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Strawberry Funfetti Ice Cream Cake

Strawberry Funfetti Ice Cream Cake - Treat Indulgently

Ah, summer! The season of sunshine, barbecues, and, of course, desserts. When the sun shines bright and temperatures rise, nothing beats a cold dessert. One of my summer staples is the Strawberry Funfetti Ice Cream Cake. This creation is a delightful blend of creamy ice cream and funfetti cake layered to perfection.
One bite of this cake takes me back to childhood birthday parties filled with laughter and cheer. The vibrant sprinkles remind me of those carefree days, while the strawberry flavor brings a fresh twist. It’s sweet but not overpowering, making it just right for a sweltering day. Now, let me share the inside scoop on this delicious dessert!
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Buttermilk Ice Cream
  • 8 oz ripe strawberries 227 g
  • 2/3 cup fine granulated sugar 133 g
  • 1 1/2 cups rich heavy whipping cream 360 g
  • 1/2 cup tangy buttermilk 120 g
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon flaky kosher salt
For the Funfetti Cake Layers
  • 1 1/2 cups sifted cake flour 185 g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter 113 g
  • 1 cup granulated white sugar 200 g
  • 3 large eggs
  • 1/2 cup cultured buttermilk 120 g
  • 1/4 cup neutral vegetable oil 54 g
  • 1 tablespoon high-quality vanilla extract
  • 1/2 cup rainbow confetti sprinkles 80 g
Optional:
  • Whipped cream topping and sliced fresh strawberries for garnishing

Method
 

Step 1: Make the Strawberry Buttermilk Ice Cream
    1. Prep the Strawberries: If using fresh strawberries, rinse and hull them. For frozen, let them thaw slightly. Blend them in a blender until smooth.

    2. Mix the Ingredients: In a large bowl, combine blended strawberries and sugar. Let them sit for about 10 minutes to draw out the juices.

    3. Add Cream and Buttermilk: Stir in heavy cream, buttermilk, lemon juice, zest, vanilla extract, and salt. Mix until well combined.

    4. Chill the Mixture: Cover the bowl and refrigerate for at least two hours or until cold.

    5. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.

    6. Freeze: Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

Step 2: Prepare the Funfetti Cake
    1. Preheat Oven: Set your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

    2. Mix the Dry Ingredients: In a bowl, whisk cake flour, baking powder, baking soda, and salt.

    3. Cream Butter and Sugar: In another bowl, beat softened butter and sugar until light and fluffy.

    4. Add Eggs and Wets: Incorporate eggs one at a time. Then add buttermilk, oil, and vanilla. Mix until smooth.

    5. Combine Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Mix until just combined. Fold in the sprinkles gently.

    6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    7. Cool: After baking, allow cakes to cool in pans for 10 minutes, then turn them onto wire racks to cool completely.

Step 3: Assemble the Cake
    1. Layer the Cake: Level the tops of the cooled cakes, if necessary. Place one cake layer on a serving plate. Spread a layer of strawberry ice cream on top without completely freezing it.

    2. Add Second Layer: Place the second cake layer on top and gently press it down.

    3. Frost the Top: Spread more strawberry ice cream on top of the second layer, smoothing it out as evenly as possible.

    4. Freeze Again: Return the assembled cake to the freezer for 1-2 hours or until firm.

    5. Garnish: Before serving, top with whipped cream and sliced strawberries if desired.

Notes

  • Use Quality Ingredients: The better the strawberries and cream, the tastier your ice cream will be. Always go for fresh and high-quality products.
  • Don’t Overmix: When combining wet and dry ingredients, mix just enough to combine. Overmixing can make the cake dense.
  • Test for Doneness: For the cake, stick a toothpick in the center. It should come out clean or with a few moist crumbs.
  • Let the Ice Cream Layer Set: Allow the ice cream to freeze for at least a few hours after assembly to ensure it holds its shape when sliced.
  • Experiment with Sprinkles: You can use different kinds of sprinkles or even chocolate chips for a unique twist.