Strawberry Shortcake Ice Cream: 5 Homemade Recipes You’ll Love

Introduction

Tired of spending a fortune on store-bought Strawberry Shortcake Ice Cream that never quite captures that perfect balance of creamy, fruity, and cake-like goodness? Every summer, we crave that nostalgic strawberry shortcake flavor, but commercial versions often disappoint with artificial ingredients and lackluster taste.

These 5 homemade Strawberry Shortcake Ice Cream recipes deliver that perfect combination of fresh strawberry flavor, buttery cake pieces, and smooth, creamy texture that will transport you straight to dessert heaven. As a professional pastry chef who specialized in frozen desserts for over 12 years, I’ve perfected these recipes through countless testing sessions to ensure foolproof results every time.

In this guide, you’ll discover everything from a quick no-churn Strawberry Shortcake Ice Cream for beginners to a gourmet custard-based version that will impress even the most discerning ice cream connoisseurs. Plus, I’ll share expert tips on selecting the best strawberries, achieving the perfect texture, and storing your creation for maximum flavor.

Why These Strawberry Shortcake Ice Cream Recipes Work

• Uses fresh, seasonal strawberries for authentic flavor that outshines any artificial alternative
• Versatile methods that work with or without an ice cream machine
• Customizable sweetness levels to match your personal preference
• Make-ahead friendly – perfect for summer gatherings and impromptu dessert cravings
• Budget-friendly alternatives to premium store brands that cost a fraction of the price

Choosing the Right Ingredients

Best Strawberries for Ice Cream

The foundation of outstanding Strawberry Shortcake Ice Cream starts with selecting the right berries. Look for fully ripe, fragrant strawberries with deep red color throughout. During peak season (late spring to early summer), local farmers’ markets offer the sweetest varieties that have been picked at maximum ripeness.

For off-season cravings, frozen strawberries can work wonderfully when thawed and drained properly. The freezing process actually helps break down cell walls, making the berries release more flavor when incorporated into your ice cream base.

Shortcake Components

While traditional shortcake uses biscuit-style cake, for Strawberry Shortcake Ice Cream, several options work beautifully:

• Vanilla cake cubes: Light, buttery, and absorb the ice cream flavors perfectly
• Pound cake: Denser texture that maintains integrity when frozen
• Golden Oreo cookies: Quick shortcut with excellent results
• Homemade shortbread: Extra credit for texture contrast

Dairy Options

Your choice of dairy dramatically affects the final texture of your Strawberry Shortcake Ice Cream:

• Heavy cream + whole milk: Classic rich base with optimal fat content
• Condensed milk: Perfect for no-churn methods
• Coconut cream: Excellent dairy-free alternative
• Greek yogurt blend: Adds pleasant tanginess that complements strawberries

Ingredients & Prep

Base Preparation Essentials

For all Strawberry Shortcake Ice Cream recipes, these preparation steps ensure success:

1. Macerate your strawberries: Toss chopped strawberries with 2-3 tablespoons of sugar and let sit for 30 minutes to draw out juices and intensify flavor.
2. Pre-freeze your mix-ins: Cake pieces should be frozen for 1 hour before folding into ice cream to prevent them from disintegrating.
3. Chill your base thoroughly: A cold base freezes faster, resulting in smaller ice crystals and creamier texture.

Common Ingredients

• Fresh or frozen strawberries (2 cups)
• Granulated sugar (¾ cup, adjustable)
• Heavy cream (2 cups)
• Whole milk or half-and-half (1 cup)
• Pure vanilla extract (2 teaspoons)
• Salt (¼ teaspoon)
• Cake components (1-2 cups, cubed)
• Optional: strawberry extract, cream cheese, freeze-dried strawberries

Step-by-Step Cooking Instructions

Recipe 1: No-Churn Strawberry Shortcake Ice Cream

Prep Time: 20 minutes | Freeze Time: 6 hours | Difficulty: Easy

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• ¾ cup granulated sugar, divided
• 2 cups heavy whipping cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups vanilla cake cubes (store-bought or homemade), frozen

Instructions:

1. Prepare Strawberry Mixture:
   • Combine strawberries with ¼ cup sugar in a bowl
   • Mash slightly and let sit for 30 minutes
   • Drain excess juice (save for topping!)
   • Pulse half the strawberries briefly in food processor, leave the rest chunky
2. Make Ice Cream Base:
   • Whip cold heavy cream with remaining sugar until stiff peaks form
   • Fold in condensed milk and vanilla until combined
   • Gently fold in strawberry mixture until streaky (don’t overmix)
3. Add Cake Pieces:
   • Fold in frozen cake cubes, reserving some for topping
   • Transfer to a 9×5 loaf pan or freezer-safe container
4. Freeze and Serve:
   • Cover with plastic wrap touching the surface
   • Freeze for 6 hours or overnight
   • Let soften 5-10 minutes before serving

Recipe 2: Classic Churned Strawberry Shortcake Ice Cream

Prep Time: 30 minutes | Cook Time: 15 minutes | Chill Time: 4 hours | Churn Time: 25 minutes | Difficulty: Moderate

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
• ¼ teaspoon salt
• 2 cups fresh strawberries, hulled and diced
• 2 tablespoons sugar (for macerating)
• 1½ cups shortcake biscuits or pound cake, cubed and toasted

Instructions:

1. Prepare Custard Base:
   • Heat cream, milk, and half the sugar in a saucepan until steaming
   • Whisk egg yolks with remaining sugar in a separate bowl
   • Temper eggs by slowly adding hot cream mixture while whisking
   • Return mixture to saucepan and cook to 170°F, stirring constantly
   • Strain into a bowl, add vanilla and salt, then chill completely (4+ hours)
2. Prepare Mix-ins:
   • Macerate strawberries with sugar for 30 minutes
   • Drain excess liquid and chill berries
   • Toast cake cubes in oven at 300°F for 10 minutes, then freeze
3. Churn the Ice Cream:
   • Pour chilled base into ice cream maker
   • Churn according to manufacturer’s instructions (usually 20-25 minutes)
   • In last 2 minutes, add half the strawberries
4. Layer and Freeze:
   • Layer ⅓ ice cream, then cake pieces and remaining berries
   • Repeat layers, ending with ice cream
   • Cover and freeze until firm (at least 4 hours)

Recipe 3: Dairy-Free Strawberry Shortcake Ice Cream

Prep Time: 20 minutes | Freeze Time: 8 hours | Difficulty: Easy

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
• ½ cup maple syrup or agave nectar
• 1 tablespoon vanilla extract
• 2 cups fresh strawberries, hulled and chopped
• 3 tablespoons sugar or coconut sugar
• 1½ cups gluten-free vanilla cake cubes, lightly toasted and frozen
• 2 tablespoons coconut oil, melted

Instructions:

1. Prepare Coconut Base:
   • Scoop solid coconut cream from chilled cans (save liquid for smoothies)
   • Whip coconut cream until fluffy (about 3-4 minutes)
   • Add maple syrup and vanilla, whip until incorporated
2. Prepare Strawberries:
   • Toss strawberries with sugar and let sit for 20 minutes
   • Blend half until smooth, leave half chunky
   • Fold both into coconut cream base
3. Prepare Cake Pieces:
   • Toss cake cubes with melted coconut oil
   • Toast in oven at 325°F for 10 minutes
   • Cool completely, then freeze for 1 hour
4. Assemble and Freeze:
   • Fold in frozen cake pieces
   • Pour into a freezer-safe container
   • Freeze for 8 hours, stirring every 2 hours for the first 6 hours

Recipe 4: Cream Cheese Strawberry Shortcake Ice Cream

Prep Time: 25 minutes | Freeze Time: 6 hours | Difficulty: Medium

Ingredients:

• 8 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• Pinch of salt
• 2 cups fresh strawberries, hulled and chopped
• 3 tablespoons sugar (for strawberries)
• 2 cups vanilla cake cubes, frozen
• ¼ cup white chocolate chips, melted and cooled

Instructions:

1. Make Cream Cheese Base:
   • Beat cream cheese and sugar until smooth
   • Gradually add milk while beating to incorporate completely
   • In a separate bowl, whip heavy cream until soft peaks form
   • Fold whipped cream into cream cheese mixture
   • Add vanilla and salt
2. Prepare Strawberries:
   • Macerate strawberries with sugar for 30 minutes
   • Drain juice and reserve half the berries
   • Puree the other half and fold into base
3. Add Mix-ins:
   • Drizzle melted white chocolate onto cake cubes and refreeze briefly
   • Fold frozen cake pieces and whole strawberry pieces into base
4. Freeze and Finish:
   • Pour into freezer-safe container
   • Cover and freeze for 6-8 hours
   • For softer texture, place in refrigerator for 15 minutes before serving

Recipe 5: Strawberry Shortcake Ice Cream Sandwiches

Prep Time: 35 minutes | Freeze Time: 8 hours | Difficulty: Medium-High

Ingredients:

• 1 quart vanilla ice cream, slightly softened
• 1½ cups fresh strawberries, finely diced
• ¼ cup strawberry jam
• 1 teaspoon lemon juice
• 12 shortbread cookies or vanilla wafers
• ½ cup freeze-dried strawberries, crushed
• White chocolate for dipping (optional)

Instructions:

1. Prepare Strawberry Mixture:
   • Mix diced strawberries with jam and lemon juice
   • Let sit for 15 minutes, then drain excess liquid
2. Create Ice Cream Base:
   • Transfer vanilla ice cream to a chilled bowl
   • Fold in strawberry mixture quickly but thoroughly
   • Return to freezer for 1 hour to firm up slightly
3. Assemble Sandwiches:
   • Scoop about ⅓ cup ice cream onto one cookie
   • Top with second cookie and press gently
   • Roll edges in crushed freeze-dried strawberries
   • Wrap individually in plastic wrap
4. Freeze and Serve:
   • Freeze sandwiches for at least 6 hours
   • For fancy presentation, half-dip in white chocolate before final freeze

Pro Tips for Perfect Strawberry Shortcake Ice Cream

Avoiding Icy Texture

• Add 1 tablespoon of vodka or rum to the base (alcohol doesn’t freeze, resulting in softer texture)
• Use correct sugar ratio – sugar lowers freezing point for creamier results
• Incorporate 1-2 tablespoons of corn syrup for improved texture
• Store in shallow containers for faster freezing and smaller ice crystals

Tool Recommendations

• Ice cream machine with pre-freeze bowl: Cuisinart ICE-30 is excellent for home use
• Insulated ice cream container: Prevents freezer burn and temperature fluctuations
• Heavy-bottom saucepan: Essential for custard bases
• Digital thermometer: For perfect custard temperature (170-175°F)
• Silicone spatula: Gentle folding without deflating whipped mixtures

Storage & Serving

• Double-wrap homemade ice cream with plastic wrap touching the surface, then a lid
• Optimal serving temperature: Remove from freezer 5-10 minutes before serving
• Storage duration: Best enjoyed within 2 weeks for optimal flavor and texture
• Prevent freezer burn: Press parchment paper directly onto the surface before covering

Flavor Variations

Mixed Berry Shortcake

Transform your Strawberry Shortcake Ice Cream by incorporating a mix of raspberries, blueberries, and blackberries alongside the strawberries for a deeper berry flavor profile.

Chocolate-Dipped Strawberry Shortcake

Add 3 ounces of melted and cooled dark chocolate to the base mixture and use chocolate cake pieces instead of vanilla for a decadent chocolate-strawberry experience.

Lemon Strawberry Shortcake

Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice to the base for a bright, citrusy contrast that enhances the strawberry flavor.

Serving Suggestions

Elevate your Strawberry Shortcake Ice Cream experience with these perfect pairings:

• Toppings: Fresh sliced strawberries, shortcake crumbles, or a drizzle of white chocolate sauce
• Complementary desserts: Serve alongside lemon pound cake or butter cookies
• Beverages: Pair with rosé wine, champagne, or a sparkling elderflower drink
• Presentation: Serve in chilled glass bowls with edible flowers for special occasions

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Thaw frozen strawberries completely and drain excess liquid before using. The freezing process actually breaks down cell walls, which can enhance flavor extraction.

My ice cream is too hard when frozen. What went wrong?

Homemade ice cream without commercial stabilizers naturally freezes harder. Add 1-2 tablespoons of corn syrup or 1 tablespoon of vodka to your base to keep it softer, or simply let it sit at room temperature for 10 minutes before serving.

Can I make this without an ice cream maker?

Absolutely! Recipe #1 requires no churning. For the other recipes, freeze the base in a shallow container and vigorously stir every hour for 4-5 hours to break up ice crystals.

How do I prevent my cake pieces from getting soggy?

Toast cake cubes in a 300°F oven for 10 minutes, then freeze them completely before folding into your ice cream. The toasting removes excess moisture while the freezing helps them maintain structure.

Is this recipe safe for pregnant women?

Recipes #1, #3, and #5 contain no raw eggs and are safe. For recipes using custard bases with eggs (#2 and potentially #4), ensure the mixture reaches 170°F when cooking to safely pasteurize the eggs.

Conclusion

Summer desserts don’t get more nostalgic or delicious than homemade Strawberry Shortcake Ice Cream. Whether you choose the simple no-churn version or venture into gourmet territory with the custard base, these recipes deliver that perfect balance of fresh strawberry flavor, creamy texture, and delightful cake pieces in every bite.

The best part? You can customize each recipe to suit your dietary needs and flavor preferences while saving money compared to premium store brands. Plus, you’ll avoid artificial ingredients and preservatives found in commercial versions.

Fire up your mixer, grab some fresh strawberries, and treat yourself to the ultimate summer dessert! Your friends and family will be impressed with your homemade Strawberry Shortcake Ice Cream creations.

Want more frozen treats? Check out our [Ultimate Guide to No-Churn Ice Cream Flavors] or [10-Minute Berry Sorbets for Hot Summer Days].