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Creamy Strawberry Shortcake Ice Cream Sandwiches

strawberry shortcake ice cream sandwiches - featured image
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A no-bake, creamy, and refreshing dessert combining soft biscuit layers, macerated strawberries, and a whipped cream cheese filling, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuit dough)
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), cold and cubed
  • ¾ cup whole milk (180ml)
  • 1 teaspoon vanilla extract (for biscuit dough)
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy cream (240ml), chilled
  • 4 ounces cream cheese (115g), softened
  • ¼ cup powdered sugar (30g)
  • 1 teaspoon vanilla extract (for creamy filling)
  • Optional: pinch of ground cinnamon for biscuit dough

Instructions

  1. Toss sliced strawberries with 2 tablespoons sugar and lemon juice in a medium bowl. Let sit for at least 15 minutes to macerate and release juices.
  2. In a large bowl, whisk together flour, baking powder, 2 tablespoons sugar, salt, and cinnamon if using. Cut cold butter into flour mixture until coarse crumbs form.
  3. Pour in milk and vanilla extract, stirring gently until just combined. Dough will be slightly sticky.
  4. Preheat oven to 425°F (220°C). Transfer dough to floured surface, pat into 1-inch thick rectangle. Cut into 8 squares or rounds.
  5. Place biscuits on parchment-lined baking sheet and bake 12-15 minutes until golden. Let cool completely.
  6. In a chilled bowl, beat cream cheese with powdered sugar and vanilla until smooth.
  7. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until fluffy.
  8. Spread a generous layer of cream filling on bottom half of each biscuit. Spoon macerated strawberries and syrup over cream.
  9. Top with other biscuit half, press gently. Wrap each sandwich tightly in plastic wrap.
  10. Freeze sandwiches for at least 2 hours or overnight. Before serving, let sit at room temperature 5-10 minutes to soften slightly.

Notes

Use cold butter for flaky biscuits. Macerate strawberries for at least 15 minutes for juicy syrup. Whip cream and cream cheese separately before folding for light texture. Freeze sandwiches tightly wrapped to avoid freezer burn. Let sandwiches soften slightly before eating for easier biting.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, no-bake dessert, summer dessert, creamy filling, easy dessert, picnic dessert

Find it online: https://yumyep.com/creamy-strawberry-shortcake-ice-cream-sandwiches-easy-no-bake-recipe/