Strawberry Ice Cream Cake
A delightful blend of fluffy vanilla cake with layers of creamy strawberry ice cream, perfect for summer celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 170 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cake flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups strawberry ice cream
- 1 cup strawberry crunch topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Whisk together the cake flour and baking powder in another bowl.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk.
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes.
- Allow the cakes to cool completely in the pans on a wire rack.
- Slice each cake in half horizontally to create four layers.
- Place one layer on a serving plate and spread a generous layer of strawberry ice cream on top. Repeat for each layer.
- Spread any remaining ice cream on the outside of the cake for a smooth finish. Sprinkle strawberry crunch topping generously over the top and sides.
- Freeze the assembled cake for at least 2 hours before serving.
Notes
This cake can be stored in the freezer for up to a week. Let it sit at room temperature for a few minutes before slicing leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/strawberry-ice-cream-cake-recipe-3/