Strawberry Shortcake Ice Cream Bars Recipe

If you grew up chasing the ice cream truck in the summer, these strawberry shortcake ice cream bars are going to make you smile.

I still remember that first bite. Creamy strawberry center. Buttery cookie crumbs all over my hands. Totally worth the mess.

So of course I had to recreate them for Potluck Eats. Because if a nostalgic dessert can be made easily at home with everyday ingredients, I am all in.

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And true to the Busy Family Standard, this recipe is simple. No ice cream machine. No complicated steps. Just mix, freeze, and slice.

Prep time is only 25 minutes. The freezer handles the rest.

Makes 9 to 12 bars.

Why You Can Trust This Recipe

Here at Potluck Eats, I do not share recipes that only work on perfect days.

These strawberry shortcake ice cream bars were made, frozen, sliced, and taste tested in my own kitchen. More than once. My family happily volunteered.

If a dessert is not easy enough to make after a long day, it does not make it onto this site. And this one passed the test.

Ingredients

Full quantities are listed in the recipe card at the bottom of this post so you can scroll and print when ready.

You will need:

Unsalted butter
Frozen strawberries
Vanilla sandwich cookies
Kosher salt
Heavy cream
Strawberry jam or preserves

Simple grocery store ingredients. Nothing fancy. Nothing hard to find.

Step 1 Prep the Pan

Let the frozen strawberries sit at room temperature for about 10 minutes. You want them slightly softened but not fully thawed.

Line an 8 by 8 inch baking pan with parchment paper going both directions. Leave extra hanging over the sides so you can lift the bars out later. This little trick makes slicing so much easier.

Step 2 Make the Cookie Crust

Add the vanilla sandwich cookies and a little salt to a food processor. Pulse until they look like fine crumbs.

No food processor? I have crushed them in a zip top bag with a rolling pin plenty of times. Works just fine.

Mix in the melted butter.

Press half of the crumb mixture firmly into the bottom of your prepared pan. Really press it into the corners so your base holds together later.

Set the rest of the crumbs aside for the topping.

Step 3 Make the Strawberry Filling

Pulse the strawberries in the food processor until they are in small pieces.

In a mixing bowl, whip the cold heavy cream until stiff peaks form. This usually takes about 2 to 3 minutes.

Add the strawberries, strawberry jam, and remaining salt. Mix just until combined.

It should look fluffy and light pink. And honestly, at this point it is hard not to grab a spoon.

Step 4 Freeze

Spread the strawberry mixture evenly over the crust.

Freeze for about 3 hours until the top feels firm but not solid.

Sprinkle the remaining cookie crumbs over the top and gently press them into the surface.

Return to the freezer for at least 6 more hours. Overnight is best if you can wait that long.

I usually make these in the evening so they are ready the next afternoon.

Step 5 Slice and Serve

Lift the whole slab out using the parchment paper.

Place on a cutting board and slice into 9 to 12 bars.

For cleaner slices, run your knife under hot water and wipe dry between cuts.

Then try not to eat one straight from the board. I rarely succeed.

Busy Family Tips

Keep the heavy cream very cold before whipping.

Do not fully thaw the strawberries or the filling can become icy.

Freeze overnight for the cleanest slices.

If they are not perfectly even, that is okay. They still taste amazing.

Storage

Store in an airtight container in the freezer for up to 2 weeks.

Place parchment between layers if stacking.

Although in my house, they disappear long before that.

Print

Thank you for being here at Potluck Eats. I truly hope this recipe helps you create one of those sweet summer memory moments with your family.

If you make these strawberry shortcake ice cream bars, I would love to hear how they turned out. Did they remind you of the ice cream truck too? 💛