If “Strawberry Shortcake Ice Cream Bars” instantly sparks nostalgia — you’re not alone. These bars are a freezer staple for a reason: creamy vanilla and strawberry layers, a crunchy shortcake crumble, and a flavor that screams summer.
But here’s the twist — you don’t need a stick, a mold, or a trip to the store. This recipe shows you how to recreate the magic at home using real ingredients. No baking. No fancy equipment. Just layered, frozen perfection that tastes better than the box.
This is the kind of dessert that disappears fast — from summer BBQs to midnight snacks. Whether you’re feeding kids or impressing guests, this one hits.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why You’ll Love This Recipe
➲ No Bake, No Hassle: Forget preheating anything. This recipe does all the work in the freezer. You’ll get perfect texture and flavor without touching the oven—just mix, layer, and chill. Ideal for when you want dessert with zero stress.
➲ Pantry + Freezer Staples: Nothing fancy here, just smart use of what you already have. Think cookies, melted butter, smooth cream cheese, and frozen strawberries. Everyday ingredients, transformed into something that looks and tastes bakery-level.
➲ Make-Ahead Friendly: This treat actually improves as it rests. Store it sealed in the freezer, and it keeps beautifully for up to two weeks. Pull it out when guests arrive or when the sweet craving hits—ready to serve, no rush.
➲ Customizable: Once you’ve got the base down, you’re free to experiment. Try raspberry for a tangier note, swirl in chocolate for a richer vibe, or even layer in crushed nuts for texture. Same technique, endless variations.
➲ Tastes Like the Real Deal: Every bite nails that classic shortcake flavor: crisp cookie crunch, creamy center, and bright fruit sweetness. It’s nostalgic, familiar, and shockingly close to the real frozen bars we grew up on—only now, you made it yourself.
Breakdown of Ingredients in Strawberry Shortcake Ice Cream Bars
Shortcake Crumble Topping:
• 24 Golden Oreos (or vanilla sandwich cookies)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon freeze-dried strawberries (optional, for color and flavor)
Strawberry Layer:
• 1 ½ cups frozen strawberries, thawed
• 2 tablespoons sugar (adjust based on berry sweetness)
• 1 teaspoon lemon juice
• 1 cup heavy cream, chilled
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
Vanilla Layer:
• 1 cup heavy cream, chilled
• ½ cup sweetened condensed milk
• 1 teaspoon vanilla extract
Note: You can use fresh strawberries if in season, just cook them down slightly to reduce excess water. If you’re short on Oreos, any vanilla cookie or graham cracker works too — just aim for a fine, crumbly texture.
How to Make Strawberry Shortcake Ice Cream Bars
➲ Make the Shortcake Crumble
In a food processor, pulse the Golden Oreos and freeze-dried strawberries (if using) until they turn into fine crumbs. Pour in the melted butter and pulse again just until the mixture looks evenly coated and slightly clumpy. Set aside ¾ of the crumble for layering and reserve the remaining ¼ for topping later—it’ll give that perfect shortcake crunch once the dessert sets.
Tip: No food processor? Use a zip-top bag and a rolling pin to crush the cookies.
➲ Prepare the Strawberry Filling
Blend or mash the thawed strawberries with sugar and a squeeze of lemon juice until you get a smooth purée. Give it a quick taste and adjust the sweetness if needed—the goal is bright, fresh flavor, not overly sugary.
In a large mixing bowl, beat the cream cheese until perfectly smooth and creamy, with no lumps left. Pour in the strawberry purée and a touch of vanilla extract, then mix until everything comes together into a silky, pink mixture.
In another bowl, whip the cold heavy cream until stiff peaks form—light and airy, but still stable. Gently fold the whipped cream into the strawberry-cream cheese base, working slowly to keep all that beautiful volume. When it’s fully combined, you should have a fluffy, mousse-like filling that smells like summer.
➲ Whip Up the Vanilla Layer
In a clean, chilled bowl, pour in the heavy cream and whip until soft peaks start to form—the texture should be airy and slightly billowy, not stiff.
Next, drizzle in the sweetened condensed milk and add a splash of vanilla extract. Continue whipping on low speed until the mixture thickens and turns creamy, holding its shape but still soft and smooth. Be careful not to overwhip—you want a luscious, velvety consistency, not butter.
➲ Assemble the Layers
Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later. Press half of the cookie crumble firmly into the bottom to form a solid base. Pour in the vanilla layer and spread it evenly from edge to edge. Then, carefully spoon the strawberry layer over the top, smoothing it out without mixing the two layers. Finish by sprinkling the remaining crumble evenly over the surface and gently pressing it in so it holds but stays crumbly for that perfect shortcake texture.
➲ Freeze and Serve
Cover the pan tightly with foil or plastic wrap to protect it from freezer frost and lock in freshness. Place it in the freezer for at least 6 hours, though overnight is best for a firm, sliceable texture. When you’re ready to serve, lift the dessert out using the parchment overhang, place it on a cutting board, and cut into clean bars with a sharp knife. Serve immediately and enjoy that perfect mix of creamy layers, fruity sweetness, and crunchy crumble.
Tip: Run your knife under hot water and wipe it clean between cuts for perfect edges.
Pro Tip for Perfect Strawberry Shortcake Ice Cream Bars
❃ Use Freeze-Dried Strawberries for Crunch: These little gems not only give the dessert a vibrant, eye-catching pink hue, but they also intensify the strawberry flavor and add a subtle crunch that makes every bite more interesting.
❃ Soften Cream Cheese Properly: If your cream cheese is too cold, it will resist mixing and leave you with lumps. Let it sit out at room temperature for about 30 minutes before starting to ensure a smooth, creamy filling.
❃ Whip Cream to the Right Stage: Light, airy whipped cream is key, but over-whipping can quickly turn it grainy and hard to fold in. Stop once your peaks hold their shape but are still soft and silky.
❃ Freeze Overnight for Clean Cuts: While a few hours in the freezer works, letting the bars set overnight makes slicing much easier, giving you clean edges and perfect layers every time.
❃ Use Parchment for Easy Removal: Lining your pan isn’t optional—it makes lifting the bars out a breeze, avoiding any scraping or crumbling at the edges.
Everything You’re Probably Wondering Right Now
➲ Can I use fresh strawberries instead of frozen?
Cook Strawberries to Remove Excess Water: Yes, you can use fresh strawberries, but cook them down slightly first. This reduces extra moisture, which prevents the filling from freezing icy and ensures it stays creamy and smooth in every bite.
➲ What can I use instead of Golden Oreos?
Any Vanilla Cookie Works: You’re not limited to Golden Oreos—shortbread, graham crackers, or Nilla Wafers all make excellent bases. Just crush them to a fine, even texture so they press together nicely and give that perfect crunchy foundation for your bars.
➲ Can I make these dairy-free?
Yes, you can make these bars vegan or dairy-free. Swap the heavy cream for coconut cream, use plant-based sweetened condensed milk, and choose a dairy-free cream cheese alternative. The texture may be slightly different, but the flavor remains deliciously rich and creamy.
➲ How long do these keep in the freezer?
These bars keep beautifully for up to 2 weeks when stored in an airtight container in the freezer. The topping might soften a little over time, but the flavor stays just as vibrant, so every bite still tastes fresh and delicious.
A Sweet Ending — Literally and Figuratively
Strawberry Shortcake Ice Cream Bars are the no-fuss, crowd-pleasing summer dessert you’ll come back to again and again. They’re cold, creamy, crunchy — and way easier to make than you think.
Looking for more no-bake summer desserts? Try these next:
❃ How to Make Scooby Snack Shot
❃ How to Make Gender Reveal Cake
If you made these Strawberry Shortcake Ice Cream Bars, leave a comment and rating below — I read them all! And don’t forget to save this recipe to Pinterest so you can find it anytime for a quick, no-bake dessert fix. trawberry Shortcake Ice Cream Bars
Strawberry Shortcake Ice Cream Bars
Ingredients
- 24 Golden Oreos vanilla sandwich cookies
- 3 tablespoons unsalted butter melted
- 1 tablespoon freeze-dried strawberries optional
- 1 ½ cups frozen strawberries thawed
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream chilled
- 4 oz cream cheese softened
- 1 teaspoon vanilla extract
- ½ cup sweetened condensed milk
Instructions
- Crush cookies and mix with melted butter and freeze-dried strawberries for the crumble.
- Press half into a parchment-lined 8×8 pan.
- Blend strawberries with sugar and lemon juice, then mix with cream cheese and vanilla. Whip heavy cream and fold into the strawberry mixture.
- Make the vanilla layer by whipping cream with condensed milk and vanilla.
- Layer vanilla, then strawberry, and top with remaining crumble. F
- reeze at least 6 hours, slice, and serve cold.
