Strawberry Shortcake Ice Cream Cake

  • PrepTime: 15 Mins
  • CookTime: 0 Mins
  • TotalTime: 12 Hrs 15 Mins


  1. 30 crisp butter cookies
  2. 2 ounces (4 tablespoons) unsalted butter
  3. 3 cups softened vanilla ice cream
  4. 5 cups softened strawberry ice cream
  5. 1 cup freeze-dried strawberries
  6. 8 ounces thawed frozen whipped topping
  7. 15 crisp butter cookies
  8. 3/4 cup freeze-dried strawberries


  1. Gather the ingredients. Line a 9x9 inch baking pan with non-stick foil. Set aside.
  2. In a food processor, process 30 of the butter cookies until finely ground.
  3. In a medium bowl, combine the cookie crumbs and melted butter.
  4. Press into the bottom of the prepared pan. Place in the freezer for 15 minutes to set.
  5. Spread the softened vanilla ice cream onto the crust. Freeze, covered, until firm. This will take at least 2 hours.
  6. In a large bowl, combine the softened strawberry ice cream with the freeze-dried strawberries.
  7. Spread the strawberry layer over the frozen vanilla layer. Freeze, covered, until set. This will take an additional 2 hours.
  8. Cover the top with the thawed whipped topping.
  9. To prepare the strawberry crunch crumble, place the remaining 15 butter cookies and 3/4 cup freeze-dried strawberries in a large zip-top bag. Coarsely crush with a rolling pin.
  10. Sprinkle the strawberry crunch crumble over the whipped topping. Cover and freeze until the entire cake is firm, at least 8 hours or overnight.
  11. Remove the cake from the freezer 10 minutes before slicing and serving. Lift from the pan using the the non-stick foil. Slide off the foil and cut into squares to serve. For easy serving, run a sharp knife under warm water before each cut.