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Strawberry Shortcake Ice Cream Cake

Strawberry shortcake ice cream cake with a golden Oreo crust, layered strawberry ice cream, and a pink-and-white strawberry crunch coating. A no-bake frozen bar style dessert with a crisp crust and creamy vanilla top.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 20 Golden Oreos crushed
  • 0.25 cup freeze-dried strawberries crushed
  • 6 tbsp unsalted butter melted
Cake layers
  • 0.5 gallon strawberry ice cream softened
  • 2 cup whipped topping
Strawberry crunch coating
  • 15 Golden Oreos crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 4 tbsp unsalted butter melted
  • 1 fresh strawberries for topping

Equipment

  • 1 springform pan

Method
 

Make the golden Oreo crust
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until evenly combined, then press firmly into a 9-inch springform pan. Chill in the freezer for 15 minutes to set the crust.
Freeze the strawberry ice cream layer
  1. Spread the softened strawberry ice cream over the crust and smooth the top into an even layer. Freeze for 3 hours until firm.
Add the vanilla cream layer
  1. Spread the whipped topping over the frozen strawberry ice cream layer and smooth it to the edges. Freeze for 1 more hour to lock in the layer.
Make and apply strawberry crunch coating
  1. Stir together the remaining crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until the mixture looks crumbly. Press the strawberry crunch mixture over the top and sides of the frozen cake to adhere.
Finish and serve
  1. Freeze the cake for 2 more hours until fully set. Top with fresh strawberries right before serving, then slice to show the golden crust, pink ice cream, and white layer inside.

Notes

For clean slices, dip the knife in warm water and wipe between cuts. Store covered in the freezer for up to 2 weeks; thaw in the fridge for 10–15 minutes before slicing for slightly softer edges. No freezing-backing needed beyond the initial freeze. If you need a lighter option, use reduced-fat whipped topping and a lower-sugar strawberry ice cream (texture will be a bit softer).