Description
This Strawberry Shortcake Ice Cream Cake is a delightful no-bake dessert combining the creamy richness of vanilla ice cream and whipped cream with layers of pound cake, roasted strawberries, and crunchy Golden Oreo crumbles. Perfect for warm weather or any celebratory occasion, this recipe offers an easy-to-assemble treat that impresses with its refreshing flavors and beautiful layered presentation.
Ingredients
Scale
Pound Cake
- Pound cake, sliced to fit your pan
Vanilla Ice Cream
- Vanilla ice cream, softened (about 1.5 quarts)
Roasted Strawberries
- 2 lbs fresh strawberries, stems removed and cut into fourths (reserve 4–6 fresh strawberries for topping)
- 4 tablespoons sugar
- 1 tablespoon pure vanilla extract
Golden Oreos
- 20 Golden Oreos, crumbled
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Roasted Strawberries: Preheat your oven to 400°F (200°C). Remove the stems and cut the strawberries into halves or fourths. Place the strawberries in a small baking dish. Sprinkle them evenly with sugar and vanilla extract and gently stir to coat them well. Roast in the oven for about 15 minutes. Remove from the oven, stir again, and allow to cool completely.
- Prepare the Cookie Crumbles: Place the Golden Oreos in a large resealable plastic bag. Using the back of a metal ladle or another sturdy kitchen tool, crush the cookies into small crumbles. For a finer texture, pulse briefly in a food processor.
- Whip the Whipped Cream: In a medium bowl, combine heavy cream, sugar, and vanilla extract. Using a handheld or stand mixer on medium-high speed, whip until medium peaks form, about 2-3 minutes. Cover and refrigerate the whipped cream until ready to use.
- Soften the Ice Cream: Set the vanilla ice cream out on the counter for about 15 minutes to soften slightly. This will make spreading easier during assembly.
- Assemble the Ice Cream Cake – First Layer: Use a loaf pan or an 8×8-inch baking dish. Cut the pound cake into slices and arrange a layer at the bottom of the pan to cover evenly. Scoop softened vanilla ice cream over the pound cake and spread it out evenly. Freeze for about 15 minutes to allow this layer to set.
- Second Layer: Spoon the cooled roasted strawberries over the ice cream layer and spread evenly. Sprinkle a layer of the Oreo cookie crumbles on top of the strawberries.
- Repeat Layers: Repeat the layers again: pound cake, softened vanilla ice cream, roasted strawberries, and Oreo crumbles. For a loaf pan, you should have approximately three layers in total.
- Top Layer: Spread the whipped cream evenly over the top layer of cookie crumbles. Garnish with additional Oreo crumbles and fresh strawberry slices reserved for topping.
- Freeze: Cover the cake with plastic wrap and freeze for several hours or overnight until firm and ready to serve.
- Serve: When ready to serve, remove the cake from the freezer and let it soften at room temperature for about 10 minutes to make cutting easier. Slice and enjoy your strawberry shortcake ice cream cake!
Notes
- Allow the ice cream to soften slightly before spreading to prevent tearing of the pound cake.
- Roasting the strawberries enhances their flavor and sweetness, but if in a hurry, you can use fresh strawberries instead.
- Whipped cream can be substituted with store-bought Cool Whip for convenience.
- A loaf pan makes a tall, layered cake, while an 8×8 dish will create a thicker, square cake.
- Store any leftover cake covered in the freezer for up to 3 days for optimal freshness.
- Use parchment paper to line the pan for easier removal of the cake layers, if desired.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: strawberry shortcake, ice cream cake, roasted strawberries, no bake dessert, layered ice cream cake, Golden Oreo dessert
