Strawberry Ice Cream Cake Recipe

Strawberry Ice Cream Cake Recipe

2 cups halved fresh or frozen strawberries, drained

1 qt. vanilla ice cream, softened

4 large eggs

2 cups sugar

2 teaspoons vanilla

2 cups sifted cake flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

2 tablespoons butter

1/3 cup confectioner’s sugar

1 pt. heavy cream, whipped


Fold the strawberries into the ice cream in a bowl; pack firmly into a 9-inch round layer cake pan. Freeze until firm.

Preheat the oven to 350 degrees. Grease and flour two 9-inch round layer cake pans. Beat the eggs in a large mixing bowl until light and fluffy. Add the sugar and vanilla gradually, mixing well. Sift the dry ingredients together and beat into the egg mixture. Bring the milk and butter to the boiling point in a saucepan over medium heat, stirring constantly. Stir the hot milk quickly into the batter, beating slightly. Pour the batter into the prepared pans and bake for 30 minutes, or until cake tester comes out clean. Cool in the pans for 10 minutes, and then remove onto wire rack to cool completely. When the cake is totally cool, loosen the ice cream from its pan and invert onto the bottom cake layer. Top with the remaining layer. Add the confectioner’s sugar to the whipped cream, stirring well. Frost the cake with the whipped cream and then freeze until firm. Thaw for 30 minutes before serving. 8 to 10 servings.

Source: Desserts Cookbook, Favorite Recipes Press, 1962

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