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Strawberry Ice Cream Cake

Aug 11, 2020 · Leave a Comment

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Every year for Josh’s birthday, he wants the same thing – an ice cream cake. So, for the past 5 years, I’ve gotten him an ice cream cake from Dairy Queen. There’s one problem with those cakes though, they don’t actually have any cake in them… I mean, just call it ice cream with frosting?

So, this year, I took it upon myself to make an ice cream cake, WITH ACTUAL CAKE IN IT. I also knew I wanted it to be easy, since the freezing would take up so much time. (Thank heavens for frozen pound cakes.)

Spoiler alert, this was a HUGE success! Josh actually said it’s his favorite dessert I’ve ever made. High praise indeed. Y’all let me know what you think!

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Strawberry Ice Cream Cake


  • Author: sandymargritz
  • Total Time: 4 hours
  • Yield: 8 servings 1x
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Description

Semi-Homemade Ice Cream Cake. Looks impressive, but could not be simpler!


Ingredients

Scale

For Filling

  • 4 Cups Sliced Strawberries
  • 1/2 Cup Sugar
  • 3 TBS Lemon Juice

For Cake

  • 1 Pound Cake (I used a frozen pound cake, but can be fresh!)
  • 1 Pint Vanilla Ice Cream

For Frosting (Whipped Cream)

  • 1 Cup Heavy Cream
  • 2 TBS Powdered Sugar
  • 1tsp Vanilla 

Instructions

Strawberry Sauce

  • Add strawberries, sugar and lemon juice to deep saucepan. 
  • Heat on medium until it begins to boil. 
  • Reduce heat and simmer until thickened (usually 15-20 minutes). 
  • Remove from heat and cool in refrigerator.

Whipped Cream

  • Add cream, powdered sugar and vanilla to stand mixer with whisk attachment. 
  • Beat on med-high until stiff peaks form.
  • Set aside in refrigerator. 
  • (Can mix by hand, just keep whisking!)

Assembling Cake

  • Line a loaf pan with plastic wrap – make sure there’s plenty on the sides, this helps when you’re ready to get it out of the pan. 
  • Cut pound cake to fit into the pan (normally trimming the dark edges will accomplish this).
  • Then cut into thirds lengthwise.
  • Place a layer of pound cake in the pan.
  • Then add 5-6 scoops of vanilla ice cream.
  • Top with half of the strawberry sauce. (Make sure it is cooled!)
  • Set in freezer for 30 minute.
  • Repeat with remaining cake, ice cream and sauce, ending with the 3rd piece of pound cake. 
  • Cover with plastic wrap and set in freezer for 2-3 hours.
  • Once completely frozen, invert pan onto serving plate and remove cake. 
  • Carefully peel off the plastic wrap (if needed use a sharp knife to clean up edges).
  • Take the whipped cream and frost, then place back in freezer for about 20 minutes.
  • Garnish with berries and serve! 

Notes

  • You can use any fruit you like, fresh or frozen.
  • Prep Time: 4 hours

Keywords: Cake, Fruit, Strawberry, Ice Cream Cake, Semi-homemade

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Baking, Sweets Cake, Fruit, Ice Cream Cake, Semi-homemade, Strawberry

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Welcome Y’all!

Thanks for stopping by! I’m Sandy Margritz, a born and bred Texan living in the Chicago suburbs with my husband, Josh, and our two pets, Blanche & Finn. I am in no way an expert, but I do come from a long line of excellent Southern cooks. I have 3 big criteria for my recipes - simple, delicious and memorable. Y'all let me know what you think!

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