Strawberry Ice Cream Cake #DIY #recipe

So this year for my son’s 14th birthday, as always, I asked him what kind of cake he wanted. At first he was like “why do we have to have a birthday?” So I said we have always had cake! He jokingly said a Strawberry Ice Cream cake thinking I would be like… nope… not happening.  But instead he got a- ok I will figure it out. He didn’t take me seriously until I bought the stuff a few days prior.

Now there are 2 things I learned during this process- 1- I am not perfect at makin cakes look pretty- so if anyone has tips for not getting the wrinkles I would gladly take them.  The second thing was- Don’t put the strawberries on top until you are ready to serve- they were as hard as a rock.

Now this is not 100% made from scratch- I am totally not that good lol. So here is what I bought:

1 package of Pillsbury Strawberry Cake Mix

1 jar of hot fudge

1 package of oreos

2 pints of Strawberry Ice Cream

I did not take step by step because it is all rather self explainatory. Also I didn’t know how it would turn out. So above is the cake as a whole (see those wrinkles lol).

First I made the Pillsbury cake mix according to the direction on the box- I took about 1.5-2 cups of the mix and put it in a 9 inch pie pan to form a thin layer for the bottom. Baked at 350 for about 15 minutes (toothpick test!).  Bonus cake! There will be so much extra cake left- I just put it in a 9X11 casserole dish and baked it until it was done- we just ate it over the next few days but you could serve it as an option for those who can’t have dairy.

Place the cake layer in a spring form pan lined with syran wrap. Freeze for at least 2 hrs

This is where it will get repeatitive.

Let the strawberry ice cream soften- Thinly slice strawberries and place around the edge of the cake standing upright against the pan. Then carefully spread about half the pint (or more if you wish) ontop of the cake. Freeze for at least 2 hours.

Slightly Warm up the hot fudge and spread a generous layer on top of the ice cream- crush the oreos and spread on top of the fudge. You guess it….. FREEZE. This time I let it freeze over night.

Add your last layer of Ice Cream- I used a little over the half pint (which is why 2 pints is needed) and then you guessed it……… FREEZE- again I let this layer freeze over night. But I am sure as long as you give it at least a good 2-3 hrs you will be fine.

When you are ready to serve- take strawberry halves and form a circle around the top (see above picture). Drizzle some hot fudge- sprinkle more of the crushed oreos-  Then remove the cake from the pan and the syran wrap. And serve!

This cake is more time consuming then anything but it is well worth it- I am not being asked if I could do a peanut butter cup ice cream cake for my daughters birthday. I may have created monsters!


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