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–+ servings
a slice of ice cream cake on a plate with a fork
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4.61 from 58 votes

Strawberry Shortcake Ice Cream Cake

This Strawberry Shortcake Ice Cream Cake has layers of strawberry ice cream, whipped topping and a cookie crumble. Easy to make and completely delicious!
Prep Time30 minutes
Cook Time10 minutes
Total Time4 hours
Course: Desserts
Cuisine: American
Servings: 12
Calories: 694kcal
Author: Tammi

Ingredients

STRAWBERRY SAUCE

  • 4 cups Frozen Strawberries
  • 3/4 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1/2 cup Water divided
  • 2 tbsp Corn Starch

ICE CREAM CAKE

  • 2L Strawberry Ice Cream
  • 3 cups Golden Oreo Cookies crushed
  • 1/2 cup Butter melted
  • 1L tub Cool Whip Whipped Topping

TOPPING

  • 3 Golden Oreos crushed
  • Whipped Topping
  • Fresh Strawberries as garnish optional

Instructions

  • Make the strawberry sauce either the day before or a couple hours before you want to assemble the cake. In saucepan, add the frozen strawberries, sugar, vanilla extract and 1/4 cup of water. Bring to a simmer and cook until berries have softened, stirring occasionally.
  • Whisk together the remaining 1/4 cup water and the cornstarch, then add it to the strawberry puree. Stir occasionally and allow to thicken. When thickened, remove from the stove and pour into a small bowl. Set aside to cool, to at least room temperature.
  • Assemble the cake - Remove the ice cream out of the freezer 30 minutes before making the cake, allowing it to soften. In a bowl, combine the crushed Oreos and melted butter.
  • Using a springform pan, remove the round bottom from the sides. Place a piece of parchment paper on the circled bottom and clamp the bottom back onto the sides. If parchment paper is poking out the sides of the pan, you can cut the reserved off. Place half the cookie mixture onto the parchment paper and press down to cover entire bottom.
  • Top the cookie crumble with half the softened ice cream. Add a layer of Cool Whip to the ice cream, followed by a layer of drizzled strawberry sauce.
  • Repeat cookie, ice cream, Cool Whip and Sauce layers once more. End the layers with a decorative drizzle of strawberry sauce or cookie crumble if you have some left.
  • When finished, place cake in the freezer for at least 3 hours to harden. Remove from the freezer 20 minutes before cutting into it.
  • If adding fresh strawberries and decorative whipped topping, do this after it's hardened and just before serving.

Notes

  • You can use any vanilla cookies, yet I like the Golden Oreos for this recipe
  • You can use store bought strawberry sauce, found in the ice cream toppings aisle, yet homemade tastes way better
  • Any strawberry ice cream will do for this recipe.
  • Store leftovers in the freezer to prevent melting. 

Nutrition

Serving: 1g | Calories: 694kcal | Carbohydrates: 94g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Cholesterol: 47mg | Sodium: 333mg | Fiber: 3g | Sugar: 45g