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Strawberry Shortcake Ice Cream Sandwiches

Strawberry shortcake ice cream sandwiches with flaky, buttery biscuit rounds layered with macerated strawberries and strawberry ice cream. Bakes golden, then freezes into a hand-held frozen treat with a classic shortcake texture.
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Prep Time 25 minutes
Cook Time 15 minutes
freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake biscuits
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cubed
  • 0.75 cup heavy cream
  • 1 egg yolk for egg wash
For filling
  • 0.5 gallon strawberry ice cream slightly softened
  • 1 cup fresh strawberries sliced and macerated with sugar

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Bake the shortcake biscuits
  1. Preheat oven to 425F and whisk all-purpose flour, granulated sugar, baking powder, and salt in a bowl until evenly combined.
  2. Cut in cold unsalted butter until the mixture resembles coarse crumbs, then stir in heavy cream until just combined.
  3. Pat dough to 3/4-inch thickness and cut into 3-inch rounds.
  4. Brush the tops with egg yolk and bake 12-15 minutes at 425F until golden.
  5. Cool the biscuits completely, then split each round in half like sandwich lids.
Assemble and freeze
  1. Slice fresh strawberries and macerate with 1 tablespoon sugar until juicy, then spoon them onto the biscuit bottoms.
  2. Add a generous scoop of strawberry ice cream over the strawberries on each bottom half.
  3. Top with the biscuit lid and freeze for 1 hour until firm, then dust with powdered sugar to serve.

Notes

For clean stacking, make sure the biscuits are fully cooled before assembling so the ice cream doesn’t melt into the crumb. Store sandwiches in the freezer in an airtight container for up to 2 weeks; no, don’t freeze longer for best texture. For a lighter option, swap the heavy cream in the biscuits for half-and-half, but the crumb will be slightly less tender.