Summer fruit ice cream trifle cake

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Summer fruit ice cream trifle cake
Summer fruit ice cream trifle cake
  • Serves: 10

  • Total time:

    Plus freezing
  • Skill level: Easy peasy

Summer fruit ice cream trifle cake is a 3-in-1 pudding that's part cake, part trifle, and part ice cream, which makes it a real winner with everyone! With every slice of this cake, you get delightfully spongy cake, a strawberry ice cream centre and plenty of lightly whipped cream topped with summer berries for a really fresh but indulgent summer dessert. Guests will be so impressed with this lovely cake and it looks like it's taken a lot of hard work and effort, but in actual fact you can have it ready in just over an hour! The kids can help you make this one - from helping mix all the ingredients, to scooping the ice cream into the cake, they can lend a little hand at most stages of the process!


  • 185g butter, softened
  • 185g caster sugar
  • 1tsp vanilla extract
  • 4 medium eggs
  • Zest and juice 1 orange
  • 225g self-raising flour
  • ½tsp baking powder
  • 500ml strawberry ice cream, slightly softened
  • 300ml double cream
  • 2tbsp icing sugar
  • 150g summer berries

You don't have to use strawberry ice cream in the centre of the cake, you can easily use your favourite fruity flavour for a cake with a twist.


  1. Heat the oven to 180C fan, gas 6. Grease and line a 20cm cake tin. Using an electric mixer, beat the butter, sugar and vanilla together until soft and creamy. In a jug, mix the eggs, orange zest and juice, then pour in a little at a time, stirring after each addition, and adding a little flour if the mix starts to split.

  2. Fold in the flour and baking powder until well combined, trifle cake then spoon the mixture into the prepared tin. Bake for 50 mins - 1hr until golden and a skewer comes out clean. Leave to cool in the tin for 10 mins, then remove from the tin and place on a wire rack to finish cooling.

  3. Once cooled, cut a circle out of the cake leaving a 3cm border and 3cm deep all round, then carefully remove the cake inside the circle. Spoon the ice cream into the centre, smooth over and put in the freezer. Remove the cake from the freezer 15 mins before you’d like to serve it.

  4. In a bowl, whip the cream and icing sugar to soft peaks. Remove the cake from the freezer and set on a serving plate, spoon over the cream and scatter over the berries to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 540(kcal)
  • Fat 36.0g
  • Saturates 22.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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