Name: Strawberry Shortcake Ice Cream Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: PT-489204H40M14S
Cuisine: American
Ingredients: 6–8 shortcake biscuits (homemade or store-bought); 1 pint strawberry ice cream (or vanilla with strawberry swirl); 1 cup fresh strawberries, hulled and sliced; 1–2 tsp sugar (optional, for macerating berries); 1 cup whipped cream (optional)

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Why You’ll Love This Recipe

This recipe brings together everything you love about strawberry shortcake in a portable, frozen dessert. The buttery shortcake provides a tender, crumbly base, the ice cream adds creamy richness, and the strawberries bring juicy freshness. It’s perfect for summer parties, picnics, or when you’re craving something light, sweet, and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortcake biscuits (homemade or store-bought)
Strawberry ice cream (or vanilla with strawberry swirl)
Fresh strawberries, hulled and sliced
Whipped cream (optional, for layering)
Sugar (optional, for macerating strawberries)

Directions

Prepare the Shortcakes: If making homemade biscuits, bake and cool completely before assembling. Slice each biscuit in half horizontally.
Prep the Strawberries: Slice strawberries and, if desired, toss with a little sugar to macerate for 10–15 minutes.
Assemble the Sandwiches: Place a scoop of strawberry ice cream on the bottom half of each biscuit. Press gently to flatten slightly.
Add Toppings: Layer with fresh strawberry slices and a dollop of whipped cream, if using.
Finish the Sandwich: Place the top half of the biscuit over the filling to form a sandwich.
Freeze or Serve: Serve immediately for a soft sandwich or wrap in parchment and freeze for 1–2 hours for a firmer handheld dessert.

Servings and timing

Servings: 6–8 sandwiches
Prep Time: 20 minutes
Cook Time: 15 minutes (if baking shortcakes)
Freeze Time: 1–2 hours (optional)
Total Time: 35 minutes–2 hours 35 minutes (depending on freezing)

Variations

Different Ice Cream Flavors: Try vanilla bean, cheesecake, or strawberry sorbet for variety.
Chocolate Twist: Dip half of each sandwich in melted chocolate and freeze until set.
Vegan Version: Use dairy-free biscuits, plant-based ice cream, and coconut whipped cream.
Nutty Crunch: Roll the edges of the sandwiches in crushed almonds or pistachios.
Berry Blend: Add raspberries or blueberries along with strawberries.

Storage/Reheating

Wrap each sandwich tightly in parchment paper or plastic wrap and store in an airtight container in the freezer for up to 1 week. Let sit at room temperature for 5 minutes before serving for the best texture. No reheating required.

FAQs

Can I make this with store-bought biscuits?

Yes, store-bought biscuits or even shortbread cookies work well.

How do I keep the sandwiches from falling apart?

Slightly soften the ice cream before assembling, then freeze the sandwiches to help them set.

Do I need to macerate the strawberries?

No, but it enhances their sweetness and juiciness.

Can I use whipped topping instead of fresh whipped cream?

Yes, whipped topping works fine and holds its shape longer.

What’s the best way to serve these at a party?

Wrap them individually and keep them in the freezer until ready to serve.

Can I make them ahead of time?

Yes, assemble and freeze up to 1 week in advance.

What other cookies or bases can I use?

Shortbread cookies, graham crackers, or sponge cake layers can be substituted for biscuits.

How do I cut the sandwiches neatly?

Use a sharp knife warmed under hot water and wiped dry between cuts.

Can I make them mini-sized?

Yes, use smaller biscuits or cookies for bite-sized treats.

Can I use other fruits?

Absolutely. Peaches, raspberries, or blueberries make delicious variations.

Conclusion

Strawberry Shortcake Ice Cream Sandwich is a delightful combination of classic shortcake and frozen indulgence. With buttery biscuits, creamy ice cream, and fresh strawberries, this dessert is light, refreshing, and fun to eat. Perfect for summer entertaining or an anytime treat, it’s a recipe you’ll want to keep in your freezer all season long.