Home > Recipes > July seasonal recipes > Strawberry ice cream cake

Strawberry ice cream cake

Name: Strawberry ice cream cake
Prep time: 20 min
Total time: 20 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 1 tbsp vegetable oil to grease; 600ml double cream; 150ml condensed milk; 200ml fresh vanilla custard; 1 tsp vanilla bean paste; 200g strawberries, hulled, plus extra to decorate; Juice 1 lemon; 2 tbsp liquid glucose; 1 tbsp icing sugar; 180g good-quality shortbread biscuits, broken into chunks; You’ll also need; 20cm springform cake tin

By: Esther Clark

Published: 1 Jul 22
Updated: 4 Apr 24

This homemade strawberry ice cream cake is made sublime with its berry swirls and chunky shortbread bits. Make ahead for an easy summer dessert.

Check out our quick raspberry ice cream, too.

Easy
July 2022

Test kitchen approved

Serves 8-10
Hands-on time 20 min, plus at least 6 hours freezing

This homemade strawberry ice cream cake is made sublime with its berry swirls and chunky shortbread bits. Make ahead for an easy summer dessert.

Check out our quick raspberry ice cream, too.

Vegetarian recipes

Nutrition: Per serving (for 10)

Calories: 475kcals
Fat: 39.8g (24g saturated)
Protein: 3.2g
Carbohydrates: 25.2g (15.9g sugars)
Fibre: 1.2g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp vegetable oil to grease
600ml double cream
150ml condensed milk
200ml fresh vanilla custard
1 tsp vanilla bean paste
200g strawberries, hulled, plus extra to decorate
Juice 1 lemon
2 tbsp liquid glucose
1 tbsp icing sugar
180g good-quality shortbread biscuits, broken into chunks

You’ll also need

20cm springform cake tin

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Grease the cake tin with oil and line the base with baking paper. Whisk the double cream, condensed milk, custard and vanilla with a pinch of salt until you have a thick consistency that just holds its shape (try not to overwhip).
Put the strawberries, lemon juice and liquid glucose in a food processor, then whizz to a purée (or use a stick blender). Add the strawberry purée and 100g of the shortbread to the cream mixture, then gently stir through several times to create a marbled effect. Pour the mixture into the prepared tin, then top with 30g more broken shortbread. Wrap well, then freeze for at least 6 hours or overnight.
Half an hour before you want to serve, take the ice cream out of the freezer. Just as the edges are starting to melt slightly, ease it from the tin and put on a serving plate. Top with more strawberries, sliced or whole (whatever you prefer) and the remaining 50g broken shortbread. To serve, cut into wedges, as with a cake.

Recipe from July 2022 Issue

Nutrition

Nutrition: per serving

Calories: 475kcals
Fat: 39.8g (24g saturated)
Protein: 3.2g
Carbohydrates: 25.2g (15.9g sugars)
Fibre: 1.2g
Salt: 0.2g

delicious. tips

Easy swaps: We’ve used strawberries, but the recipe works just as well with any berries you fancy – blackberries, raspberries or a mixture.
The shortcake will keep for up to 1 week in the freezer, though it’ll taste best eaten within 3-4 days.