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Strawberry Shortcake Ice Cream Sandwiches

Strawberry shortcake ice cream sandwiches made with flaky, buttery biscuit rounds filled with macerated strawberries and strawberry ice cream, then frozen into hand-held treats. Golden biscuits sandwich a fresh strawberry layer and a creamy pink center for a true summer strawberry dessert texture and flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake biscuits
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cubed
  • 0.75 cup heavy cream
  • 1 egg yolk for egg wash
For filling
  • 0.5 gallon strawberry ice cream slightly softened
  • 1 cup fresh strawberries sliced and macerated with sugar
  • 1 tbsp sugar for macerating the strawberries
  • 1 tbsp powdered sugar for dusting to serve

Equipment

  • 1 sheet pan

Method
 

Make the biscuits
  1. Preheat the oven to 425F and whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a bowl.
  2. Cut in the cold unsalted butter until the mixture resembles coarse crumbs, then stir in the heavy cream until just combined.
  3. Pat the dough to a 3/4-inch thickness and cut into 3-inch rounds.
  4. Brush the tops of the rounds with egg yolk, then bake for 12-15 minutes at 425F until golden.
  5. Cool the biscuits completely, then split each biscuit in half into a top and bottom layer.
Assemble and freeze the sandwiches
  1. Add the macerated fresh strawberries to the biscuit bottoms, arranging them in an even layer.
  2. Spoon a generous scoop of slightly softened strawberry ice cream over the strawberries.
  3. Top with the biscuit lid, then freeze for 1 hour until firm enough to hold.
  4. Dust with powdered sugar to serve.

Notes

For neat assembly, freeze the biscuit halves flat on a parchment-lined sheet pan before adding the ice cream so they don’t slide. Store assembled sandwiches in the freezer in an airtight container up to 2 weeks; for best texture, freeze promptly after assembling. For a lighter swap, use low-fat vanilla ice cream and macerated strawberries, but expect a softer, less strawberry-forward filling.