Strawberry lovers, milkshake lovers, cake lovers, ice cream cake lovers, this dessert is perfect for those who love all those sweets combined together. Strawberry milkshakes are one of my favorite milkshakes. The creaminess of the ice cream mixed with the sweetness of strawberries just makes my mouth water. A fresh strawberry milkshake never lets me down.
Ice cream cake is one of the best food inventions, combing ice cream and cake together. The moistness and softness of the cake goes perfect with the cold and milky texture of the ice cream. It’s one of those dessert inventions like s’mores that makes you wonder how someone came up with that idea and decided to mix the food items together, but you don’t complain and just kind of go along with it and enjoy the deliciousness.
This strawberry milkshake cake has a delicious milkshake flavor mixed with a soft and sweet strawberry cake flavor. For those who love anything that has strawberry in it, this is a cake you wouldn’t want to miss out on. Follow the recipe below to make a Strawberry Milkshake Ice Cream Cake.
Ingredients: Serves: 12-16 servings
Ice Cream
- 1 container (1.75 quarts) strawberry ice cream
Cake
- 1 box (15.25 oz) white cake mix
- 1 (3 oz) box strawberry jello
- 1 (15-oz) container frozen strawberries in syrup, thawed and pureed
- 4 eggs
- ½ cup vegetable oil or 1 (4 oz) container apple sauce
- ¼ cup water
Frosting
- 2 cups heavy cream
- ½ cup powdered sugar
For topping
- Fresh Strawberries
- Extra sweetened whipped cream
Source: http://bit.ly/2CfRjub
Instructions
- Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.
- Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.
- In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely.
- When cool, wrap in plastic wrap and freeze while the ice cream freezes.
- Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.
- To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush.
- Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake.
- Freeze until ready to serve.
- Right before serving, add additional whipped cream and fresh strawberries to the top.
Notes
*This cake recipe is quite moist, so freezing the layers makes it easier to cut the layers in half.
*Because the cake is moist, it doesn’t crumble like a drier cake would. I found that it was easiest to heat the cake for 10 seconds in the microwave so that it wasn’t frozen anymore, then I used 2 forks to tear the cake apart.
When you need a cake to make for a party or celebration for a strawberry lover, make a Strawberry Milkshake Ice Cream Cake. A cake that has the perfect amount of strawberry cake flavor blended with the perfect amount of strawberry milkshake flavor. You get cake and ice cream all in the same bite. Make a strawberry fan happy by making them a cake with their favorite fruit inside.
Inspired by: http://bit.ly/2CfRjub
