Description
This dreamy Strawberry Ice Cream Cake combines a rich cocoa sponge base with creamy strawberry ice cream and fresh strawberries, making it a perfect summer dessert.
Ingredients
Units
- 2 eggs
- 3.5 oz (100 g) sugar
- 0.2 cups (50 ml) oil
- 0.5 cups (140 ml) milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 quart strawberry ice cream
- 1 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, beat the eggs and sugar until light and fluffy.
- Mix in the oil and milk.
- Sift together the flour, cocoa powder, and baking powder, then fold into the wet ingredients.
- Pour the batter into a greased and floured cake pan.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Spread softened strawberry ice cream over the cooled sponge base.
- Top with fresh sliced strawberries.
- Freeze the cake for at least 4 hours before serving.
Notes
Let the ice cream soften for about 15 minutes before spreading it over the sponge base to ensure it’s easy to work with. Use any seasonal berries if strawberries are not available. To make slicing easier, thaw the cake for 15 minutes and run your knife under hot water before cutting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 70