Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!
If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.
The original recipe can be found on the Martha Stewart website
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup low-fat buttermilk
- 1 cup fresh strawberries, hulled and finely chopped
- 1 tablespoon seedless raspberry jam
- 3 pints vanilla ice cream, softened
Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.
Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).
Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally.
Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.
Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up.
Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.
Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.
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