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Naked Strawberry Ice Cream Cake

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Hey all you cake lovers! Welcome to the blog. This recipe was so fun and yummy to create and I’m stoked to share it with you. I’ve been making a lot of cakes these past few months trying to up my cake decorating game. If there is one thing that I have learned about making cakes it’s this: it takes FOREVER to decorate when you’re first starting out. I put my kids to bed and spend a good two hours (at least) just frosting and assembling the cake. I’m working on my skills but, for now, I’m still slow. This naked ice cream cake, however, only took 20 minutes or so to assemble. And that’s including styling for the photo!

The easiest way to make this cake is with a spring-form pan, like this one. You can simple pile in the ice cream and the pan with make sure that the edges are all smooth. If you don’t have a tall spring-form pan I included some directions below for an alternative way to assemble the cake. It takes a little bit of extra time but it works just as well. If you want to get really fancy and make some homemade ice cream to go with the cake you can check out my recipe here. OR if you want to make it dairy free you can use my dairy free cashew milk ice cream. Make it your own! Switch out the yellow cake for chocolate cake and use rocky road ice cream. Whatever your little heart desires!

TIPS FOR MAKING THIS CAKE

  • Work quickly! Melted ice cream can be a big mess.
  • Keep the cake tightly covered in the freezer. Putting in the freezer uncovered can land you with a pretty dry cake.
  • If you don’t have milk or butter just follow the directions on the back of the cake mix. That works too!
  • Be sure your ice cream and whipped topping are soft enough to spread. Otherwise you’ll be in a world of frustration.
  • The strawberry drizzle is purely aesthetic and hardly adds to the flavor. If you still want to do it just toss 5 strawberries in the blender, blend into a puree, and pour it on top of the cake.
  • Don’t put the cake back in the freezer with the fresh strawberries on top. They will, obviously, freeze and be impossible to eat.

IF YOU DON’T HAVE A SPRING-FORM PAN:

  • Line two 8 in round pans with plastic wrap
  • Divide your softened strawberry ice cream between the two pans and spread it out until its smooth.
  • Pop the pans back into the freezer until they are completely frozen.
  • Remove the pans from the freezer, take out the ice cream layers by turning the pans upside down, and then peeling off the plastic layer.
  • Layer the cake and ice cream on a piece of card board. Cake –> ice cream –> cake –> ice cream
  • Use a spreading knife to spread the ice cream around a little and fill in any gaps that might appear.
  • Wrap the cake in plastic wrap and return to the freezer until you’re ready to frost it

Happy celebrating!

Strawberry Ice Cream Naked Cake

Vanilla cake layered with strawberry ice cream and frosted with cool whip like a naked cake
Prep Time 30 mins
Cook Time 30 mins
Servings 20 slices

Ingredients
  

  • 1 yellow cake mix
  • 4 eggs
  • 1/3 cup butter melted
  • 1 cup milk
  • 1 1.5 quart carton strawberry ice cream softend I leave mine in the fridge for about an hour
  • 1 8 oz container whipped topping room temperature
  • 1 cup sliced strawberries for garnish

Instructions
 

  • Preheat the oven to 350
  • Mix together cake mix, eggs, butter, and milk until well combined
  • Pour cake batter into 2 prepared 8 inch round pans. I like to cut a circle of parchment paper out and lay it on the bottom of the pan before I grease and flour. This will ensure that the cake comes out of the pan clean
  • Bake the cakes for 25-35 minutes or until a toothpick comes out clean
  • Allow the cakes to cool completely on a wire rack

Assembly

  • Be sure your ice cream is soft enough to spread easily
  • Using a spring-form pan layer the cake and the ice cream. Place one layer of cake on the bottom of the spring-form pan(I like to put a piece of cardboard underneath the cake to move it easily) then spread half of the carton of ice cream on top. Add the next layer of cake and spread the rest of the ice cream on top
  • Cover the pan with plastic wrap and place the cake in the freezer until it hardens (this should take 30 minutes- an hour)
  • When the ice cream is completely frozen remove the cake from the freezer and remove the spring-form pan.
  • Spread a thin layer of softened whipped topping on top and around the sides of the cake. Use a cake scraper and tightly pull it around the cake to create the naked cake effect. Try to work fast here so the ice cream doesn't melt
  • Put the cake in the freezer for 5-10 minutes to let the whipped topping freeze
  • Wrap the cake in plastic wrap until serving to keep it from getting hard and freezer burned
  • Top with fresh strawberries before serving.

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