Chocolate Covered Strawberry Ice Cream Cake

Recipe By Tessa Arias
  |  
July 18th, 2014
5 from 2 votes
5 from 2 votes

Homemade Chocolate Covered Strawberry Ice Cream Cake is delightfully fruity, frosty, and impressive, making it the perfect special cake for summer.

Yield: 8 to 10 servings

Prep Time: 25 minutes

Cook: 40 minutes

Homemade Chocolate Covered Strawberry Ice Cream Cake

This post is sponsored by Clabber Girl. All opinions provided are my own.

Tessa's Recipe Rundown...

Taste: Like a giant chocolate covered strawberry, but even better!
Texture: The cake is moist and tender even when frozen, and the ice cream is luscious and creamy. The chocolate ganache on top paired with the fresh strawberries just takes everything to a new level of decadence!
Ease: There are a few steps involved and you will make a bit of a mess, but everything can be done in advanced to ease the workload.
Appearance: Just gorgeous.
Pros: The perfect cake for summer.
Cons: No instant gratification with this cake, but it’s well worth the effort!
Would I make this again? Oh yes.

Chocolate Covered Strawberry Ice Cream Cake

I’ve got a treat in store for you today! When Clabber Girl asked me to create a special frozen summer dessert recipe using their baking powder, I was thrilled. I already use Clabber Girl baking powder regularly, probably WAY more than the average person. When I sat down to think about what I could create for you that would be frozen AND include baking powder, it seemed only fitting that I make an ice cream cake recipe. I realized that I’ve shared plenty of frosty treats but never a full-fledged decadent and impressive ice cream cake. This was the perfect opportunity to remedy that.

Chocolate Covered Strawberry Ice Cream Cake

This Chocolate Covered Strawberry Ice Cream Cake features two layers of my favorite homemade chocolate cake sandwiching a thick homemade strawberry ice cream filling. Don’t worry, there are no eggs or cooking involved with this ice cream recipe. The ice cream is super fresh and slightly tangy, which pairs beautifully with the richness of the cake. Then, to top it all off, I poured a thick and generous drizzle of chocolate ganache on top to really make this a “chocolate covered strawberry” cake. Just before serving I garnished the cake with fresh strawberries which makes it almost too pretty to eat. I think you’re going to love this recipe!

By the way, if you are crunched for time and need to cheat, feel free to use softened store-bought ice cream. I can’t say it’ll taste as good as homemade but it’ll still be delightful! Also, be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips.

Chocolate Covered Strawberry Ice Cream Cake

Chocolate Covered Strawberry Ice Cream Cake Recipe

This post is sponsored by Clabber Girl. All opinions provided are my own.

5 from 2 votes

How to make
Chocolate Covered Strawberry Ice Cream Cake

Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Inactive Time 4 hours 25 minutes
Total Time: 5 hours 30 minutes
Homemade Chocolate Covered Strawberry Ice Cream Cake is delightfully fruity, frosty, and impressive, making it the perfect special cake for summer.

Ingredients

For the chocolate cake:

  • 1 3/4 cups (7.8 ounces or 221 grams) all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup (3.1 ounces or 89 grams) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon Clabber Girl baking powder
  • 1 teaspoon fine salt
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup boiling water

For the strawberry ice cream:

  • 1 quart fresh strawberries, hulled and chopped
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons corn syrup
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract

For the chocolate ganache:

  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • Strawberries, hulled and sliced, for garnish

Directions

For the cake:

  1. Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
  2. In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.
  3. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.

For the ice cream:

  1. In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
  2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.

For the ganache:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.

To assemble:

  1. On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.

Recipe Notes

Recipe by Tessa of Handle the Heat on behalf of Clabber Girl
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Reply to Beth @ bethcakes

Leave a Reply to Beth @ bethcakes

*Please select a rating to complete your comment.

  1. #
    Taylor @ Food Faith Fitness — July 18, 2014 at 3:19 am

    I want to jump into that chocolate and swim in it’s drippy glory.
    You can totally judge me for the weirdness of the above sentence, but this looks amazing! Pinned 🙂

  2. #
    Liz S. — July 18, 2014 at 4:35 am

    THE most gorgeous ice cream cake. Wow!

  3. #
    [email protected] — July 18, 2014 at 5:53 am

    My family has been asking me to make an ice cream cake recently and this one looks delicious. So Pretty!

  4. #
    Tieghan — July 18, 2014 at 5:53 am

    Yeah for chocolate covered!! 🙂 Looks so perfect!

  5. #
    Chris @ Shared Appetite — July 18, 2014 at 6:51 am

    Oh my goodenss… I’m obsessed with chocolate covered strawberries!! Turning them into an ice cream cake is pure genius!!!

  6. #
    Rachel @ Baked by Rachel — July 18, 2014 at 7:27 am

    This looks seriously amazing! I want to dive head first into it! 😉

  7. #
    Beth @ bethcakes — July 18, 2014 at 8:12 am

    Gorgeous ice cream cake! Love that ganache and thick layer of strawberry ice cream in the middle. Definitely a great combo for a summer cake! 🙂

  8. #
    Connie @ Sprig and Flours — July 18, 2014 at 8:50 am

    Wow, this looks incredible! This makes me want to celebrate my half birthday, just so that I can have chocolate covered strawberry ice cream cake!

  9. #
    Olivia - Primavera Kitchen — July 18, 2014 at 10:10 am

    I was just on bloglovin and this lovely recipe caught my eye. I just had to check it out! Wonderful! Love the pictures too! Pinning!

  10. #
    Gaby — July 18, 2014 at 6:14 pm

    Seriously need to have at least a slice or two of this soon!

  11. #
    Jeni — July 19, 2014 at 1:43 pm

    This looks like one of those lick-the-plate kind of desserts!

  12. #
    Maybelline — July 19, 2014 at 8:08 pm

    Beautifully delicious. I must plant more strawberries this winter.

  13. #
    Clever Hen — July 22, 2014 at 7:15 am

    Beautiful and super tasty! Thanks for the recipe.

  14. #
    jess — May 30, 2015 at 11:13 pm

    Can you use store bought cake mix?

  15. #
    Thalia @ butter and brioche — August 3, 2015 at 8:19 pm

    What an incredible cake. I definitely am craving a slice right now, I just love the perfect layers.

  16. #
    June @ How to Philosophize with Cake — August 6, 2015 at 7:21 am

    That sounds wonderful! I ought to try an ice cream cake like this too, they sound like so much fun–and very refreshing in the summer heat too 🙂

  17. #
    Luv2Bake — February 10, 2016 at 7:24 pm

    How did you pour the ganache and not have it harden?

  18. #
    plasterers bristol — April 5, 2016 at 12:35 pm

    This sounds really delicious and something new to try. Thank you for sharing this.

    Simon

  19. #
    Inez — January 7, 2017 at 9:51 pm

    This is a great recipe. I made it for my son’s 17th birthday and it was a big hit.

  20. #
    Tammy — April 23, 2017 at 1:34 pm

    My daughter would love to have this cake for her fourth birthday party! Can it work using a 9″ cake pan? Also, what size Alice are you using with the number of servings? I’m thinking this may not be enough….

  21. #
    Ellen — June 4, 2017 at 6:27 pm

    Made this over this weekend for my bf’s birthday/pool party. Everyone loved it! The cake fell a little in the middle, but it still turned out delicious.

    This was one of the best home made ice cream recipes I’ve ever made. I was wondering, do you think there’s a good way to alter it for other ice cream flavors? Thanks!

  22. #
    Alex — February 20, 2018 at 6:46 pm

    Hi! This looks great. If the cake is sitting in the freezer until it’s ready to serve, won’t the sponge cake part be frozen? How do you make sure the cake part isn’t frozen, but the ice cream is?

  23. #
    emma pile — May 20, 2018 at 11:52 am

    what if you dont have an ice-cream maker? thanks

  24. #
    Natalie — October 5, 2018 at 11:36 am

    This cake was fantastic! My kids all loved it! I made one substitution – I used store-bought ice cream. Once the cakes cooked and cooled, I put a layer of softened ice cream (by leaving it out for about 30 minutes) on top of the cake, using a spring-form pan, then the other layer. YUM! The ganache is perfect!

  25. #
    MasterCakes — December 16, 2018 at 1:21 am

    Your creations are always so stunning. Love the gorgeous layers and all those strawberries! MasterCakes

  26. #
    Leah — December 31, 2018 at 3:09 pm

    This expanded like I’ve never seen cake batter do and went all over the oven.

  27. #
    Susan donohue — March 2, 2019 at 11:21 am

    Store-bought Black cherry ice cream in an 8” pan in freezer firming up. Dry ingredients measured out. Will make after work tonight and update on results tomorrow. Can’t wait to pour the ganache over the top! Thanks

  28. #
    Susan Donohue — March 5, 2019 at 7:12 am

    Update: Spectacular!! Thank you for sharing this recipe!

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge! Join the Baking Challenge!   Learn More
close
open