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Strawberry Ice Cream Cake

Strawberry ice cream cake with a golden vanilla wafer crust and a bright pink strawberry ice cream layer, finished with whipped cream and fresh strawberries. This no-bake strawberry birthday cake sets up in layers for clean slices and a pretty, summery look.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 30 Nilla wafers or Golden Oreos crushed
  • 6 tbsp butter melted
Strawberry ice cream layer
  • 0.5 gallon strawberry ice cream softened
  • 2 cup fresh strawberries sliced
Whipped cream topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • fresh whole strawberries for topping

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine crushed wafers and melted butter, then press firmly into a 9-inch springform pan to form an even layer. Freeze for 15 minutes to set the crust.
Add the strawberry ice cream layer
  1. Fold 1 cup of the sliced fresh strawberries into the softened strawberry ice cream until evenly combined. Spread the mixture over the crust and freeze for 4 hours.
Top with whipped cream
  1. Whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Cover the frozen cake top completely with whipped cream.
  2. Arrange whole and the remaining sliced fresh strawberries beautifully over the cream in a decorative pattern. Freeze for 2 more hours, then release from the springform pan to serve.

Notes

Pro tip: Freeze the crust layer long enough to firm up before adding the ice cream so the base doesn’t crumble. Store the cake covered in the freezer for up to 2 weeks; for best slices, thaw in the refrigerator 10–15 minutes before cutting. Freezing is yes. Dietary swap: use dairy-free strawberry ice cream and dairy-free whipped topping for a lactose-free version.