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Strawberry Shortcake Ice Cream Cake

Strawberry shortcake ice cream cake with a golden Oreo crust, layered strawberry ice cream, and a vanilla cream top blanketed in pink-and-white strawberry crunch. A frozen strawberry shortcake bar-style dessert with a crunchy coating and fresh strawberry finish.
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Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 20 Golden Oreos Crushed for the base crust.
  • 0.25 cup freeze-dried strawberries Crushed for strawberry-speckled crust.
  • 6 tbsp unsalted butter Melted and combined with the crumbs.
Cake layers
  • 0.5 gallon strawberry ice cream Softened before spreading.
  • 2 cup whipped topping Used as the vanilla cream top layer.
Strawberry crunch coating
  • 15 Golden Oreos Crushed for the crunchy coating.
  • 0.5 cup freeze-dried strawberries Crushed for the signature pink crunch.
  • 4 tbsp unsalted butter Melted and mixed until crumbly.
  • 1 fresh strawberries Topping added before serving.

Equipment

  • 1 springform pan

Method
 

Build the golden Oreo crust
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until evenly combined, then press firmly into a 9-inch springform pan. Add even pressure to form a compact crust.
  2. Freeze the crust for 15 minutes to set before layering.
Layer the strawberry ice cream
  1. Spread softened strawberry ice cream over the crust and smooth the top into an even layer. Freeze for 3 hours until firm.
Add the whipped topping layer
  1. Spread the whipped topping over the frozen strawberry ice cream in an even layer, smoothing the surface. Freeze for 1 more hour until set.
Make and apply the strawberry crunch coating
  1. In a bowl, mix the remaining crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly. Aim for small clumps that will hold to the cake sides.
  2. Press the strawberry crunch mixture over the top and sides of the frozen cake so it adheres evenly. Work quickly to prevent melting.
Freeze and finish with fresh strawberries
  1. Freeze the cake for 2 more hours to fully firm up after coating. Keep it covered to prevent freezer odors.
  2. Top with fresh strawberries just before serving for the brightest color and freshest flavor.

Notes

Pro tip: soften the strawberry ice cream only until spreadable—if it melts too much, the layers won’t stack cleanly. Store the assembled cake covered in the freezer up to 7 days; for best crunch, add fresh strawberries right before slicing. Freezing is recommended (freeze the fully coated cake); thaw in the fridge for 10–15 minutes for easier slicing. For a lighter option, use a reduced-sugar whipped topping if desired.