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Former staffer Grant Melton turns strawberry shortcake into a no-bake ice cream cake. Note: put the cake in the refrigerator overnight instead of the freezer if you prefer a softer chilled dessert instead of a frozen one.

MORE FROZEN TREATS: 5 Ice Cream Cakes + Icebox Cakes To Cool You Off


  • 2 quarts strawberries
  • 2 cups heavy whipping cream
  • 1 cup sour cream
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 teaspoon salt
  • 2 10-ounce packages shortbread cookies


Finely chop a few strawberries to fill a cup measure. Slice the rest of the berries into quarters and reserve.

In a stand mixer, whip the heavy cream until it forms soft peaks. Add in the sour cream, sugar, vanilla extract (if using) and salt, and mix for one minute more. Fold in the chopped strawberries.

Place one layer of cookies in the bottom of a 10-inch springform pan. Top with 1/4 of the strawberry whipped cream. Place another layer of cookies on top, followed by another 1/4 of the whipped cream. Repeat 2 more times ending with a layer of strawberry whipped cream on top. Place into the freezer overnight.

To serve, remove from the freezer and allow to soften slightly on the counter, top with the sliced berries and remove the springform from the pan. Slice and enjoy!