Strawberry Vanilla Ice Cream Cake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

STRAWBERRY-VANILLA ICE CREAM CAKE

Steps:

• Puree the strawberries with the sugar and balsamic vinegar.
• Line an 8 x 8-inch glass plate with plastic wrap. Pour in the strawberry mixture and freeze until barely firm, about 2 hours. Meanwhile remove the ice cream from the freezer to soften up.
• Spread the softened ice cream over the firm puree and cover. Freeze until both are firm. To serve, turn out onto a platter, flip to place strawberries on bottom, and cut in squares. Serve each square with a vanilla cookie.

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
• To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
• For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
• For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
• To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
• In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
• Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
• Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
• Chill the cake in the refrigerator for 15 minutes.
• Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
• Slice and serve.
• Enjoy!

STRAWBERRY ICE CREAM CAKE

Steps:

• Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
• Mix cream cheese and confectioner's sugar until light and fluffy.
• About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

INSIDE-OUT STRAWBERRY ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
• Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
• While cake is cooling, combine strawberries and jam in a medium bowl.
• Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
• Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
• Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
• Cake:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.