Strawberry Shortcake Ice Cream Cake in 20 Minutes
A no-bake dessert with layers of strawberry ice cream, shortcake pieces, and whipped topping. Easy to make and perfect for summer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes freezing)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box strawberry cake mix (plus ingredients on box)
- 1 quart strawberry ice cream, softened
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup sliced fresh strawberries
- 1/2 cup strawberry syrup or sauce
Instructions
- Prepare and bake the strawberry cake according to package directions. Let it cool completely.
- Crumble the cooled cake into small pieces.
- Line a 9×13 inch dish with plastic wrap.
- Spread half of the crumbled cake evenly in the dish.
- Spread the softened strawberry ice cream over the cake layer.
- Top with the remaining cake crumbs.
- Cover and freeze for at least 4 hours or overnight.
- Remove from freezer. Invert onto a serving platter and peel off plastic wrap.
- Frost with whipped topping and garnish with fresh strawberries and strawberry syrup.
- Slice and serve immediately.
Notes
- Use full-fat ice cream for a creamier texture.
- Let the ice cream soften at room temperature for 10 minutes before spreading.
- Freeze the cake overnight for best results.
- You can substitute with vanilla ice cream and add strawberry puree.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg