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Strawberry Ice Cream Cake Recipe

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★★★★★

4.6 from 78 reviews

This luscious Strawberry Ice Cream Cake combines a moist vanilla cake layer with a smooth strawberry ice cream base and a homemade strawberry filling, topped with a fluffy whipped cream frosting. Ideal for summer celebrations or any special occasion, this no-churn ice cream cake features fresh strawberries and a gorgeous presentation with optional pink gel icing for decoration. The frozen dessert offers a perfect balance of fruity sweetness and creamy texture, delighting all strawberry lovers.

Ingredients

Scale

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)
  • 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

Optional Decoration

  • Sliced strawberries
  • Pink/red gel icing color

Instructions

  1. Prepare the Cake Layer: Preheat the oven to 325°F (176°C). Grease an 8-inch cake pan and line the bottom with parchment paper. In a medium bowl, combine flour, baking powder, and salt; set aside. In a large mixing bowl, beat butter, sugar, vegetable oil, and vanilla extract together for 2-3 minutes until pale and fluffy. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  2. Combine Batter: Add half of the dry ingredient mixture to the wet ingredients and mix until mostly combined. Slowly pour in the milk while mixing; the batter may look curdled, which is normal. Add the remaining dry ingredients and mix until smooth, being careful not to overmix. Scrape sides of the bowl to ensure full incorporation.
  3. Bake Cake: Pour batter evenly into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
  4. Make Strawberry Filling: Blend the chopped strawberries in a food processor or blender until smooth, about 1 1/2 cups puree. Optionally strain through a fine mesh sieve to remove seeds. Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until it thickens and reduces to 3/4 cup (20-25 minutes). If volume is still over 3/4 cup, return to heat to cook longer.
  5. Finish Filling: In a small bowl, whisk together heavy cream, sugar, and cornstarch. Add this mixture to the strawberry reduction and whisk gently. Continue heating until the mixture reaches a gentle boil; boil for 45 seconds to one minute until it thickens slightly. Remove from heat and cool to room temperature or chill in the refrigerator. For advance preparation, cover with plastic wrap and refrigerate for up to 2-3 days.
  6. Prepare Ice Cream Layer: Let the strawberry ice cream soften at room temperature for 15-20 minutes, scooping into smaller portions to soften evenly. Line the same 8-inch cake pan with two pieces of plastic wrap crossing each other to allow lifting later. Spread softened ice cream evenly in the bottom of the lined pan.
  7. Assemble Cake: Spread the cooled strawberry filling over the ice cream layer evenly. Freeze the assembly for 15 minutes to firm up slightly. If needed, level the cooled vanilla cake layer by trimming any domed top with a serrated knife. Place the cake layer on top of the strawberry filling with the cut side down.
  8. Freeze Cake: Wrap the cake tightly using the excess plastic wrap around the pan and freeze for 3-4 hours or until entirely firm.
  9. Make Whipped Cream Frosting: In a large mixing bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  10. Decorate Cake: Remove the frozen cake from the pan using the plastic wrap as handles and invert onto a cake board or serving plate. Peel off the plastic wrap from the top. Quickly frost the cake with the whipped cream, working fast to prevent melting. Decorate with sliced strawberries and optionally tint remaining whipped cream with pink/red gel icing color to pipe decorative borders on the top and bottom edges.
  11. Store and Serve: Keep the finished cake frozen in an airtight container. For best quality, consume within one week.

Notes

  • Do not overmix the cake batter to keep the cake tender.
  • Straining the strawberry puree removes seeds for a smoother filling.
  • Softening the ice cream slightly makes it easier to spread evenly.
  • Use plastic wrap to easily remove the cake from the pan.
  • The strawberry filling will thicken more as it cools, so avoid over-thickening during cooking.
  • Keep the cake frozen until serving to maintain texture and prevent melting.

Keywords: strawberry ice cream cake, no-churn ice cream cake, strawberry dessert, homemade ice cream cake, frozen cake, summer dessert

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