Strawberry Ice Cream Cake

We’re celebrating. Again! I know, it’s been a very good spring. The festivities planned for today are both of the birthday nature, as we honor both Danny and Canada simultaneously on this first day on July.

This red and white strawberry ice cream cake is how this party gets started. It is equal parts of vanilla ice cream and yogurt blended together and layered with strawberry honey jam. It couldn’t be simpler and it looks pretty on the plate.

You should serve it with a drizzle of strawberry coulis, or a big bowl of fresh or roasted strawberries, ideally, straight from the berry patch.

Speaking of u-picks, we are taking advantage of our national holiday, and jumping out the door this morning to pick strawberries. This post will be short, like strawberry season. I have to preserve the fruit before it is too late.

But I leave you with ice cream cake.

Strawberry Ice Cream Cake on

Strawberry Jam Ice Cream Cake

To me, summer desserts must be fast and they ideally should highlight summer produce. And if they are not full of sugar, that is another positive. This ice cream cake garners points in all three areas, with the addition of yogurt lightening up the dessert and adding a subtle tang that quite complements the jam.


I studded the interior and top of the cake with fresh berries, but really, the cake needs nothing more than the strawberry jam layer. The ice cream and the jam melt at the same rate and melt together on the plate for sweet and tangy spoonfuls.

The yogurt makes the cake freeze a little more solid than a standard ice cream cake, so bring the cake out and let it thaw for 15-20 minutes on the counter before serving. Don’t worry, it won’t dissolve into a puddle, but it will be easier to slice.

I used a simple graham crumb crust for the bottom, but you could layer cookies, sponge cake or lady’s fingers as well.

Strawberry Ice Cream Cake on

I probably don’t have to tell you, but this would also work well in popsicle molds. just swirl the jam into the ice cream/frozen yogurt mixture and fill the pop molds. Sprinkle a few graham cracker crumbs on top for a little extra crunch and freeze until firm.

Srawberry Ice Cream Cake

A healthier version of a simple summery dessert that combines everyone's favorite duo, strawberries and cream.
4.5 from 6 votes
Print Pin Rate
Course: Desserts
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 235kcal
Author: Aimee


  • 3/4 cup graham cracker crumbs
  • 3 Tablespoons melted butter
  • 2 cups vanilla ice cream softened slightly
  • 2 cups plain yogurt
  • 1/2 cup strawberry jam
  • fresh strawberries for garnish


  • Line a loaf pan with parchment paper or plastic wrap. This will help us get the cake out of the mold.
  • Mix together the graham cracker crumbs and melted butter in a small bowl. Distribute the crumbs around the bottom of a loaf pan evenly and press down firmly. I use the bottom of a glass and it works well.
  • Working quickly, mix together the ice cream and the yogurt in a large bowl until combined. Scoop half of it into the loaf pan and use a spatula to distribute it evenly.
  • Drop the strawberry jam in spoonfuls on top of the ice cream and smooth it into a thin layer.
  • Add the rest of the ice cream and yogurt mixture to the loaf pan and smooth the top. Cover with plastic wrap and place in the freezer for at least 6 hours.
  • To serve. Remove plastic wrap and invert cake onto a plate or platter. Allow to thaw for a few minutes, then tap the pan. The cake should release. Remove the plastic wrap, invert cake so the crumb layer is on the bottom.
  • Garish with fresh berries, slice and serve.


If your strawberry jam is quite thick, mix it with a teaspoon of hot water until it is smooth and slightly runny.


Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 190mg | Sugar: 21g | Vitamin A: 330IU | Vitamin C: 2.4mg | Calcium: 128mg | Iron: 0.5mg


Happy July and Happy Canada Day!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I want this in such a serious way! Tasty and gorgeous!

  2. This is so pretty. You did an amazing job! Plus, i bet it tase even better than it looks!! Yummy!

  3. I love this concept – it sounds so summery and perfect. A slice of this in the back yard, with wide blue skies above would be heaven.

  4. 5 stars
    A highlight of summer produce indeed! I love this cake and can’t wait to try it in popsicle molds.

  5. 5 stars
    I think it’s official – you guys have the most fun! Can I be an honorary member of the family?

  6. Cheryl F. says

    This looks amazing! I wanted to let you know that our annual Canada Day cake is your vanilla yogurt cake from Under The High Chair. Rave reviews every time!

  7. Oooh, love fresh and light summer desserts! This looks absolutely delicious!

  8. I’m not so sure that a popsicle version would have occurred to me apart from your mention of it. Both ways will be perfect for banishing the summer heat wave blues!

  9. Mmmm this sounds soooo good!

  10. We are out of strawberry season, but into raspberry!! Do you think raspberries could be exchanged for the strawberries in the honey strawberry jam recipe??

  11. I really like to make yogurt popsicle with fresh fruits in the summer. Now I should try this dessert. Thanks!

  12. Just lovely!

  13. 5 stars
    This looks amazing. I am licking my computer screen.

  14. Looks like summer on a plate. My birthday is coming up and this might be just the thing for my birthday treat.

  15. Mmmm….

  16. I need someone to make me an ice cream cake, clearly.

  17. Such a festive and beautiful cake for this time of year!

  18. 5 stars
    I just whipped this up to serve at my 4th of July grill-out tomorrow. To reflect my country’s colors, I studded the top of my cake with fresh blueberries instead of strawberries. Red, white, and blue!

    I tested the ice-cream/yogurt mixture and couldn’t believe how decadent it tasted. I’m excited to give my toddler a fun dessert that is a little healthy, too!

  19. Oh wow, this cake is gorgeous 🙂 and so much simpler than I would have imagined, I love it!

  20. This sounds and look amazing!

  21. super john says

    mind blowing share

  22. 2 stars
    Maybe I did something wrong, but this didn’t work out that well for me. I loved the flavor of the ice cream/yogurt mixture, but I found that even after letting it sit it was too “icy” for my liking.

  23. Hi!
    How would this taste with strawberry ice cream instead of vanilla? Would it be too much?

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