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Strawberry Shortcake Ice Cream Cake

Strawberry shortcake ice cream cake with a golden Oreo crust, strawberry ice cream layer, and a vanilla cream top finished in a pink-and-white strawberry crunch coating. This frozen strawberry dessert slices cleanly, with a crunchy crumb exterior and creamy interior layers.
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Prep Time 30 minutes
freezing 6 hours 30 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 20 Golden Oreos
  • 0.25 cup freeze-dried strawberries Crushed, for both crust and crunch coating.
  • 6 tbsp unsalted butter Melted.
Ice cream and cream layers
  • 0.5 gallon strawberry ice cream Softened before spreading.
  • 2 cup whipped topping
Strawberry crunch coating
  • 15 Golden Oreos Crushed.
  • 0.5 cup freeze-dried strawberries Crushed.
  • 4 tbsp unsalted butter Melted.
  • 1 fresh strawberries Topping before serving.

Equipment

  • 1 springform pan

Method
 

Build the base crust
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until evenly moistened, then press firmly into a 9-inch springform pan. Freeze for 15 minutes, until set to the touch.
Add the strawberry ice cream layer
  1. Spread the softened strawberry ice cream over the frozen crust and smooth into an even layer. Freeze for 3 hours, until solid.
Add the vanilla cream layer
  1. Top with whipped topping and spread smooth to cover the ice cream layer completely. Freeze for 1 more hour, until firm.
Make strawberry crunch coating
  1. Mix the remaining crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until crumbly. Press the crumb mixture onto the top and down the sides of the frozen cake, packing gently so it adheres.
Finish and serve
  1. Freeze the cake for 2 more hours to fully set the crunch coating. Top with fresh strawberries before serving and slice to show the golden crust, pink ice cream, and white cream layer.

Notes

For the cleanest slices, loosen the springform ring after the final freeze and let the cake sit at room temperature for 5–10 minutes before cutting. Store covered in the freezer up to 1 week; freezer storage is ideal. To make it more dairy-light, use a non-dairy whipped topping and non-dairy strawberry ice cream while keeping the Oreo/butter crust the same.