Strawberry clotted cream ice-cream cake

11 INGREDIENTS • 12 STEPS • 1DAY

Strawberry clotted cream ice-cream cake

Recipe

5.0

1 rating
Switch up your baking with this impressive ice-cream cake that’s packed full of all the signature flavours of a traditional afternoon tea. Think: extra-creamy strawberry clotted cream, sweet vanilla sponge and super-juicy red diamond strawberries.
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Switch up your baking with this impressive ice-cream cake that’s packed full of all the signature flavours of a traditional afternoon tea. Think: extra-creamy strawberry clotted cream, sweet vanilla sponge and super-juicy red diamond strawberries.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1DAY

Total time

Ingredients

Servings
12
1 pack
(500 g)
M&S sponge cake mix
600 ml
M&S Remarksable Value whole milk
3
M&S free-range mixed size eggs
100 g
M&S Remarksable Value unsalted British butter, room temperature
2 tubs
(400 g)
Collection strawberry clotted cream
6
M&S free-range mixed size eggs
yolks only
75 g
caster sugar
400 g
whipping cream
2 tbsp
icing sugar
to taste
M&S golden blond chocolate
to decorate
to taste
M&S British strawberries
to decorate

Nutrition per serving

VIEW ALL
Calories
727kcal
Fat
59.6 g
Saturates
37.8 g
Sugars
26.2 g
Salt
308.8 mg
Love This Recipe?
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Strawberry clotted cream ice-cream cake
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line two 20cm round cake tins.
step 2
Empty the cake sachet (1 pack) into a bowl and add 100ml milk (100 ml), eggs (3) and butter (100 g). Whisk to combine.
step 3
Spoon the mix into the prepared tins and bake for 25-30 minutes, until risen and golden brown.
step 4
Once cooked, allow the cakes to cool on a wire rack before wrapping in cling film and placing in the freezer.
step 5
To make the ice-cream, heat 500ml milk (500 ml) and clotted cream (2 tubs) in a saucepan over a medium heat until almost boiling and then remove from the heat.
step 6
In a bowl, whisk together the egg yolks (6) and sugar (75 g). Pour the cream and milk mix into the bowl and whisk.
step 7
Strain the mix and then add it back into the saucepan. Heat until the mix has thickened and coats the back of a wooden spoon. Allow to cool.
step 8
Pour the ice-cream mix into a 20cm round cake tin that’s lined with foil. Freeze for 1 hour and then whisk with a fork to break up any ice crystals, repeat four times. Freeze overnight.
step 9
The next day, whip the whipping cream (400 g) with the icing sugar (2 tbsp) until it forms soft peaks.
step 10
To assemble, place one of the cakes on a plate and remove the ice-cream from the tin and foil. Place the ice-cream on top of the cake and then sandwich the final layer of cake on top.
step 11
Using a palette knife or back of a spoon, ice the cake all over with the whipped cream, then carefully place the cake back in the freezer for a minimum of 6 hours.
step 12
Decorate the cake with blond chocolate shavings (to taste) and strawberries (to taste) and serve immediately.
step 12 Decorate the cake with blond chocolate shavings (to taste) and strawberries (to taste) and serve immediately.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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