Strawberry Ice Cream Cake

Is there anything more refreshing than a big slice of ice cream cake on a hot day? Each cold, creamy bite of this dessert is a sweet, tangy, and buttery treat. And the best part? This recipe is freezer-ready after just 10 minutes of prep! After about six hours in the freezer, you’ll have an impressive showstopper ready to wow everyone.

What Makes This Strawberry Ice Cream Cake So Good?

• Super quick and easy: This dessert uses simple ingredients. It comes together with just a few steps and 10 minutes of prep.
• Packed with strawberry flavor: Fresh, juicy strawberries and creamy strawberry ice cream combine to create a bold, fruity flavor that screams summer.
• Layers of texture: From the creamy ice cream to the soft berries and buttery cake, every bite of this treat is the perfect combination of textures.
• Make-ahead friendly: Prep it in advance, let it set in the freezer, and enjoy a stress-free, impressive dessert whenever you’re ready.

What You’ll Need

Six simple ingredients come together in this decadent frozen dessert. Check out the recipe card below to find the exact amounts for everything.

• All-Butter Pound Cake: I use Sara Lee, but you can choose your favorite brand or make your own. Cut it into 8 slices.
• Strawberry Ice Cream
• Strawberries: Sliced.
• Heavy Whipping Cream: For the whipped topping.
• Vanilla Extract
• Sugar

Helpful Tips

This no-bake ice cream cake is basically foolproof. Here are some things to keep in mind so it comes out perfect every time.

• Defrost the Ice Cream: Spreading the ice cream layers is so much easier if you soften the ice cream slightly first. But you definitely don’t want soup, since it will soak right into the cake, making it soggy and giving you a much thinner ice cream layer. Around half an hour in the fridge, 10 minutes on the countertop or 10-15 seconds on your microwave’s defrost setting should help soften it up.
• Let Sit Before Serving: I like to let this cake sit out on the counter for around 10-15 minutes before I serve it. This just knocks off a little frost, making the whipped cream smoother and the cake layers more moist and tender.
• Run Your Knife Under Water: If you’re having trouble slicing this cake, try running your knife under hot water. Just ten seconds or so should make cutting this cake so much easier.

Variation Ideas

I love the simplicity of this ice cream cake, but sometimes it’s fun to shake things up! Check out these ideas for inspiration.

• Switch Up the Ice Cream: Swap the strawberry out for another fruity flavor, opt for plain vanilla, or try something chocolatey for a chocolate-covered strawberry vibe. You can even go all-in and dip the strawberry slices in chocolate. Or, if you’re looking to stick with strawberry but want something really decadent, try this homemade Strawberry Cheesecake Ice Cream.
• Change the Cake: Instead of pound cake, try using shortcake, angel food cake or ladyfingers. All of these options give you the same tender cake layers.
• Flavor the Whipped Cream: This recipe gives you a subtly sweet vanilla whipped cream that goes great with the strawberries, but it’s not the only option. Try folding in cocoa powder for a chocolate whipped cream, or dropping some almond extract in along with the vanilla.

How to Store

This cake will keep in the freezer with a tight layer of plastic over the top for about 2 months. After that, it’s still perfectly safe to eat, but the risk of freezer burn goes up, which can change the taste and texture. But don’t worry – when you’re ready to dig in it’s super low-prep, since you can eat it right out of the freezer!

More Summer Treats to Try

• Creamsicle Ice Cream Sodas
• Ice Cream Cake Pops
• Strawberry Cheesecake Ice Cream