Delicious Summer Ice Cream Cake


For the Cake

  • 300 grams (2.5 cups) flour
  • 100 grams (0.5 cup) sugar
  • Pinch of salt
  • 4 teaspoons baking powder
  • 0.5 teaspoon vanilla extract
  • 230 milliliters (1 cup) milk + extra for soaking
  • 130 grams (0.5 pound) butter, room temperature

For the Filling

  • Fresh berries
  • Heavy cream (33%) + sugar for cream


  • Mixing Bowls

    These are essential for combining your dry and wet ingredients. Opt for various sizes to make the process smoother.

  • Whisk

    A good whisk is key for achieving a lump-free batter. It also helps in whipping the cream to perfection.

  • Electric Mixer

    While you can whip cream by hand, an electric mixer will save you time and effort.

  • Baking Pan

    Choose a sturdy, non-stick baking pan for even baking. Lining the pan with parchment paper can also help with an easier release.

  • Spatula

    A silicone spatula is excellent for scraping down the sides of bowls and achieving a smooth cake batter.


Step 1

Making the Cake

In a large bowl, whisk together the flour, sugar, baking powder, salt, and vanilla.
Add the softened butter and mix by hand until the dough reaches a crumbly consistency.
Pour in the milk and whisk until you get a thick batter.
Pour the batter into a baking pan and bake at 180°C (350°F) for 40-45 minutes. Use a toothpick to check for doneness; it should come out dry.
After baking, let the cake cool down, remove it from the pan, soak with milk, and refrigerate for at least 2 hours (preferably overnight).

Step 2

Preparing the Cream

Whip cold heavy cream until stiff peaks form, gradually adding sugar to taste.

Step 3

Making the Berry Compote

Slice the strawberries and bring them to a boil in a saucepan.
Add sugar and cornstarch, stirring until the mixture thickens. Let it cool.

Step 4

Assembling the Cake

Cut the cake into two layers. Spread the berry compote on the bottom layer.
Next, spread a layer of whipped cream over the berries and cover with the top layer of the cake.
Decorate the cake with more whipped cream and fresh berries.


Serving this Berry-Filled Cake is all about fun and creativity! Picture this: you've got your delicious cake ready, and now it's time to make it shine at the table. 🍰

First off, a drizzle of extra berry compote over each slice adds a burst of flavor and eye-catching color. Feel free to sprinkle some powdered sugar on top for an elegant touch. Prefer a crunch? Add a handful of chopped nuts like almonds or pistachios.

If you're hosting a party, consider pairing this cake with a light, tangy sorbet—lemon or raspberry works wonders. Alternatively, a scoop of vanilla ice cream can never go wrong. For those who love a bit of indulgence, a dollop of extra whipped cream on the side is a delightful addition that makes every bite even more luscious.

For a final flourish, garnish each serving with a sprig of mint or a few whole berries. Your guests will feel like they've stepped into a fine patisserie! 🎉


Gluten-Free Option:

Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or add a teaspoon yourself for better texture.

Vegan Option:

For a vegan twist, replace the milk with almond or oat milk. Use vegan butter instead of dairy butter. When it comes to the cream, coconut cream whipped with a bit of sugar makes a fantastic alternative. 🥥


  • Why did my cake turn out dense?

    Overmixing the batter can lead to a dense cake. Try mixing just until all ingredients are combined next time.

  • Can I use frozen berries instead of fresh ones?

    Yes, you can use frozen berries, though fresh ones bring out the best flavor and texture.

  • What’s the best way to ensure my cake layers are even?

    Use a serrated knife and a gentle, sawing motion to slice the cake. A cake leveler can also be a handy tool.

  • How can I keep my whipped cream from deflating?

    Ensure the cream is very cold before whipping. Adding a stabilizer like confectioners’ sugar can help as well.

  • What’s the trick to a moist cake?

    Soaking the cake with milk as per the recipe helps with moisture. Don't skip this step!

  • How do I store leftovers?

    Keep the cake in an airtight container in the refrigerator. It’s best consumed within 3 days for optimal freshness.

Nutrition facts

Delicious Summer Ice Cream Cake
Recipe Yield:10 servings
Calories:Approximately 350 calories per serving
Calories (Min - Max):300 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:20g