Dreamy Strawberry Milkshake Ice Cream Cake

Indulge in a truly delightful dessert experience with this Strawberry Milkshake Ice Cream Cake! This incredible creation features luscious layers of moist strawberry cake, perfectly complemented by creamy strawberry ice cream and elegantly frosted with sweetened whipped cream. It’s a dessert that’s not just delicious but also incredibly fun to make and share. Perfect for any celebration or simply to brighten your day, this ice cream cake brings together the best of both worlds: a classic cake and a refreshing frozen treat.

Are you a fan of creative and utterly satisfying ice cream cakes? If so, you’re in for a treat! Beyond this amazing Strawberry Milkshake Ice Cream Cake, explore other fantastic frozen dessert recipes like our indulgent Red Velvet Ice Cream Cake, the decadent Peanut Butter Cup Ice Cream Cake, or these charming Cookies and Cream Ice Cream Cupcakes. Each offers a unique blend of flavors and textures, ensuring there’s an ice cream dessert for every palate and occasion.

Crafting the Perfect Strawberry Milkshake Ice Cream Cake

Just last month, my daughter celebrated her birthday, and if you know her, you know that her absolute favorite flavor is strawberry. Seriously, everything in her world must revolve around strawberries, and her birthday cake is no exception. This deep love for all things strawberry presents a unique challenge, especially during the colder months when finding truly flavorful fresh strawberries can be nearly impossible.

Let’s be honest about January (and even February). Strawberries picked out of season often lack that vibrant, sweet, and slightly tart punch we all crave. Despite the romanticized chocolate-covered strawberries that appear around Valentine’s Day, their flavor profile can often be disappointing. For a true strawberry fanatic like my daughter, compromising on flavor is simply not an option.

Because of this seasonal dilemma, I’ve hesitated to create a strawberry cake using only fresh strawberries in the dead of winter. The risk of the delicate strawberry flavor getting lost or being too subtle is just too high. We need that unmistakable, bold strawberry essence to shine through, especially for a birthday celebration.

Achieving Intense Strawberry Flavor, Anytime

To ensure maximum strawberry deliciousness, I’ve perfected a “next best thing” approach that has become a consistent winner in our household. This cake, which I’ve now made several times, bursts with incredible strawberry flavor, thanks to a clever combination of strawberry gelatin and frozen strawberries. While some might shy away from these ingredients, they are absolute game-changers for achieving a robust and consistent strawberry taste, especially when fresh, in-season berries are unavailable. My daughter absolutely adores this cake, and ultimately, her joy and satisfaction are what truly matter.

The quest for the perfect strawberry birthday cake took an exciting turn a few weeks ago when I was watching the Rachael Ray Show. Celebrity baker Buddy Valastro, renowned for his impressive cakes, was demonstrating several easy yet stunning cake recipes. Among them was a Strawberry Milkshake Cake, and the moment I saw it, I knew it had to be the inspiration for my daughter Abbi’s next birthday.

As her birthday approached, our plans shifted slightly, and a traditional strawberry cake was made for the actual celebration. However, the vision of that milkshake cake lingered in my mind. True to any devoted baker with a persistent craving, I decided to make it anyway!

Instead of following Buddy’s exact recipe, I decided to adapt my own tried-and-true strawberry cake recipe. I baked those wonderfully flavorful strawberry cake layers and then took it up a notch by sandwiching them with generous scoops of creamy strawberry ice cream. The result was nothing short of spectacular—a true winner!

Last year, we absolutely adored our Root Beer Float Ice Cream Cake, but there’s something undeniably special about the vibrant pink, strawberry twist in this particular ice cream cake. It’s a delightful combination that stands out. Even though it’s the chilly heart of February and the forecast might be calling for snow, I firmly believe that any time is a good time for a slice of glorious ice cream cake. This Strawberry Milkshake Ice Cream Cake defies seasons, bringing joy and a taste of summer sweetness no matter the weather outside.

Why You’ll Love This Strawberry Milkshake Ice Cream Cake

This cake is more than just a dessert; it’s an experience. Here’s why it’s destined to become a new family favorite:

• **Unforgettable Strawberry Flavor:** By combining strawberry gelatin and frozen strawberries, we ensure an intense, authentic strawberry taste in every bite of the cake layers, perfectly complementing the strawberry ice cream.
• **Perfectly Balanced Textures:** The soft, moist cake layers provide a wonderful contrast to the cold, creamy ice cream, all encased in light, fluffy whipped cream. It’s a textural symphony!
• **Show-Stopping Presentation:** With its vibrant pink layers and elegant whipped cream frosting, this cake is visually stunning. Garnish with fresh strawberries for an extra touch of sophistication that will impress all your guests.
• **Surprisingly Easy to Make:** While it looks impressive, the use of a cake mix base simplifies the process, making it accessible for bakers of all skill levels. The steps are straightforward, leading to a professional-looking result.
• **Ideal for Any Occasion:** Whether it’s a birthday, a holiday gathering, or just a weekend treat, this ice cream cake is versatile enough for any celebration. It’s especially delightful when you want to bring a taste of summer joy, no matter the season.

Get ready to create a dessert that will be remembered and requested time and time again!

More Delightful Strawberry Recipes

If you’re as passionate about strawberries as we are, you’ll love exploring these other fantastic recipes featuring the versatile fruit:

• Strawberry Mousse with Strawberry Daiquiri Sauce
• Sweet Strawberry Wonton Cups
• Classic Strawberry Cupcakes
• Best Ever Strawberry Bread
• Elegant Strawberry and Cream Tart

LOOKING FOR MORE FREE RECIPES AND INSPIRATION?
Subscribe to my free recipe newsletter to get delicious new family-friendly recipes delivered straight to your inbox each week! Join our vibrant community and find more culinary inspiration on Pinterest, Facebook, and Instagram.

Strawberry Milkshake Ice Cream Cake

Average Rating: 5 stars (based on 2 votes)

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Freezing Time: 5 hours hours

Total Time: 5 hours hours 40 minutes minutes

Yields: 12 – 16 servings

Course: Dessert

Cuisine: American

Print
Pin

This Strawberry Milkshake Ice Cream Cake combines fluffy, flavorful strawberry cake layers with creamy strawberry ice cream, all topped with a sweet whipped cream frosting. It’s a delightful and fun dessert, perfect for any celebration or just as a special treat, offering a fantastic balance of textures and a vibrant strawberry taste.

Ingredients

For the Ice Cream Layers

• 1 (1.75 quart) container strawberry ice cream

For the Strawberry Cake

• 1 (15.25 oz) box white cake mix
• 1 (3 oz) box strawberry jello
• 1 (15 oz) container frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

For the Whipped Cream Frosting

• 2 cups heavy cream, very cold
• 1/2 cup powdered sugar

For Topping & Garnish

• Fresh Strawberries, sliced or halved
• Extra sweetened whipped cream (optional, for decorative piping)

Instructions

• **Prepare the Ice Cream Layers:** Line 2 standard 9-inch round cake pans with plastic wrap, ensuring a generous overhang extends beyond the pan edges. This overhang will help you easily lift out the frozen ice cream. Remove the strawberry ice cream from the freezer and allow it to soften slightly at room temperature for about 10-15 minutes until it’s spreadable but not melted. Evenly spread the softened ice cream into the two prepared pans. Cover the top of the ice cream with the overhanging plastic wrap or another piece of plastic wrap, then return both pans to the freezer to freeze completely for at least 4 hours, or preferably overnight, until very firm.
  1 (1.75 quart) container strawberry ice cream
• **Prepare the Cake Pans:** While the ice cream is freezing, preheat your oven to 350°F (175°C). Grease two clean 9-inch round cake pans thoroughly. Line the bottoms of each greased pan with a circle of parchment paper or waxed paper, then lightly grease the paper as well. This double layer of greasing and paper prevents sticking and ensures easy removal.

**Mix the Cake Batter:** In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the white cake mix and the strawberry jello powder. Whisk them together briefly to ensure the powders are well integrated. Add the pureed frozen strawberries (make sure they are fully thawed and pureed for a smooth consistency), eggs, vegetable oil, and water. Mix on medium speed until all ingredients are thoroughly combined and the batter is smooth, scraping down the sides of the bowl as needed. Avoid overmixing. Divide the vibrant pink batter evenly between the two prepared cake pans.

1 (15.25 oz) box white cake mix, 1 (3 oz) box strawberry jello, 1 (15 oz) container frozen strawberries in syrup, thawed and pureed, 4 eggs, 1/2 cup vegetable oil, 1/4 cup water

**Bake and Cool the Cake Layers:** Bake the cake layers in the preheated oven for approximately 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Be careful not to overbake to keep the cakes moist. Allow the cakes to cool in their pans for 10 minutes before carefully inverting them onto a wire baking rack to cool completely.

**Freeze Cake Layers:** Once the cake layers are completely cooled to room temperature, wrap each layer tightly in plastic wrap. Transfer them to the freezer and freeze them for at least 1-2 hours, or until firm. Freezing makes them much easier to slice and handle for assembly.

**Prepare the Whipped Cream Frosting:** In a large, chilled mixing bowl (preferably a metal bowl that has been in the freezer for 10-15 minutes) or the bowl of a stand mixer fitted with a whisk attachment, pour the very cold heavy cream. Begin whipping on medium-high speed until the cream starts to thicken slightly. Gradually add the powdered sugar, a tablespoon at a time, continuing to whip until the cream is thick, fluffy, and forms stiff peaks. Be careful not to over-whip, or it will turn grainy.

2 cups heavy cream, 1/2 cup powdered sugar

**Assemble the Ice Cream Cake:** Unwrap the frozen cake layers. Using a long, serrated knife, carefully slice each cake layer horizontally in half to create two thinner layers, resulting in four total cake layers. Place one of the cake layers onto your chosen cake stand or serving plate. Unwrap one of the frozen ice cream layers (using the plastic wrap overhang to help lift it) and carefully place it on top of the first cake layer. Gently press to secure. Repeat this layering process with another cake layer, then the remaining ice cream layer, and finally, one more cake layer. You will have one cake layer remaining; reserve this for the cake crumble topping. If needed, gently trim the edges of the ice cream layers to make them flush with the cake layers for a neat appearance.

**Frost and Decorate:** Generously frost the entire assembled cake with the prepared whipped cream. For a charming, rustic finish, take the reserved cake layer and crumble it into a bowl. Gently press these strawberry cake crumbles onto the sides of the frosted cake. This not only adds texture but also enhances the “milkshake” aesthetic.

**Final Freeze:** Return the frosted cake to the freezer and freeze until it is completely firm and ready to serve, ideally for another 2-4 hours. This ensures the ice cream layers are perfectly solid and the cake holds its shape beautifully.

**Garnish and Serve:** Just before serving, add any additional touches. You can pipe extra sweetened whipped cream onto the top of the cake for a decorative border or swirls, and then arrange fresh strawberries artistically on top. Slice with a sharp, warm knife for clean cuts, and serve immediately.

Fresh Strawberries, extra sweetened whipped cream

Recipe Notes & Expert Tips:

* **Freezing is Your Friend:** This strawberry cake recipe results in exceptionally moist layers. Freezing the cake layers before assembly is crucial as it makes them firm enough to slice neatly in half with a serrated knife, preventing crumbling and ensuring clean, beautiful layers in your final ice cream cake. Don’t skip this step!

* **Working with Cake Crumbles:** Because the cake is wonderfully moist, it won’t crumble as easily as a drier cake might. To create the perfect cake crumble topping for the sides of your ice cream cake, I found it easiest to gently warm the reserved cake layer in the microwave for about 10 seconds. This slightly softens it, making it much easier to tear apart into fine crumbles using two forks.

* **Cake Recipe Origin:** The delightful strawberry cake recipe used in this ice cream cake is adapted from a classic Paula Deen recipe, known for its moist texture and vibrant flavor.

* **Inspiration for Innovation:** The initial idea for a Strawberry Milkshake Cake was inspired by a segment on The Rachael Ray Show featuring Buddy Valastro, which sparked the creative process to transform it into this incredible ice cream cake.

* **Choosing Your Cake Pans:** While 9-inch round pans are specified, you can experiment with 8-inch pans for a taller cake, adjusting baking time slightly. Ensure your pans are deep enough to accommodate both cake and ice cream layers.

* **Ice Cream Flavor Variations:** Don’t limit yourself to strawberry ice cream! For a different twist, consider vanilla bean ice cream to let the strawberry cake shine, or even a complementary flavor like cheesecake or raspberry swirl.

* **Make-Ahead Magic:** This Strawberry Milkshake Ice Cream Cake is an ideal make-ahead dessert. You can assemble the entire cake up to 2-3 days in advance. Just keep it tightly wrapped in plastic wrap in the freezer. Add the fresh strawberry garnish and any extra whipped cream piping right before serving for the best presentation.

* **Serving Tips:** For the cleanest slices, dip your sharp knife into hot water and wipe it clean between each cut. This will help glide through the frozen layers effortlessly.

Keywords: strawberry ice cream cake, strawberry cake, ice cream cake recipe, homemade strawberry cake, easy ice cream cake, strawberry dessert, milkshake cake