Strawberry Funfetti Ice Cream Cake

Looking for a dessert that’s fun, delicious, and totally summer-worthy? This Strawberry Funfetti Ice Cream Cake combines creamy strawberry ice cream and fluffy funfetti cake layers for a treat that’s as festive as it is tasty. Think of it as a party on a plate—sprinkles, strawberries, and all! Perfect for celebrations, birthdays, or just a Saturday when you want something special.

What to Expect:

Time Commitment:
Hands-on time? About 1 hour.
Baking time? 30 minutes.
Freezing? Let it chill for 4–6 hours (or overnight for best results).

Servings:
Makes a 6-inch cake, good for 8–10 people. Want to feed a crowd? Just double the recipe.

Skill Level:
Moderate. If you can bake a cake and layer ice cream, you’re golden.

Tools You’ll Need:

• A mixer (stand or hand-held)
• Quarter sheet pan (for baking the cake)
• 6-inch springform or removable-bottom pan
• Parchment paper and acetate strip (optional)
• Food processor and ice cream maker (or store-bought ice cream)

Make It Ahead:
Prep the cake and ice cream in advance. Once assembled, it keeps in the freezer for up to a week.

Ingredients:

For the Strawberry Ice Cream:

• 1 pint (about 8 oz) strawberries (fresh or frozen)
• 1½ cups heavy cream
• ⅔ cup sugar
• ½ cup buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• A pinch of salt

Shortcut? Use store-bought strawberry ice cream.

For the Funfetti Cake:

• ½ cup unsalted butter (softened)
• 1 cup sugar
• 3 large eggs (room temperature)
• ½ cup buttermilk (room temperature)
• ¼ cup vegetable oil
• 1 tablespoon vanilla
• 1½ cups cake flour (sifted)
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup confetti sprinkles

Optional Decorations:

• Whipped cream or frosting
• Fresh strawberries and extra sprinkles

How to Make It:

Step 1: Bake the Funfetti Cake

Start by preheating your oven to 350°F and preparing a quarter sheet pan by lining it with parchment paper and buttering it generously. In one bowl, combine your dry ingredients—flour, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, and vanilla extract. Next, cream the butter and sugar together in a stand mixer until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Now, it’s time to bring it all together. Alternate adding the dry ingredients and the buttermilk mixture to the butter-sugar mixture in three additions, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter. Finally, fold in the sprinkles, being careful not to overmix, so the colors don’t bleed. Spread the batter into your prepared pan, tap it a few times on the counter to release air bubbles, and sprinkle a few extra colorful sprinkles on top. Bake for about 25–30 minutes until the cake is set and springs back when lightly pressed. Let the cake cool completely before cutting it into layers.

Step 2: Make the Strawberry Ice Cream

The ice cream starts with blending everything together: strawberries, heavy cream, sugar, buttermilk, lemon juice, vanilla extract, and a pinch of salt. Toss it all into a food processor and blend until smooth and creamy, ensuring there are no large pieces of strawberries left. Pour the mixture into an airtight container and let it chill in the fridge for at least an hour (or overnight, if you’re prepping ahead). Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you’re opting for store-bought strawberry ice cream, simply let it soften at room temperature until it’s spreadable.

Step 3: Assemble the Cake

To assemble the ice cream cake, line the bottom of a 6-inch cake pan with parchment paper and, if you have one, wrap an acetate strip around the sides to make removing the layers easier. From your cooled funfetti sheet cake, cut two 6-inch rounds using a pastry ring or a sharp knife. Place the first cake layer at the bottom of the pan. Spread a thick, even layer of freshly churned (or softened store-bought) strawberry ice cream on top, smoothing it out to the edges. Gently place the second cake layer over the ice cream and press lightly to help it stick. Cover the pan tightly with plastic wrap and let the entire cake freeze for at least 4–6 hours or overnight until it’s firm and easy to slice.

Step 4: Decorate and Serve

Once the cake is completely frozen and solid, carefully remove it from the pan. If you used parchment paper or an acetate strip, peel it off for a clean finish. Now, it’s time to make it pretty! Pipe whipped cream around the edges, spread on your favorite frosting, or keep it simple with a sprinkle of confetti and a few fresh strawberries on top. To serve, use a warm knife—dip it in hot water and dry it before slicing each piece for a perfect, clean cut. Serve immediately, and enjoy the bright, fun flavors of this delightful ice cream cake!

Tips and Variations:

Switch It Up:

• Want a new flavor? Try swapping strawberries for raspberries or mixed berries.
• Add freeze-dried strawberry powder for extra flavor.

Diet-Friendly Options:

• Gluten-free? Use a GF cake flour blend.
• Vegan? Go for dairy-free ice cream and replace eggs with flax eggs.

For Simplicity:

• Skip the decorations and just serve up slices straight from the freezer.

Serving and Storage:

• How to Serve:
  Use chilled plates to keep the cake from melting too fast. Pair with fresh fruit or a drizzle of chocolate sauce.
• Leftovers?
  Store slices in an airtight container in the freezer for up to one week.
• Reheating? Nope!
  Let the cake thaw for 5 minutes before slicing.

This cake is as fun to make as it is to eat. The bright sprinkles, fresh strawberry flavor, and creamy texture are guaranteed to bring smiles to your table. It’s like summer in every bite. Give it a try—you won’t regret it!

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