
This elegant strawberry ice cream cake features a light, airy sponge layered with creamy strawberry ice cream and fresh fruit. Topped with whipped cream and crunchy pistachios, it is the ultimate refreshing dessert for summer celebrations.
Preheat your oven to 180°C (160°C fan/Gas 4). Grease a 20cm springform tin with butter and line the base and sides with baking parchment. Select eight of the best-looking strawberries and set them aside for the garnish; hull and slice the remaining strawberries.
Create a bain-marie by placing a large heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the eggs and caster sugar to the bowl and whisk with an electric hand mixer until the mixture is thick, pale, and has doubled in volume.
Remove the bowl from the heat and continue whisking for a few minutes until the mixture reaches the 'ribbon stage'—this is when the beaters leave a visible trail on the surface for a few seconds when lifted. Gently drizzle the melted butter around the edge of the bowl and fold it in using a large metal spoon, being careful not to deflate the air.
Sift the flour and a pinch of salt into the bowl and fold gently until just combined. Pour the batter into the prepared tin and tap it lightly on the counter to release large air bubbles. Bake for 25 minutes until golden brown and springy to the touch. Allow to cool in the tin for 2 minutes, then transfer to a wire rack to cool completely.
To assemble, let the ice cream soften at room temperature for 5 minutes. Clean and dry the springform tin. Slice the cooled cake horizontally into two equal layers. Place the bottom layer into the tin and spread the softened ice cream evenly to the edges. Layer the sliced strawberries over the ice cream, then top with the second cake layer. Freeze overnight until firm.
Before serving, whip the double cream and icing sugar until soft peaks form. Remove the cake from the freezer and the tin. Spread the cream over the top and sides, piping decorative swirls if desired. Garnish with the reserved strawberry halves, freeze-dried strawberries, and chopped pistachios. Slice and serve immediately.
To get a perfectly smooth ice cream surface, dip your metal spatula in boiling water and wipe it dry before spreading. If you prefer a different flavor, this recipe works beautifully with raspberry or vanilla ice cream as well.




