Strawberry Ice Cream Cake (Printer-Friendly)
Layered strawberry ice cream cake with pound cake and berries, chilled and topped with chocolate drizzle.
# What You’ll Need to Cook:
→ Base
01 -
1 family-sized pound cake, thawed
→ Ice Cream Layer
02 -
4 cups strawberry ice cream, softened
→ Fruit Layer
03 -
2 cups fresh strawberries, thinly sliced
→ Topping
04 -
1/2 cup chocolate shell topping
# Steps to Prepare:
01 -
Remove the pound cake from its packaging and slice it horizontally into three even layers.
02 -
Line a metal loaf pan with plastic wrap, allowing it to hang over all sides for easy removal.
03 -
Place one layer of cake into the pan. Spread 2 cups of softened ice cream over it, then top with sliced strawberries. Repeat for two more layers, ending with a cake layer on top.
04 -
Wrap the cake tightly in plastic wrap and freeze for at least 1 hour, or until firm.
05 -
Remove the cake from the pan, unwrap, and drizzle with chocolate topping. Quickly add sliced strawberries on top before the chocolate sets.
06 -
Slice with a sharp knife and serve immediately.
# Extra Cooking Tips:
01 -
Allow ice cream to soften at room temperature for 30 minutes for easier spreading.
02 -
Use a warm knife to slice through the frozen layers cleanly.
03 -
Thinly slice strawberries to ensure easy cutting and pleasant texture.