Eggless Strawberry-Vanilla Ice-cream Cake

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1.25 cup - all-purpose flour
  • 3 tbsp - milk powder
  • 3/4 cup - sugar
  • 1/2 cup - butter
  • 3/4 cup - milk
  • 2 tsp - baking powder
  • 1/2 tsp - cooking soda
  • Vanilla - a few drops
  • 2 cups - whipped cream frosting
  • 1 tsp - heavy whipping cream
  • 1/4 cup - vanilla extract
  • Powdered sugar

How to Make Eggless Strawberry-Vanilla Ice-cream Cake

  • Whip cream and vanilla in a large bowl in medium speed
  • Gradually add the powdered sugar, increase the speed to high and beat until stiff peaks form. Refrigerate until ready to use
  • Method for the Cake:
  • Sift all-purpose flour, baking powder, baking soda, twice and set aside.
  • Cream the butter and sugar until light and fluffy. Grease a cake pan and set aside
  • Mix the flour and milk powder. Fold this into the butter-sugar mixture.
  • Add vanilla and mix. Divide this batter into two parts.
  • Mix all the ingredients together gently. Do not over beat this. Refrigerate one part immediately.
  • Pour in a greased pan.
  • Bake in a pre-heated oven till a tooth pick inserted comes out clean.
  • Allow to cool on a cooling rack for 5 mins . Repeat step to bake another cake.
  • Slowly turn the cake upside down and remove pan
  • Allow to cool completely for frosting.
  • Assembling the Cake
  • Once cooled, loosen the edges of the Bake cake with a butter knife, return 1 cake round to one of the 8-inch cakes pans and place the other cake on a plate. Place both cake pan and plate in the freezer to begin to freeze the cake rounds.
  • Freeze the cake rounds for 1 to 2 hours. You'll need the cakes to be firm enough to spread fairly hard ice cream over them. Take the ice cream out of the freezer about 15 mins before you'd like to use it
  • Remove the cake that's in the cake pan from the freezer. Using the back of a stiff spatula, spoon the strawberry ice cream into the cake round, on top of the first layer of vanilla cake.
  • Remove the plated vanilla cake layer from the freezer. Place the second layer of vanilla cake inside the 8-inch round, on top of the strawberry ice cream. Return pan to the freezer to set for about an hour, depending on how soft your ice cream became while you were shaping the cake.
  • Make whipped cream frosting and store in the refrigerator until ready to use.
  • After 1 to 2 hours in the freezer, remove the cake pan. Run a butter knife under hot water and run the knife along the cake, in between the cake pan and the ice cream cake to loosen the sides.
  • Quickly frost ice cream cake with whipped cream frosting.
  • Return to the freezer to chill.
  • Recipe courtesy: Jaisruchi