Strawberry Shortcake Ice Cream Cake

Serves 6-8

Pound Cake Recipe adapted from Cooks Illustrated

For the Pound Cake:


2 sticks unsalted butter, softened

1 cup sugar

⅓ cup brown sugar

3 eggs plus 3 egg yolks at room temperature

2 teaspoons vanilla extract

1 ½ teaspoons water

½ teaspoon salt

1 ½ cups cake flour

Zest of 2 lemons


For the Ice Cream Layers:


2 cups vanilla ice cream, slightly softened

1 cup diced Driscoll’s Organic Strawberries


To Finish the Cake:


1 cup heavy cream

1 tsp vanilla

¼ cup powdered sugar

A few whole Driscoll’s Organic Strawberries for Decorating


To Make the Pound Cake:


Preheat the oven to 325˚ degrees.  Spray a 9 by 5 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.

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