For the Pound Cake
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/ 3 cup brown sugar
- 3 eggs plus 3 egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 1/ 2 teaspoons water
- 1/ 2 teaspoon salt
- 1 1/ 2 cups cake flour
- 2 lemons, zested
For the Ice Cream Layers
- 2 cups vanilla ice cream, slightly softened
- 1 cup diced Driscoll's Organic Strawberries
To Finish the Ice Cream Cake
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/ 4 cup confectioner's sugar
- whole Driscoll's Organic Strawberries
To Make the Pound Cake
Preheat the oven to 325°F. Spray a 9x5 inch loaf pan with nonstick cooking spray or coat lightly with butter and a dusting of flour. In a 2 cup measuring cup, whisk together the eggs, egg yolks, water and vanilla. Set aside.
Add butter to a stand mixer fitted with a paddle attachment and beat for about 1 minute. Add both sugars and continue to beat until very light, fluffy and pale white; about 4 minutes.
With mixer running, slowly incorporate the egg mixture and salt and beat until well combined, about 2 minutes. Remove mixer bowl from the stand and sift about ½ cup of flour over the top and fold into the batter. Repeat with the remaining flour and fold until it is well incorporated. Scrape batter into prepared pan and smooth the top out with the back of a spoon or an offset spatula. Bake for about 70 minutes, or until a toothpick inserted into the center comes out clean.
Let cake rest for about 10 minutes, then carefully remove from pan and let cool on a wire rack for at least two hours, or more if possible. (It’s best to make the cake the day before and wrap it tightly in plastic wrap until ready to use.
To Assemble the Cake
When cake is totally cool, take same pan you baked it in (make sure it’s cool!) and line it with two pieces of plastic wrap, leaving a bit of extra hanging over the sides.
Carefully cut the cake horizontally into 3 even pieces. Add the bottom rectangle of cake to the lined loaf pan. Top with 1 cup of ice cream and smooth with an offset spatula. Add half of the diced strawberries then top with the middle rectangle of cake.
Repeat process with remaining ice cream and berries, and finish by adding the top piece of cake. Pull the overhanging plastic wrap over the cake and wrap tightly. Let set in the freezer for about 4 hours, or overnight if possible.
Once the cake is frozen solid, make the whipped cream. Add cream to the bowl of a stand mixer fitted with a whisk attachment beat for about 3 minutes, or until soft peak begin to from. Add the powdered sugar and vanilla and continue to beat for about 2 more minutes, or until stiff peaks begin to form.
Remove the cake from the freezer and carefully pull it from the pan by using the plastic wrap as a handle. Remove the plastic wrap and frost the cake with the prepared whipped cream, working quickly as the cake will start to melt. Decorate with a few sliced strawberries (if desired) and return to the freezer for another hour or two. Carefully slice the cake and serve with additional whipped cream and fresh berries.
Forget store bought ice cream cakes and make a Strawberry Shortcake Ice Cream Cake completely from scatch! Sweet layers of cake and fresh strawberry ice cream will be delicious at your next summer barbeque! This cake will be something the entire family will be able to get behind!
Pound Cake Recipe adapted from Cooks Illustrated