How to Make Homemade Strawberry Shortcake Ice Cream (Easy & Delicious!)

Introduction

There’s something magical about the blend of sweet strawberries, crumbly shortcake, and rich vanilla ice cream. That’s exactly what strawberry shortcake ice cream delivers — a creamy, dreamy treat that screams summer with every bite. Whether you’re chasing a nostalgic childhood dessert or looking to whip up something spectacular for your next barbecue, this flavor-packed combo hits all the right notes.

In this ultimate guide, you’ll uncover everything you need to know — from history and homemade recipes to health tips and where to buy the best versions. Don’t miss our classic summer dessert guide for more refreshing ideas!

Table of Contents

Table of Contents

Introduction to Strawberry Shortcake Ice Cream

What Is Strawberry Shortcake Ice Cream?

Strawberry shortcake ice cream is a frozen dessert that blends the best parts of two American staples: strawberry shortcake and classic vanilla ice cream. It typically includes:

• Creamy vanilla ice cream or a custard-style base
• Swirls or chunks of fresh strawberries or jam
• Crumbled shortcake or cookie pieces

This mix of textures and flavors — fruity, creamy, and slightly crunchy — creates a multi-layered dessert that appeals to all ages.

Why It’s the Perfect Summer Treat

There’s a reason this ice cream flavor peaks in popularity during summer. First, strawberries are at their ripest, juiciest best between May and August. Second, the cold, refreshing nature of ice cream makes it the ultimate heat-buster.

Add shortcake into the mix and you have more than just a dessert — you have a whole experience. From pool parties to backyard BBQs, it’s the showstopper you didn’t know you needed.

Plus, it’s versatile. You can serve it in cones, bowls, on top of waffles, or as a milkshake. Want to make it from scratch? We’ll show you how in Part 4: How to Make Strawberry Shortcake Ice Cream at Home.

Print

The Origins and Popularity of Strawberry Shortcake Ice Cream

A Brief History of the Flavor

Strawberry shortcake itself dates back to the 1800s in the United States, where it was celebrated as a summer dessert during strawberry harvest season. Traditionally made with layers of biscuits or sponge cake, whipped cream, and sugared strawberries, the dessert quickly became a symbol of summer freshness and celebration.

So how did it become an ice cream flavor? In the 20th century, as ice cream novelties grew in popularity, dessert companies started blending popular flavors with creamy bases. That’s when strawberry shortcake made its way into the freezer aisle.

One of the biggest commercial successes was the strawberry shortcake ice cream bar — a nostalgic treat coated in strawberry crumbs and vanilla crunch. This bar inspired home cooks and gourmet brands to take it a step further and create full-blown ice cream tubs featuring real strawberries and cake chunks.

Why It Remains a Fan Favorite in the USA

From childhood treats to fancy dessert platters, strawberry shortcake ice cream holds a strong emotional connection for many Americans. Here’s why:

• Nostalgic flavor: Reminds people of childhood, birthdays, and summer fairs
• A perfect harmony of textures—each scoop blends smooth creaminess, crisp crunch, and bursts of juicy flavor.
• Fresh and seasonal: Leverages the flavor of fresh strawberries at peak ripeness
• Instagram-worthy: With its pink swirls and golden crumbles, it’s visually irresistible.

Key Ingredients in Strawberry Shortcake Ice Cream

Essential Components for Authentic Flavor

To create a true strawberry shortcake ice cream, you need more than just strawberries and vanilla. The flavor depends on a few key components that work together to balance texture, sweetness, and freshness. Here’s what goes into the real deal:

Ingredient	Purpose	Notes
Strawberries	Sweet, fruity base	Fresh or frozen, ripe is best
Heavy cream	Creaminess	Adds richness and smooth texture
Sweetened condensed milk	Sweetener + texture	Used in no-churn recipes
Vanilla extract	Enhances flavor	Pure vanilla is recommended
Shortcake crumbles	Crunch + authentic shortcake taste	Use real shortcake or golden Oreo crumbles
Butter + sugar	Used in the crumbles	Helps with golden crisp texture
Salt	Flavor booster	A pinch balances sweetness

These ingredients form the foundation of most recipes. Some versions also swirl in strawberry jam or syrup for an extra punch of flavor and color.

For a no-churn version, you’ll typically combine whipped cream and condensed milk with your mix-ins and freeze — no machine needed.

Choosing the Right Strawberries and Shortcake

Not all strawberries are equal when it comes to flavor. If you’re aiming for peak taste, follow these tips:

Best Strawberries for Ice Cream:

• Use fresh local strawberries when in season (May–August in the USA)
• If using frozen, make sure they’re unsweetened and flash-frozen
• Macerate strawberries in sugar to enhance natural sweetness

What About the Shortcake?
You’ve got three main options for the shortcake part:

1. Homemade shortcake biscuits: Best texture and flavor
2. Pound cake chunks: Adds density and buttery notes
3. Golden cookie crumbles (like vanilla wafers): Easy, crunchy alternative

Pro tip: Toast your shortcake crumbles slightly before adding them. This keeps them crunchy even after freezing.

Vegan and Gluten-Free Variations

Vegan Strawberry Shortcake Ice Cream Recipe

You don’t need dairy to enjoy rich and creamy strawberry shortcake ice cream. This vegan version is just as indulgent, made with plant-based ingredients that deliver both flavor and texture.

Vegan Ingredients:

• 1 can (13.5 oz) full-fat coconut milk, chilled overnight in the refrigerator
• 1½ cups frozen or fresh strawberries
• ½ cup maple syrup or agave nectar
• 1 tsp vanilla extract
• ¾ cup vegan shortcake or gluten-free vanilla cookies (crumbled)
• Optional: 1 tbsp coconut oil (for extra creaminess)

Instructions:

1. Blend strawberries with coconut milk, syrup, and vanilla until smooth.
2. Add melted coconut oil, if using, and blend again.
3. Pour into a container, and gently fold in the vegan cookie crumbles.
4. Freeze for 4–6 hours or until scoopable.
5. Serve with fresh strawberries or extra crumbs on top.

This recipe works well as both a soft-serve or scoop-style dessert, and it’s free from animal products — perfect for those following a vegan lifestyle.

Making a Gluten-Free Version Without Sacrificing Taste

Going gluten-free doesn’t mean giving up the classic shortcake texture. The key is choosing the right replacement for the shortcake crumbles.

Gluten-Free Substitutes for Shortcake:

Option	Notes
Gluten-free shortbread cookies	Closest to original texture and flavor
Almond flour biscuits	Nutty, wholesome option
Gluten-free pound cake	Moist and rich alternative
Crumbled oat cookies (certified GF)	Adds crunch and fiber

To avoid cross-contamination, always check the label to ensure the product is certified gluten-free.

Bonus Tip: Toast gluten-free cookie crumbles in a skillet with a little vegan butter and sugar to enhance the crunch and mimic classic shortcake flavor.

Nutrition and Health Considerations

Calories, Fat, and Sugar Breakdown

While undeniably delicious, strawberry shortcake ice cream can be high in sugar and saturated fat — especially store-bought versions. Understanding what’s in each scoop helps you enjoy it without overdoing it.

Here’s a general breakdown per ½ cup serving (homemade with cream and shortcake crumbles):

Nutrient	Amount (approx.)
Calories	240–290 kcal
Total Fat	15–18g
Saturated Fat	9–11g
Sugar	20–26g
Protein	2–3g
Carbs	25–30g

Commercial brands may include stabilizers, extra sugars, and artificial coloring. Always read labels, especially if you have dietary restrictions or follow a specific eating plan.

Tips for a Lighter Version

Want all the flavor with less guilt? Try these smart swaps and strategies to cut calories and reduce sugar without compromising taste.

Healthier Ingredient Swaps:

• Use Greek yogurt or light coconut milk as a base instead of heavy cream.
• Substitute maple syrup or monk fruit sweetener instead of sugar.
• Boost natural sweetness and fiber by adding extra fresh strawberries.
• Skip or reduce the cookie crumbles, or use high-fiber oat-based versions.

Portion Control Matters: Instead of a giant bowl, serve in ramekins or small cups to keep serving sizes reasonable.

Create a smoothie bowl by blending frozen strawberries, banana, and a touch of almond milk until creamy.

How to Make Strawberry Shortcake Ice Cream at Home

Whether you’re entertaining guests or simply treating yourself, making strawberry shortcake ice cream at home is easier than it sounds. This recipe combines creamy vanilla base, sweet strawberries, and buttery shortcake crumbles to create the perfect homemade version of a classic favorite.

No-Churn Strawberry Shortcake Ice Cream Recipe

Ingredients:

• 2 cups cold heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1½ teaspoons pure vanilla extract
• 1½ cups fresh strawberries, diced and macerated in 1 tbsp sugar
• 1 cup shortcake crumbles (store-bought or homemade)
• 2 tablespoons unsalted butter (for toasting the crumbles)

Instructions:

Serve and enjoy
Scoop into bowls or cones and top with fresh strawberries or extra shortcake bits for the full effect.

Prepare the strawberries
Dice fresh strawberries and toss with sugar. Let them sit for 10 to 15 minutes to release juices. You can lightly mash them for a more jam-like texture or keep them chunky for added bite.

Toast the shortcake crumbs
In a skillet, melt butter over medium heat. Add shortcake crumbles and stir until golden and crisp. Let cool completely.

Make the base
In a large mixing bowl, whip the cold heavy cream until stiff peaks form.

Combine the condensed milk and vanilla
In a separate bowl, mix sweetened condensed milk and vanilla extract. Gently fold this mixture into the whipped cream until fully combined.

Layer in mix-ins
Pour half of the ice cream base into a freezer-safe container. Spoon in half the macerated strawberries and half the shortcake crumbles. Swirl gently with a knife or spatula. Repeat with the remaining mixture, strawberries, and crumbles.

Freeze
Cover tightly and freeze for at least 6 hours or overnight until firm.

Pro Tips for Best Results

• Use ripe, in-season strawberries for maximum flavor and color.
• Whip the cream until firm but not grainy. Over-whipping can affect texture.
• Let the ice cream sit out for 5 minutes before scooping for a creamier texture.
• Toasting the crumbles adds a crunchy contrast that holds up better in the freezer.

This homemade version is incredibly versatile. You can switch the strawberries for raspberries, add a swirl of strawberry jam, or even fold in a ribbon of whipped cream for a more “shortcake and cream” finish.

Conclusion

Strawberry shortcake ice cream isn’t just a dessert—it’s a celebration of summer in every scoop. With its sweet bursts of ripe strawberries, rich vanilla creaminess, and buttery shortcake crumbles, it’s no wonder this flavor continues to charm generations.

Making it at home means you get to control the ingredients, tweak the sweetness, and customize every layer to your taste. Whether you’re going dairy-free, gluten-free, or going all-in with the classic version, there’s a way to make this nostalgic treat your own.

So the next time you crave something cool and comforting, skip the store-bought pint and try whipping up your own. With a few simple steps, you’ll have a homemade dessert that tastes like sunshine, family gatherings, and everything good about summer.

If you’re looking for more sweet ideas like this, don’t forget to check out our full summer dessert guide for refreshing inspiration.