Great Grandmama Mcquown'S Strawberry Ice Cream Cake
A delightful layered strawberry ice cream cake featuring angel food cake, fresh strawberries, and strawberry jello, perfect for summer gatherings and dessert lovers alike.
Ingredients
Instructions
- Dissolve the strawberry jello in hot water.
- Place frozen sliced strawberries into the hot jello mixture.
- Use a large tube pan for assembling the cake.
- Break the angel food cake into walnut-sized pieces and place a layer in the bottom of the pan.
- Add a layer of ice cream over the cake, then spoon several large amounts of the strawberry jello mixture.
- Repeat layering with cake, ice cream, and jello mixture, ending with the jello mixture on top.
- Place the assembled cake in the freezer until firm.
- Before serving, turn the pan upside-down onto a plate to release the cake.
Tips & Substitutions
For a lighter version, consider using low-fat ice cream or yogurt instead of ice milk. You can also substitute other frozen fruits like blueberries or raspberries for a different flavor profile. Ensure the strawberries are well-frozen to maintain the cake's structure. To prevent sticking, lightly grease the tube pan before assembling, and use a spatula to help release the cake when serving.
Serving Suggestions
Serve this delightful cake with fresh whipped cream or a drizzle of chocolate sauce for an added touch. It pairs beautifully with Grandma Bazuin'S Cocoa Cake for a dessert spread. Consider adding fresh mint leaves for garnish, which will enhance the presentation and flavor. This cake is perfect for summer gatherings or celebratory occasions.
Storage & Reheating
Store leftover Strawberry Ice Cream Cake in an airtight container in the freezer. It can last up to two weeks if well-sealed. To enjoy, simply slice off the desired portion and let it sit at room temperature for a few minutes before serving to soften slightly for easier slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandmama Mcquown'S Strawberry Ice Cream Cake contains roughly 880 calories, with 7g protein, 191g carbohydrates, and 11g fat. It is an excellent source of iron (36% of the Daily Value), calcium (34% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries; however, you may want to slice and freeze them for a couple of hours beforehand. This will help maintain the cake's structure and ensure the layers set properly. Fresh strawberries will also add a delicious texture and flavor.
How long does it take for the cake to freeze?
The cake typically requires at least 4-6 hours in the freezer to set properly. For best results, prepare it the night before serving. This allows the layers to meld together beautifully and ensures the cake is thoroughly frozen when you’re ready to serve.
Can I make this cake ahead of time?
Absolutely! This Strawberry Ice Cream Cake can be made up to a week in advance. Just be sure to wrap it tightly in plastic wrap or foil to prevent freezer burn. When you’re ready to serve, remove it from the freezer and let it sit for a few minutes before inverting onto a plate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).