Strawberry Shortcake Ice Cream Bar Cake Recipe — Step-by-Step

Strawberry Shortcake Ice Cream Bar Cake! The strawberry shortcake crunch ice cream bar inspired this full-sized dessert—an easy, crowd-pleasing frozen cake made from a box cake mix, frosting, and ice cream. The crunchy crumb coating recreates that nostalgic ice cream bar texture. Perfect for summer, kids and adults will love this fun treat.

This recipe makes 2 ice cream cakes! You will need:

For the cake:

• 1 (15.25 oz.) box strawberry-flavor cake mix (such as Betty Crocker)
• 2 (16 oz.) cans fluffy white frosting
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs

For the ice cream layers:

• 2 quarts vanilla ice cream, softened

For the strawberry crumb coating:

• 1 (6 oz.) package strawberry Jell-O, dry
• 1 (6 oz.) package vanilla instant pudding mix, dry
• 1 cup butter, softened (divided)
• 2 cups all-purpose flour, divided

For garnish:

• White frosting
• Fresh strawberries

1. Spray two 9-inch springform pans with cooking spray.
2. Prepare the strawberry cake mix according to the package directions using the water, oil, and eggs.
3. Divide the batter evenly between the two prepared pans.
4. Bake according to package instructions, then cool completely.
5. Frost the tops of the cooled cakes with a thin layer of white frosting; reserve the remaining frosting for final assembly and decoration.
6. Freeze the frosted cake layers for about 2 hours to firm up.
7. Divide the softened vanilla ice cream evenly and spread it over each frozen cake layer in an even layer.
8. Return the cakes to the freezer and freeze overnight, or for at least 8 hours, until the ice cream is solid.
9. While the cakes freeze, make the crumb coating. In one bowl combine the dry strawberry Jell‑O, 1/2 cup softened butter, and 1 cup flour. Mix with a fork until crumbly.
10. In a second bowl combine the dry vanilla instant pudding mix, 1/2 cup softened butter, and 1 cup flour. Mix with a fork until crumbly.
11. Spread both the strawberry and vanilla crumbles on a parchment-lined baking sheet in a single layer.
12. Bake the crumbles at 350°F (175°C) for about 10 minutes, watching carefully so they don’t brown too much. You will likely have leftover crumble—freeze extras in a bag or container to use later as an ice cream topping.
13. Allow the baked crumbles to cool completely.
14. When the ice cream layers are fully frozen, remove the springform pans from the cakes.
15. Frost each cake with a thin coat of white frosting to help the crumb adhere.
16. Immediately press the cooled strawberry and vanilla crumble all over the frosted cakes until fully coated.
17. Return the crumb-coated cakes to the freezer for at least 2 hours to set.
18. When ready to serve, decorate with additional white frosting and fresh strawberries as desired. Slice with a warm knife for clean cuts.

MAKES 2 CAKES.

I love this cake—especially the strawberry crumble. The recipe yields extra crumble that freezes well in a zipper bag or container. Use the frozen crumble to sprinkle over bowls of ice cream, sundaes, or to add texture to other desserts.

Yield: 2 cakes

Strawberry Shortcake Ice Cream Cake

Best-ever strawberry shortcake ice cream cake that tastes like the classic ice cream bars, made simple with a box cake mix. This recipe yields two frozen cakes—ideal for gatherings or to share.

Prep Time
1 hour 20 minutes

Total Time
1 hour 20 minutes

Ingredients

• For the cake:
• 1 (15.25 oz.) box strawberry-flavor cake mix
• 2 (16 oz.) cans fluffy white frosting
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• For ice cream layers:
• 2 quarts vanilla ice cream, softened
• For strawberry crumb coating:
• 1 (6 oz.) package strawberry Jell‑O, dry
• 1 (6 oz.) package vanilla instant pudding mix, dry
• 1 cup butter, softened
• 2 cups all-purpose flour, divided
• For garnish:
• White frosting
• Fresh strawberries

Instructions

1. Spray two springform cake pans with cooking spray.
2. Prepare the cake mix according to package directions.
3. Divide the batter evenly between the pans.
4. Bake as directed and cool completely.
5. Frost the tops with white frosting, reserving the rest for later.
6. Freeze the frosted layers for 2 hours to firm.
7. Spread softened vanilla ice cream over each frozen cake layer, then freeze for at least 8 hours or overnight.
8. Make the crumbles: in one bowl combine the strawberry Jell‑O, 1/2 cup butter, and 1 cup flour; mix to form crumbs.
9. In another bowl combine the vanilla pudding mix, 1/2 cup butter, and 1 cup flour; mix to form crumbs.
10. Spread both crumbles on parchment and bake at 350°F for about 10 minutes; cool completely.
11. Remove the cakes from their springform pans.
12. Coat each cake with a thin layer of white frosting, then press the cooled crumbles all over to cover.
13. Freeze the crumb-coated cakes for at least 2 hours. Decorate with extra frosting and fresh strawberries before serving.