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+ servings

Strawberries and Cream Ice Cream Cake + Giveaway

17 17 17
WW Freestyle: 20
Prep Time10 mins
Total Time6 hrs
Layered slices of pound cake filled with strawberry ice cream and topped with fresh, homemade whipping cream.
Servings: 6 Serves 6
Calories: 382


For the Cake

  • 1 all-butter pound cake (I use Sara Lee), cut into 8 slices
  • 2 cups strawberry ice cream
  • 10 whole strawberries , sliced

For the Whipping Cream

  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar


  • Line 9×5 loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.
  • 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.


"Total Time" includes freezing time.
Nutrition Facts
Strawberries and Cream Ice Cream Cake + Giveaway
Amount Per Serving
Calories 382 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 118mg39%
Sodium 310mg13%
Potassium 193mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 801IU16%
Vitamin C 15mg18%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.