Golden Pound Cake with Strawberry Ice Cream Recipe

This Golden Pound Cake with Strawberry Ice Cream is one of the most delicious desserts I have ever put in my mouth — and I say that with my whole chest. This ranks in my top 3 favorite tasty treats and it’s literally what I request every single Mother’s Day. Seriously. It’s amazing and perfect for any day!

Why Golden Pound Cake with Strawberry Ice Cream Is the Perfect Summer Dessert

Can we talk about how this is just the ultimate easy strawberry ice cream cake situation? You’ve got a buttery, golden pound cake — dense, tender crumb, slightly crackly on top — layered with creamy strawberry frozen yogurt that tastes like fresh strawberries and sunshine. I literally can’t even. Whether you’re serving it at a bridal shower, a backyard cookout, or just a random Tuesday where your taste buds need a reward, this recipe delivers every single time. It’s the perfect summer dessert and I will die on that hill. 🍓

Simple Ingredients You Will Need

The beauty of this easy ice cream cake is that it uses simple ingredients you probably already have! For the pound cake you’ll need all-purpose flour (plain old purpose flour, nothing fancy!), baking powder, salt, butter at room temperature, sugar, eggs, and vanilla extract. For the strawberry frozen yogurt layer you need pureed fresh strawberries, vanilla yogurt, heavy cream, and sugar. That’s it, you guys! You can also swap in strawberry jam or strawberry preserves stirred into the ice cream layer for an extra punch of flavor — so good. 😍

Directions in Simple Steps

Golden Pound Cake

1. Grease and flour a bundt pan or 2 loaf pans. Preheat oven to 325 degrees.
2. Cream together the butter and sugar. Add eggs one at a time, mixing in between each one. Add vanilla extract.
3. Sift together dry ingredients. Gradually add to the cake batter mixture. Bake for 40-45 minutes (in bundt pan) or 70-74 minutes (in a loaf pan — check for browning at 45 minutes).
4. Let cool in pan for 30 minutes.
5. Enjoy warm with strawberry ice cream! (recipe follows)

Strawberry Frozen Yogurt

1. In a food processor or blender, process all ingredients just until smooth and completely incorporated. This takes about 1-2 minutes.
2. Follow your ice cream maker’s manufacturer’s instructions.

Tips for Making This Easy Strawberry Ice Cream Cake

A few things I’ve learned the hard way so you don’t have to! Line the bottom of the pan with parchment paper so nothing sticks — trust me on this one. If you’re doing an ice cream layer inside the cake, wrap the entire cake tightly in aluminum foil and freeze overnight in an airtight container. The bottom layer of ice cream sets up beautifully. You can even crush golden oreo crust crumbles or chocolate chips for a fun strawberry crunch topping — kind of like a strawberry glaze situation but crunchier! Serve slices stored in a ziploc bag if you have leftovers (ha, as if). The recipe card below has all the details — Sara Lee desserts have nothing on this homemade version! 😂 And if you love fun summer sweets, check out this mint chocolate chip ice cream or these dreamy salted caramel brownies for more crowd-pleasing ideas!

If You Enjoyed, Try out These Other Recipes!

Caramel Apple Sheet Cake

Milk & Cookies Ice Cream Cake

Berry Pie Recipe With a Very Mixed Triple Berry Fill

Golden Pound Cake with Strawberry Frozen Yogurt Recipe

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Cooling Time: 45 minutes

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This Golden Pound Cake is a classic, buttery dessert with a tender crumb that pairs beautifully with homemade Strawberry Frozen Yogurt. Together, they make an irresistible combination that is perfect for summer gatherings or any special occasion.

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Ingredients

Golden Pound Cake

• 2 cups AP flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 sticks butter, softened
• 1 cup sugar
• 4 eggs
• 1 tsp. vanilla

Strawberry Frozen Yogurt

• 2 cups pureed strawberries
• About 1 1/2 cups vanilla yogurt
• 1 cup heavy whipping cream
• 1 cup sugar

Instructions

1. Grease and flour a bundt pan or 2 loaf pans. Preheat oven to 325°F.
2. Cream together the butter and sugar. Add eggs one at a time, mixing in between each one. Add vanilla.
3. Sift together dry ingredients. Gradually add to the butter and egg mixture. Bake for 40–45 minutes (in a bundt pan) or 70–74 minutes (in a loaf pan — check for browning at 45 minutes).
4. Let cool in pan for 30 minutes.
5. For the Strawberry Frozen Yogurt: In a food processor or blender, process all ingredients just until smooth and completely incorporated.
6. Follow your ice cream maker's manufacturer's instructions to churn the frozen yogurt.
7. Serve the pound cake warm alongside the strawberry frozen yogurt and enjoy!

Notes

You can bake the pound cake in either a bundt pan or two loaf pans — just be sure to adjust your baking time accordingly. The strawberry frozen yogurt can be made ahead of time and stored in the freezer. For best results, let the frozen yogurt sit at room temperature for a few minutes before serving to make it easier to scoop.