sprinkle the remaining crumbs and the rest of the sliced strawberries over the cream. Dollop the remaining whipped cream on top and gently swirl it with the back of a spoon for a rustic finish.
You want the cream to billow up and cover the cake completely, so every slice shows fluffy white clouds between the layers. The crumbs on top will soften slightly as the cake freezes, giving that classic shortcake texture.
Step 5: Slice and Serve
Cover the cake with plastic wrap and freeze for at least 6 hours, or overnight, until completely firm. To serve, run a knife around the inside of the springform, release the clasp, and lift off the ring. Slice into wedges with a sharp knife warmed under hot water, wiping the blade between cuts.
The first slice reveals neat ribbons of pink ice cream, jam, and cream between the crumbly layers. Serve straight from the freezer for clean slices, or let it sit a minute for a slightly softer bite.
Tips for the Best Ice Cream Cake
- The cake slices cleanest when fully frozen; let it sit at room temperature for only 3 to 5 minutes if you prefer a softer texture.
- Use a serrated knife for the crumbs and a warm chef’s knife for the rest. Dip the blade in hot water and wipe dry between each cut.
- Assemble the cake directly in the springform pan you’ll serve from to keep the layers neat and avoid transferring.
- If you can’t find strawberry ice cream, vanilla ice cream mixed with chopped fresh strawberries works beautifully.
Storing Leftovers
Cover any leftover cake tightly with plastic wrap and aluminum foil and freeze for up to 1 week. The whipped cream holds its shape, and the crumb layer stays tender. Slice and serve straight from the freezer.
Frequently Asked Questions
Why did my ice cream layer turn icy?
When ice cream melts and refreezes, large ice crystals form. Soften it only until it’s scoopable and still cold, then freeze immediately after spreading.
Can I use frozen strawberries instead of fresh?
Yes, thaw and drain them well, then pat dry so they don’t water down the layers.
Can I make this in a loaf pan?
Yes, a 9×5-inch loaf pan works; halve the recipe and expect taller layers. Freeze for the same 6 hours.
How far ahead can I make it?
Up to 1 week in the freezer, tightly wrapped. Slice and serve straight from the freezer.
Strawberry Shortcake Ice Cream Cake Recipe
Ingredients
Method
- Line a 9-inch springform pan with parchment. Crumble cake into coarse pieces; press half into the bottom and freeze 10 minutes.
- Soften ice cream 10 minutes, spread over crumb base, freeze 30 minutes.
- Spread jam over ice cream, top with half the strawberries, freeze 30 minutes.
- Whip cream, sugar, and vanilla to soft peaks. Spread half over strawberry layer, top with remaining crumbs and strawberries, dollop and swirl remaining cream.
- Cover and freeze at least 6 hours. Run knife around pan, remove ring, slice with warm knife.
