Recipe courtesy of Pablo Munoz

Melted Ice Cream Strawberry Shortcake

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 4 servings
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Ice Cream Sauce: 

1 cup melted strawberry ice cream

1/4 teaspoon cornstarch

Strawberries and Whipped Cream:

2 pounds strawberries, hulled, and halved

1/2 cup plus 3 tablespoons sugar

1 cup heavy cream, chilled

1 teaspoon vanilla extract

4 store-bought shortcakes or mini pound cakes

Confectioners' sugar, for dusting


  1. For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat. Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth. Whisk the cornstarch mixture into the saucepan and bring to a simmer. Cook, stirring, until slightly thickened, about 1 minute. Set aside and cool completely. 
  2. For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl. Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour. 
  3. Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. Keep refrigerated until ready to serve. 
  4. To assemble: Cut the shortcakes or mini pound cakes in half. Spoon 2 tablespoons of the ice cream sauce onto each plate. Place a shortcake bottom on top of the sauce. Top each generously with strawberries and whipped cream and cover with a shortcake top. Dust with confectioners' sugar and serve.

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