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Strawberry Shortcake Ice Cream Cake

This Strawberry Shortcake Ice Cream Cake is a showstopping strawberry dessert! Made with shortbread cookies, ice cream, and homemade strawberry sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy, Strawberry
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Rolling Pin
  • Ziploc Bag

Ingredients

For the cake

  • 1 box vanilla cake mix plus ingredients called for on the box
  • 1 box strawberry cake mix plus ingredients called for on the box

For the frosting

  • 1.5 cups butter softened
  • 6 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 6 tbsp heavy cream

For the strawberry crunch

  • 1 cup freeze-dried strawberries
  • 0.5 box Nilla wafers crushed
  • 3 tbsp melted butter

For garnish

  • fresh strawberries for garnish

Instructions

  • Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
  • Prepare each cake mix according to package instructions.
  • Divide between prepared pans, making two vanilla cakes, and two strawberry cakes.
  • Bake according to package instructions.
  • Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  • Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth.
  • Add the remaining powdered sugar, vanilla, and 4 tablespoons heavy cream and beat until fluffy.
  • If the mixture is too stiff, add more heavy cream.
  • Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin.
  • Add butter to bag and toss until the mixture is evenly combined.
  • Place a dab of frosting on a cake plate (to keep the cake in place) and place parchment strips on each side of the cake plate.
  • Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes.
  • Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
  • Garnish the top of the cake with fresh strawberries, if desired, and serve.

Notes

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