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Strawberries and Cream Ice Cream Cake

Layers of pound cake, strawberries, and ice cream make this a decadent and creamy frozen treat!
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Kate of Diethood


  • - For Whipping Cream -
  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar
  • - For Cake -
  • 1 all-butter pound cake I use Sara Lee, cut into 8 slices
  • 2 cups strawberry ice cream
  • 10 whole strawberries sliced


  1. Prepare whipping cream.
  2. In your mixer's bowl, combine cream, vanilla, and sugar.
  3. Beat the mixture on high until stiff peaks form; about 2 to 3 minutes.
  4. Put it in the fridge until ready to use.
  5. Line a 9x5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out.
  6. Place half of cake slices in a single layer in bottom of prepared pan.
  7. Using an offset spatula, spread the ice cream over cake.
  8. Layer sliced strawberries over ice cream.
  9. Spread half of the whipping cream over the strawberries.
  10. Place the rest of the cake slices over the whipping cream.
  11. Spread the rest of the whipping cream on top of the cake slices.
  12. Let cake set in the freezer for at least 6 hours or overnight.
  13. When ready, lift the cake out of the pan, cut and serve.