Strawberry Ice Cream Cake

By srumbel

This cake does take some time to make, so plan ahead. It’s not a cake you can make in a day. You need at least 2 days to make, freeze and frost. But I do promise it is worth every bit of time.

What you’ll want to do is frost the cake and put it in the freezer for about an hour. This gives the frosting some time to set. As with any ice cream cake, I recommend taking the cake out for a few minutes prior to serving. This softens the cake a bit and makes it so much easier to cut the cake into perfect serving slices. I learned this the hard way. I was almost going to grab the electric knife until I thought, why not just let it sit for a while Cyndi? I don’t want anyone else to have to break out the electric knife. Your future turkey may get jealous….hehe!
from mykitchencraze.com

Ingredients

• Strawberry Cake:
• 2 cups sugar
• 1 (3 ounce) box strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs, room temperature
• 2 3/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1 cup milk, room temperature (I used 2%)
• 1 tablespoon vanilla extract
• 1/2 cup strawberry puree made from sweetened strawberries (see below for instructions)
• Additional:
• 1 package Blue Bunny® homemade vanilla ice cream
• 1 (16 ounce) cool whip
• garnish: strawberries
• Strawberry Puree:
• 2 cups fresh strawberries, rinsed and cut in half
• 2-3 tablespoons sugar

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Strawberry puree: add strawberries and sugar to a medium bowl. Stir until sugar has dissolved. Add to the freezer while your making your cake. When you need to add the puree to the cake, blend the strawberry mixture in a food processor or blender. Use immediately.
Cake: Preheat the oven to 350 degrees F. Spray two 9 inch round cake pans with non-stick cooking spray and line the bottom with parchment paper. Lightly spray the top of the parchment paper with non-stick cooking spray too. Set aside.
Using your stand mixer, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
Combine the flour and baking powder in a medium bowl. Add the flour to the batter alternating with the milk. Add in vanilla and strawberry puree.
Divide the batter evenly between the two prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove to a wire rack for cooling. Remove parchment paper from bottom of cakes. Cool cakes completely, about 1-2 hours before assembling.
Assemble: Using a spring foam pan, add the first cake layer.
Using your stand mixer, add the ice cream and cream until it's spreadable (be careful not to over cream. You don't want runny ice cream) Spread the ice cream over the first layer of cake.
Cover with second layer cake. Cover with foil and place in the freezer. Allow to freeze completely, about 6-8 hours.
Once the cake is frozen, remove the spring foam pan. Frost cake with cool whip and garnish.
Cut into slices and enjoy!

Serves: 8-10