There’s something magical about a dessert that feels like summer in every bite. My Frozen Strawberry Lemon Ice Cream Cake is exactly that creamy, tangy, and sweet, with layers that make your heart smile before you even take a bite.
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I remember the first time I made this Frozen Strawberry Lemon Ice Cream Cake. It was a scorching July afternoon, and I wanted something cool, bright, and celebratory. I had fresh strawberries from the farmer’s market and zesty lemons on the counter. Mixing them into creamy layers and freezing them felt like creating a little slice of summer happiness.
The combination of sweet strawberries and tangy lemon makes this cake irresistible. The smooth ice cream layer melts in your mouth, and the tart lemon balances the sweetness perfectly. Every time I serve this dessert, it disappears almost instantly and the smiles it brings are priceless.
Why I Love Making This Recipe
I love making Frozen Strawberry Lemon Ice Cream Cake because it’s simple yet stunning. There’s no complicated baking, just a bit of patience while it sets in the freezer. The flavor combination of strawberries and lemon is fresh, light, and universally loved.
This recipe is perfect for family gatherings, birthdays, or just a treat on a warm day. I love watching my nieces and nephews light up when I bring it out. It’s not only a dessert it’s a memory in the making.
And the best part? You can prep most of it ahead of time. I often make it a day or two before a party, which makes entertaining stress-free.
Ingredients & Little Kitchen Secrets
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
For the Lemon Ice Cream Layer:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Crust:
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
Kitchen Secrets:
- Freeze the cake in a springform pan lined with parchment paper for easy removal.
- Macerate the strawberries with sugar for 20 minutes to release natural juices for a more intense flavor.
- Let the lemon ice cream layer soften slightly before spreading over the strawberry layer to create smooth, even layers.
How I Make It, Step by Step
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set.
- Macerate sliced strawberries with sugar and lemon juice for 20 minutes. Spread evenly over the crust. Freeze for 15 minutes.
- In a large bowl, whip heavy cream until soft peaks form. Fold in sweetened condensed milk, lemon juice, and zest gently.
- Pour the lemon ice cream mixture over the strawberry layer, smoothing with a spatula.
- Freeze the entire cake for at least 6 hours or overnight until firm.
- Before serving, remove from the pan, peel off parchment paper, and slice carefully with a warm knife.
How I Serve It at Home
I serve this Frozen Strawberry Lemon Ice Cream Cake chilled straight from the freezer. For a special touch, I decorate the top with fresh strawberries, lemon zest, or a few edible flowers. It pairs beautifully with a cup of iced tea or a summer cocktail.
Sometimes, I like to cut small slices for the kids and serve them with a drizzle of strawberry sauce. The combination of creamy ice cream, tart lemon, and sweet strawberries makes everyone smile.
Storage, Reheating & Make-Ahead Tips
This cake is meant to stay frozen until serving. Store it in an airtight container in the freezer for up to 1 week. To serve, let it sit at room temperature for 5–10 minutes to make slicing easier.
It’s a great make-ahead dessert. I often prepare it a day or two in advance for parties — the flavors meld beautifully in the freezer, making each bite even more delicious.
100-Word Short Version
Frozen Strawberry Lemon Ice Cream Cake is creamy, tangy, and perfect for summer. A crunchy graham cracker crust holds sweet macerated strawberries, topped with a smooth lemon ice cream layer. I love prepping it ahead for parties or hot afternoons. The bright strawberry and zesty lemon flavors make it refreshing, while the creamy texture keeps everyone coming back for more. Serve chilled, sliced with a warm knife, and optionally decorate with extra berries or lemon zest. Easy, stunning, and bursting with flavor, this dessert brings joy, laughter, and unforgettable summer memories to my table.
Recipe Card Section
⏱️ Time
Prep Time: 30 minutes
Freeze Time: 6 hours
Total Time: 6 hours 30 minutes
🛒 Ingredients
2 cups fresh strawberries, sliced
½ cup granulated sugar
1 tablespoon lemon juice
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
½ cup lemon juice
1 tablespoon lemon zest
2 cups graham cracker crumbs
½ cup melted butter
2 tablespoons sugar
👩🍳 Instructions
- Mix graham cracker crumbs, melted butter, and sugar; press into a pan. Freeze 10 minutes.
- Macerate strawberries with sugar and lemon juice 20 minutes; spread over crust. Freeze 15 minutes.
- Whip heavy cream to soft peaks. Fold in condensed milk, lemon juice, and zest.
- Pour lemon mixture over strawberries and smooth. Freeze 6+ hours.
- Remove from pan, peel parchment, and slice with a warm knife.
📝 Notes
Use ripe, fresh strawberries. Macerating enhances flavor. Freeze in a lined pan for easy removal. Slice with a warm knife for clean cuts. Store airtight up to 1 week.
🍽️ Nutrition
Approx. 320 calories per serving
Carbohydrates: 36g
Fat: 20g
Protein: 4g
Sugar: 24g
Frozen Strawberry Lemon Ice Cream Cake
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cool off with this Frozen Strawberry Lemon Ice Cream Cake! Layers of sweet macerated strawberries, tangy lemon ice cream, and a crunchy graham cracker crust make a refreshing, creamy dessert perfect for summer. Easy to prepare ahead, this cake brings joy, flavor, and unforgettable memories to your table.
Ingredients
- 2 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
Instructions
- Mix graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan. Freeze 10 minutes.
- Macerate strawberries with sugar and lemon juice for 20 minutes; spread evenly over crust. Freeze 15 minutes.
- Whip heavy cream until soft peaks form. Gently fold in sweetened condensed milk, lemon juice, and lemon zest.
- Pour lemon mixture over strawberry layer, smoothing the top. Freeze at least 6 hours or overnight until firm.
- Remove from pan, peel off parchment paper, and slice carefully with a warm knife to serve.
Notes
- Use ripe, fresh strawberries for best flavor.
- Macerate strawberries to enhance sweetness and release juices.
- Freeze in a lined springform pan for easy removal.
- Slicing with a warm knife gives clean edges.
- Store airtight in freezer up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Every summer, making this Frozen Strawberry Lemon Ice Cream Cake reminds me why I love desserts so much. It’s fun, colorful, and brings people together. Every bite is a little celebration of flavor and joy, and it’s always a hit with family and friends. Whether it’s a special occasion or just a warm afternoon, this cake never fails to make memories sweeter.