When I was a kid, “Strawberry Cap’n Crunch Ice Cream Bars” were my absolute favorite! My brothers and I would chase the ice cream truck just to get them! Now, I can relive my childhood memories with this delicious cake!
Course: Dessert
Cuisine: American
Servings: 10
Ingredients
1(16.25 oz.) box white cake mixprepared
1 1/2quartsstrawberry ice creamsoftened, not melted
1/2c. diced fresh strawberry
1 1/4oz.freeze dried strawberries(Trader Joes)
2 1/2oz.Nilla wafers
1(16 oz.) tubvanilla icing
whipped toppingfor decorating
fresh strawberriesfor decorating
Instructions
Prepare cake mix as directed on box. Pour batter into two 9-inch round cake pans, bake according to package directions. Remove from the oven and allow cakes to completely cool.
Trim the tops off each cake, leaving a flat surface. Lay the first cake layer into a 9-inch springform pan.
In a large bowl, combine the softened strawberry ice cream with fresh cut strawberries.
Spread the ice cream mixture over the first cake layer. Top with second layer cake, cut side down, gently pressing it into place. Cover and freeze for at least 3-4 hours or overnight.
Using a food processor, pulse vanilla wafer cookies into crumbs; pour into a bowl. Process the freeze-dried strawberries the same way; add to bowl, stir to combine. Cover tightly, until ready to use.
Remove the cake from the springform pan; using a sharp knife, cut off excess ice cream, making a smooth edge. Quickly frost the top and sides of cake with vanilla icing.
Sprinkle the vanilla wafer cookies and freeze-dried strawberries on the top and sides of the cake.
Loosely cover cake and freeze until ready to serve.
Just before serving, garnish with whipped topping and fresh strawberries.