Serve it topped with freshly whipped cream, ripe local strawberries, and even more rainbow sprinkles for good measure (really, can you ever have too many sprinkles?)
Strawberry Funfetti Ice Cream Cake
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 24 hours
This fun and summery ice cream cake features layers of yellow confetti cake with fresh strawberry buttermilk ice cream sandwiched in between.
Ingredients:
For Strawberry Buttermilk Ice Cream:
1 pint (8oz/227g) fresh or frozen strawberries, hulled
1½ cups heavy cream
⅔ cup (133g) granulated sugar
½ cup buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
(This ice cream recipe yields a little over 1 quart, you’ll use about half of it for the cake. You can also use 1 pint of store bought strawberry ice cream, just soften it until you can easily spread it into your cake pan.)
For Funfetti Cake Layers:
1/2 cup unsalted butter, at room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 cups (185g) cake flour, sifted
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup confetti quin sprinkles
whipped topping and fresh strawberries, optional, for decoration
Directions:
Preheat oven to 350 degrees F. Butter the bottom and sides of a quarter sheet pan; line bottom with parchment paper and lightly butter parchment.
In a bowl, sift together cake flour, baking powder, and salt and set aside.
Whisk buttermilk, oil, and vanilla together in a large measuring cup or bowl (ideally with a spout) and set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes or until pale and fluffy. Scrape down the sides of the bowl, then add the eggs, one at a time, mixing well until each is fully incorporated, scraping down the sides of the bowl as needed.
On low speed, add about a third of dry ingredients, mixing until mostly incorporated. Slowly stream in about half of the buttermilk mixture. Scrape down the sides of the bowl. Continue alternating dry, wet, then the rest of the dry ingredients, mixing until just incorporated. Fold in sprinkles.
Spread the cake batter in an even layer in prepared pan. Give the bottom of your sheet pan a tap on the countertop to even out the layer. Top with a few more sprinkles for good measure.
Bake for 25 to 30 minutes or until puffed and the center is set. When gently poked with your finger, the cake should bounce back slightly, and the edges should be just started to turn golden brown.
Remove from oven and cool on a wire rack. Stored in the fridge or freezer, wrapped in plastic wrap, for up to 5 days.
To make ice cream base, combine strawberries, cream, buttermilk, sugar, lemon juice, vanilla, and salt in a food processor. Pulse 2 or 3 times until combined and mixture turns pink and there are no large chunks of berry remaining. (The ice cream base can be made a day ahead of time, just transfer to an airtight container and chill overnight until ready to churn.)
To assemble, first prepare your cake pan or mold. I recommend using a 6-inch cake pan with a removable bottom. You can also use a springform pan, or a silicone cake pan if you have one. Line the bottom of the pan with a round of parchment paper, and the sides of the pan with a cake collar (a 3 to 4-inch tall strip of acetate). You can also line the pan entirely with plastic wrap; smooth it out as much as you can, the wrinkles will show on the final cake. Freeze the entire pan while the ice cream is churning until you are ready to assemble it.
Churn ice cream according to manufacturer instructions until it is the consistency of soft serve. If you are using store bought ice cream, let it soften until it is uniformly spreadable (stir it in the carton occasionally since the outside will soften quicker than the center).
Remove cake from freezer. Cut out two 6-inch rounds using a pastry ring or large round cutter, or trace around the edges of your cake pan and cut out with a knife. Place one frozen cake layer down in the bottom of prepared pan.
Spread freshly churned ice cream on top of the first cake layer. Lower the second cake layer on top and press gently to adhere. Cover the whole cake with plastic wrap and return to the freezer until frozen solid, at least 3 to4 hours or ideally overnight.
Prior to serving, remove cake from pan and peel off acetate. If desired, pipe a decorative border with whipped topping on top of cake, then garnish with strawberries and more sprinkles. Use a warm knife to cut clean slices, wiping the knife between each cut.
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