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Strawberry Vanilla Ice Cream Cake


20 min


50 mins


5 to 10




This delightful dessert is a true masterpiece that combines the lightness of sponge cake with the irresistible coolness of ice cream, creating a sensational treat that will captivate your taste buds. Each bite unveils a symphony of textures and tastes, with the tangy sweetness of ripe strawberries and the smooth richness of vanilla, beautifully complemented by the soft and spongy cake layers.

made using

Lyle’s Golden Syrup Bottle 325g

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Step 1

Preheat the oven to 150°C. Grease and line the sides and the bottom of the 15cm deep round cake tin. Set aside.

Step 2

In a bowl of an electric mixer, cream the butter and the sugar until pale and fluffy. Add the Lyle’s Golden Syrup and mix to combine. Gradually, add beaten eggs, mixing well after each addition.

Step 3

Add the soured cream and vanilla and whisk to combine. Fold in the flour and mix everything together until you have smooth batter.

Step 4

Transfer the batter into the cake tin and smooth the top with the back of the spoon or spatula. Bake for 45-50 minutes, or until golden brown and well risen, or until toothpick inserted in the middle comes out clean.

Step 5

Remove from the oven and allow the cake to cool for 10 minutes, then remove from the tin and allow to cool completely.

Step 6

Wash the cake tin, and line it with a double layer of clingfilm.

Step 7

In a large bowl, mix together strawberries, vanilla and 2 tsp of icing sugar. Set it aside.

Step 8

Place the double cream and mascarpone in a separate bowl and whisk until well combined. Add the soured cream and Lyle’s Golden Syrup. Fold in the strawberries (with any juice from the bowl).

Step 9

Slice the sponge into 3 even layers. Flip the top layer into the cake tin, then top it with half the filling mixture, spreading it in an even layer. Top it with a middle layer of the sponge, followed by the remaining mixture of cream and strawberries. Place the remaining sponge on top and press gently into the cake tin.

Step 10

Cover the cake with the overhang clingfilm and place in the freezer for 4-5 hours.

Step 11

Remove the cake from the freezer about 25-30 minutes before serving. Dust it with icing sugar and decorate with some fresh strawberries (optional). Slice & enjoy!

Ingredients – 7 items



For the sponge:




70 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

100 g

Lyle’s Golden Syrup

50 g

Large eggs


Soured cream

(room temperature)

70 g

Vanilla Extract

or vanilla bean paste

1 tsp

Self raising flour

150 g

For the filling:



cut into smaller pieces

250 g

Vanilla bean paste

1 tsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

70 g

Double cream

200 ml


150 g

Soured cream

150 g

Lyle’s Golden Syrup

50 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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