Strawberry Ice Cream Cake
Recipe from Santos Loo
This three-layer ice cream cake gives you the best of both worlds: a tender yellow cake base, a whipped strawberry cream center, and a top layer of strawberry ice cream. It’s nostalgic, celebratory, and totally worth the effort. Made in the Wonder Oven Pro, this cake looks impressive but is simple to pull off with a little patience—and a lot of whipped cream.
45 min + 4-6 hrs freeze time
28 min
1, 8-inch cake
What You'll Need
Ingredients
For the Yellow Cake
1 cup (128g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
8 tablespoons unsalted butter, room temperature
¾ cup (144g) granulated sugar
2 teaspoons vanilla extract
1 whole egg + 1 egg yolk, room temperature
4 oz whole milk, room temperature
For the Ice Cream Layer
1½ quarts strawberry ice cream, slightly softened
For the Strawberry Cream Filling
8 oz cold heavy cream
½ cup strawberry marmalade
For the Whipped Cream Frosting
16 oz cold heavy cream
1 cup powdered sugar
For Decorating
Confetti candy sprinkles
Directions
Step 1
Bake the Yellow Cake: Preheat the Wonder Oven Pro to 350°F/BAKE with the wire rack on the bottom rack. Grease and flour an 8x2-inch round cake pan, line the bottom with parchment, and set aside. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, cream butter, sugar, and vanilla on medium-high for about 8 minutes, until pale and fluffy. Scrape down the bowl. Add the whole egg, mix for 30 seconds, then add the yolk and mix for another 30 seconds. Scrape down again.
Step 3
Alternate additions of the dry ingredients and milk in three parts. Mix briefly (about 8 seconds) after each addition—first dry, then milk—until just combined. Scrape the bowl and give one final mix. Batter will be thick and slightly curdled.
Step 4
Spread batter evenly into the prepared pan (it will fill about halfway). Tap the pan firmly to release air bubbles. Bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10–15 minutes, then turn out onto a wire rack, bottom side up. Remove the parchment and cool completely.
Step 5
Make the Ice Cream Layer: Line an 8x2-inch round cake pan with plastic wrap. Add the strawberry ice cream and press it down with the back of a spoon to fill the bottom half. Cover and freeze while you make the strawberry cream.
Step 6
Make the Strawberry Cream Filling: Using a stand or hand mixer, whip the cream to stiff peaks. Gently fold in the strawberry marmalade. Remove the ice cream layer from the freezer, uncover, and spread the strawberry cream evenly over the top. Cover and freeze again for 3–4 hours, until fully set.
Step 7
Make the Whipped Cream Frosting: When ready to assemble, whip the cream to soft peaks. Add powdered sugar and continue to whip to stiff peaks. Keep chilled until ready to use.
Step 8
Assemble the Cake: Place the cooled yellow cake on a cake board. Unmold the frozen ice cream and cream layers using the plastic wrap. Invert onto the cake so the strawberry cream becomes the middle layer and the ice cream is on top. Frost the entire cake with whipped cream. Use a piping bag to add decorative edges, and finish with confetti sprinkles.
Step 9
For best slicing, return the cake to the freezer for 30 minutes to 1 hour before serving. This helps the ice cream firm up without making the cake layer too hard.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
