Strawberry Shortcake Ice Cream Bars

Name: Strawberry Shortcake Ice Cream Bars
Prep time: 30 min
Cook time: 10 min
Total time: 3 h
Yield: 12 bars
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup heavy cream; 1 large egg; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon lemon juice; 4 cups vanilla ice cream, softened slightly

Highlighted under: Soft Collection

I absolutely love making Strawberry Shortcake Ice Cream Bars during the warmer months. The combination of creamy vanilla ice cream and fresh strawberries nestled between layers of crunchy shortcake makes for a delightful treat. This recipe is not only easy to prepare but also perfect for sharing with friends and family at summer gatherings. I always find myself reaching for these bars when I want something sweet yet refreshing, making them a staple for our backyard barbecues and picnics.

Created by

Briony Ashcroft

Last updated on 2026-04-05T15:00:52.153Z

When I first made Strawberry Shortcake Ice Cream Bars, I was amazed at how simple it was to whip up such a nostalgic dessert. I used fresh strawberries from the farmer's market, which elevated the flavors to a whole new level. The trick is to let the strawberries macerate for at least 30 minutes; this enhances their sweetness and creates a lovely juicy filling that contrasts beautifully with the ice cream.

Another tip is to freeze the bars overnight. This not only makes cutting them easier but also allows the flavors to meld perfectly. The result is a creamy, dreamy combination that is hard to resist. I often find myself making an extra batch, just to give away to neighbors!

Why You'll Love These Bars

Creamy vanilla ice cream blended with fresh strawberries
Perfectly crunchy shortcake that adds texture and flavor
Easy to make and perfect for summer parties

Perfecting the Shortcake Layer

For the shortcake layer, following the cold butter principle is crucial. The butter should remain chilled until you cut it into the flour mixture. This step creates steam during baking, resulting in a light and flaky texture. Aim for a crumbly mixture that holds together when pressed. Also, do not over-mix the dough once you've added the wet ingredients; this will ensure the shortcake layers retain a tender crumb.

Baking time is also key for achieving that perfect golden shortcake. Keep an eye on the edges, they should just reach a light golden hue around the 10-12 minute mark. If you overbake them, the bars might dry out, compromising the delightful mouthfeel you're aiming for. Once baked, let the layers cool completely in the pan to avoid any melting when you apply the ice cream.

Enhancing the Strawberry Filling

Selecting ripe, fresh strawberries is essential to maximize flavor in your strawberry filling. Look for berries that are vibrant red, plump, and fragrant. Once you've sliced them, letting the strawberries sit for 30 minutes with sugar and lemon juice allows them to release their juices, creating a syrupy mix that will seep into the layers of the bars, enhancing moistness and flavor. If your strawberries are not in season, consider using frozen strawberries, just be sure to thaw and drain excess liquid before mixing.

The lemon juice not only brightens the flavor but also helps to balance the sweetness of the strawberries and sugar. If you want to add a unique twist, consider incorporating a splash of vanilla extract or a hint of balsamic vinegar, which adds depth. Just be cautious with additional ingredients so you don’t overpower the fresh strawberry taste.

Storing and Serving Tips

For best results, these ice cream bars should be stored in an airtight container in the freezer if you're not serving them immediately. They can last well for up to two weeks, although I doubt they will last that long once your friends and family get a taste. Ensure they're well-wrapped to prevent freezer burn, which can compromise their texture and flavor. If they become too hard after freezing, let them sit out for a few minutes before cutting to achieve clean slices.

When it comes to serving, feel free to get creative! You can drizzle a bit of chocolate sauce over the top or sprinkle crushed nuts for added flavor and crunch. Pairing them with a dollop of whipped cream or a scoop of extra vanilla ice cream can elevate the dessert experience. If you're making this for a larger gathering, consider doubling the recipe and using a larger baking pan to accommodate more bars!

Ingredients

For the Shortcake Layer

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon lemon juice

For the Ice Cream Layer

4 cups vanilla ice cream, softened slightly

Make sure to let the ice cream sit out for about 10 minutes to soften before spreading it between the layers.

Instructions

Prepare the Shortcake

Preheat your oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter until crumbly. Stir in heavy cream and egg until just combined. Spread the mixture into an even layer in a greased 9x13 inch pan. Bake for 10-12 minutes or until lightly golden. Allow to cool completely.

Prepare the Strawberry Filling

In a mixing bowl, combine the sliced strawberries, sugar, and lemon juice. Let this mixture sit for about 30 minutes so the strawberries become juicy.

Assemble the Bars

Once the shortcake has cooled, layer the softened vanilla ice cream over the shortcake, followed by the strawberry mixture. Spread an even layer of ice cream over the strawberries, then top with another layer of cooled shortcake. Cover with plastic wrap and freeze for 4 hours or overnight.

Cut and Serve

When ready to serve, remove from the freezer and let sit for a few minutes to soften. Cut into bars and enjoy!

Enjoy these delicious Strawberry Shortcake Ice Cream Bars on a warm sunny day!

Pro Tips

To save time, you can use store-bought shortcake for a quicker assembly.

Ingredient Substitutions

If you're looking to modify the recipe for dietary preferences, there are several substitutions you can make. For the all-purpose flour, a 1:1 gluten-free flour blend works well if you're avoiding gluten. You can also substitute coconut oil for the unsalted butter in the shortcake, which will provide a different flavor profile while keeping the bars dairy-free.

For a lower-sugar option, consider using a sugar alternative for both the shortcake and the strawberry filling. Keep in mind that some sugar substitutes may alter the texture, so it’s important to choose one that bakes well. Agave syrup or honey can work in the filling as a natural sweetener, but how much to use will depend on the sweetness of your strawberries.

Scaling the Recipe

If you're planning to serve a larger crowd, scaling the recipe up is straightforward. For every additional batch, simply multiply the ingredients by your desired ratio; however, maintain the same baking times and temperatures. A larger pan, like a half-sheet pan (18x13 inches), can be used, which will create thinner bars that might need slightly less baking time. Keep testing for that light golden crust to guide your timing.

Conversely, if you're looking to make a smaller batch, halve all ingredients and use an 8x8 inch baking dish. The baking time may also reduce slightly; just keep an eye on the shortcake layer to prevent overbaking. The delight of this recipe is in its flexibility, so feel free to adjust based on your needs.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will give you a better texture and flavor.

→ How long do these bars last in the freezer?

They can last up to 2 weeks if stored properly in an airtight container.

→ Can I substitute the ice cream flavor?

Absolutely! Feel free to try other flavors like strawberry or cookies and cream.

→ Is it possible to make these bars dairy-free?

Yes, by using dairy-free ice cream and butter substitutes, you can make these bars dairy-free.