Why You’ll Love This Strawberry Shortcake Ice Cream Recipe
Imagine the first spoonful: velvety vanilla ice cream studded with juicy strawberry ribbons and tender cake crumbles that melt on your tongue. This Strawberry Shortcake Ice Cream captures everything magical about the classic dessert in frozen form.
The aroma is intoxicating. Sweet strawberries macerated in sugar release their natural perfume, mingling with rich cream and hints of vanilla. Each bite delivers contrasting textures—smooth ice cream, jammy strawberry swirls, and soft cake pieces that add buttery sweetness.
This isn’t just any strawberry shortcake recipe. It’s a celebration of summer’s finest flavors transformed into a scoop-able masterpiece. The balance is perfect: not too sweet, with bright berry flavor shining through creamy richness.
Whether you’re craving a cool treat on a hot afternoon or looking for a show-stopping dessert, this ice cream delivers pure bliss in every spoonful.
Strawberry Shortcake Ice Cream Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and diced
- 1/3 cup sugar for macerating berries
- 1 cup pound cake or shortcake, cut into small cubes
- 1 tablespoon lemon juice
Fresh, ripe strawberries are essential. Choose berries that smell sweet and fragrant—they should perfume your kitchen. The pound cake adds that authentic strawberry shortcake aesthetic with tender crumbles throughout.
How to Make Strawberry Shortcake Ice Cream
1. Combine diced strawberries with 1/3 cup sugar and lemon juice in a bowl. Stir gently and refrigerate for 1 hour. The berries will release their juices, creating a syrupy, intensely flavored mixture.
2. Whisk together heavy cream, milk, 3/4 cup sugar, vanilla extract, and salt in a large bowl. Stir until sugar dissolves completely, about 2 minutes.
3. Cover and refrigerate the ice cream base for at least 2 hours or overnight. This chilling step is crucial for smooth, creamy results.
4. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes, until it resembles soft-serve consistency.
5. During the last 2 minutes of churning, drain the macerated strawberries, reserving the syrup. Add half the strawberries and cake cubes to the churning ice cream.
6. Transfer ice cream to a freezer-safe container. Layer in remaining strawberries and drizzle with reserved strawberry syrup, swirling gently with a knife for ribbons of berry goodness.
7. Freeze for at least 4 hours until firm. The ice cream develops better flavor and texture after hardening completely.
Tips for the Best Strawberry Shortcake Ice Cream
Don’t skip macerating the strawberries. This step intensifies berry flavor and prevents icy strawberry chunks. The sugar draws out natural juices, creating concentrated sweetness.
Use day-old cake. Fresh cake becomes gummy when frozen. Slightly stale cake maintains better texture and provides that perfect shortcake bite.
Chill everything thoroughly. A cold base churns faster and develops smaller ice crystals, resulting in creamier ice cream with luxurious mouthfeel.
Work quickly during assembly. Once ice cream leaves the machine, it begins hardening. Have your strawberries and cake ready to fold in immediately.
Store properly. Press plastic wrap directly onto the ice cream surface before sealing the container. This prevents ice crystals from forming.
Strawberry Shortcake Ice Cream Variations
Transform this strawberry shortcake recipe into exciting new flavors that capture different dessert aesthetics.
Strawberry Shortcake Cake Ice Cream: Swirl in crushed strawberry shortcake cake layers and add extra whipped cream for a strawberry shortcake cake inspired frozen treat with beautiful pink swirls.
Cookie Crumble Version: Replace cake with crumbled strawberry shortcake cookies for added crunch. The cookies stay crispy even when frozen, creating delightful textural contrast throughout.
Aesthetic Pink Swirl: Blend half the strawberries into a smooth puree and swirl generously for that Instagram-worthy strawberry shortcake aesthetic with vibrant pink ribbons.
Cupcake Inspired: Fold in crumbled strawberry shortcake cupcakes and add cream cheese frosting swirls for a strawberry shortcake cupcakes twist that’s decadent and dreamy.
No-Churn Version: Whip 2 cups heavy cream to stiff peaks, fold in sweetened condensed milk, vanilla, and macerated strawberries. Freeze overnight for an easy strawberry shortcake recipe without special equipment.
Balsamic Berry Enhancement: Add a teaspoon of balsamic vinegar to the macerating strawberries. It deepens the berry flavor with sophisticated complexity.
What to Serve with Strawberry Shortcake Ice Cream
Elevate this frozen dessert with complementary accompaniments that enhance the strawberry shortcake experience.
Fresh Whipped Cream: A dollop of lightly sweetened whipped cream adds cloudlike richness that melts into the cold ice cream.
Warm Pound Cake: Serve scoops over a slice of warm, toasted pound cake for hot-and-cold contrast that amplifies the classic flavors.
Berry Compote: Simmer fresh strawberries with sugar until syrupy. The warm sauce creates temperature contrast and intensifies fruit flavor.
Shortbread Cookies: Buttery cookies alongside provide the perfect vessel for making ice cream sandwiches.
Champagne or Prosecco: For adults, a glass of bubbly alongside highlights the berry notes with elegant effervescence.
Strawberry Shortcake Ice Cream FAQs
Can I make this without an ice cream maker?
Absolutely! Use the no-churn method: whip heavy cream to stiff peaks, fold in sweetened condensed milk and vanilla, then layer with macerated strawberries and cake pieces. Freeze for 6 hours. The texture will be slightly different but still delicious.
How ripe should the strawberries be?
Choose strawberries at peak ripeness—deep red throughout with strong strawberry fragrance. Underripe berries lack flavor, while overripe ones can become mushy. Taste one before using; it should be sweet and intensely strawberry-flavored.
How long does homemade ice cream last?
Homemade ice cream is best within 1 week. After that, ice crystals develop and texture suffers. For optimal creaminess and flavor, enjoy within 3-4 days of making.
Final Thoughts on Strawberry Shortcake Ice Cream
Strawberry Shortcake Ice Cream proves that the best strawberry shortcake recipe can take many delicious forms. This frozen version captures all the nostalgia and flavor of the classic dessert while offering cool, creamy refreshment.
The combination of sweet-tart strawberries, rich vanilla ice cream, and tender cake creates harmony in every bite. Each element shines individually yet blends into something greater together.
Whether you’re serving it at summer gatherings or sneaking a midnight scoop, this ice cream delivers pure joy. The pink-swirled aesthetic is as beautiful as it is delicious, making every serving feel special.
Strawberry Shortcake Ice Cream
Equipment
- ice cream maker
- mixing bowls
- whisk
- freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh strawberries, diced
- 1/3 cup granulated sugar (for strawberries)
- 1 tbsp lemon juice
- 1 cup pound cake or shortcake, cubed
Instructions
- Combine diced strawberries with 1/3 cup sugar and lemon juice. Refrigerate for 1 hour to macerate and release juices.
- Whisk together heavy cream, milk, 3/4 cup sugar, vanilla, and salt until sugar dissolves completely.
- Cover and chill the ice cream base for at least 2 hours or overnight.
- Churn the chilled base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
- During the last 2 minutes of churning, add half the strawberries and cake cubes.
- Transfer ice cream to a freezer-safe container. Layer in remaining strawberries and drizzle with reserved syrup, swirling gently.
- Freeze for at least 4 hours until firm before serving.