Serves 6-8
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For the sponge:

For the icing:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Line two 15cm round tins with non-stick parchment paper.
  2. In a large bowl, spoon in the ice cream and allow to stand at room temperature for about 10-20 minutes, until the ice cream is soft but not fully melted.
  3. Roughly chop 140g of strawberries and add to the ice cream.
  4. Add the flour and mix until just combined.
  5. Divide the mix evenly between the two prepared tins. Bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow to cool fully.
  6. For the icing, mix together the cream cheese and icing sugar until smooth.
  7. Hull the remaining strawberries and slice them in half.
  8. To assemble the cake, place the first sponge on a serving plate or cake stand.
  9. Spoon on the icing, reserving some for piping over the top. Add a layer of sliced strawberries, then place the second sponge on top.
  10. Spoon the remaining icing into a piping bag with a small star nozzle. Pipe swirls of icing around the top edge of the cake and place a strawberry half on top of each swirl.

Nutrition Facts

Per Serving: 403kcals, 18.7g fat (11.5g saturated), 52.7g carbs (13.6g sugars), 7.7g protein, 1.8g fibre, 0.149g sodium

CakesSweet thingsMother’s DaySpecial OccasionsBakingVegetarian

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