Looking for a dessert that combines the best of both worlds – cake and ice cream? This Strawberry Vanilla Ice Cream Cake is the perfect treat.
With layers of fluffy vanilla cake, creamy vanilla ice cream, fresh strawberry filling, and light whipped cream, this cake is a crowd-pleaser for any occasion.
The contrast between the soft cake and the cool, creamy ice cream creates a refreshing and indulgent experience in every bite.
Hosting a party, celebrating a special event, or simply craving something sweet? This ice cream cake will steal the spotlight. It’s easy to make, stunning in appearance, and guaranteed to impress!
In this blog post, I’ll take you through the entire process of making this irresistible dessert. From preparation to serving, I’ve got you covered. Let’s dive into the details!
How To Prepare Strawberry Vanilla Ice Cream Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Freezing Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Dessert
Clories: 300
Cuisine: American
Yield: 10 people
Equipment Needed
- 9-inch round cake pan (springform pan is ideal for easy removal)
- Electric mixer or whisk
- Mixing bowls
- Spatula
- Parchment paper
- Saucepan (for the strawberry filling)
- Freezer-safe container (for the ice cream layer)
- Plastic wrap (optional, to cover the ice cream)
- Knife (for chopping strawberries)
Ingredients
For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Strawberry Filling:
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup sugar
- 1 tablespoon lemon juice (optional, for extra tartness)
- 1 tablespoon cornstarch (for thickening, optional)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Ice Cream Layer:
- 4 cups vanilla ice cream (slightly softened)
How To Make
1. Bake the Vanilla Cake:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until fluffy. Add the eggs one at a time, followed by the vanilla extract.
3. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Pour the batter into the prepared pan.
4. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Prepare the Strawberry Filling:
1. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice (if using). Cook over medium heat for about 5–7 minutes, until the strawberries release their juices.
2. Mix the cornstarch with a little water, then add to the strawberry mixture to thicken it. Continue cooking for another 1–2 minutes until it thickens. Set aside to cool.
3. Whip the Cream:
1. In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the Ice Cream Cake:
1. Once the cake is cool, place it in the bottom of a springform pan (or your chosen cake pan).
Spread a layer of softened vanilla ice cream over the cake, smoothing the top with a spatula. Freeze for about 1–2 hours until firm.
2. Once the ice cream is set, spread the cooled strawberry filling over the ice cream layer, then top with a layer of whipped cream. Smooth the whipped cream evenly.
5. Freeze and Serve:
1. Freeze the entire cake for an additional 3–4 hours or overnight to allow everything to set.
2. Once fully frozen, carefully remove the cake from the pan and transfer it to a serving plate. Slice and enjoy!
Notes:
1. Flavor Balance: The combination of sweet strawberries and creamy vanilla ice cream creates a perfect contrast, offering a rich and refreshing taste.
2. Garnish Options: Enhance the visual appeal and texture by adding fresh fruit, whipped cream, chocolate sauce, or crunchy toppings like nuts or sprinkles.
3. Serving Temperature: Ensure the cake is served slightly softened for easy slicing, and keep it chilled until ready to serve to maintain its texture and flavor.
Best Serving Ideas
A Strawberry Vanilla Ice Cream Cake is perfect for any occasion, offering a delightful balance of fruity sweetness and creamy richness.
Serve it chilled, garnished with fresh strawberry slices, whipped cream, or a drizzle of chocolate or caramel sauce for extra indulgence.
You can also add sprinkles or chopped nuts for crunch. For a festive touch, top it with edible flowers or mint leaves.
This dessert pairs beautifully with a cold beverage, such as sparkling water or iced tea, making it a refreshing and visually stunning treat.
Tips For Making The Perfect Ice Cream Cake
1. Layering: Be sure to let each layer of ice cream firm up in the freezer before adding the next. This will help the cake hold its shape when sliced.
2. Customize Your Flavors: If you prefer, you can swap out the strawberry ice cream for any other flavor like chocolate or mint chocolate chip. Just make sure the flavors complement each other!
3. Make It Ahead: This cake is perfect for prepping ahead of time. Assemble it the day before your event, and freeze it overnight for a hassle-free dessert.
4. Decorative Touch: For an even fancier look, consider adding sprinkles, chocolate shavings, or fresh mint leaves to the top of the cake.
How To Store
To store a Strawberry Vanilla Ice Cream Cake, keep it in an airtight container or wrap it tightly with plastic wrap to prevent freezer burn.
Place it in the freezer to maintain its frozen texture. If storing for an extended period, you can also cover it with aluminum foil.
When ready to serve, allow it to sit at room temperature for a few minutes to soften slightly for easier slicing. Avoid leaving it out too long to prevent melting.
Conclusion
The Strawberry Vanilla Ice Cream Cake combines the best of both worlds: soft vanilla cake, creamy vanilla ice cream, fresh strawberry filling, and fluffy whipped cream.
It’s a delightful dessert that is both refreshing and indulgent, making it perfect for any occasion. Each layer brings a unique flavor and texture, creating a deliciously satisfying treat.
This cake is sure to impress family and friends, and it’s an ideal way to cool off during warm weather or celebrate a special moment. Follow the recipe, and you’ll have a stunning, mouthwatering dessert that everyone will love!
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Strawberry Vanilla Ice Cream Cake
Equipment
- 9-inch round cake pan (springform pan is ideal for easy removal)
- Electric mixer or whisk
- Mixing bowls
- Spatula
- parchment paper,
- Saucepan (for the strawberry filling)
- Freezer-safe container (for the ice cream layer)
- Plastic wrap (optional, to cover the ice cream)
- Knife (for chopping strawberries)
Ingredients
For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and chopped
- ¼ cup sugar
- 1 tablespoon lemon juice optional, for extra tartness
- 1 tablespoon cornstarch for thickening, optional
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Ice Cream Layer:
- 4 cups vanilla ice cream slightly softened
Instructions
Bake the Vanilla Cake:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Pour the batter into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Strawberry Filling:
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice (if using). Cook over medium heat for about 5–7 minutes, until the strawberries release their juices.
- Mix the cornstarch with a little water, then add to the strawberry mixture to thicken it. Continue cooking for another 1–2 minutes until it thickens. Set aside to cool.
Whip the Cream:
- In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Ice Cream Cake:
- Once the cake is cool, place it in the bottom of a springform pan (or your chosen cake pan).
- Spread a layer of softened vanilla ice cream over the cake, smoothing the top with a spatula. Freeze for about 1–2 hours until firm.
- Once the ice cream is set, spread the cooled strawberry filling over the ice cream layer, then top with a layer of whipped cream. Smooth the whipped cream evenly.
Freeze and Serve:
- Freeze the entire cake for an additional 3–4 hours or overnight to allow everything to set.
- Once fully frozen, carefully remove the cake from the pan and transfer it to a serving plate. Slice and enjoy!