The Best Strawberry Shortcake Ice Cream Bars Recipe You’ll Love

Strawberry Shortcake Ice Cream Bars bring together everything we love about a classic dessert—in frozen, handheld form. Juicy strawberries, creamy vanilla ice cream, and buttery shortcake crumbs come together in perfect harmony, offering a treat that’s nostalgic and refreshing.

This easy-to-make recipe lets you control the ingredients so your bars are free of artificial flavors and additives. Whether you’re preparing them for a summer barbecue, a birthday party, or just a sweet treat at home, these bars are guaranteed to impress.

Why You’ll Love This Strawberry Shortcake Ice Cream Bars

• Nostalgic Favorite – Brings back childhood memories of strawberry shortcake, now in a fun frozen format.
• Perfect Party Treat – Great for cookouts, celebrations, and easy-to-serve at gatherings.
• Balanced Flavors & Textures – Creamy ice cream, sweet strawberries, and buttery shortcake crumbs in every bite.
• Customizable – Adjust the berry flavor, add extra crumbs, or drizzle with fruit sauce—endless variations.
• Simple Ingredients – Made with real fruit and pantry staples—no mystery additives.
• Make Ahead & Portable – Prepare in advance and keep in the freezer for a grab-and-go dessert anytime.

What You’ll Need

To make these irresistible Strawberry Shortcake Ice Cream Bars, you’ll need just a few simple ingredients:

• 2 cups fresh strawberries (or frozen), hulled & sliced
• ½ cup granulated sugar
• 1½ cups heavy cream
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 cup yellow cake mix crumbs (or crushed shortcake biscuits)
• ¼ cup unsalted butter, melted
• Optional: 1 cup white chocolate chips + 1 tbsp coconut oil (for coating)
• Popsicle molds + sticks

Tips:

• Use full-fat dairy for the creamiest texture.
• Frozen strawberries work well when fresh aren’t in season.
• You can swap yellow cake mix with vanilla wafer crumbs or crushed shortbread for variety.

How to Make Strawberry Shortcake Ice Cream Bars

Follow these simple steps to create the perfect bars:

1. Make Strawberry Puree
   Mix strawberries, sugar, and lemon juice. Let sit 15 mins, then blend to a chunky puree.
2. Prepare Ice Cream Base
   Whisk heavy cream, milk, vanilla, and strawberry puree until combined.
3. Make Shortcake Crumbs
   Combine cake mix with melted butter to create moist, crumbly bits.
4. Assemble the Bars
   Layer ice cream mix and crumbs in molds. Insert sticks.
5. Freeze
   Freeze for at least 6 hours or overnight.
6. Optional Coating
   Melt white chocolate + coconut oil. Dip frozen bars, freeze again for 10 mins.

That’s it—your Strawberry Shortcake Ice Cream Bars are ready to enjoy or store for later!

You Must Know

Before you start, here are key tips to ensure your Strawberry Shortcake Ice Cream Bars turn out perfectly:

• Use ripe strawberries — Fresh, in-season berries provide the best flavor. Frozen berries are fine, but thaw and drain them first.
• Full-fat is key — Using heavy cream and whole milk ensures a creamy, rich texture. Low-fat dairy will make the bars icy.
• Shortcake crumbs — Homemade crumbs or crumbled shortbread cookies will work if you don’t want to use cake mix.
• Layer carefully — For that signature look and bite, layer the ice cream and crumbs gently and evenly.
• Freeze fully — Let bars freeze at least 6 hours (overnight is best) for proper firmness.

If you remember these simple points, your bars will have the ideal balance of creaminess, berry brightness, and crumbly texture—every time.

Perfecting the Cooking Process

Though these bars require no baking, a few extra tips can elevate your results:

• Blend gently — When pureeing strawberries, leave a few small bits for texture.
• Whisk lightly — Over-whisking the cream mixture can make it too airy. Whisk just enough to combine.
• Control your crumbs — For more crunch, add extra crumbs to the middle layer and sprinkle a few on top before freezing.
• Mind your freezer — Place bars in the coldest part of your freezer for best results. Avoid storing them near the door where temperature fluctuates.
• Optional chocolate dip — If coating, let bars rest at room temp for 1–2 mins before dipping—this prevents cracking.

These easy adjustments help create bars that not only look beautiful but deliver that creamy, strawberry-shortcake bliss with every bite.

Add Your Touch

Want to make these bars your own? Here are some fun ways to customize:

• Flavor twists — Add blueberries, raspberries, or mango for a fruit blend.
• Crumb swap — Use vanilla wafers, graham crackers, or shortbread instead of cake mix.
• Extra swirl — Layer a strawberry jam ribbon through the ice cream for added sweetness.
• Toppings — Drizzle with melted white chocolate, sprinkle with freeze-dried strawberries, or add a dusting of powdered sugar before serving.
• Shape it up — Use fun-shaped molds for holidays or kids’ parties.

The base recipe is flexible—get creative and make each batch reflect your personal style!

Storing & Reheating

These bars are freezer-friendly and easy to store:

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• Storage — Once fully frozen, remove bars from molds and wrap each in wax paper or plastic wrap. Place them in an airtight container or freezer bag. They’ll keep well for up to 2 weeks.
• Avoid freezer burn — Wrapping them tightly prevents ice crystals from forming.
• Serving — Let bars sit at room temp for 2–3 minutes before serving—this softens the texture slightly and brings out more flavor.
• Reheating — No reheating needed! If you want to refresh the texture of the crumb topping, lightly dust with more fresh crumbs just before serving.

Proper storage ensures that every bar tastes as delicious as the day you made it—perfect for pulling out at a moment’s notice!

Chef’s Helpful Tips

Here’s how to make your Strawberry Shortcake Ice Cream Bars the best they can be:

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• Taste your berries first — Adjust sugar based on berry sweetness.
• Don’t skip the lemon juice — It brightens the strawberry flavor perfectly.
• Mix crumbs lightly — Don’t over-press the shortcake crumbs—keep them light and crumbly for the best texture.
• Chill your mold — Place molds in the freezer for 10 minutes before filling. This helps layers set quickly and prevents mixing.
• Be patient — Freeze the bars overnight for best results—6 hours minimum.
• Quick release — Run warm water on the outside of the molds for a few seconds to easily release the bars.

Following these simple tips will give you bars that are creamy, flavorful, and picture-perfect every time.

FAQ

1. Can I use frozen strawberries?
Yes! Just thaw and drain them well before using.

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2. What if I don’t have popsicle molds?
You can use small paper cups with wooden sticks as an easy alternative.

3. Can I make them dairy-free?
Yes. Substitute heavy cream with full-fat coconut cream and use your preferred plant-based milk.

4. How long do they last in the freezer?
Up to 2 weeks, if well-wrapped to prevent freezer burn.

5. Can I skip the white chocolate coating?
Absolutely. The bars taste great plain or with just the shortcake crumb topping.

6. Can I use other fruits?
Definitely. Try blueberries, raspberries, or a mix of berries for variety.

Conclusion

Strawberry Shortcake Ice Cream Bars are the perfect way to enjoy a classic dessert in frozen form. They’re creamy, fruity, and full of crunchy shortcake goodness — making them an instant hit for any occasion.

With simple ingredients and easy prep, you can create these delightful treats right in your own kitchen. They’re great for summer parties, afternoon snacks, or anytime you want a nostalgic dessert that everyone will love.

Don’t be afraid to experiment with flavors and textures. Once you master the basic recipe, you can add your personal touch with different fruits, coatings, or creative crumb layers.

Most importantly — enjoy the process and have fun! These homemade ice cream bars are sure to bring smiles to every bite.