I love those ice creams I used to get as a kid that had the chocolate or strawberry crunch toppings on them. I am also a huge fan of the chocolate crunchies in ice cream cakes. It reminds me of summer and good times.
So when I saw strawberry sugar wafers on Amazon, I wanted to try and make a version of the strawberry ice cream treat, but as a cake. It was delicious!
Ingredients:
- Strawberry Sugar Wafers
- Cake mix-Vanilla, Stawberry, or White
- Associated mix ingredients (i.e. Egg Whites, Oil, and Water…follow the back of the box)
- Frosting-cream cheese, vanilla, etc
- 2-3 sliced Strawberries for garnish (optional)
Materials:
- Two 8-inch or 9-inch cake pan
- Spatula
- Mixer
- Mixing Bowl
- Knife
- Parchment/Wax Paper
- Rolling Pin (the bottom of a pot also works)
- 1 gallon Ziplock Type Freezer Bag
- Cake Stand (option, but helps with frosting & decorating)
Directions:
1. Start with a regular box mix. I used a white cake mix, but strawberry would be good too. Divide the mix between two 8-inch cake pans and bake as directed. Allow to fully cool when out of the oven.
2. While your cake is baking, take your wafers and place them in a zip lock bag. Any leftover can be used to top ice cream, so don’t be afraid to crush the whole package. I did save a couple for my husband however because he felt I was holding out treats from him. Seriously, we have an open shelf pantry. The wafer were in plain sight!
3. Take a rolling pin and crush the wafers in the ziplock bag. Crush until they are fine crumbs, but if you don’t mind it, then it is fine to have some big chunks too. Gives it a homemade feel…
4. After your cake has cooled, place one cake layer on top of your cake stand on a piece of parchment paper. Frost the top of the first layer. I also used a cream cheese frosting, but again, vanilla would be a good substitute. Sprinkle your crushed wafers on top of the frosting.
5. Frost the bottom of the second cake layer and place the frosted side on top of your crumb topping on top of the the first cake layer. Sorry, I didn’t grab a picture of that step.
6. Frost the rest of the cake top and sides. Sprinkle with your extra crumb topping on the sides and edges of the top. Be creative. The parchment helps you coat the sides in crumbs because you can fold the paper up a little to press the crumbs into the side of the frosted cake.
7. Make it pretty by slicing some strawberries and making a star or rosette in the middle of the cake…my strawberries didn’t want to cooperate…so we will call this a starred-rosette.
Enjoy!