⏱️ Prep Time: 30 minutes (plus freeze time) • 🍳 Cook Time: 12 minutes

These Strawberry Shortcake Ice Cream Sandwiches are what warm-weather dreams are made of. Think tender biscuit-style cookies hugging vanilla bean ice cream and juicy macerated strawberries. They're nostalgic, fresh, and just fancy enough to impress your friends—but secretly easy to make!

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*Soft shortcake-style biscuits sandwiching creamy vanilla ice cream and juicy strawberries—like the best parts of summer in one perfect bite.*

There’s something so special about the combo of strawberries, cream, and biscuit. It feels like a throwback to childhood summers but elevated. I love making these for a weekend treat or when I have guests coming over for a casual hang. They’re a guaranteed crowd-pleaser, and the handheld format makes them picnic-perfect.

The key here is getting that shortcake texture just right—tender but sturdy enough to hold up to the ice cream. I use a simple drop biscuit dough that bakes into soft, golden rounds. Once cooled, they’re layered with luscious vanilla ice cream and quick-macerated strawberries. You can roll the sides in crushed freeze-dried strawberries for an extra pop if you're feeling fancy.

Ingredients

🍽️ Servings: 8 sandwiches • 🔥 Calories/Serving: 270

For the shortcake cookies:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
1/3 cup buttermilk
1 tsp vanilla extract

For the filling:

1 1/2 cups chopped fresh strawberries
1 tbsp sugar
1 pint vanilla bean ice cream (slightly softened)
Optional: crushed freeze-dried strawberries for rolling edges

Steps

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 3

Stir in buttermilk and vanilla just until dough comes together. Drop 16 even scoops (about 2 tablespoons each) onto the baking sheet. Gently flatten the tops with your fingers.

Step 4

Bake for 10–12 minutes or until golden on the edges. Cool completely.

Step 5

While cookies cool, stir strawberries with 1 tbsp sugar and let sit for 10–15 minutes to macerate.

Step 6

To assemble, place a scoop of vanilla ice cream on the flat side of one cookie, top with a spoonful of strawberries, and press another cookie on top. Work quickly and place finished sandwiches on a tray in the freezer.