Mini Strawberry Ice Cream Cakes

Name: Mini Strawberry Ice Cream Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 1 box of sponge cake mix; 3 large eggs; 1/2 cup of milk; 1 tablespoon of vanilla extract; 2 quarts of strawberry ice cream; Fresh strawberries, sliced; Whipped cream; Chocolate shavings (optional)

Highlighted under: Sweet Baking Recipes

I absolutely adore these Mini Strawberry Ice Cream Cakes! They’re my go-to dessert for any celebration, and their bite-sized nature makes them so easy to enjoy. With layers of fluffy cake and creamy strawberry ice cream, each cake is a delightful treat that’s sure to impress anyone. The best part? You can prepare them in advance, so they're perfect for parties or simply for a sweet indulgence at home.

Created by

Anna

Last updated on 2026-01-18T15:10:28.439Z

Making these Mini Strawberry Ice Cream Cakes has become one of my favorite traditions. I remember the first time I made them for a family gathering. I was nervous but pleasantly surprised by how easy they were to put together, thanks to a simple ice cream sandwich method. By using ready-made cakes, I saved time without sacrificing flavor.

One of my favorite tips is to let the cakes freeze overnight. This not only helps them hold their shape when serving but also enhances the flavors as they meld together. The strawberry ice cream pops with freshness, making each bite a sweet reminder of summer.

        Why You'll Love This Recipe
        Rich strawberry flavor with creamy ice cream
Bite-sized and perfect for sharing
Customizable with different flavors of ice cream

      

Understanding the Elements of Your Mini Ice Cream Cakes

The foundation of these mini cakes is sponge cake, which provides a light and airy texture that contrasts beautifully with the creamy strawberry ice cream. I recommend choosing a quality sponge cake mix, as it typically yields a fluffier cake. If you’re feeling adventurous, you can even make a homemade sponge cake, using eggs and sugar whipped until pale and thick, which adds a personal touch to this dessert.

For the filling, the choice of ice cream is crucial. I suggest using high-quality strawberry ice cream with real fruit pieces to amplify the strawberry flavor. If you're looking for variations, you could try using different fruit flavors such as raspberry or blueberry for a twist, or even chocolate ice cream for a rich combination, but make sure to adjust the fresh fruit toppings accordingly.

Tips for Assembling and Freezing

When you cut the cooled cakes in half, it's essential to use a serrated knife to get a clean cut without tearing the sponge. If you notice the cakes are domed, you might want to trim the tops before slicing to ensure they align perfectly when assembled. This not only makes for a prettier presentation but also helps keep the fillings securely tucked within the layers.

Freezing these mini cakes allows them to firm up, making them easier to handle when serving. I recommend placing them on a plate or a baking sheet lined with parchment paper to avoid sticking. They can be frozen for up to a week, so if you're prepping for a party, you can assemble them a few days in advance. Just ensure they are well covered to prevent freezer burn.

Ingredients for Mini Strawberry Ice Cream Cakes

For the Cakes

1 box of sponge cake mix
3 large eggs
1/2 cup of milk
1 tablespoon of vanilla extract

For the Filling

2 quarts of strawberry ice cream
Fresh strawberries, sliced

For Topping

Whipped cream
Chocolate shavings (optional)

Ensure all ingredients are at room temperature before starting for best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sponge cake mix, eggs, milk, and vanilla extract. Mix until smooth.

Bake the Cakes

Pour the batter into mini cake pans or cupcake molds lined with paper liners. Bake for 15 minutes or until a toothpick comes out clean. Allow to cool completely.

Assemble the Ice Cream Cakes

Once the cakes are cool, cut them in half horizontally. Scoop a generous amount of strawberry ice cream onto the bottom half and press the top half gently to create a sandwich.

Freeze

Place the assembled cakes in the freezer for at least 2 hours to firm up.

Serve

Once frozen, remove the cakes from the molds and top with whipped cream and chocolate shavings, if desired. Enjoy!

For best texture, serve the cakes directly from the freezer.

Pro Tips

Try experimenting with different flavors of cake and ice cream for a unique twist. You can also add some crushed cookies between layers for extra crunch!

Serving Suggestions

For an elegant presentation, serve these mini strawberry ice cream cakes on a platter with fresh mint leaves and additional sliced strawberries as garnishes. This not only enhances the aesthetic but also brings extra flavor to each bite. You can also drizzle a light strawberry sauce or chocolate syrup for an added touch of sweetness.

If you're planning to serve these at a gathering, consider providing a variety of toppings on the side, such as crushed nuts or sprinkles, allowing guests to customize their mini cakes to their liking. This interactive element adds a fun twist and makes the dessert experience even more enjoyable.

Troubleshooting Common Issues

If your cakes sink in the middle after baking, it could be due to over-mixing the batter or not baking them long enough. Always check for doneness with a toothpick, and if they aren’t fully cooked, return them to the oven for a couple of extra minutes. Avoid opening the oven door too soon, as this can disrupt the baking process.

If you find that the ice cream is too hard to scoop after freezing, let it sit at room temperature for about 5 to 10 minutes before assembly. This makes it much easier to spread. Conversely, if your ice cream is too soft and the cakes start to slide apart during assembly, place it back in the freezer for a bit longer to firm up before proceeding.

Questions About Recipes

→ Can I use a different flavor of ice cream?

Absolutely! Any flavor of ice cream will work, so feel free to get creative.

→ How long will these cakes last in the freezer?

These mini cakes can last up to 2 weeks in the freezer if properly wrapped.

→ Can I make these ahead of time?

Yes! These cakes are perfect for making ahead of time and freezing until you’re ready to serve.

→ What can I substitute for whipped cream?

You can use cool whip or leave the topping out for a lower-calorie option.