Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 cups vanilla ice cream, softened
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup strawberry puree (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Gradually add dry ingredients alternating with milk. Pour evenly into prepared pans. Bake for 25-30 minutes. Allow to cool in pans for 10 minutes before transferring to a wire rack.
- Mix sliced strawberries with optional strawberry puree. Fold into softened ice cream.
- Assemble cake: Place one layer on a platter, spread half of the ice cream mixture, top with second layer, and spread remaining ice cream mixture.
- Beat heavy cream until soft peaks form, add powdered sugar and vanilla, then frost the cake. Freeze for at least 4 hours before serving.
Notes
For best results, use fresh, ripe strawberries. You can customize the ice cream flavor and add other fruits as desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg