Strawberry Shortcake Ice Cream Cake

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I am totally going to make this egg-free and dairy-free ice cream cake for my kid's birthday again...everyone LOVED it!

Because my kiddos keep having birthdays (I mean–it’s like there’s one each freakin’ month!), I keep having to make birthday cakes. My son is easy because he doesn’t have any allergies, but my daughters…not so much. Oh, and if I want a slice, I need to make everything allergy-friendly, so I might as well do it for every event. That’s where this Egg-Free & Dairy-Free Ice Cream Cake comes in. My daughter had this for her birthday and everyone just loved it. Especially my daughter. Strawberries are her favorite, so we sliced-up some strawberries and suddenly, it was a Strawberry Shortcake Ice Cream Cake. Best ever.

easy dairy-free ice cream cake feature

Strawberry Shortcake Ice Cream Cake

For the cake

  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt

For the ice cream

  • 6 cans coconut milk
  • 1 1/2 cup powdered sugar
  • 2 tblspn vanilla extract

For the strawberry topping

  • 2 cups sliced strawberries
  • 1 cup granulated sugar

Strawberry Shortcake Ice Cream Cake

  1. Preheat oven to 350 degrees.
  2. Flour 1 – 8-inch round baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Pour the batter into the baking pan and place in the oven for 25-35 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for pineapple-infused coconut water, whatever.
  10. Add the powdered sugar and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Using a springform pan, place a layer of cream on the bottom.
  13. Then place the cake on top of the layer of cream.
  14. Complete the assembly by covering the cake with cream and filling-in any of the space around the edges of the springform pan.
  15. Place in the freezer for approximately 2 hours.
  16. About a half-hour before you intend to serve the cake, slice the strawberries and mix them with the sugar thoroughly.
  17. Place strawberries and sauce in the refrigerator until ready to serve.
  18. Remove from the freezer and disassemble the springform pan.
  19. Top with strawberries and sauce.
  20. Slice cake and enjoy!

egg-free ice cream cake recipe fb

easy dairy-free ice cream cake feature
Yield: 12

Strawberry Shortcake Ice Cream Cake

Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

My daughter had this for her birthday and everyone just loved it. Especially my daughter. Strawberries are her favorite, so we sliced-up some strawberries and suddenly, it was a Strawberry Shortcake Ice Cream Cake. Best ever.

Ingredients

  • For the cake
  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • For the ice cream
  • 6 cans coconut milk
  • 1 1/2 cup powdered sugar
  • 2 tblspn vanilla extract
  • For the strawberry topping
  • 2 cups sliced strawberries
  • 1 cup granulated sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Flour 1 – 8-inch round baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Pour the batter into the baking pan and place in the oven for 25-35 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for pineapple-infused coconut water, whatever.
  10. Add the powdered sugar and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Using a springform pan, place a layer of cream on the bottom.
  13. Then place the cake on top of the layer of cream.
  14. Complete the assembly by covering the cake with cream and filling-in any of the space around the edges of the springform pan.
  15. Place in the freezer for approximately 2 hours.
  16. About a half-hour before you intend to serve the cake, slice the strawberries and mix them with the sugar thoroughly.
  17. Place strawberries and sauce in the refrigerator until ready to serve.
  18. Remove from the freezer and disassemble the springform pan.
  19. Top with strawberries and sauce.
  20. Slice cake and enjoy!

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