Enjoy the ultimate summer treat by baking this delicious Strawberry Ice Cream Cake! This delectable dessert is a show-stopping treat for any occasion because it combines the luxury of a moist cake with the lusciousness of ripe strawberries. This Strawberry Ice Cream Cake will dazzle your visitors and leave them wanting more, whether you’re holding a family reunion, a birthday celebration, or you’re just looking for a cool dessert on a hot day.
Our meticulously designed recipe guides you through step-by-step directions to guarantee an ideal outcome each and every time. To help you produce the optimum consistency for your ice cream and make a great presentation, we’ve included a few professional tips and tricks. You may make a dessert that appears to have been taken directly from a high-end patisserie with little work and only a few simple components. So let’s start eating this delicious meal and enjoying every bite of the taste of summer!
INGREDIENTS
For the Cake Base:
 1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
For the Strawberry Ice Cream Layer:
2 cups fresh strawberries, hulled and chopped
1 quart strawberry ice cream, softened
½ cup powdered sugar
For the Whipped Cream Topping:
1 ½ cups heavy cream, chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract
INSTRUCTIONS
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- Prepare a 9-inch round cake pan with oil and preheat the oven to 350°F (175°C). For later removal, line the bottom with parchment paper.
- Mix the flour, brown sugar, baking soda, salt, baking powder in a sizable mixing dish. When the mixture resembles coarse crumbs, add the softened butter and combine.
- Beat the eggs, buttermilk, and vanilla extract together thoroughly in a another dish. Pour this wet liquid into the dry ingredients gradually while stirring to create a smooth batter.
- Spread the batter evenly as you pour it into the prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, in the preheated oven. On a wire rack, let the cake cool completely.
- Prepare the strawberry ice cream layer while the cake cools. Smoothly purée the fresh strawberries in a blender or food processor. In the blender, combine the powdered sugar and melted strawberry ice cream using a few quick pulses.
- After the cake has cooled, evenly distribute the strawberry ice cream mixture on top. When the ice cream layer is solid, cover the cake pan with plastic wrap and freeze it for at least 4 hours.
- Let’s make the whipped cream topping while the cake freezes and sets. Whip the heavy cream, powdered sugar, and vanilla extract until firm peaks form in a chilled mixing basin.
- Take the cake out of the freezer once the ice cream layer has hardened. With the back of a spoon or spatula, gently distribute the whipped cream over the top, forming lovely swirls or peaks.
- Garnish the cake with sliced strawberries or a drizzle of chocolate sauce for an extra flourish.
- To ensure the whipped cream sets, place the final Strawberry Ice Cream Cake back in the freezer for one extra hour.
- When the time comes to serve, remove the cake from the freezer and let it sit out for a few minutes so that it can somewhat soften before being cut.
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Strawberry ice cream cake
With this recipe for Strawberry Ice Cream Cake, experience a delicious symphony of flavors. In a delicious dish that will up your dessert game, creamy ice cream and soft cake are combined. Ideal for special occasions and sweet desires.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Parchment Paper
- Blender or food processor
- Whisk or Electric Mixer
- Spatula
- Plastic Wrap
- Wire Rack
- Freezer
Ingredients
For the Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
For the Strawberry Ice Cream Layer:
- 2 cups fresh strawberries, hulled and chopped
- 1 quart strawberry ice cream, softened
- ½ cup powdered sugar
For the Whipped Cream Topping:
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare a 9-inch round cake pan with oil and preheat the oven to 350°F (175°C). For later removal, line the bottom with parchment paper.
- Mix the flour, brown sugar, baking soda, salt, baking powder in a sizable mixing dish. When the mixture resembles coarse crumbs, add the softened butter and combine.
- Beat the eggs, buttermilk, and vanilla extract together thoroughly in a another dish. Pour this wet liquid into the dry ingredients gradually while stirring to create a smooth batter.
- Spread the batter evenly as you pour it into the prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, in the preheated oven. On a wire rack, let the cake cool completely.
- Prepare the strawberry ice cream layer while the cake cools. Smoothly purée the fresh strawberries in a blender or food processor. In the blender, combine the powdered sugar and melted strawberry ice cream using a few quick pulses.
- After the cake has cooled, evenly distribute the strawberry ice cream mixture on top. When the ice cream layer is solid, cover the cake pan with plastic wrap and freeze it for at least 4 hours.
- Let's make the whipped cream topping while the cake freezes and sets. Whip the heavy cream, powdered sugar, and vanilla extract until firm peaks form in a chilled mixing basin.
- Take the cake out of the freezer once the ice cream layer has hardened. With the back of a spoon or spatula, gently distribute the whipped cream over the top, forming lovely swirls or peaks.
- Garnish the cake with sliced strawberries or a drizzle of chocolate sauce for an extra flourish.
- To ensure the whipped cream sets, place the final Strawberry Ice Cream Cake back in the freezer for one extra hour.
- When the time comes to serve, remove the cake from the freezer and let it sit out for a few minutes so that it can somewhat soften before being cut.
Video
Nutrition Fact –
Nutritional Information for the Entire Strawberry Ice Cream Cake:
- Calories: ~3200-3500 kcal
- Total Fat: ~150-180 grams
- Saturated Fat: ~95-110 grams
- Trans Fat: ~3-4 grams
- Cholesterol: ~650-750 mg
- Sodium: ~1900-2100 mg
- Total Carbohydrates: ~430-460 grams
- Dietary Fiber: ~6-8 grams
- Sugars: ~310-340 grams
- Protein: ~30-35 grams
Frequently Asked Questions:
What is the best method for creating a homemade strawberry ice cream cake?
The greatest strawberry ice cream cake recipe calls for a base of moist vanilla cake, a layer of fresh strawberry ice cream, and a delicious whipped cream garnish.
Can I make the strawberry ice cream cake with store-bought ice cream?
Without a doubt! Although it might be fun to make homemade ice cream, using premium store-bought strawberry ice cream is a quicker alternative that tastes just as good.
