Name: Strawberry Shortcake Ice Cream Cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 box vanilla cake mix (plus ingredients called for on the box (eggs, oil, water as directed)); 1 box strawberry cake mix (plus ingredients called for on the box (eggs, oil, water as directed)); 1.5 cups butter (softened); 6 cups powdered sugar (sifted if lumpy); 2 tsp pure vanilla extract; 6 tbsp heavy cream (divided (4 tbsp for initial frosting; add more if needed)); 1 cup freeze-dried strawberries (whole or pieces); 0.5 box Nilla wafers (crushed); 3 tbsp melted butter (for the crunch mixture); to taste fresh strawberries (sliced or whole, as desired)

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Creamy, juicy, and downright nostalgic—this Strawberry Shortcake Ice Cream Cake is summer in every bite. Layers of tender vanilla and strawberry cake are stacked with pillowy buttercream and finished with a crunchy strawberry-Nilla crumb that adds the perfect contrast to the soft layers. Fun fact: combining cake and ice cream goes back decades as a simple party trick that instantly elevates any celebration. This version keeps things easy and family-friendly so you can enjoy dessert without fuss.

If you love classic strawberry desserts, you’ll find this recipe refreshingly simple and quicker than making everything from scratch. For another spin on strawberry desserts, check out our strawberry shortcake ice cream recipe for extra inspiration. Ready to make a show-stopping yet approachable dessert? Let’s dive in.

What is Strawberry Shortcake Ice Cream Cake?

Is it a cake? Is it ice cream? It’s a little bit of both in spirit—a layered cake that borrows the bright flavors and textures of strawberry shortcake and presents them in a party-ready format. Why call it “ice cream cake” when there’s no actual churned ice cream inside? Maybe because it feels indulgent and cool, like the frozen treats we crave on hot days. Or maybe it’s marketing—who wouldn’t be intrigued? They say “the way to a man’s heart is through his stomach,” and with a dessert this irresistible, hearts (and stomachs) will be won quickly. Give it a try and see which part wins you over first.

Why You’ll Love This

Creamy and crunchy contrast: Soft cake layers and fluffy buttercream meet a crunchy strawberry-Nilla topping for maximum textural satisfaction.
Budget-friendly celebration: Using boxed cake mixes keeps costs down and prep quick, while still delivering a bakery-worthy result.
Bright, fresh flavor: Freeze-dried strawberries and fresh berries for garnish punch up strawberry flavor without sogging the cake.

Compared to a traditional strawberry shortcake, this version is easier to slice and serve for a crowd and has more structure for stacked presentations. Make it for parties, potlucks, or a weekend family treat—you’ll love how simple it is to impress.

How to Make

Quick Overview

This recipe is straightforward and forgiving: boxed cake mixes speed up the bake time, a simple buttercream brings everything together, and a crushed strawberry-Nilla mixture gives you that memorable crunch. Total time: about 1 hour active (mixing and assembly) plus cooling time. Baking time will follow package directions—plan for about 25 to 35 minutes per layer depending on your oven.

Ingredients

1 box vanilla cake mix, plus ingredients called for on the box (eggs, oil, water as directed)
1 box strawberry cake mix, plus ingredients called for on the box (eggs, oil, water as directed)
1 1/2 cups butter, softened (room temperature for easy whipping)
6 cups powdered sugar (sifted if lumpy)
2 tsp pure vanilla extract
6 tbsp heavy cream, divided (4 tbsp for initial frosting; add more if needed)
1 cup freeze-dried strawberries (whole or pieces)
1/2 box Nilla wafers, crushed (use a bag or food processor)
3 tbsp melted butter (for the crunch mixture)
Fresh strawberries for garnish (sliced or whole, as desired)

Directions

Preheat your oven to 350°F (175°C). Line four 8-inch round cake pans with parchment paper and grease the sides and bottoms with cooking spray to ensure easy release.
Prepare the vanilla cake mix according to the package instructions in a medium bowl (usually eggs, oil, and water). Mix until just combined—do not overmix. Repeat separately with the strawberry cake mix.
Divide the batters between the prepared pans so you have two vanilla layers and two strawberry layers. Smooth tops with a spatula for even layers.
Bake according to each package’s recommended time. Start checking for doneness about 3 to 5 minutes before the package time: a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
Let cakes cool in the pans on a rack for 10 minutes. Then run a knife around the edges and invert each layer onto wire racks to cool completely before assembling. Cooling completely prevents the frosting from sliding.
While the cakes cool, make the buttercream. In a large bowl using a hand mixer, beat 1 1/2 cups softened butter and about half (3 cups) of the powdered sugar until smooth and creamy. Scrape the bowl as needed.
Add the remaining powdered sugar, 2 tsp vanilla, and 4 tablespoons heavy cream. Beat on medium-high until light and fluffy, adding up to 2 additional tablespoons heavy cream if the frosting is too stiff. Taste and adjust vanilla or sweetness as desired.
Make the strawberry crunch: place freeze-dried strawberries and crushed Nilla wafers into a large resealable plastic bag or bowl. Use a rolling pin to crush to a coarse crumb—do not pulverize into dust. Add 3 tablespoons melted butter and toss or shake the bag until evenly coated and crumbly. Set aside.
To assemble, place a dab of frosting on a cake plate to anchor the cake. Set a parchment strip on each side of the cake plate to keep surfaces clean. Place the first strawberry cake layer down and spread an even layer of frosting on top.
Top with the first vanilla cake layer and repeat frosting. Continue stacking with the remaining strawberry and vanilla layers, spreading a thin crumb coat after the stack is complete. Chill 10–15 minutes if the cake seems unstable.
Frost the sides and top with the remaining buttercream, smoothing as desired. Immediately press the strawberry-Nilla crunch mixture onto the sides and top, covering the cake completely. Use gentle pressure to make it stick.
Garnish the top with fresh strawberries as desired. Chill briefly to set the frosting, slice, and serve. Store leftovers as instructed below.

Strawberry Shortcake Ice Cream Cake

What to Serve With

Fresh berry salad with a light honey-lime drizzle to echo the cake’s flavors.
A scoop of plain vanilla ice cream for guests who want even more creaminess.
Sparkling lemon or lime soda to cut sweetness and refresh the palate.
Coffee or rich cold brew for an after-dinner pick-me-up.
Light green salad with a tangy vinaigrette if serving as part of a larger meal.

Top Tips for Perfecting

Use room-temperature butter and eggs for smoother batters and a stable buttercream.
Do not overmix cake batters; stop as soon as ingredients are combined to keep cakes tender.
If your buttercream is too soft, chill it for 10 minutes and re-whip; if too stiff, add a teaspoon of heavy cream at a time.
Crush the freeze-dried strawberries coarsely—tiny pieces give flavor without turning the cake soggy.
Press the crunch mixture on gently but firmly to avoid gaps; a flexible offset spatula helps.
Common mistake: assembling while layers are still warm. Always cool completely to prevent melting frosting.

Storing and Reheating Tips

Refrigeration: Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 4 days. The crunch will soften slightly but remain tasty.
Freezing: Slice into portions and wrap each slice tightly in plastic wrap, then foil. Freeze up to 1 month. Thaw in the refrigerator overnight.
Best serving: Bring chilled slices to room temperature for 15–20 minutes before serving to soften the buttercream for the best texture. Reheating is not needed—this is best served cold or at cool room temperature.

FAQs

Can I make the cake layers from scratch instead of boxed mixes?
Yes. Use your favorite vanilla and strawberry cake recipes and bake in the same-sized pans. Baking times may vary, so check doneness with a toothpick.

Can I use fresh strawberries instead of freeze-dried in the crunch?
Fresh strawberries will release moisture and make the crunch soggy. Freeze-dried strawberries are recommended for bright flavor and crisp texture.

Is there a dairy-free alternative for the buttercream?
Yes. Use a dairy-free butter substitute and a dairy-free cream alternative like canned coconut cream. Flavor and texture will vary slightly.

How do I keep the crunch from falling off the cake?
Pat the frosting gently to create a slightly tacky surface, then press the crunch mixture into the sides and top. Chill briefly to set the coating.

Can I assemble this cake in advance?
You can assemble a day ahead and refrigerate. For longer storage, slice and freeze portions as described above.

Conclusion

This Strawberry Shortcake Ice Cream Cake is an effortless showstopper that brings creamy frosting, tender layers, and a crunchy strawberry-Nilla finish together in one gorgeous dessert. It’s simple enough for weeknight baking with the help of boxed mixes, yet elegant enough for celebrations—proof that convenience and flavor can go hand in hand. For a helpful video walkthrough and extra tips, check out Strawberry Shortcake Ice Cream Cake {VIDEO} – The Recipe Rebel. Give it a try, share with family, and enjoy every sweet slice.