Strawberry Ice Cream Cake – a delicious recipe with strawberries, sugar, eggs, vanilla, Greek yogurt, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the whole strawberries and 1/3 cup sugar in a bowl and mash. Freeze for 2 hours, stirring occasionally. Chill a 10 cup silicone ring cake mould.
2
To make the batter, beat the egg yolks, vanilla extract and 2/3 cup sugar with a hand mixer for 3 mins, until creamy. Stir in the yogurt. Beat the egg whites until they form stiff peaks, gradually adding the remaining sugar. Fold the whipped cream, then the egg white mixture, then the crumbled meringues into the egg yolk mixture.
3
Spoon 1/3 of the batter into the chilled cake mould and top with 1/3 of the mashed strawberries. Drag a fork through to create a swirled effect. Repeat twice with the remaining batter and strawberries and freeze overnight.
4
Dip the mould carefully in hot water and turn the cake out onto a plate. Freeze again until ready to serve. Ten minutes before serving, remove from freezer and decorate with the halved strawberries and reserved whole meringues.
766
kcal
Calories
37
g
Fat
82
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs strawberries, 1/4 halved, 1 1/8 cup sugar, 4 None eggs, separated, 3 tsp vanilla extract, and more.
Yes, Strawberry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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