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Easy Ice Cream Strawberry Shortcake

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  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 8
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This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
By Cindy Ensley
Created Jul 16, 2014


  • 1 package (10.75 oz) frozen all butter pound cake (in foil container)
  • 1/2 pint vanilla ice cream, softened
  • 1/2 cup chopped fresh strawberries
  • Whipped cream and sliced strawberries


  • 1
    Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
  • 2
    Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
  • 3
    In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
  • 4
    Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
  • 5
    Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using a pound cake that comes in a foil container allows you to make this cake without it becoming a melted, sliding mess…trust me, I've tried it the other way to much heartbreak!
  • tip 2
    For a twist, use strawberry ice cream--or even chocolate, or different berries to make this cake your own.


Nutrition Facts are not available for this recipe
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