Strawberry Shortcake Ice Cream Cake #desserts #cakerecipe

This Strawberry Shortcake Ice Cream Cake is a show-halting strawberry dessert! Made with squashed shortbread treats, strawberry shortcake frozen yogurt, and custom made strawberry sauce, it's a no heat dessert everybody will love!

I've referenced this a couple of times now yet the more seasoned I get, the more I incline toward a fruity treat over something insane rich.

I as of late found this Strawberry Shortcake Ice Cream from Chapman's (my frozen yogurt of decision), and I can't get enough. It is effectively my present most loved frozen yogurt!

When I had the chance to work with Chapman's on a fun pastry formula, I realized I needed to incorporate it by one way or another!

This Strawberry Shortcake Ice Cream begins with genuine cream (trust me — there are a ton of frozen yogurts out there not made with cream!), and has heaps of white cake lumps and genuine strawberries.
Strawberry Shortcake Ice Cream Cake #desserts #cakerecipe
Also try our recipe 3 Ingredient No-Bake Hershey Pie #desserts #cakerecipe


  • Strawberry Sauce
  • 4 cups frozen strawberries (about 520g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons corn starch
  • Ice Cream Cake
  • 2 litres Chapman's Strawberry Shortcake Ice Cream
  • 3 cups crushed vanilla cookies
  • 1/2 cup melted butter


  1. Strawberry Sauce:
  2. In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
  3. Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
  4. Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
  5. Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process).
  6. Ice Cream Cake
  7. Remove ice cream from the freezer to soften for 30-45 minutes before assembly.
  8. In a large bowl, combine crushed cookies and melted butter. 
  9. Place a piece of parchment paper in the bottom of a 9 or 10" Springform pan (I used a 9") by opening the sides and clamping the paper in the bottom. This is optional but allows for easy removal.
  10. Place half of the cookie mixture in the bottom of the pan and press into place.
  11. Top with half of the ice cream, and cover with a thin layer of strawberry sauce.
  12. Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will be full, that is fine.
  13. Place on a flat shelf in the freezer for 6-8 hours or overnight, until completely frozen. 
  14. Remove from freezer 10-15 minutes before serving, garnishing with whipped cream and fresh strawberries if desired.

Read more our recipe Easy Lime Cake #desserts #cakerecipe

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