Packed with fresh strawberries, rich ice cream and smooth whipped cream, this sweet and ever so slightly tart Strawberries and Cream Ice Cream Cake is the perfect easy treat for hot summer days. Tender layers of buttery pound cake make the perfect support for all that sweet, creamy goodness.
Super Easy Strawberry Ice Cream Cake
Is there any better way to cool down than a big heaping slice of homemade ice cream cake? Each of the cold, creamy layers adds another level of depth to the flavor. It’s a sweet, tart, buttery delight that you can pop in the freezer to set after less than 10 minutes of prep.
Yes, you heard that right! This rich, decadent and elegant dessert is a breeze to throw together. Just stick it in the freezer, wait around 6 hours, and pull out this incredible dessert to impress all your friends.
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
How to Make Strawberries and Cream Ice Cream Cake
With just 10 minutes of active prep, this cake spends most of its time freezing. Just pop it in and kick back while the freezer does its thing.
- Prep Your Materials: Line a 9×5-inch loaf pan with aluminum foil, with enough overhang on opposite sides to lift out the cake.
- Whip the Cream: Combine the heavy cream, sugar and vanilla in a large bowl and whip them together until stiff peaks form.
- Assemble the Cake: Place half of the pound cake slices in a single layer to cover the bottom of the prepared pan. Using a spatula, spread the ice cream over the cake slices. Layer the sliced strawberries over the ice cream and spread half of the prepared whipped cream over the strawberries. Form a final layer on top of the whipped cream using the rest of the cake slices. Spread the remaining cream on top and as far down as you can on each side.
- Freeze: Let your cake set in the freezer for 6 hours or overnight.
- Frost and Serve: Lift the cake out of the pan using the foil handles, cut it into 6 equal slices and serve them.
Tips for Success
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.
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.
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 Refreshing Summer Treats to Try
Strawberries and Cream Ice Cream Cake
- 1 all-butter pound cake cut into 8 slices
- 2 cups strawberry ice cream
- 10 whole strawberries , sliced
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- Line 9×5-inch loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.
- Combine the heavy cream, sugar and vanilla in a large bowl and whip them together until stiff peaks form.
- Place half of cake slices in a single layer at the bottom of prepared pan.
- Using a spatula, spread the ice cream over the cake slices.
- Layer sliced strawberries over ice cream.
- Spread half of the prepared whipped cream over strawberries.
- Layer the rest of the cake slices over the cream.
- Spread the rest of the whipping cream on top and on the sides.
- Set in the freezer for 6 hours or overnight.
- Lift cake out of the pan, cut and serve.
- To Store: Wrap well in plastic and keep frozen for up to 2 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.