If you are craving a show-stopping dessert that’s bursting with fresh fruit flavor and delightful textures, you will absolutely adore this Strawberry Crunch Ice Cream Cake. It is the perfect treat for warm days or any time you want to impress friends and family with a lush, layered dessert that combines creamy strawberry and vanilla ice cream with irresistible crunchy bits and fluffy whipped cream. Every bite delivers a sweet, fruity punch alongside a satisfyingly crisp crunch that makes this cake truly unforgettable.

Strawberry Crunch Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Crunch Ice Cream Cake lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role in building layers of flavor, texture, and vibrancy—from the tangy freeze dried strawberries that add intense fruitiness, to the rich heavy cream that whips up into the perfect frosting. Let’s take a look at what you’ll gather before diving into this fun process.

All purpose flour (1 cup, divided): The base for our buttery crunchies, giving them structure and a tender bite.
Sugar (1/2 cup, divided): Adds sweetness to both the crunchies and whipped cream for balance.
Freeze dried strawberries (3/4 cup + 1/2 cup): Packed with bright strawberry flavor, these provide concentrated fruitiness and color.
Salted butter (7 tbsp, room temperature, divided): Creates the crumble texture and richness in the crunchies.
Vanilla extract (1/2 tsp + 1 1/4 tsp): Enhances flavor depth, used both in the crumble and whipped cream.
Strawberry ice cream (1.5 quart container): The luscious, fruity core of our cake.
Vanilla ice cream (1.5 quart container): A smooth, creamy layer that complements and softens the strawberry notes.
Heavy whipping cream (1 3/4 cups, cold): Whipped to form the fluffy, light frosting enveloping the cake.
Powdered sugar (3/4 cup): Sweetens and stabilizes the whipped cream topping.
Red and Ivory gel icing color (optional): For adding pretty, personalized colors to the whipped cream pipework.

How to Make Strawberry Crunch Ice Cream Cake

Step 1: Prepare the Crunchies

The crunchies are what set this Strawberry Crunch Ice Cream Cake apart from your usual ice cream dessert. Start by preheating your oven to 350 degrees. In two separate bowls, combine flour and sugar—the foundation of comfort crunch. To the strawberry bowl, add freeze dried strawberry powder for that vivid berry essence. Mix butter and vanilla extract into the strawberry and vanilla mixtures respectively, working them with forks until crumbly. Spread each crumble evenly on parchment-lined sheets and bake for about 5 minutes, but watch closely to prevent burning. Once cooled, break the crumbles down into small bits—they add the perfect crunch that contrasts with the soft ice cream layers wonderfully.

Step 2: Layering the Ice Cream Cake

Line an 8×3 inch cake pan with clear wrap so you can easily lift the cake later. Soften the strawberry ice cream slightly to spread smoothly, then layer it evenly in the pan. Sprinkle about one cup of the mixed crunchies over the strawberry layer, then pop it in the freezer to firm up for a couple of hours. Next, soften the vanilla ice cream a bit, layer it on top of the crunchies, and freeze again until solid. This layering process creates a delightful textural journey through the cake—from creamy strawberry to crisp crunch to smooth vanilla perfection.

Step 3: Whip and Frost

While the cake freezes, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This whipped cream not only adds richness but also an airy contrast to the dense ice cream layers. Carefully frost the frozen cake with this cream, pressing the remaining crunchies onto the sides for a beautiful, crunchy exterior. For a fancy touch, powder some freeze dried strawberries into the whipped cream and add gel icing color if you like, then pipe a border around the top. Pop the finished cake back in the freezer until you’re ready to enjoy it.

How to Serve Strawberry Crunch Ice Cream Cake

Garnishes

Keep things bright and fresh by adding a few freeze dried strawberry pieces on top or a light dusting of powdered sugar for a snowy effect. You might also swirl in some extra whipped cream rosettes or scatter fresh strawberry slices to complement the freeze dried crunch for a dynamic mix of textures.

Side Dishes

This Strawberry Crunch Ice Cream Cake pairs beautifully with simple, fresh accompaniments. Try serving it alongside light lemon bars or angel food cake for a citrusy contrast, or a bowl of fresh berries to double up on the fruity goodness without overwhelming the palate.

Creative Ways to Present

To make your Strawberry Crunch Ice Cream Cake even more special, try serving it on colorful cake stands or individual clear dessert cups layered with extra crunchies and whipped cream for single servings. You could also add edible flowers or finely grated white chocolate for an elegant touch that wows your guests.

Make Ahead and Storage

Storing Leftovers

Keep your remaining Strawberry Crunch Ice Cream Cake well covered with plastic wrap or stored in an airtight container to protect it from freezer burn and odors. It’s best enjoyed within 4-5 days to savor its freshness and perfect crunch.

Freezing

Freezing is your friend with this cake. Just wrap it tightly to prevent ice crystals and store at 0°F (-18°C) or below. When stored properly, the texture and flavor hold up well, giving you flexibility to prepare it days in advance.

Reheating

Since it’s an ice cream cake, reheating isn’t part of the plan! Just allow it to soften slightly at room temperature for 10-15 minutes before slicing for the perfect scoopable texture and to showcase those beautiful layers and crunches.

FAQs

Can I use fresh strawberries instead of freeze dried?

Fresh strawberries have higher moisture and won’t provide the same intense flavor or crunch for the crumble. Freeze dried strawberries are preferred because they give a concentrated taste and help keep the crunchies crisp.

What if I don’t have an 8×3 inch cake pan?

Any similar-sized round cake pan or even a springform pan will work as long as you can line it well with plastic wrap to easily remove the cake later. Just adjust layers to fit your pan size.

Can I substitute vanilla ice cream with another flavor?

Definitely! While vanilla balances the strawberry beautifully, other complementary flavors like chocolate, almond, or even cheesecake-flavored ice cream can add a creative twist.

How do I ensure the crunchies stay crunchy in the cake?

Make sure the crunchies are completely cooled before layering, and avoid over-softening the ice cream so moisture doesn’t seep in. Freezing them between layers also helps maintain their texture.

Is it possible to make this cake dairy-free or vegan?

Yes, by substituting with non-dairy ice creams and coconut-based whipped toppings, and using vegan butter for crunchies. The texture and taste will vary slightly but it can be a delicious alternative.

Final Thoughts

I truly hope you give this Strawberry Crunch Ice Cream Cake a whirl because it’s an absolute delight from the very first scoop. The harmony of creamy layers, crunchy surprises, and vibrant strawberry flavor makes it a joyful centerpiece for any celebration or simply a sweet treat to enjoy together. Once you make it, I promise it will quickly become one of your favorites to share and savor again and again.

Strawberry Crunch Ice Cream Cake Recipe

★★★★★

4.9 from 4 reviews

Author: Olivia
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Strawberry Crunch Ice Cream Cake is a delightful layered dessert featuring homemade strawberry and vanilla crunchies nestled between layers of creamy strawberry and vanilla ice cream, all frosted with fluffy whipped cream. Finished with a decorative whipped cream border and extra strawberry crunchies, this cake combines textures and flavors perfect for summer celebrations or any special occasion.

Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
Mix Dry Ingredients for Crunchies: Divide 1 cup of all-purpose flour and 1/2 cup of sugar into two separate bowls; each bowl should contain 1/2 cup flour and 1/4 cup sugar. Add freeze dried strawberries to a food processor and grind into a powder. Add the powder to one of the bowls for the strawberry crunchies and stir well to combine.
Add Butter and Vanilla to Crunch Mixtures: Add 4 tablespoons of softened butter and 1/2 teaspoon vanilla extract to the strawberry mixture. Add 3 tablespoons of softened butter to the vanilla mixture. Use a fork to combine each mixture until it forms a crumble.
Bake Crunchies: Spread the strawberry crumble evenly on one prepared cookie sheet and the vanilla crumble on the other. Bake both for about 5 minutes, watching closely as the strawberry crumble can brown quickly. Remove and let cool completely.
Break Crunchies into Pieces: Once cool, crumble the baked mixtures into small pieces, ideally no larger than a small pea. Combine both crunchie types in a bowl and gently toss to mix.
Prepare Cake Pan: Line an 8×3 inch cake pan with clear wrap, covering the bottom and extending above the sides for easy removal later.
Layer Strawberry Ice Cream and Crunchies: Allow strawberry ice cream to soften slightly for about 20 minutes. Spread softened strawberry ice cream evenly in the cake pan. Sprinkle about 1 cup of the mixed crunchies evenly over the ice cream, then freeze for about 2 hours until mostly firm.
Layer Vanilla Ice Cream: Soften vanilla ice cream for about 20 minutes, then spread it evenly over the crunchie layer. Freeze the cake for 2-3 hours until firm.
Remove Cake from Pan: Use the clear wrap to lift the frozen cake out of the pan. Place it on a cardboard cake circle or serving plate and return to the freezer.
Make Whipped Cream Frosting: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
Frost the Cake: Spread the whipped cream evenly over the top and sides of the cake. Return the cake to the freezer as necessary to prevent melting.
Decorate with Crunchies: Gently press the remaining crunchie pieces onto the sides of the cake for added texture and appearance. Place back in the freezer.
Prepare Strawberry Whipped Cream for Piping: Grind the remaining freeze dried strawberries into a powder and mix into the leftover whipped cream. Add red and ivory gel icing colors, if desired, to achieve a pretty color.
Pipe a Decorative Border: Use a piping bag fitted with Ateco tip 844 to pipe a decorative border around the top edge of the cake.
Final Freeze and Storage: Freeze the cake until ready to serve. For best results, store the cake covered and consume within 4-5 days.

Notes

Use clear wrap that extends above the cake pan sides for easy cake removal.
Keep a close watch on the strawberry crumble while baking to prevent browning.
Softening ice cream before spreading ensures smooth layers.
Press crunchie pieces no larger than small peas for ideal texture.
This dessert should be stored well covered in the freezer and enjoyed within 4-5 days for optimal texture and flavor.
Allow whipped cream to reach stiff peaks for stable frosting and piping.
Gel icing colors are optional but add a beautiful touch to the whipped cream decoration.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking, Freezing, Whipping
Cuisine: American