Strawberry Ice Cream Cake

Here are my two favorite strawberry ice cream cake recipes. The first one, with traditional cake layers is quick and easy. You can make the cake from a mix or from scratch, or even purchase a layer of you have a local bakery that sells them that way. The second version is made with meringue layers, and isn't difficult to make, but it does take a few hours to dry out the meringue - it's my husband's favorite birthday cake - even before he had to go on a gluten free diet!

Quick Strawberry Ice Cream Cake


A single layer of your favorite vanilla or chocolate cake, sliced horizontally into two small layers. It should fit into an 8-inch spring form pan.

1. Put the bottom layer of cake in the bottom of the springform pan

Ice Cream Filling

2litres/quarts strawberry ice cream
2 cups strawberries, sliced

1. Soften the ice cream slightly to the point where you can mash it with potato masher.
2. Stir in sliced strawberries
3. Spread the softened ice cream over the bottom layer of cake.
4. Put top cake layer on top, cover with plastic wrap or foil paper and place in the fridge for at least 4-5 hours.


1 cup whipping cream
2 Tbsp sugar
1 tsp vanilla or almond extract
Strawberries for garnish

1. Whip cream until soft peaks form
2. Add sugar and extract, whip until stiff peaks form
3. Remove cake from freezer. Run a hot knife around the pan to loosen, and remove from springform pan.
4. "Ice" with whipped cream and garnish with strawberries. Serve immediately or place in fridge over dinner (not more than 1 hour though). Cut with a hot knife and enjoy!

French Strawberry Ice Cream Cake - 'Vacherin'

My uncle is a french pastry chef, and this is an easier adaptation of one of our favorites from his Patisserie in France.

Instead of the cake, make the following meringue layers, then assemble the cake exactly as above.

Meringue Layers

Preheat oven to 300F

8 egg whites
2 cups of white sugar
2 pinches of salt
1 cup finely ground toasted nuts (optional)

1. Prepare a cookie tray by lining with parchment paper. Take the base from your springform pan and trace two circles (not touching) on the paper.
HINT - I usually make 1 1/2 time this recipe and make three layers in case one breaks.
2. Beat egg whites until soft peaks form, add salt and 1/4 cup of sugar at a time and continue to beat until stiff and gloss just starts to go. If using nuts - gently fold them in.
3. Pipe or spread meringue to the shape of the circles, staying just inside the lines you drew. Make then no more than 1 inch/2 cm thick. (If you have extra meringue - get a piping bag and make a few large meringue kisses - they will keep for several weeks in a sealed container, and make a great garnish for ice cream).
4. Place the baking tray in the oven and reduce the temperature to 175F. In a regular oven, prop the door open slightly. You don't need to do that in a convection oven.
5. Let them dry in the oven for 6 hours or so. They should be completely dry, but still white.
6. Remove from oven and allow to cool completely. Carefully remove from the parchment paper. If one of them breaks, only put the bottom layer in the springform pan with the ice cream. Break up the top layer and mix it in with the whipped cream.
7. Assemble the layers as above, substituting the meringue for cake. Be extra careful with the ice cream though - you might want to let it soften a bit more if you are nervous about breaking the meringue layer.

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Strawberry Ice Cream Cake