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.
Table of Contents
Why You’ll Love This Recipe
➲ No Bake, No Hassle — Skip the oven. Everything sets in the freezer.
➲ Pantry + Freezer Staples — Uses common ingredients like cookies, butter, cream cheese, and frozen strawberries.
➲ Make-Ahead Friendly — Stores well for up to 2 weeks.
➲ Customizable — Swap strawberry for raspberry, or go full chocolate swirl.
➲ Tastes Like the Real Deal — That nostalgic shortcake crunch and creamy middle are spot on.
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 become fine crumbs.
• Pour in the melted butter and pulse again until combined.
• Set aside ¾ of the crumble for layering. Reserve the remaining ¼ for topping.
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 lemon juice until smooth. Taste and adjust sugar.
• In a mixing bowl, beat the cream cheese until smooth.
• Add in the strawberry mixture and vanilla extract. Mix well.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the strawberry mixture gently until fully combined.
➲ Whip Up the Vanilla Layer
• In a clean bowl, whip the heavy cream until soft peaks form.
• Add the sweetened condensed milk and vanilla extract. Continue whipping until thick and creamy but not overwhipped.
➲ Assemble the Layers
• Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting later.
• Press half of the cookie crumble firmly into the bottom of the pan.
• Pour and spread the vanilla layer evenly over the base.
• Add the strawberry layer on top and spread it carefully to avoid mixing.
• Sprinkle the remaining crumble over the top. Gently press it in.
➲ Freeze and Serve
• Cover the pan tightly with foil or plastic wrap.
• Freeze for at least 6 hours, ideally overnight.
• To serve, lift out using the parchment paper, cut into bars with a sharp knife, and enjoy immediately.
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: They enhance the color and punch up the strawberry flavor in the topping.
• Soften Cream Cheese Properly: Cold cream cheese will make the mixture lumpy. Let it sit out for 30 minutes before starting.
• Whip Cream to the Right Stage: Over-whipped cream turns grainy fast. Stop once you see peaks that hold their shape.
• Freeze Overnight for Clean Cuts: These bars slice much better when fully set.
• Use Parchment for Easy Removal: Don’t skip this step — it saves you from digging them out of the pan.
FAQs
➲ Can I use fresh strawberries instead of frozen?
Yes, but cook them down slightly to remove excess water, or the filling may freeze icy instead of creamy.
➲ What can I use instead of Golden Oreos?
Any vanilla cookie works: shortbread, graham crackers, or Nilla Wafers. Just crush them to a fine texture.
➲ Can I make these dairy-free?
Yes. Use coconut cream instead of heavy cream, plant-based condensed milk, and a dairy-free cream cheese alternative. Texture may vary slightly.
➲ How long do these keep in the freezer?
Up to 2 weeks, stored in an airtight container. The topping may soften slightly over time, but flavor holds strong.
Conclusion
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 this Strawberry Shortcake Ice Cream Bars, leave a comment and rating below — I read them all. And don’t forget to follow me on Pinterest and Instagram for more practical, high-impact recipes like this. Strawberry Shortcake Ice Cream Bars
