This super easy strawberry ice cream cake is a stunning and delicious dessert made with just 4 ingredients! With layers of creamy strawberry ice cream, rich pound cake, fresh strawberries and chocolate topping, this no-bake dessert is perfect for any summer gathering.
Why I Love This Easy Ice Cream Cake
Growing up, I always looked forward to those first bites of sweet frozen ice cream cake in the summer. My super easy version is made with perfectly dense layers of store-bought pound cake, to make you look like you spent hours in the kitchen instead of just 10 minutes. This ice cream cake is a hit at every family gathering we host, here’s why:
- Nostalgic: Picture an elegant version of the strawberry shortcake ice cream bar – an original ice cream truck specialty!
- Easy: No baking required for this ice cream cake recipe! It’s perfect for hot summer days, simply layer the ingredients together, freeze for a few hours, then slice and serve!
- Few Ingredients: Made with only four, readily available ingredients, you can whip this cake together in less than 10 minutes.
- Impressive, But Easy: The gorgeous layers create an impressive presentation that’s fancy enough for special occasions, but simple enough for everyday enjoyment!
Love the idea letting the freezer do most of the work? Check out my cool and refreshing berry ice box cake or strawberry ice box cake!
What You’ll Need
Below you will find helpful notes for key ingredients used to make this easy ice cream cake with strawberries. Scroll down to the recipe card for full ingredient list and exact amounts!
- Pound Cake: I use a store-bought Sara Lee brand “family-sized” cake from the frozen food section.
- Chocolate Shell Topping: This hardens very quickly to create the perfect chocolate coating before serving. You can use chocolate sauce instead, but it will not harden.
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How to Make Strawberry Ice Cream Cake
With just a few simple steps, this ice cream cake recipe comes together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!
- Divide Cake: Remove thawed pound cake from its pan and slice into three, equal and horizontal lengthwise slices. Don’t toss the pan!
- Prepare Pan: Line the metal pound cake pan with plastic wrap, making sure it hangs over the sides, both ways for easy removal. If you don’t have plastic wrap, parchment paper will also work.
- Layer: Place a layer of cake back in the container, on top of the plastic wrap. Spread 2 cups of softened ice cream on top, then add the sliced berries. Repeat the layers, ending with the top layer of pound cake.
- Freeze: Fold layers of plastic wrap firmly around the ice cream cake and freeze for one hour or more.
- Unmold: Remove the cake from the freezer. Lift out and remove the bottom of the pan. Unwrap and drizzle with chocolate topping, quickly adding sliced strawberry slices to top of the cake. The chocolate will quickly solidify, holding the berries in place.
- Ready to Serve: Slice and enjoy!
Chef’s Tips and Variations
- Strawberries: Make sure to thinly slice the fresh strawberries so they are easy to cut through when slicing the cake. If they are too thick, they are also not very appetizing to eat once frozen!
- Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
- Plastic Wrap: Wrapping the cake tightly all over from the bottom helps the layers remain even. It also insures visually appealing slices when cut and makes the ice cream cake easy to remove from the pan.
- Variations: Use different flavors of ice cream and fruit if you’d like. Try peach ice cream and thinly sliced peaches with vanilla ice cream. A cherry version would also be delicious! I also love mint chocolate chip ice cream with a chocolate cake!
- More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.
Yield: 8 servings
Strawberry Ice Cream Cake
This Strawberry Ice Cream Cake features layers of creamy ice cream, rich pound cake, and fresh strawberries, creating a refreshing and indulgent dessert perfect for summer gatherings. It’s easy to make ahead and offers a delightful combination of textures and flavors that everyone will love!
Ingredients
- 1 (16 oz) sara lee pound cake, found in the frozen dessert department
- 4 cups strawberry ice cream, softened
- 1 cup thinly sliced fresh strawberries, or strawberry ice cream topping
- chocolate shell ice cream topping
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Instructions
- Slice pound cake into three even slices. Line pound cake metal container with plastic wrap.
- Place first layer of pound cake back into prepared container. Add two cups ice cream and spread into an even layer. Top with half of the sliced strawberries (or strawberry ice cream topping).
- Repeat layers again, then top with remaining slice of pound cake. Wrap tightly in saran wrap and freeze for at least 1 hour.
- Remove from freezer and remove saran wrap. Drizzle cake with chocolate shell ice cream topping and quickly top with fresh strawberries as the chocolate shell hardens quickly. Slice and serve!
Notes
Store: To store for a longer time, cover the ice cream cake tightly with plastic wrap and then place it in an airtight container, like a plastic freezer bag. It will keep well in the freezer for up to 3 months. Just remember to let it sit at room temperature for a few minutes before slicing to make cutting easier.
Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.
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Nutrition
Serving: 1 slice, Calories: 133kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Cholesterol: 19mg, Sodium: 41mg, Potassium: 152mg, Fiber: 1g, Sugar: 1g, Vitamin A: 214IU, Vitamin C: 16mg, Calcium: 82mg, Iron: 0.2mg
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delicious and beautiful cake!!! perfect for summer
I am now excited about your dessert. its first time I heard about this cake with strawberry. your post is more helpful because of the video you shared. Its a very nice post apart from others. Thank you so Jessica.
I can’t believe how easy this is, and it looks wonderful!
I love using strawberries in desserts! This looks like a fantastic recipe!
Okay, this is getting served at my 4th of July party! You always have such great recipes.
So easy and delicious! New family dessert in this house!
This looks incredible! I LOVE all the layers and the fact that it’s so super easy!
SUCH a gorgeous cake! I love that it was inspired by TCBY birthday cakes of yore, and I’m sorry you don’t have a TCBY by you. My mom always made ice cream cakes for us for our birthdays, and I’ve yet to be able to recreate it. That said, I could totally make this. And since strawberries and chocolate and ice cream are some of my favorite things, it would be well-loved in this house!
This is an ultimate summer treat! Love that it’s so easy to make! 😀
I used to love TCBY, too! I haven’t seen one in years! Love how quick and easy this ice cream cake is! Perfect for lazy summer days!
I could watch your video all day long! This cake looks incredible!