Strawberry Ice Cream Cake


Here's an easy, quick cake that tastes great during the long hot summers.

1 -9 or 10 inch tube cake


  • 1 (10 inch tube pan) angel food cake

  • 2 quarts strawberry ice cream, softened

  • 4 cups confectioners' sugar

  • 8 ounces cream cheese

  • ½ pint fresh strawberries


  1. Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

  2. Mix cream cheese and confectioner's sugar until light and fluffy.

  3. About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Nutrition Facts (per serving)

367 Calories
9g Fat
70g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 367
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 27mg 9%
Sodium 285mg 12%
Total Carbohydrate 70g 25%
Dietary Fiber 1g 2%
Total Sugars 60g
Protein 5g
Vitamin C 10mg 50%
Calcium 91mg 7%
Iron 0mg 2%
Potassium 159mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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