Strawberry Ice Cream Cake
Strawberry ice cream cake is a delightful dessert that combines the richness of ice cream with the lightness of a cake. It layers a creamy strawberry ice cream between soft cake, creating a perfect balance of textures and flavors.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Hand mixer or stand mixer
- Spatula
- Plastic wrap or foil
Ingredients
Cake Layer:
- 1 box of vanilla or sponge cake mix (or homemade cake)
- 1/4 cup water
- 1/4 cup oil
- 2 eggs
Ice Cream Layer:
- 4 cups strawberry ice cream (softened)
- 1/2 cup heavy whipping cream (for extra creaminess)
- 1/4 cup powdered sugar
Toppings:
- 1 cup whipped cream (or whipped topping)
- Fresh strawberries (sliced) for garnish
- Sprinkles or chocolate chips (optional)
Instructions
- Prepare the Cake Layer: Preheat the oven to 350°F (175°C). Follow the instructions on the box of cake mix to prepare the cake. Bake in a 9-inch round cake pan for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely before assembling the dessert.
- Prepare the Ice Cream Layer: In a mixing bowl, combine the softened strawberry ice cream with the whipping cream and powdered sugar. Use a hand mixer or stand mixer to blend until smooth. Make sure the ice cream is slightly softened but not melted.
- Assemble the Cake: Once the cake is cool, slice it in half horizontally to create two layers. Place the bottom layer of cake into the cake pan. Spread a generous amount of the strawberry ice cream mixture over the cake layer, smoothing it out with a spatula. Place the second cake layer on top of the ice cream.
- Freeze: Cover the cake with plastic wrap or foil, and place it in the freezer for 4 hours or until the ice cream is firm and the cake is set.
- Decorate and Serve: Once the cake is fully frozen, remove it from the pan. Spread whipped cream on top and decorate with fresh strawberries. You can also add sprinkles or chocolate chips for extra flair!
Notes
The key to a successful strawberry ice cream cake is to make sure your ice cream is soft enough to spread but not melted. If it’s too hard, it will be difficult to layer and spread. Be patient when freezing, as the longer the cake stays in the freezer, the firmer and more structured the layers will be.
Nutrition
Serving: 8peopleCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 110mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 5IUVitamin C: 25mgCalcium: 8mgIron: 2mg
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