Completely homemade, very simple, and totally beautiful, this 4th of July Strawberry Ice Cream Cake is creamy, dreamy, and perfect!
Yep, I know this is totally late. However, you can save this and plan on it for 4th of July next year, OR it’s a great red, white, and blue dessert, so it would work for Memorial Day.
I ask my aunt and uncle what they wanted for dessert this year for 4th of July, and my aunt told me about a cake she saw on the front of a magazine. We pulled it up online, and I saw that it was an ice cream cake. I decided to do my own version, and using that strawberry ice cream that I shared the other day, and my cake recipe from the cake I made last 4th of July, Double Berry Very Vanilla Cake, it turned out perfect.
I made a classic creamy vanilla buttercream, and then topped it with fresh blueberries and strawberries. I used a cookie cutter to form the star, but if you’re totally artistic, you could just do it without. 😉
Ok, so this is way easier than you may think. the only part that was difficult was frosting. This is only because my cakes were frozen, and the frosting was freezing as quickly as I was spreading it on. Haha.
To make this ice cream cake, I made two 8 inch vanilla cake layers, and wrapped them in plastic wrap once they were completely cool. I stored them in the fridge while I made the ice cream.
Once the ice cream was ready, I lined one of the 8 inch cake pans with plastic wrap, leaving enough overhang to cover the ice cream. I allowed the ice cream to freeze solid (overnight). When I was ready to assemble, I unwrapped the ice cream, and placed a cake layer right on top, flipped it over, and that became my bottom cake layer. I placed the top layer on, and placed the cake back into the freezer while I prepared my frosting.
Once my frosting was ready, I removed the cake from the freezer and started frosting. I normally do a crumb coating, but like I said this frosting was freezing to the cake! I did the best smoothing that I could, and then placed it back in the freezer while I sliced my strawberries.
I placed the blueberries and strawberries on top, and then kept the cake in the freezer until ready to serve. The cake was a hit! The ice cream was creamy and delicious, and the cake and frosting was perfect.
You could do this with any cake, ice cream, or frosting. The possibilities are endless.
- 1 1/4 cup flour
- 1 1/4 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks butter, room temperature
- 1 3/4 cup sugar
- 5 egg whites, room temperature
- 1/2 cup Greek yogurt, vanilla
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 sticks butter, room temperature
- 5 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup blueberries
- 1 cup sliced strawberries
You'll need about 4 cups of semi soft Strawberry Ice Cream when ready to assemble.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 457 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 375mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 1g Sugar: 52g Sugar Alcohols: 0g Protein: 4g