Strawberry shortcake ice cream

You know those recipes that just hit different? The ones you crave on a warm afternoon, or when you need a little pick-me-up, or when you just want something undeniably comforting? For me, that recipe is this incredible Strawberry Shortcake Ice Cream. It’s not quite cake, not quite ice cream, but a magical mashup that tastes like pure sunshine and childhood nostalgia. It’s the kind of treat that makes everyone in the house stop what they’re doing and ask, “What smells so amazing?” If you’ve ever loved those classic strawberry shortcake bars you find at the grocery store, but wished for something even more homemade and bursting with flavor, you are in for a real treat. This strawberry shortcake ice cream recipe is my absolute go-to, and I’m so excited to share it with you today!

What is strawberry shortcake ice cream?

So, what exactly *is* this delightful concoction? Think of it as the best of both worlds. It starts with a tender, slightly crumbly “shortcake” base – not too sweet, just perfectly buttery and cakey. This is then layered or swirled with a luscious, creamy strawberry Ice Cream mixture. The magic really happens in the way they come together. Instead of a traditional scoop, it’s more like a marbled dream. It’s got that unmistakable strawberry shortcake vibe – that perfect balance of sweet berries, creamy richness, and that signature biscuity flavor – but in a frozen, utterly irresistible form. It’s basically summer in a pan, and it’s so much more than just a simple dessert. It’s an experience!

How do you make strawberry shortcake ice cream?

Quick Overview

The beauty of this recipe lies in its blend of simplicity and impressive results. We’ll be making a rich, no-churn Ice Cream base and swirling it through a slightly crumbly, cake-like shortbread mixture, then freezing it all together. The key is in the layering and gentle swirling to create those gorgeous marbled ribbons of strawberry goodness. It’s designed to be approachable, even if you’re new to homemade ice cream or baking. You get all the classic flavors of strawberry shortcake, but in a delightful frozen dessert that’s incredibly easy to manage.

Ingredients

For the Main Batter:
Here’s what you’ll need for that lovely shortcake base. I always opt for good quality butter for the best flavor and texture – it really makes a difference. Make sure your butter and eggs are at room temperature; it helps everything emulsify beautifully. For the flour, all-purpose is perfect here. It’s readily available and gives us that tender crumb we’re looking for. And a pinch of salt? Absolutely essential to balance out the sweetness and bring all the flavors to life.

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

For the Filling:
This is where the strawberry magic happens! I love using fresh, ripe strawberries because they give the most vibrant color and intense flavor. If fresh berries aren’t in season, frozen ones work wonderfully too – just make sure to thaw them completely and drain off any excess liquid. The cream cheese adds a wonderful tang and helps with that super creamy texture. And a little bit of lemon zest? It just brightens everything up and adds a lovely aromatic note that complements the strawberries so well. You can play around with this part – if you’re a big strawberry fan, feel free to add a little more!

• 3 cups fresh strawberries, hulled and chopped (about 1 pound)
• ½ cup granulated sugar
• 8 ounces cream cheese, softened
• 1 teaspoon Vanilla Extract
• ½ teaspoon lemon zest (optional, but highly recommended!)
• 2 cups heavy whipping cream, cold

For the Glaze:
This is the finishing touch, and it’s so easy to make! It adds a lovely sheen and a little extra sweetness. I like to make it just thick enough to drizzle nicely, but not so thick that it’s hard to pour. You can adjust the powdered sugar to get your desired consistency. If you want it a little thinner, add a tiny splash of milk or lemon juice; if you want it thicker, add a bit more powdered sugar. A touch of strawberry jam or a few drops of red food coloring can really amp up the color if you’re going for that classic visual appeal.

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven fired up to 350°F (175°C). While it’s heating, grab a 9×13 inch baking pan. I like to lightly grease mine and then line it with parchment paper, leaving some overhang on the sides. This makes lifting the whole thing out so much easier later on, and it’s a lifesaver for cleanup! You want those parchment paper ‘handles’ to be long enough to grasp.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. A good whisking ensures that the leavening agent and salt are evenly distributed. This might seem like a small step, but it’s crucial for an even bake. You don’t want pockets of salt or baking powder in your final cake!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air, which gives our shortcake its tender texture. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract. The mixture should look smooth and well combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour too much, which can lead to a tough shortcake. We’re aiming for a thick, soft batter. It will be more like a very thick cookie dough than a pourable cake batter.

Step 5: Prepare Filling

In a separate bowl, combine the chopped strawberries with ½ cup of granulated sugar and the lemon zest (if using). Let this mixture sit for about 10-15 minutes. This macerates the strawberries, drawing out their juices and intensifying their flavor. While that’s happening, in another large bowl, beat the softened cream cheese until smooth. Then, add the cold heavy whipping cream and vanilla extract. Beat on medium-high speed until stiff peaks form – this is your luscious ice cream base! Be patient here; you want it nice and thick.

Step 6: Layer & Swirl

Now for the fun part! Spoon about two-thirds of the shortcake batter evenly into your prepared pan. Gently spread it out. Then, dollop spoonfuls of the cream cheese and whipped cream mixture over the batter. Spoon the macerated strawberries (with their juices!) over the cream cheese mixture. Finally, spoon the remaining shortcake batter over the top. Use a knife or a skewer to gently swirl the layers together. Don’t over-swirl; you want distinct ribbons of each component, not a uniform mix. Think pretty marbling!

Step 7: Bake

Bake in your preheated oven for 40-50 minutes, or until the shortcake parts are golden brown and a toothpick inserted into the cakey sections comes out clean. The center might still be a little soft due to the ice cream mixture, which is perfectly fine. You’re looking for those beautiful golden edges and a generally set appearance.

Step 8: Cool & Glaze

Let the pan cool completely on a wire rack. This is important! You want it to be fully cooled before you add the glaze, otherwise, it will just melt and run off. While it cools, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract for the glaze. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the shortcake ice cream is cool, drizzle the glaze all over the top. You can make fun patterns or just do a simple drizzle!

Step 9: Slice & Serve

Once the glaze has set slightly, slice the strawberry shortcake ice cream into squares and serve immediately. For the best experience, I like it slightly chilled but not rock-hard frozen. If it’s too firm, let it sit at room temperature for a few minutes before slicing. The texture should be a delightful mix of soft cake, creamy ice cream, and juicy berries.

What to Serve It With

This strawberry shortcake ice cream is honestly a star all on its own, but it also pairs beautifully with a few other things to elevate your meal or snack. For breakfast, I love to serve a smaller portion alongside a strong cup of coffee. The sweetness is just enough to start the day without being overwhelming, and the bright strawberry flavor is so cheerful! For brunch, it’s a showstopper. Imagine serving a beautifully sliced piece on a pretty plate with a sprig of mint and a small glass of sparkling rosé or a light mimos. It feels elegant and festive! As a dessert, well, it’s pretty much perfect. You could serve it with a dollop of extra whipped cream or even a small scoop of vanilla bean ice cream for an extra decadent treat. For cozy snacks, it’s perfect served as is, perhaps with a glass of cold milk or a soothing cup of herbal tea. My kids especially love it with a tall glass of cold milk; they say it tastes like a milkshake you can eat with a fork!

Top Tips for Perfecting Your Strawberry Shortcake Ice Cream

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think can really help you nail it. When it comes to the strawberries, make sure you chop them relatively small. If they’re too large, they can make the ice cream layer a bit chunky. And don’t skip macerating them! It’s a simple step that makes a huge difference in flavor intensity. For the shortcake batter, the biggest thing is to NOT overmix. Seriously, mix it until it’s *just* combined. A few streaks of flour are better than a tough cake. I learned that the hard way early on! When you’re swirling, think ‘less is more.’ You want those beautiful ribbons, not a muddy mess. A few gentle passes with your knife or skewer are all you need. For ingredient swaps, if you’re not a cream cheese fan, you can try using softened mascarpone for a richer flavor, or even omit it and just use extra whipped cream for a lighter base, though the cream cheese really adds that delightful tang. For baking, every oven is a little different. Keep an eye on it towards the end, and rely on the toothpick test more than the timer if you’re unsure. If the edges look golden but the center seems a bit underdone, it’s usually fine because it will continue to set as it cools and freezes. And for that glaze, a good tip is to make it just before serving or just before chilling. If it sits too long, it can sometimes get too thick. You can always add a tiny bit more liquid if it becomes unmanageable.

Storing and Reheating Tips

Storing this lovely strawberry shortcake ice cream is pretty straightforward, but there are a few things to keep in mind to maintain its best texture. At room temperature, it’s best enjoyed fresh. If you do have leftovers and your kitchen is quite cool, it can hold up for a couple of hours. However, for longer storage, the refrigerator is your friend. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the dessert to prevent ice crystals from forming, and then add a layer of aluminum foil. It should stay good in the fridge for about 2-3 days, though the shortcake might soften a bit over time. If you know you won’t finish it within a few days, the freezer is the best option. Ensure it’s well-wrapped as described above. It can stay frozen for up to a month, though the texture is often best within the first two weeks. When you want to serve it from the freezer, I highly recommend taking it out about 15-20 minutes before you plan to slice it. This allows it to soften just enough to cut easily without becoming a melted puddle. I don’t really ‘reheat’ this, as it’s meant to be a frozen dessert, but allowing it to temper is key! For the glaze, I always add it right before serving or just before chilling it in the fridge. If you freeze it with the glaze already on, it can sometimes get a bit hard and brittle.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite strawberry shortcake ice cream recipe! I truly hope you give this one a try. It’s more than just a dessert; it’s a little slice of happiness, perfect for sharing (or not!). The way the flavors and textures come together is just divine, and it always brings a smile to my face, and to everyone who tries it. If you’re a fan of strawberries and creamy, dreamy desserts, this is going to be your new go-to. For those of you who adore this, you might also enjoy my classic strawberry cobbler or my no-bake cheesecake with berry swirl – they have that same comforting, fruity vibe. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or share your own favorite variations. Happy baking (and freezing)!

Strawberry Shortcake Ice Cream

A delightful no-churn ice cream that captures the essence of strawberry shortcake, complete with cake pieces and fresh strawberries. Perfect for a summer treat!

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Ice Cream Base

• 2 cans sweetened condensed milk
• 4 cups heavy whipping cream cold
• 0.5 teaspoon vanilla extract

For the Strawberry Swirl

• 2 cups fresh strawberries hulled and quartered
• 0.25 cup granulated sugar

For the Shortcake Pieces

• 1 cup shortcake cookies crumbled (like Nilla wafers or your favorite pound cake)

Instructions

 

Preparation Steps

• In a large bowl, whip the cold heavy whipping cream until stiff peaks form. Be careful not to over-whip.
• Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until just combined.
• In a separate small bowl, combine the quartered strawberries and sugar. Let sit for about 10 minutes to macerate and release their juices.
• Layer half of the ice cream base into a freezer-safe container. Swirl half of the macerated strawberries over the top. Sprinkle half of the crumbled shortcake cookies.
• Repeat the layering with the remaining ice cream base, strawberries, and shortcake cookies.
• Cover the container tightly with plastic wrap or a lid and freeze for at least 6-8 hours, or until firm.
• Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.

Notes

For an even more intense strawberry flavor, you can lightly mash some of the strawberries before adding them to the swirl. Ensure your heavy cream is very cold for optimal whipping.