Strawberry-lemon Ice Cream Layer Cake
By Wilton®
Strawberry-lemon Ice Cream Layer Cake
By Wilton®
- Strawberry Ice Cream:
- 1½ cups fresh strawberries, hulled (thawed frozen strawberries may be substituted if fresh strawberries are not available)
- ¾ cup whole milk
- ⅔ cup granulated sugar
- Pinch kosher salt
- 1½ cups heavy cream
- 1½ teaspoons pure vanilla extract
- Lemon Cake:
- 2 cups granulated sugar
- 2 cups (4 sticks) unsalted butter, room temperature
- 6 eggs
- 1 teaspoon Madagascar Pure Vanilla Extract
- 1 tablespoon + 1 teaspoon lemon extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
Strawberry Ice Cream: Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped, depending on preference.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture.
Line two rectangular baking pans with plastic wrap or wax paper, allowing the wrap to overhang at least 4 inches on the longer sides. Divide softened ice cream between prepared pans; smooth top and freeze until solid, about 2 hours. It is best to do this a day in advance so you can re-use the baking pans to make the cake layers.
Lemon Cake: Preheat oven to 325°F and spray three rectangular baking pans with vegetable pan spray.
Cream sugar and butter in mixer bowl until light and fluffy. Add eggs, vanilla and lemon flavor, mix until smooth. Add flour and baking powder, mix 30 seconds; add lemon zest and mix 1 minute more.
Divide batter evenly between the three pans. Bake 18 to 22 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes in pan on cooling rack. Loosen sides; remove from pan and cool completely before serving.
Assembling the Layer Cake:Stack cake layers and ice cream layers as pictured, and top with whipped cream, or your favorite frosting.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture.
Line two rectangular baking pans with plastic wrap or wax paper, allowing the wrap to overhang at least 4 inches on the longer sides. Divide softened ice cream between prepared pans; smooth top and freeze until solid, about 2 hours. It is best to do this a day in advance so you can re-use the baking pans to make the cake layers.
Lemon Cake: Preheat oven to 325°F and spray three rectangular baking pans with vegetable pan spray.
Cream sugar and butter in mixer bowl until light and fluffy. Add eggs, vanilla and lemon flavor, mix until smooth. Add flour and baking powder, mix 30 seconds; add lemon zest and mix 1 minute more.
Divide batter evenly between the three pans. Bake 18 to 22 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes in pan on cooling rack. Loosen sides; remove from pan and cool completely before serving.
Assembling the Layer Cake:Stack cake layers and ice cream layers as pictured, and top with whipped cream, or your favorite frosting.