Strawberry Vanilla Ice Cream Cake
Strawberry Vanilla Ice Cream Cake combines layers of creamy vanilla ice cream, fresh strawberries, and soft cake. It typically features a layer of strawberry filling or fresh fruit, topped with whipped cream or frosting. This dessert is chilled to perfection, offering a refreshing, sweet treat perfect for celebrations.
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!
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.