Introduction

This Strawberry Ice Cream Cake is a delightful combination of moist vanilla cake, creamy strawberry ice cream, and a luscious homemade strawberry filling. Perfect for warm days or special occasions, it’s a refreshing treat that’s surprisingly easy to make at home.

A close-up of a slice of cake on a white plate with round cut-out designs. The cake has four layers: the bottom layer is a light yellow sponge, above it is a thin layer of red strawberry jam, then a thick layer of light pink strawberry mousse with strawberry pieces inside, and the top is covered with white cream. The cake slice is decorated on top with a small swirl of pink frosting and a small piece of strawberry. Fresh red strawberries with green tops are around the plate on a white marbled texture, with part of a white bowl of strawberries seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 quart or half gallon carton strawberry ice cream or no-churn strawberry ice cream
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
3 cups (376g) chopped strawberries (about 1 lb)
1/4 cup (60ml) heavy cream

1/4 cup (52g) sugar
1 1/2 tsp cornstarch
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

Step 1: Prepare an 8-inch cake pan by lining the bottom with a parchment paper circle and greasing the sides. Preheat the oven to 325°F (176°C).
Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.

Step 3: In a large mixer bowl, beat together the butter, sugar, oil, and vanilla extract until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl as needed.
Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.

Step 6: Slowly add the milk and mix until well combined, even if the batter looks curdled.
Step 7: Add the remaining dry ingredients and mix until smooth. Do not overmix. Scrape down the sides as needed.
Step 8: Pour the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.

Step 9: Let the cake cool in the pan for 2-3 minutes, then transfer to a rack to cool completely.
Step 10: To make the strawberry filling, puree the chopped strawberries in a food processor until smooth, then strain through a fine mesh strainer if you prefer no seeds. You should have about 1 1/2 cups.
Step 11: Cook the strawberry puree in a medium saucepan over medium heat, stirring constantly, until it reduces and thickens to 3/4 cup, about 20-25 minutes.

Step 12: In a small bowl, whisk together the heavy cream, sugar, and cornstarch. Add this to the strawberry reduction and heat gently until it comes to a slow boil. Boil for 45 seconds to 1 minute until thickened, then remove from heat and cool to room temperature.
Step 13: Soften the ice cream for 15-20 minutes until creamy but not melted. Stir to smooth out any lumps.
Step 14: Line an 8-inch pan with two pieces of clear wrap placed crosswise, making sure you have enough overhang to lift the cake out later.

Step 15: Spread the softened ice cream evenly in the lined pan. Layer the cooled strawberry filling on top and spread evenly. Freeze for about 15 minutes to firm up.
Step 16: If needed, trim any dome off the cooled cake layer to make it flat. Place the cake layer on top of the strawberry layer, trimmed side down. Wrap the excess clear wrap around the cake and freeze for 3-4 hours until solid.
Step 17: To finish, lift the frozen cake out using the clear wrap and turn it onto a serving plate. Remove the wrap from the top.

Step 18: Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Quickly frost the cake to prevent melting.
Step 19: Decorate with sliced strawberries and, if desired, use pink or red gel icing color to pipe borders or accents. Return the cake to the freezer until ready to serve.

Tips & Variations

For a no-churn ice cream option, use sweetened condensed milk and whipped cream with mashed strawberries for easy homemade ice cream.

Strain the strawberry puree to remove seeds for a smoother filling, especially if serving to young children.
Use a serrated knife to trim any dome from the cake layer to help the layers stack evenly.
Color the whipped cream with gel food coloring to add festive pink or red details for a special touch.

Storage

Store the finished cake in an airtight container in the freezer. For best flavor and texture, enjoy within one week. When ready to serve, let the cake sit at room temperature for 10-15 minutes for easier slicing.

How to Serve

A round cake with three visible layers sits on a white cake stand with a wavy edge. The bottom layer is a dense, light yellow sponge cake. Above that is a thin, smooth, dark red jelly layer. The next and thickest layer is light pink with small darker spots, likely fruit pieces, showing a creamy texture. The whole cake is frosted smoothly in white icing. Around the top edge is a thick pink piped border with swirls. Fresh sliced strawberries stand upright around the base, nestled in a pink piped border that matches the top. The cake stand rests on a red cloth with two halved strawberries in front, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry ice cream?

Yes, store-bought strawberry ice cream works perfectly. Just make sure to soften it slightly before assembling the cake for easier spreading.

How do I prevent the cake from melting while frosting?

Work quickly while frosting the cake and keep it in the freezer until just before decorating. A cold environment and cold ingredients help keep the ice cream firm during assembly.