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    Strawberry Ice Cream Cake

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    Strawberry Ice Cream Cake

    • Preparation time: 30 minutes, plus overnight freezing
    • Cooking time: 20 minutes for sponge
    • Total time: 24 minutes 25 minutes

    Makes: 1 x 25cm cake


    • 200g caster sugar
    • Ice cream:
    • 6 large egg yolks
    • 450g strawberries, hulled
    • 400ml double cream, lightly whipped
    • 250g mascarpone cheese
    • Sponge:
    • 35g unsalted butter
    • 3 large eggs
    • 75g caster sugar
    • 75g plain flour, sifted
    • 30g cocoa powder, sifted


    1. Preheat the oven to 180°C/gas mark 4. Grease, base-line and flour a 25cm spring-form cake tin.
    2. Put the butter in a pan over a low heat and melt. Leave to cool.
    3. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water. Whisk with an electric whisk until the mix is pale, doubled in volume and leaves a trail on its surface. Remove from heat and continue whisking until cool. Fold in the flour and cocoa powder. Lightly fold in the melted butter. Pour into the tin and bake for 20 minutes or until a skewer comes out clean. Cool completely in the tin.
    4. For the ice cream, put the strawberries in a pan with 100ml water, cover and bring to the boil. Boil for 5-7 minutes or until they are very soft. Purée the strawberries in a blender, then sieve to remove the pips. Stir in sugar to taste. Set aside to cool.
    5. Put the yolks and the 200g sugar in a bowl and whisk until pale. Add the cream and mascarpone, whisking until smooth. Fold in the strawberry purée. Pour the strawberry mix over the cold cake, put in the freezer and freeze for at least 12 hours.
    6. To serve, run a hot palette knife around the edge of the cake and remove from the tin. Put on a stand and decorate with leaves, flowers or strawberries dipped in caramel. Return to the fridge for 15-20 minutes before serving.

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