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Strawberry Ice Cream Cake

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A delightful blend of fluffy vanilla cake with layers of creamy strawberry ice cream, perfect for summer celebrations.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. 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.
  3. Whisk together the cake flour and baking powder in another bowl.
  4. Gradually add the flour mixture to the creamed mixture, alternating with the milk.
  5. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes.
  6. Allow the cakes to cool completely in the pans on a wire rack.
  7. Slice each cake in half horizontally to create four layers.
  8. Place one layer on a serving plate and spread a generous layer of strawberry ice cream on top. Repeat for each layer.
  9. 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.
  10. 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

Find it online: https://www.doughgirlbylea.com/strawberry-ice-cream-cake-recipe-3/

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