Here is my go-to strawberry ice cream cake recipe, with layers of soft vanilla cake, creamy homemade strawberry ice cream, and fresh strawberry pieces throughout.
This ice cream cake has become our summer birthday tradition. I always make an extra one to keep in the freezer because it disappears so quickly at parties. And let’s be honest – who doesn’t love having a slice of ice cream cake on a hot afternoon?
Why You’ll Love This Strawberry Ice Cream Cake
- No-bake convenience – This dessert requires zero oven time – just assemble and freeze. Perfect for hot summer days when you don’t want to turn on the oven.
- Simple ingredients – With just 4 main store-bought ingredients, this cake comes together quickly without any complicated steps or hard-to-find items.
- Make-ahead friendly – You can prepare this cake days in advance and keep it frozen until you’re ready to serve, making it perfect for parties and special occasions.
- Crowd-pleasing dessert – The combination of pound cake, ice cream, and fresh strawberries creates a dessert that both kids and adults will love – it’s like having cake and ice cream in one!
What Kind of Strawberry Ice Cream Should I Use?
For this ice cream cake, you’ll want to start with a good quality strawberry ice cream that has a rich, creamy texture. Regular full-fat ice cream works better than light or low-fat versions since it holds its shape better when sliced and creates a more luxurious dessert. Store-bought premium brands like Häagen-Dazs or Breyers work great, but any brand you enjoy eating on its own will do just fine. Just make sure to let your ice cream soften at room temperature for about 15-20 minutes before assembling the cake – it should be soft enough to spread easily but not completely melted. If you’re feeling ambitious, homemade strawberry ice cream would work beautifully too!
Options for Substitutions
This easy ice cream cake is pretty flexible with substitutions. Here’s what you can swap out:
- Pound cake: Can’t find Sara Lee? Any store-bought pound cake works great here. You can even use angel food cake or a homemade vanilla cake cut into layers. Just make sure it’s completely cooled before using.
- Strawberry ice cream: Feel free to switch up the ice cream flavor – vanilla, chocolate, or even raspberry ice cream would work well. Just keep in mind that the texture should be premium quality ice cream for the best results.
- Fresh strawberries: If fresh strawberries aren’t in season, you can use thawed frozen strawberries or strawberry topping from a jar. You could also try other berries like raspberries or a mix of berries.
- Chocolate shell topping: Don’t have chocolate shell? Regular chocolate syrup works too. You could also use caramel sauce, strawberry sauce, or even crushed nuts for the topping.
Watch Out for These Mistakes While Making
The biggest challenge when making ice cream cake is timing – working too slowly with softened ice cream can lead to a melted mess, while using ice cream that’s too hard makes it impossible to spread evenly. For best results, let your ice cream soften at room temperature for about 15-20 minutes until it reaches a spreadable consistency, but work quickly once it’s ready.
Temperature control is crucial throughout the assembly process – a common mistake is not freezing the cake between layers, which can cause the layers to mix and lose their distinct appearance. Make sure to freeze for at least 30 minutes between adding each layer, and keep the pound cake frozen until you’re ready to use it.
Another frequent error is rushing the final freezing step – your cake needs at least 4 hours (preferably overnight) to set properly, and don’t forget to wrap it well with plastic wrap to prevent freezer burn and ice crystals from forming. When it’s time to serve, let the cake sit at room temperature for 5-10 minutes to make slicing easier.
What to Serve With Strawberry Ice Cream Cake?
This sweet and creamy dessert is perfect on its own, but there are some fun ways to dress it up for serving! A dollop of fresh whipped cream on the side adds a nice light contrast to the rich ice cream cake. I like to put out a few different sauce options – warm chocolate fudge or caramel sauce lets everyone customize their slice. For a fresh touch, serve extra sliced strawberries or a mixed berry compote on the side. Since this is such a rich dessert, a hot cup of coffee or tea makes for a nice balance.
Storage Instructions
Keep Frozen: This strawberry ice cream cake needs to stay in the freezer to maintain its shape and texture. Place it in an airtight container or wrap it well with plastic wrap and aluminum foil. It’ll keep fresh and tasty for up to 1 week in the freezer.
Make Ahead: This cake is perfect for making ahead! You can prepare it up to 3 days before your event. Just keep it covered in the freezer until you’re ready to serve. The flavors actually blend together nicely when it has time to set.
Serve: When it’s time to serve, let the cake sit at room temperature for about 5-10 minutes to soften slightly. This makes it easier to slice and gives it the perfect creamy texture. Cut with a knife that’s been dipped in hot water for clean slices.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60 minutes |
| Total Time | 80-90 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 30-40 g
- Fat: 160-180 g
- Carbohydrates: 460-480 g
Ingredients
For the cake:
- 1 lb frozen pound cake
- 4 cups softened strawberry ice cream
- 1 cup thinly sliced strawberries (about 1/4-inch thick)
For the topping:
- fresh strawberries
- chocolate magic shell ice cream sauce (I use Smucker’s brand for the best crunch)
Step 1: Prepare Pound Cake and Pan
- 1 frozen pound cake (16 oz, such as Sara Lee)
Slice the frozen pound cake into three even slices.
Line the metal pound cake container with plastic wrap, making sure there is enough overhang to easily lift the cake out later.
Step 2: Assemble First Layer
- first pound cake layer from Step 1
- 2 cups softened strawberry ice cream
- 1/2 cup fresh strawberries, sliced thinly or use strawberry dessert topping
Place the first layer of sliced pound cake into the bottom of the prepared, plastic-lined container.
Spread 2 cups of softened strawberry ice cream evenly over the pound cake layer.
Top the ice cream with half of the sliced fresh strawberries or half the strawberry dessert topping.
Step 3: Repeat Layering and Freeze
- second and third pound cake slices from Step 1
- 2 cups softened strawberry ice cream (remaining)
- 1/2 cup fresh strawberries, sliced thinly or use strawberry dessert topping (remaining)
Add the second slice of pound cake on top of the previous layer.
Spread the remaining 2 cups of strawberry ice cream evenly over the cake.
Top with the remaining sliced strawberries or dessert topping.
Finish by placing the final slice of pound cake on top.
Wrap the entire cake tightly with plastic wrap and freeze for at least 1 hour, or until firm.
Step 4: Finish with Chocolate Shell and Serve
- chocolate magic shell ice cream sauce
- extra fresh strawberries, sliced thinly (optional, for topping)
Remove the cake from the freezer and unwrap the plastic wrap.
Drizzle chocolate magic shell ice cream sauce all over the top of the cake.
Quickly add extra fresh strawberry slices before the chocolate shell hardens.
Slice and serve immediately.
I like to garnish each slice with an extra strawberry for a festive look.
