Can I use regular Oreos instead of golden Oreos?

Absolutely! Regular chocolate Oreos will create a classic cookies and cream base that pairs wonderfully with strawberry. The flavor profile will shift toward a chocolate-strawberry combination rather than the shortcake flavor, but it's equally delicious.

What if I can't find freeze-dried strawberries?

While freeze-dried strawberries provide intense flavor and color without adding moisture, you can substitute with strawberry wafer cookies crushed finely or even strawberry Pocky sticks broken into pieces. You could also use fresh strawberries that have been thinly sliced and patted very dry, but add these just before serving.

Can I make this with non-dairy ice cream?

Yes! This recipe works wonderfully with non-dairy alternatives. Just make sure to choose quality brands that have a creamy texture when frozen, as some non-dairy options can become icier than traditional ice cream.

How do I prevent my cake from getting too hard in the freezer?

Commercial ice cream is formulated to maintain a scoopable consistency in home freezers. If you find your cake is too firm, simply allow it to sit at room temperature for 10-15 minutes before serving. For the best texture, store your cake in the main section of the freezer, not the door where temperature fluctuations occur.

Strawberry Shortcake Ice Cream Cake Recipe

Description

This Strawberry Shortcake Ice Cream Cake features a buttery golden Oreo crust, layered with creamy vanilla and strawberry ice cream, and topped with a crunchy blend of freeze-dried strawberries and more Oreos. It’s the ultimate summer dessert that blends the nostalgic flavors of strawberry shortcake with the refreshing chill of an ice cream cake, perfect for family gatherings or celebrations.

Ingredients

Units Scale

Crust:

2 1/2 cups crushed golden Oreos (about 22 cookies)
1/2 cup (1 stick) butter, melted

Ice Cream Layers:

4 cups vanilla ice cream, slightly softened (divided)
3 cups strawberry ice cream

Topping:

1 1/3 cup crushed freeze-dried strawberries
1/2 cup crushed golden Oreos (about 4 cookies)

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Instructions

Prepare the Pan: Line the bottom of a 9” springform pan with parchment paper and set aside. This will help in easy removal of the cake after freezing.
Make the Crust: In a medium bowl, combine the crushed golden Oreos and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.
Add First Ice Cream Layer: Spread 3 cups of the vanilla ice cream evenly over the Oreo crust, smoothing the top with a spatula.
Soften Strawberry Ice Cream: Place the strawberry ice cream into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, or until smooth and easily spreadable.
Add Strawberry Ice Cream Layer: Gently spread the softened strawberry ice cream over the vanilla ice cream layer in the pan, making sure it’s even.
Add Final Vanilla Ice Cream Layer: Spread the remaining 1 cup of vanilla ice cream over the strawberry layer and smooth the top.
Mix and Add Topping: In a small bowl, combine the crushed freeze-dried strawberries and the additional ½ cup of crushed golden Oreos. Sprinkle this mixture evenly over the top of the cake.
Freeze the Cake: Place the assembled cake into the freezer and let it chill for at least 2 hours or until completely firm.
Serve: When ready to serve, release and remove the sides of the springform pan. Slice the cake and serve immediately for best texture and flavor.

Notes

For even layers, allow ice cream to soften just until spreadable, not melted.
You can prepare the cake a day ahead and keep it well-covered in the freezer.
Substitute regular Oreos for golden Oreos if desired, though the flavor will change.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 385
Sugar: 29g
Sodium: 205mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 52mg