Strawberry Shortcake Ice Cream Bars

Name: Strawberry Shortcake Ice Cream Bars
Prep time: 30 min
Total time: 3 h 30 min
Yield: 12 bars
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, pureed; 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Ideas

I always look forward to summer, especially for the chance to enjoy homemade ice cream treats. This Strawberry Shortcake Ice Cream Bars recipe has quickly become a favorite in my household. The combination of fresh strawberries, creamy ice cream, and buttery shortcake creates a delightful dessert that is both refreshing and indulgent. With a bit of preparation and simple ingredients, I find this recipe to be the perfect way to cool off and satisfy my sweet tooth on warm days.

Created by

Emma Parker

Last updated on 2026-02-27T14:41:35.179Z

When I first tried making ice cream bars, I was amazed at how easy it was to customize flavors. Using fresh strawberries, I mashed them into a chunky sauce that adds a burst of sweetness. I like to blend the fruits with a hint of vanilla for a rich taste that elevates this classic dessert beyond the ordinary.

Another insight I discovered is to layer the shortcake and ice cream carefully. This ensures that each bite includes a bit of all the flavors, creating a perfectly balanced treat. Patience is key while allowing the bars to freeze fully – it makes all the difference in achieving that delightful texture!

Why You'll Love This Recipe
Creamy ice cream infused with real strawberry flavor
Buttery shortcake crumble adds a delightful crunch
Perfectly portable for picnics or summer gatherings

Understanding the Ice Cream Base

The ice cream base for these Strawberry Shortcake Bars is a crucial step that influences the overall texture and flavor. Using heavy cream and whole milk provides a rich creaminess that balances perfectly with the fruit. The sugar is not only for sweetness; it also helps in achieving a smooth texture by lowering the freezing point of the mixture. When incorporating the strawberry puree, ensure it is blitzed to a fine consistency to avoid large chunks that can compromise the smoothness of your ice cream.

For added strawberry flavor, you might consider using fresh strawberries that are in season, ensuring their sweetness is maximized. If fresh berries are unavailable, high-quality frozen strawberries work as a great substitute. Just remember to thaw and drain them to avoid excess moisture in your ice cream base. A touch of lemon juice can also enhance the berry flavor if you want a slight tartness in contrast to the sweet cream.

Mastering the Shortcake Crumble

The shortcake provides a delightful contrast to the creamy ice cream, and achieving the right consistency is key. When creaming the butter and sugar, beat until light and fluffy; this process introduces air, making the shortcake tender. If you prefer a denser base, mix just until combined. Overmixing can lead to a tougher texture, which is less than ideal for a dessert meant to be light and enjoyable.

Temperature matters when baking your shortcake. Ensure your oven is fully preheated to 350°F (175°C) for even baking. Keep an eye on the shortcake as it bakes, aiming for a golden brown color around the edges. If you notice it's browning too quickly, you can tent it with aluminum foil to prevent burning. Allowing it to cool completely before crumbling is essential; this prevents sogginess when layered with the ice cream.

Storing and Serving Suggestions

Once assembled, the ice cream bars can be stored in the freezer for up to one month, making them a convenient treat for unexpected guests or a quick dessert after dinner. To keep them at their best, wrap the bars in parchment paper or wax paper before placing them in an airtight container. This helps prevent freezer burn and maintains a fresh taste without altering the texture due to ice crystals.

For serving, you might consider drizzling the bars with a homemade strawberry sauce or a bit of whipped cream. Fresh mint leaves can add a pop of color and flavor, enhancing the summer vibe of this treat. If you're scaling the recipe for a crowd, consider using a larger baking dish and increase the quantities proportionately while keeping an eye on freezing times which may vary slightly.

Ingredients

For the Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed

For the Shortcake

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract

Instructions

Make the Ice Cream Base

In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until well combined. Stir in the pureed strawberries and mix thoroughly. Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for about 2 hours, or until it begins to set.

Prepare the Shortcake

Meanwhile, preheat your oven to 350°F (175°C). In another bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour, baking powder, salt, milk, and vanilla. Spread the batter into a greased baking dish and bake for about 20 minutes, or until golden brown. Let it cool completely.

Assemble the Bars

Once the ice cream is partially set, crumble the cooled shortcake over the ice cream base. Press it down gently, then pour the remaining ice cream mixture over the shortcake. Freeze for an additional 1.5 to 2 hours, or until fully firm.

Slice and Serve

When the ice cream bars are completely frozen, remove from the pan and slice them into bars. Serve immediately and enjoy your homemade treat!

Pro Tips

For a swirled effect, reserve some strawberry puree and drizzle it on top before freezing the assembled bars. You can also substitute other berries or flavors depending on your preference.

Ingredient Roles Explained

The heavy cream and whole milk are responsible for the creamy mouthfeel of the ice cream. If you’re aiming for a lighter version, consider substituting half of the heavy cream with coconut cream. This adds a hint of coconut flavor while still achieving a creamy texture. Additionally, using a higher-fat milk can yield a richer ice cream, so selecting an appropriate milk alternative may also provide surprising depth.

The butter in the shortcake not only adds flavor but also moisture. If you're watching your saturated fat intake, you can replace the unsalted butter with a non-dairy butter substitute, maintaining the integrity of the recipe. Just make sure to choose one with similar fat content for optimal results.

Variations to Try

Experiment with the flavor of the ice cream by substituting half of the strawberry puree with other fruits, such as raspberries or blueberries. This variation can give your dessert a unique twist while maintaining that fruity essence. You could also blend in some citrus zest or juice to amplify the freshness of the flavors.

For a fun twist, consider adding crushed graham crackers or nuts into the shortcake layer before crumbling it on top. This adds an extra crunch and can elevate the snacking experience. You can also sprinkle a bit of cinnamon or nutmeg into the batter for a warm, spiced flavor that pairs beautifully with fresh strawberries.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries but be sure to thaw and drain any excess liquid before using.

→ How long do these bars last in the freezer?

They will last up to one month when stored properly in an airtight container.

→ Can I make these bars dairy-free?

Absolutely! Substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version.

→ What can I do if I don't have a loaf pan?

You can use any shallow container, such as a baking dish or a square pan, as long as it allows for even freezing.