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Strawberry Shortcake Ice Cream Cake with fresh strawberries and whipped cream
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Strawberry Shortcake Ice Cream Cake

Creamy, juicy, and downright nostalgic—this Strawberry Shortcake Ice Cream Cake is summer in every bite.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Summer
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Rolling Pin

Ingredients

Cake Mixes

  • 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)

Buttercream

  • 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)

Crunch Mixture

  • 1 cup freeze-dried strawberries whole or pieces
  • 0.5 box Nilla wafers crushed
  • 3 tbsp melted butter for the crunch mixture

Garnish

  • to taste fresh strawberries sliced or whole, as desired

Instructions

  • 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.
  • Prepare the vanilla cake mix according to the package instructions in a medium bowl. Repeat separately with the strawberry cake mix.
  • Divide the batters between the prepared pans for two vanilla layers and two strawberry layers. Smooth tops with a spatula.
  • Bake according to each package’s recommended time, checking for doneness with a toothpick.
  • Let cakes cool in the pans for 10 minutes, then invert each layer onto wire racks to cool completely.
  • While the cakes cool, make the buttercream by beating 1 1/2 cups softened butter and 3 cups powdered sugar until smooth.
  • Add remaining powdered sugar, vanilla, and 4 tablespoons heavy cream. Beat until light and fluffy.
  • Make the strawberry crunch by crushing freeze-dried strawberries and Nilla wafers in a bag or bowl. Add melted butter and mix until crumbly.
  • To assemble, place a dab of frosting on a cake plate, then layer the first strawberry cake layer and spread frosting on top.
  • Continue stacking with the remaining layers, applying a thin crumb coat after stacking. Chill if unstable.
  • Frost the sides and top with remaining buttercream, then press the strawberry-Nilla crunch mixture onto the cake.
  • Garnish with fresh strawberries, chill briefly, slice, and serve.

Notes

Store leftovers in the refrigerator for up to 4 days. For freezing, slice and wrap portions tightly.