Strawberry Shortcake Roll Ice Cream Cake Recipe | Easy No Bake Dessert

August 23, 2026

Strawberry Shortcake Roll Ice Cream Cake

This Strawberry Shortcake Roll Ice Cream Cake is an easy no-bake frozen dessert made by layering whole Little Debbie Strawberry Shortcake Rolls with creamy vanilla and strawberry ice cream. Once frozen and sliced, you get layers of strawberry cake, creme filling, and ice cream in every bite.

It’s basically an ice cream cake built like lasagna — except the “noodles” are whole Strawberry Shortcake Rolls.

Ingredients

18–24 Little Debbie Strawberry Shortcake Rolls

1 quart vanilla ice cream, softened

1 quart strawberry ice cream, softened

1 tub (8 oz) whipped topping, thawed

1/3 cup strawberry sundae topping or strawberry sauce

Fresh strawberries, optional for topping

Note: The exact number of Strawberry Shortcake Rolls will depend on the size and shape of your pan.

Instructions

1. Prepare the pan

Line a 9x5-inch loaf pan with plastic wrap, leaving plenty hanging over the sides. This will make it much easier to lift the frozen cake from the pan later.

2. Make the first Strawberry Shortcake Roll layer

Unwrap the Strawberry Shortcake Rolls and arrange them whole across the bottom of the pan.

Pack them closely together to create a complete cake layer. Do not slice or crumble them.

3. Add the vanilla ice cream

Allow the vanilla ice cream to sit at room temperature for about 10–15 minutes, or until soft enough to spread without being melted.

Spread a thick, even layer over the Strawberry Shortcake Rolls.

Place the pan in the freezer for about 20–30 minutes to firm the ice cream slightly before adding the next layer.

4. Add another layer of Strawberry Shortcake Rolls

Arrange another layer of whole Strawberry Shortcake Rolls directly over the vanilla ice cream.

Press them down very gently so they sit securely against the ice cream.

5. Add the strawberry ice cream

Spread softened strawberry ice cream evenly over the second layer of snack cakes.

Drizzle a small amount of strawberry sauce over the ice cream if you want a stronger strawberry flavor.

Freeze again for about 20–30 minutes.

6. Finish with Strawberry Shortcake Rolls

Cover the strawberry ice cream with one final layer of whole Strawberry Shortcake Rolls.

You should now have:

Strawberry Shortcake Rolls
Vanilla ice cream
Strawberry Shortcake Rolls
Strawberry ice cream
Strawberry Shortcake Rolls

Cover tightly with plastic wrap.

7. Freeze

Freeze the cake for at least 6 hours, but overnight is best.

You want the ice cream completely firm before attempting to remove or slice the cake.

8. Decorate

Lift the frozen cake from the loaf pan using the plastic wrap.

Remove the plastic and transfer the cake to a serving platter.

Spread whipped topping over the top. Drizzle with strawberry sauce and add fresh strawberries if desired.

I wouldn't completely frost the sides — leave those layers exposed. The whole point is being able to see the Little Debbie cakes and ice cream.

9. Slice and serve

Let the cake sit at room temperature for about 5–10 minutes before slicing.

Use a large sharp knife dipped in hot water and wiped dry between cuts.

Cut across the Strawberry Shortcake Rolls so the inside of the rolls is visible in each slice.

Tips for the Best Ice Cream Cake

Don't melt the ice cream. You want it soft and spreadable, not liquid. Melted and refrozen ice cream can become icy.

Freeze between layers. This helps keep the snack cakes from moving around while you're building the cake.

Use whole Strawberry Shortcake Rolls. That's what makes this recipe different from a typical strawberry shortcake ice cream cake.

Don't overdo the toppings. Strawberry sauce, whipped topping, and a few strawberries are enough. The Strawberry Shortcake Rolls should remain the star.

Storage

Keep the Strawberry Shortcake Roll Ice Cream Cake tightly covered in the freezer for up to 1 week for the best texture.

For leftovers, individual slices can also be wrapped and frozen so they're easy to grab later.

Variations

You could easily use this same method with other ice cream flavors. Strawberry cheesecake ice cream would make it richer, while vanilla bean keeps the Strawberry Shortcake Roll flavor front and center.

You could also make a completely strawberry version using strawberry ice cream for both layers.

FAQs

Do I have to cut the Strawberry Shortcake Rolls before layering them?
No. Keep them whole. The whole cakes create the layers of this ice cream cake.

Can I make Strawberry Shortcake Roll Ice Cream Cake ahead of time?
Yes. It's actually better made the night before so it has plenty of time to freeze completely.

Can I use only one flavor of ice cream?
Absolutely. Use all vanilla, all strawberry, or another flavor that pairs well with strawberry.

Why freeze the cake between layers?
Briefly freezing each ice cream layer makes the cake easier to assemble and helps maintain distinct layers when it's eventually sliced.

Final Thoughts

This Strawberry Shortcake Roll Ice Cream Cake takes a childhood snack and turns it into an easy frozen dessert without losing what makes the original treat nostalgic. Instead of crumbling the cakes into a crust or mixing them into the ice cream, whole Strawberry Shortcake Rolls become the actual cake layers.

Once you cut into it, you get Strawberry Shortcake Roll, vanilla ice cream, Strawberry Shortcake Roll, strawberry ice cream, and another Strawberry Shortcake Roll layer all in the same slice.

It's simple, a little ridiculous, and exactly the kind of dessert you would have dreamed up as a kid.