My first attempt at making a Strawberry Ice Cream Cake
Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.
FILLING
½ gallon of softened strawberry ice cream
Graham Cracker Pie Crust* reserve ½ cup for outside garnish
strawberry puréed need 1 cup
Mix ice cream with pie crust. Spread half ice cream on bottom layer. Freeze for about 15 minutes. Spread puree on cake. Top with second cake. Spread remaining ice cream. Freeze until firm.
Strawberry Whipped Cream Frosting –
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar
Chill all the ingredients and beat together until thick and fluffy.
Graham Cracker Crust –
1 ½ cups of Ground Graham Crackers
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature
In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using. Frost cake. Freeze. Remove from freezer and place in refrigerator for about 2 hours before serving.
OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)
Northerly Nosh 