Strawberry Ice Cream Lolly Cake

Votes: 2

Time: 3 hours.
Complexity: average
Servings: 12 - 16

This vibrant and striking cake is designed to look just like a strawberry ice cream pop, with a filling of real strawberry ice cream hidden beneath a layer of airy sponge cake, white icing, and a crisp strawberry shell. A perfect treat for a summer party, it's easy to make using a ready-made white sponge cake mix and store-bought icing. Follow the step-by-step instructions in the recipe to assemble the ice cream cake and give it a unique look by inserting a wooden skewer into one end and creating a delicious bite at the other.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package of vanilla sponge cake mix (450-500 g) + necessary additional ingredients
1 rectangular package (1.5 l) of strawberry ice cream
1 packet (35 g) freeze-dried strawberries, crushed (1.5 cups)
1 package (450 gr.) white glaze

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, strawberry ice cream, strawberry

Cooking the dish according to the recipe:

Mix the sponge cake batter according to the package directions and pour into a 22 x 32 cm cake pan. Bake and let cool in the pan on a wire rack for 15 minutes, then turn the cake out onto a wire rack to cool completely.
Using a long serrated knife, trim the domed top of the cake to create a smooth surface. Cut the cake in half horizontally to create two layers. Trim a 2cm-wide strip from each long edge; set the strips and trimmings aside.

Cut open a carton of strawberry ice cream and place the block on a cutting board. Cut it lengthwise into thirds.
Place the ice cream on the bottom layer of the cake. Let it soften, then spread it with an offset spatula to cover the sponge cake, leaving a 2 cm border on each long side.
Press one reserved cake strip onto each long side of the ice cream layer. Set the remaining two cake strips aside. Place the second cake layer on top of the ice cream. Freeze for 1 hour.
Trim a corner of the frozen cake to create a bite-sized piece. Scoop out the ice cream from the bite-sized pieces and set the cake pieces aside. Return the cake to the freezer.
Preheat the oven to 175°C. Crumble the reserved cake strips and trimmings onto a baking sheet. Bake, stirring occasionally, until golden brown, 10 minutes. Cool, then crumble them together with the freeze-dried strawberries.
Finely chop 1 tablespoon of the strawberry-sponge mixture; mix with 1 tablespoon of frosting to make it pink. Cover the entire cake with the remaining white frosting. Press the crushed strawberries and sponge mixture into the frosting, avoiding the bite area and the opposite short side.
Frost the inside of the cake with pink icing. Sprinkle the bottom edge with biscuit crumbs. Freeze for at least 15 minutes. Before serving, insert a wooden spatula or large skewer into the cake.