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Strawberry Ice Cream Cake Recipe

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4.2 from 51 reviews

  • Author: Ava
  • Total Time: 6 hours 5 minutes
  • Yield: 12 servings

Description

This delightful Strawberry Ice Cream Cake combines a moist homemade vanilla cake layer with smooth strawberry ice cream and a luscious strawberry cream filling. Topped with fluffy whipped cream frosting and fresh strawberry slices, this frozen dessert is perfect for summer celebrations or any occasion that calls for a refreshing sweet treat.

Ingredients

Cake Layer

  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 2 tbsp vegetable oil
  • 3/4 cup (155g) sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp (150ml) milk

Strawberry Filling

  • 3 cups (376g) chopped strawberries (about 1 lb strawberries)
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (52g) sugar
  • 1 1/2 tsp cornstarch

Ice Cream Layer

  • 1.5 quart or half gallon carton strawberry ice cream or no-churn strawberry ice cream

Whipped Cream Frosting

  • 2 cups (480ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • Sliced strawberries, optional
  • Pink/Red gel icing color, optional

Instructions

  1. Prepare the Cake Layer: Preheat your oven to 325°F (176°C). Grease an 8-inch cake pan and line the bottom with a parchment paper circle. In a medium bowl, combine flour, baking powder, and salt. In a large mixing bowl, beat butter, sugar, oil, and vanilla extract until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each, scraping down the bowl as needed.
  2. Incorporate Dry Ingredients and Milk: Add half of the dry ingredients to the wet mixture and mix until mostly combined. Slowly add the milk while mixing. The batter may appear curdled, which is normal. Add the remaining dry ingredients and mix gently until smooth, taking care not to overmix.
  3. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 2-3 minutes before transferring to a cooling rack to cool completely.
  4. Make the Strawberry Filling: Puree the chopped strawberries in a blender or food processor until smooth, and strain through a fine mesh sieve to remove seeds if desired. Pour the puree into a medium saucepan and cook over medium heat, stirring constantly, until it reduces and thickens to about 3/4 cup, approximately 20-25 minutes.
  5. Thicken the Filling: In a small bowl, whisk together heavy cream, sugar, and cornstarch. Add this mixture to the reduced strawberry puree and continue cooking over medium heat until it comes to a gentle boil and thickens further, about 45 seconds to 1 minute. Remove from heat and let cool to room temperature or refrigerate to cool faster.
  6. Prepare the Ice Cream Layer: Let the strawberry ice cream soften at room temperature for 15-20 minutes to become scoopable but not melted. Stir occasionally to achieve a creamy consistency.
  7. Assemble the Cake: Line an 8-inch pan with two pieces of clear wrap crossing each other. Spread the softened ice cream evenly in the pan. Layer the cooled strawberry filling evenly over the ice cream. Freeze for about 15 minutes to set.
  8. Add the Cake Layer: If the cake has a dome, trim it flat using a serrated knife. Place the cake layer on top of the strawberry filling, trimmed side down. Wrap the assembled cake using the excess clear wrap and freeze for 3-4 hours until completely firm.
  9. Remove from Pan and Frost: Use the clear wrap to lift the cake out of the pan and place it on a serving platter. Remove the wrap from the top. Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the cake quickly with the whipped cream to prevent melting. Decorate with sliced strawberries and use gel food coloring to create piped borders if desired.
  10. Store and Serve: Keep the cake in the freezer inside an airtight container. Best consumed within one week. Let the cake sit at room temperature for a few minutes before slicing to soften slightly for easier cutting.

Notes

  • Use quality strawberry ice cream or homemade no-churn strawberry ice cream for best results.
  • Do not overmix the cake batter to maintain a tender crumb.
  • Straining the strawberry puree is optional but recommended for a smoother filling texture.
  • You can prepare the strawberry filling up to 3 days in advance and refrigerate.
  • The whipped cream frosting should be applied quickly to avoid ice cream melting.
  • Store the cake in an airtight container to prevent freezer burn and preserve flavor.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-ice-cream-cake-recipe/