If you’ve ever cracked open a pint of Ben & Jerry’s Straw-Bae Shortcake and thought, how is this so ridiculously good, this copycat Ben & Jerry’s Straw-Bae Shortcake recipe is for you. It’s creamy, fruity, buttery, and just a little over the top in the best possible way. Sweet cream ice cream folded with strawberry swirls and soft shortcake cookie pieces, finished with a fluffy strawberry-kissed whipped topping and extra crumble on top. It feels like a sundae you don’t have to assemble.
The first time I tried the real Straw-Bae Shortcake, I ate it straight from the pint standing in the kitchen, telling myself I’d only take two spoonfuls. Ten minutes later I was scraping the sides for every last strawberry ribbon. There’s something nostalgic about it, like those strawberry shortcake bars from childhood freezers, but grown up and richer. This homemade Straw-Bae Shortcake gives you that same creamy, berry-buttery magic, but you control the swirls, the chunks, and the crumble. That part is dangerously fun.
This copycat Straw-Bae Shortcake tastes shockingly close to the original, but you can tweak it to be lighter, dairy-free, extra fruity, or even a little boozy. The layers matter. The texture matters. The swirl matters. Once you nail those, you’ve basically recreated Straw-Bae Shortcake in your own freezer.
Table of Contents
How to make Straw-Bae Shortcake
Start by preparing a sweet cream base, not a strong vanilla ice cream. The flavor should be milky and rich, like melted whipped cream. Then make a bright strawberry swirl that stays soft in the freezer. Fold in buttery shortcake cookie chunks that don’t freeze rock hard. Finish the whole thing with a thick whipped topping layer swirled with strawberry sauce and sprinkled with extra crumble. That top layer is what makes Straw-Bae Shortcake feel like a sundae instead of just strawberry ice cream.
Nutrition facts (per ½ pint serving, approx.)
Calories: 520
Total Fat: 28 g
Saturated Fat: 17 g
Carbohydrates: 62 g
Sugar: 48 g
Protein: 6 g
Ingredients (Makes 1 pint)
Prep Time: 30 minutes
Freeze Time: 4–6 hours
Total Time: About 6 hours
Servings: 2 generous portions
Sweet Cream Ice Cream Base
1 cup heavy cream
¾ cup whole milk
½ cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Strawberry Swirl
1 cup chopped fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice
½ teaspoon cornstarch mixed with 1 teaspoon water
Shortcake Cookie Pieces
1 cup crushed shortbread cookies (store-bought or homemade)
1 tablespoon melted butter
Pinch of salt
Strawberry Whipped Topping
½ cup heavy cream
1 tablespoon powdered sugar
1 tablespoon strawberry swirl (from above)
Tools you’ll need
• Saucepan
• Whisk
• Mixing bowls
• Fine mesh strainer
• Ice cream maker
• Freezer-safe container (pint size)
• Hand mixer or whisk
Instructions
Make the strawberry swirl
Cook strawberries, sugar, and lemon juice over medium heat until soft and juicy, about 5 minutes. Stir in cornstarch slurry and cook until slightly thickened but still pourable. Cool completely. This swirl needs to be thick enough to ribbon, not run. (10 minutes active)
Make the sweet cream base
Heat cream and milk until steaming, not boiling. In a separate bowl whisk egg yolks and sugar until pale. Slowly temper with warm milk mixture, then return to saucepan. Cook gently, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in vanilla and salt, then strain and chill completely. (15 minutes active)
Churn the ice cream
Pour chilled base into your ice cream maker and churn according to manufacturer instructions until thick and soft-serve consistency. (20–25 minutes)
Prepare the cookie crumble
Toss crushed shortbread with melted butter and a tiny pinch of salt. Let cool so it firms slightly but stays tender.
Layer the Straw-Bae magic
Spoon one third of churned ice cream into your container. Drizzle strawberry swirl and sprinkle cookie pieces. Repeat layers. Do not fully mix. You want ribbons and pockets. On the final layer, smooth the top.
Add the whipped topping layer
Whip cream and powdered sugar to soft peaks. Fold in 1 tablespoon strawberry swirl so it streaks pink. Spread gently over the frozen base. Sprinkle extra cookie crumble on top. Freeze 4–6 hours until firm.
Scoop deeply so every spoonful hits cream, cookie, and swirl. That’s the Straw-Bae Shortcake experience.
Tips
• Do not overcook the strawberry swirl or it will turn jammy instead of ribbon-like.
• Chill everything thoroughly before churning for smoother texture.
• If you want softer cookie bites, toss them lightly in white chocolate before folding in.
• Let the pint sit at room temperature 5 minutes before scooping for ideal texture.
• If you don’t have an ice cream maker, you can use a no-churn method with sweetened condensed milk and whipped cream, though the texture will be slightly softer.
What to serve with
Fresh and bright
Fresh strawberries on the side amplify the berry notes and make Straw-Bae Shortcake feel even more like classic strawberry shortcake. A small bowl of sliced berries with a squeeze of lemon balances the richness beautifully. Even a few raspberries add tart contrast that keeps the sweetness from feeling heavy.
A simple fruit salad with melon and mint works surprisingly well too. The cool freshness resets your palate between spoonfuls, especially if you’re serving Straw-Bae Shortcake at a summer gathering.
Comfort classics
Warm buttermilk biscuits split and lightly toasted are incredible alongside Straw-Bae Shortcake. Spoon a little melted ice cream over the biscuit and it turns into a dessert sandwich situation that is honestly unfair.
Vanilla pound cake slices are another perfect match. The dense crumb echoes the shortcake cookie pieces inside the ice cream, but in a softer way. Add a little extra strawberry swirl on top and you’ve basically built a plated dessert from a pint.
Mini sugar cookies work well too. Their simple sweetness lets the Straw-Bae Shortcake shine without competing.
Savory balance
If you’re serving this after dinner, something salty beforehand helps. A grilled chicken sandwich, buttery corn on the cob, or even a lightly salted pretzel appetizer makes the sweetness pop more. That sweet-salty contrast just works, it always has.
Variations
No-Churn Straw-Bae Shortcake
Whip 2 cups heavy cream to stiff peaks. Fold in one 14 oz can sweetened condensed milk and vanilla. Layer with strawberry swirl and cookies exactly as above. The texture will be slightly softer but still dreamy.
Extra Strawberry Version
Fold chopped fresh strawberries directly into the churned base in addition to the swirl. This gives Straw-Bae Shortcake even more fruit bursts in every bite.
Strawberry Cheesecake Twist
Add ¼ cup softened cream cheese to the base while whisking the egg yolks. The flavor becomes tangier and richer, almost like strawberry cheesecake shortcake.
Boozy Adult Version
Stir 1 tablespoon strawberry liqueur into the swirl or a splash of bourbon into the base. It softens the freeze and adds depth. Best enjoyed slowly.
Chocolate Dip Top
Before serving, drizzle melted white chocolate over the whipped topping layer and let it harden briefly. Crack through it with your spoon. That texture contrast is unreal.
Ingredient Substitutes
Heavy Cream
Original: Heavy cream
Substitutes: Half-and-half for lighter texture, full-fat coconut cream for dairy-free version
Whole Milk
Original: Whole milk
Substitutes: Oat milk, almond milk, or lactose-free milk
Egg Yolks
Original: Egg yolks for custard base
Substitutes: 1 tablespoon cornstarch for egg-free version, texture will be slightly less rich
Shortbread Cookies
Original: Classic shortbread
Substitutes: Golden Oreos, vanilla wafers, pound cake cubes, gluten-free shortbread
Fresh Strawberries
Original: Fresh berries
Substitutes: Frozen strawberries thawed and drained, high-quality strawberry jam thinned with lemon juice
Whipped Cream
Original: Fresh heavy cream
Substitutes: Coconut whipped topping, store-bought whipped topping, mascarpone whipped cream for extra richness
Ingredients
1 cup heavy cream ¾ cup whole milk ½ cup granulated sugar 3 large egg yolks 1 teaspoon vanilla extract 1 cup chopped fresh strawberries 2 tablespoons sugar 1 teaspoon lemon juice ½ teaspoon cornstarch mixed with 1 teaspoon water 1 cup crushed shortbread cookies (store-bought or homemade) 1 tablespoon melted butter Pinch of salt ½ cup heavy cream 1 tablespoon powdered sugar 1 tablespoon strawberry swirl (from above)
Instructions
Cook strawberries, sugar, and lemon juice over medium heat until soft and juicy, about 5 minutes. Stir in cornstarch slurry and cook until slightly thickened but still pourable. Cool completely. This swirl needs to be thick enough to ribbon, not run. Heat cream and milk until steaming, not boiling. In a separate bowl whisk egg yolks and sugar until pale. Slowly temper with warm milk mixture, then return to saucepan. Cook gently, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in vanilla and salt, then strain and chill completely. Pour chilled base into your ice cream maker and churn according to manufacturer instructions until thick and soft-serve consistency. Toss crushed shortbread with melted butter and a tiny pinch of salt. Let cool so it firms slightly but stays tender. Spoon one third of churned ice cream into your container. Drizzle strawberry swirl and sprinkle cookie pieces. Repeat layers. Do not fully mix. You want ribbons and pockets. On the final layer, smooth the top. Whip cream and powdered sugar to soft peaks. Fold in 1 tablespoon strawberry swirl so it streaks pink. Spread gently over the frozen base. Sprinkle extra cookie crumble on top. Freeze 4–6 hours until firm.
