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–+ servings
Strawberry Ice Cream Cake

Strawberry Pecan Ice Cream Cake

Treat your family and friends to this delicious homemade Strawberry Ice Cream Cake ... it's the perfect summer dessert!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 + servings
Author: Ginnie

Ingredients

For Cake:

  • nonstick cooking spray
  • 1 cup sugar
  • ¼ unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 cup milk
  • 1 ½ cups flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt

For Ice Cream Layer:

  • ½ gallon vanilla ice cream
  • ½ pound strawberries, diced
  • ½ cup pecan pieces

For Decorating:

  • 1 pint heavy cream
  • ⅓ cup powdered sugar
  • ½ pound strawberries
  • 1 cup blueberries

Instructions

Prepare Cake:

  • Preheat oven to 350 degrees.
  • Spray two 9-inch cake pans with nonstick spray, then lightly coat with flour. Set aside.
  • Using a mixer, cream together sugar and butter until well mixed and light in color.
  • Blend in vanilla. Then add eggs, one at a time, until well incorporated.
  • With mixer running at low speed, slowly add milk to butter mixture.
  • In a small bowl, whisk together flour, baking powder, and salt. Add flour to butter mixture, and mix until well combined.
  • Divide cake batter evenly between two pans.
  • Bake cake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cake on a baking rack for about 10 minutes.
  • Remove cake layers from pans, then cool completely on rack before assembling.

Prepare Ice Cream Layer:

  • Let ice cream soften at room temperature for about 10 to 15 minutes.
  • Using mixer, mix ice cream until smooth. Then mix in strawberries and pecans.

Assemble Ice Cream Cake:

  • Place one cake layer in the bottom of a 9-inch spring form pan.
  • Top cake with ice cream; spread evenly. Cover ice cream with second cake layer.
  • Cover with plastic wrap, then freeze until solid or overnight.

Decorate Cake:

  • Combine heavy cream and powdered sugar in a mixer.
  • Using whisk attachment, mix until cream can hold a peak.
  • Remove the outer ring from the spring form pan, then frost the cake with whipped cream.
  • Decorate with strawberries and blueberries, as desired. Reserve any remaining berries for serving.
  • Freeze cake until whipped cream is frozen, about an hour.
  • Remove cake from freezer, then cut it into slices with a knife (run it under hot water to make slicing easier).
  • Serve cake immediately topped with berries (return any leftover cake, covered, to freezer). Enjoy!
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