Why You’ll Love Creamy Strawberry Shortcake Ice Cream Recipe

Combines the best of two desserts: ice cream and strawberry shortcake
Bursting with real strawberry flavor from oven-roasted berries
Smooth and rich texture from a classic egg yolk custard base
Delightful bites of sponge cake throughout for added texture
Ideal for summer gatherings or when you want a refreshing, homemade dessert

Ingredients

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

For the roasted strawberries:

Strawberries (hulled and sliced)
Sugar
Lemon juice
Vanilla
Ground cinnamon

For the custard base:

Egg yolks
Sugar
Salt
Milk
Heavy cream
Vanilla

For assembling:

Sponge cake (cut into ½-inch cubes)

Directions

1. Roast the strawberries
Toss sliced strawberries with sugar, lemon juice, cinnamon, and vanilla. Roast them in a baking dish at 400°F for 35–40 minutes until softened and syrupy. Let cool completely.

2. Prepare the custard base
Whisk egg yolks, sugar, and salt in a saucepan. Heat gently over medium heat, stirring constantly until it reaches 170°F. Remove from heat and stir in vanilla, milk, and cream. Chill thoroughly.

3. Blend and combine
Puree half of the roasted strawberries and syrup. Mix the strawberry puree into the cooled custard base. Optionally strain for a smoother texture.

4. Churn the ice cream
Pour the chilled strawberry custard mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

5. Assemble and freeze
Layer the churned ice cream with the remaining roasted strawberries and sponge cake cubes in a freezer-safe container. Gently swirl and freeze for at least 4 hours or overnight until firm.

Servings and timing

Servings: Approximately 10
Prep time: 30–40 minutes
Cook time: 100–120 minutes
Total time: 130–160 minutes
Difficulty level: Medium

Variations

Swap the sponge cake with pound cake, angel food cake, or crushed shortbread cookies
Use raspberries or mixed berries instead of strawberries for a twist
Replace the cream with coconut cream for a dairy-free option
For a no-cook version, skip the egg yolks and use sweetened condensed milk with whipped cream
Add a swirl of strawberry jam for extra fruity ribbons

Storage/Reheating

Store in an airtight, freezer-safe container for up to 2 months
Press parchment paper directly on top before sealing to prevent ice crystals
Let sit at room temperature for 5–10 minutes before scooping for best texture

FAQs

What type of strawberries work best?

Fresh, ripe strawberries with bright red color and sweet flavor are ideal. If using frozen strawberries, thaw and drain well.

Can I skip roasting the strawberries?

Roasting adds depth of flavor and reduces water content. Skipping it will make the ice cream taste fresher but slightly more watery.

Do I need an ice cream maker?

An ice cream maker gives the creamiest result, but you can try a no-churn method by whipping the base and freezing it in a loaf pan.

Can I use store-bought cake?

Yes, pound cake, angel food cake, or even leftover sponge cake work well. Make sure it’s cut into small cubes.

How long does it take to churn the ice cream?

Typically 20–25 minutes, depending on your ice cream maker. Look for a thick, soft-serve consistency.

Why does homemade ice cream get icy?

It can become icy if the custard isn’t chilled fully or if there’s too much water from the fruit. Proper roasting and chilling prevent this.

Can I make it dairy-free?

Yes, you can substitute coconut cream and plant-based milk for a dairy-free version, though flavor and texture will vary slightly.

How long should the custard chill before churning?

At least 4 hours or overnight. The colder the custard, the smoother the ice cream will be.

Can I add other mix-ins?

Yes, crushed cookies, chocolate chips, or nuts can be added at the end of churning for added texture and flavor.

What’s the best way to serve it?

Scoop into bowls or cones, and top with fresh berries, extra cake, or a drizzle of caramel or chocolate for a sundae-style treat.

Conclusion

Creamy strawberry shortcake ice cream is a perfect blend of nostalgic flavors and summer freshness. With roasted strawberries, chunks of fluffy sponge cake, and a silky custard base, each bite offers the perfect balance of fruity, creamy, and cakey. Whether you’re cooling off in the summer heat or serving it at a celebration, this dessert is sure to be a crowd-pleaser.