Vanilla and Strawberry Ice Cream Cake
Three layers of Classic Vanilla Cake layered with your favorite Strawberry Ice Cream
Ingredients
Scale
- Classic Vanilla Cake
- Strawberry Simple Syrup
- 1 Cup Granulated Sugar
- 1 Cup Water
- 1/2 Cup Strawberries, sliced
- Ice Cream
- 3-4 Cups Strawberry Ice Cream ( I love Tillamook Strawberry Ice Cream)
- Garnish
- Sprinkles, French Macaron and Flowers
Instructions
- Bake the Vanilla Cake in (3) 6 inch cake pans
- Allow the cake to cool completely
- Simple Syrup:
- In a small sauce pan, bring the sugar, water and strawberries to a simmer
- Simmer until the sugar is fully dissolved and water has become slightly thick
- Remove the syrup from the heat and strain the strawberries out
- Allow the simple syrup to cool before using
- Layer the Cake:
- Place the 6 inch cake ring on a cake plate or cake board
- Line the cake ring with clear acetate paper or a strip of parchment paper
- Place the first 6 inch vanilla cake layer at the bottom of the cake ring
- Brush the strawberry simple syrup on the vanilla cake
- Layer one cup of strawberry ice cream on the vanilla cake and spread until smooth and even
- Place the next layer of vanilla cake onto the strawberry ice cream layer
- Brush the strawberry simple syrup onto the vanilla cake
- Layer one cup of strawberry ice cream onto the vanilla cake layer
- Repeat until all three layers of vanilla cake are used, finishing with strawberry ice-cream
- Sprinkle the top of the ice cream with rainbow sprinkles
- Freeze the Ice Cream Cake for 6-8 hours or overnight
- Once you are ready to serve the cake, remove the ring and the paper liner from the cake
- Allow the cake to sit out for 3-5 minutes before serving so that it is not to frozen
- Garnish with french macarons and a flower!