Strawberry Ice Cream Cake
This Strawberry Ice Cream Cake is a decadent and refreshing dessert featuring layers of soft cake and creamy strawberry ice cream. It’s the perfect treat for birthdays, summer parties, or any celebration. The combination of cake, ice cream, and optional fresh fruit or whipped cream toppings makes it a crowd favorite that is both easy to make and impressively beautiful. This recipe is highly customizable, so feel free to experiment with different ice cream flavors or cake bases to suit your taste.
Equipment
- 1 (8-inch or 9-inch) round cake pan
- 1 springform pan (optional)
- Electric mixer (or hand whisk)
- Spatula
- Ice cream scoop or spoon
- Parchment paper (for lining the cake pan)
- Plastic wrap or aluminum foil (for covering the cake)
Ingredients
For the Cake Base:
- 1 box vanilla cake mix 15.25 oz
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tablespoon butter for greasing the pan
For the Ice Cream Layers:
- 1 quart strawberry ice cream or 1-2 pints
- 1 quart vanilla ice cream optional for extra flavor
- 1 cup fresh strawberries sliced or mashed
- 2 tablespoons sugar for sweetening strawberries, optional
For Toppings and Decoration:
- 1 cup whipped cream store-bought or homemade
- 1/2 cup fresh strawberries sliced for garnish
- Chocolate shavings or sprinkles optional for garnish
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of your cake pan with parchment paper. Prepare the cake mix according to the package instructions, mixing together the cake mix, eggs, oil, and water. Pour the batter into the cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling.
Prepare the Ice Cream Layers:
- While the cake cools, soften the strawberry ice cream and vanilla ice cream (if using) by letting them sit at room temperature for 10 minutes. In a bowl, mash the fresh strawberries with sugar to make a sweet strawberry puree. You can also swirl the puree into the strawberry ice cream to enhance its flavor.
Assemble the Cake:
- Once the cake has cooled, cut it into two even layers if using a round pan. Place the first layer of cake into a springform pan (or use a regular cake pan). Scoop softened strawberry ice cream and spread it evenly over the cake layer. Repeat with the second layer of cake and another layer of ice cream.
Freeze and Set:
- Freeze the cake for at least 4 hours or overnight to allow the ice cream layers to firm up.
Decorate and Serve:
- Before serving, top the cake with whipped cream and garnish with fresh strawberries, chocolate shavings, or sprinkles for added decoration. Slice and serve immediately.
Notes
- Cake Base Options: You can use a store-bought cake mix for ease, or opt for a homemade sponge or shortcake recipe for a more personalized touch.
- Ice Cream Alternatives: If you prefer a different flavor, feel free to substitute the strawberry ice cream with raspberry, blueberry, or even chocolate. You can also experiment by layering different flavors for added variety.
- Make-Ahead: This cake can be made up to 2-3 days in advance. Just keep it wrapped tightly in the freezer until you’re ready to serve.
- Dietary Modifications: If you need to make this cake gluten-free, use a gluten-free cake mix and be sure to check that your ice cream is also gluten-free. Vegan versions can be made with non-dairy ice cream and a dairy-free cake base.