Description
A nostalgic ice cream cake inspired by the classic strawberry shortcake bars — with layers of strawberry cake, vanilla ice cream, whipped topping, and crunchy strawberry crumble topping.
Ingredients
Scale
- 1 box strawberry cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 ½ quarts vanilla ice cream (slightly softened)
- 1 tub (8 oz / 225 g) whipped topping (Cool Whip), thawed
- 1 cup Golden Oreos (or vanilla wafer cookies), crushed
- 1 cup freeze-dried strawberries, crushed
- 4 tbsp unsalted butter, melted
Instructions
- Prepare strawberry cake batter according to package directions. Bake in two 9-inch round pans. Let cool completely.
- Line a 9-inch round pan with plastic wrap. Spread softened vanilla ice cream evenly in the pan. Freeze until firm, about 2–3 hours.
- In a food processor, crush Oreos and freeze-dried strawberries. Mix with melted butter until crumbly. Set aside.
- Place one strawberry cake layer on a cake plate. Add the frozen ice cream layer on top. Place the second strawberry cake layer over the ice cream. Frost the entire cake with whipped topping. Press strawberry crunch topping onto the sides and top of the cake.
- Freeze for at least 2 hours before slicing. Slice and enjoy chilled!
Notes
- Ensure the ice cream is slightly softened for easy spreading.
- For a more intense strawberry flavor, use additional freeze-dried strawberries in the crunch topping.
- Let the cake sit at room temperature for a few minutes before slicing for easier serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg