Strawberry Shortcake Ice Cream Sandwiches

Indulge in the delectable combination of soft-batch cookies with a tempting strawberry scent, filled with rich vanilla ice cream and coated in crumbly strawberry shortcake bits. This recipe draws inspiration from the beloved American treat, Strawberry Shortcake Bars.

Why This Works

This easy-to-follow recipe uses readily available store-bought ingredients, making it accessible to even the most inexperienced home cook. No baking skills required! The sturdy structure of these ice cream sandwiches ensures they hold up well, making them perfect for immediate consumption or for later enjoyment.

How to Make the Perfect Cookies

1. avoid substitutions

When it comes to cookies, baking is a science and it’s important to stick to the main ingredients: butter, eggs, sugar, flour, salt, and baking powder for the best results. Substitutions are possible as long as they don’t change the chemistry of the recipe. For example, butter is key for flavor and texture, substituting it with another type of fat may change the final outcome.

2. your eggs do not need to be at room temperature

Cold ingredients can be difficult to bake with, but eggs do not need to be at room temperature to make cookies. Focus on ensuring the butter is at the right temperature.

3. Add a little pinch of salt

Most dessert recipes will forget to include salt in the list of ingredients. Salt enhances the flavor of cookies and adds balance, so don’t forget to add a pinch. Consider using flakey salt for a rustic look.

4. Upgrade your chocolate (optional)

Chocolate is one of the most important components of a chocolate chip cookie cosmetically. Higher quality chocolate like fèves will melt better and create a more professional appearance.

5. Use a cookie scooper

Keep your hands clean and ensure uniform cookies by using a cookie scooper.

6. Allow the baking tray to cool between uses

Allow the baking tray to cool between uses to prevent misshapen cookies. Wait for the oven to reach full temperature and the tray to cool to room temperature.

7. How do I get perfectly round cookies?

Reshape cookies before baking and immediately after taking them out of the oven by spinning a pastry ring on top of them, cleaning up the edges while the cookie is still malleable.

White plate piled high with a dozen strawberry cookies

How to make ice cream sandwiches without melting?

  • Choose the right cookies – Select cookies that are both sturdy and chewy to support the ice cream. Avoid cookies that are too crispy and crumble easily.
  • Soften Ice Cream – Before assembling the sandwiches, take the ice cream out of the freezer and let it sit for 10-15 minutes to make it easier to handle.
  • Use a Cookie Scooper – Use a scoop to evenly portion the ice cream, cake batter, and cookie doughs for consistent sizing
  • Act Swiftly – Speed is key to prevent the ice cream from melting during assembly.
  • Chill Before Enjoying – Freeze the assembled sandwiches for at least an hour to solidify the ice cream and enhance the flavor.
  • Preserve Properly – Keep the ice cream sandwiches in a freezer-safe airtight container to avoid freezer burn.
  • Mix and Match Flavors – Experiment with various cookie and ice cream flavor combinations for a personalized twist on the classic treat.
vanilla ice cream sandwiched between two four inch strawberry cookies

Strawberry Shortcake Ice Cream Sandwiches

Soft-batch cookies with an intoxicating strawberry fragrance filled with creamy vanilla ice cream and rolled in buttery strawberry shortcake crumbles. This recipe is inspired by one of my favorite American ice cream novelties, Strawberry Shortcake Bars.
Prep Time 45 mins
Course Dessert
Cuisine American
Servings 3 4″ Sandwiches


  • 1 15.25 oz box moist strawberry cake mix
  • 1/2 cup canola or vegetable oil
  • 2 large whole eggs
  • 2 tbsp strawberry JELL-O mix
  • 12 golden oreos, filling removed
  • 2 tbsp instant vanilla pudding mix
  • 1 tbsp unsalted Grade A butter, melted
  • 0.5 gallon premium vanilla ice cream, softened


  • Cookies | Preheat the oven to 350F / 176C and prepare the center rack.
    Line a 18"L, 13"W baking tray with a 16"L, 12" W parchment paper.
    To a mixing bowl, add cake mix, oil, and eggs. Whisk. Using a 5 cm cookie scooper, scoop 6 cookies onto the baking sheet spacing the cookies out at least 3 inches apart.
    Bake on the center rack for 10 minutes or until the cookie no longer looks translucent with a lightly browned bottom. Let the cookies cool to room temp. Repeat with remaining dough as needed.
  • Crumbles | Melt butter in the microwave, 10 sec. To a ziplock bag, add pudding mix, jello mix, and golden Oreo cookies. Seal making sure to release the air in the bag. Smash with a rolling pin until fine. Add melted butter. Shake the bag and run the crumbles over with the rolling pin until the clusters are broken up.
  • Assemble | Leave the ice cream out on the counter for 10 minutes before assembly.
    Match the cookies up in pairs by size. Scoop one scoop of vanilla ice cream onto the cookies. Top with a second cookie creating a sandwich. Press down until the ice cream reaches the edges, then roll in the crumbles.
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