Because who doesn’t love a mini dessert that’s adorable and packs a punch? This Mini Strawberry Ice Cream Cake hits every note of creamy, sweet, and fruity goodness. It’s small enough to convince yourself you’re not overindulging, yet large enough to be satisfyingly decadent. Layered with ice cream and strawberries, it’s perfect for those who like to pretend they’re eating healthy with fruit on top. Easy to make, quick to devour—just how we like it. If you’ve ever wanted a tiny cake to eat without the guilt (or the mess), here’s your answer.
Mini Strawberry Ice Cream Cake
A delightful miniature dessert with creamy strawberry ice cream and a cake base, perfect for quick indulgence.
Ingredients
- 1 cup of sponge cake mix
- 1 pint of strawberry ice cream softened
- 1/2 cup heavy cream for topping
- 1/2 cup fresh strawberries chopped
- 1 tablespoon powdered sugar for whipped cream
Instructions
- Preheat oven to 350°F and line mini muffin tin with parchment.
- Prepare the sponge cake batter and fill each mold halfway.
- Bake for 10 minutes or until toothpick comes out clean. Cool completely.
- Scoop softened strawberry ice cream over each cake, smoothing it out.
- Freeze for 2 hours to firm up.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spoon whipped cream on top of each mini cake.
- Garnish with chopped strawberries and freeze for 1 more hour.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 5%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 3%
- Potassium: 2%
Additional Notes/Tips
- You can swap strawberry ice cream for vanilla for a twist.
- Freeze for longer if you prefer a firmer texture.
- Add some crushed nuts for extra crunch.
