Strawberry Shortcake Ice Cream Cake Recipe

Gather the ingredients.

Line a 9x9 inch baking pan with non-stick foil, letting about 3 inches drape over opposite sides of the pan. Set aside.

In a food processor, process 30 of the butter cookies until finely ground.

In a medium bowl, combine the cookie crumbs and melted butter.

Press into the bottom of the prepared pan. Place in the freezer to set, about 15 minutes.

Spread the softened vanilla ice cream onto the crust. Freeze, covered, until firm. This will take about 1 hour.

In a large bowl, combine the softened strawberry ice cream with the freeze-dried strawberries.

Spread the strawberry layer over the frozen vanilla layer. Freeze, covered, until set. This will take about 1 hour.

Cover the top with the thawed whipped topping.

To prepare the strawberry crunch crumble, place the remaining 15 butter cookies and 3/4 cup freeze-dried strawberries in a large zip-top bag. Coarsely crush with a rolling pin.

Sprinkle the strawberry crunch crumble over the whipped topping. Cover and freeze until the entire cake is firm, 4 to 6 hours or up to overnight.

Remove the cake from the freezer 10 minutes before serving. Lift from the pan using the the non-stick foil handles. Slide off the foil and cut into squares to serve. For easy slicing, run a sharp knife under warm water before each cut.