Completely homemade, very simple, and totally beautiful, this 4th of July Strawberry Ice Cream Cake is creamy, dreamy, and perfect! | EverydayMadeFresh.com

4th of July Strawberry Ice Cream Cake

Completely homemade, very simple, and totally beautiful, this 4th of July Strawberry Ice Cream Cake is creamy, dreamy, and perfect! 

Author Joanna

Ingredients

Recipe for Strawberry Ice Cream

Vanilla Cake

  • 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

Vanilla Buttercream

  • 2 sticks butter, room temperature
  • 5 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Topping

  • 1 cup blueberries
  • 1 cup sliced strawberries

Instructions

Cake

  1. Preheat oven 350 degrees. Line 2 - 9 inch round cake pans with parchment paper. (I trace the bottoms with a pencil onto the parchment paper, and cut to fit) Spray the parchment lined pans with non stick spray, and set aside.

  2. Whisk together the flour, cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl attached to a stand mixer, beat the butter for about 2 minutes, until it's nice and creamy. Add the sugar, and beat for an additional 2 minutes. Pour in the egg whites, and beat on high until combined, another 2 minutes.
  4. Add the vanilla and yogurt. Beat until combined. With the mixer on low, add half the dry ingredients, and half the milk. Once combined, add the rest of the dry mix and the milk. Beat until it just comes together. Don't overmix.
  5. Pour batter evenly into the cake pans and baked for 22 to 25 minutes, or until a tooth pick comes out of the center clean. Allow the cakes to cool in the pan for 10 minutes, before turning them out on to cooling racks to cool completely.

Frosting

  1. In a large bowl attached to a stand mixer, cream the butter for 3 minutes until creamy. Add the powdered sugar, one cup at a time. With the final cup, pour in the heavy whipping cream and vanilla extract. Beat for 2 minutes until nice and creamy. 

Assembly

  1. Line one 8 inch cake pan with plastic wrap, and pour ice cream in, covering with the overlapping plastic wrap. Freeze overnight. To assemble the ice cream cake, place one cake layer on top of the ice cream, flip onto a cake pan, remove plastic wrap, and place top layer of cake on. Place the cake into the freezer while you are making the frosting. Frost the cake, and top with the berries.