Add a little drama into your baking with this strawberry Baked Alaska.
A dome of luscious strawberry ice cream sits on a sponge cake and is encased in a layer of marshmallowy meringue before being baked in the oven! It's the ultimate frozen dessert and is sure to wow your guests!
You may think that Baked Alaska recipes are only for the foolhardy or those feeling brave. Really brave! After all, who in their right mind puts ice cream into a hot oven?
But it's actually surprisingly easy to make and certainly has the wow factor. The billowy marshmallow acts as insulation, so the ice cream just doesn't melt in the short time that the dessert is cooking.
So why not give it a go, you'll soon realise that you can confidently serve this warm frozen dessert to your guests for them to gasp and marvel at!
Ingredients
To make this strawberry Baked Alaska you will need:
Scroll down for quantities and full printable recipe at the bottom of this post.
Strawberry ice cream - You can use homemade strawberry ice cream or shop bought. If buying ready-made ice cream choose a premium brand which is not soft scoop. Some of the cheaper ice creams do not set freeze firmly enough to ensure success.
Self-raising flour
Butter - I use lightly salted butter as that is what I always have in the fridge. If you use unsalted butter add a tiny pinch of salt.
Caster sugar - I often use golden caster sugar for my bakes but white caster sugar is better for the meringue in this recipe as you want to create a lovely white meringue. You can use either for the sponge cake.
Freeze-dried Strawberries - I added these to the cake for more strawberry flavour in the dessert but you can leave them out if you prefer. It is actually more usual for the sponge in a baked Alaska to be plain.
Milk - whole or semi-skimmed
Egg whites - I used large but medium my also be used.
How to make a strawberry baked Alaska step by step
Step 1
Double line a bowl with cling film. Allow the ice cream to soften slightly then spoon into the lined bowl packing down well.
Step 2
Cover the surface of the ice cream with the sling film and freeze for about 2 hours or overnight until very firm.
If you are pushed for time, it is possible to omit the first two steps and spoon the ice cream directly on the cooked sponge. But doing these steps helps to ensure no disasters. The softer the ice cream is before baking the more likely it is to start to melt.
Step 3
Make the sponge, I used a basic 1 egg victoria sponge mix and added some freeze-dried strawberries.
Step 4
Bake in an 18cm (7in) cake tin until the cake is risen, golden and springy to the touch. Allow to cool completely.
Step 5
Whisk the egg whites until standing in soft peaks and then gradually whisk in the icing sugar. Continue whisking until thick and glossy.
Step 6
Place the cooled sponge base on a heat-proof plate or lightly oiled baking sheet. Remove from the bowl and place in the centre of the sponge base.
Step 7
Using a palate knife, quickly spread the meringue over the ice cream and sponge making sure it is completely encased in the meringue and there are no gaps. I like the casual look of lightly swirled meringue created with a palette knife but you can pipe the meringue instead.
Step 8
Bake in the centre of the oven until the meringue is a pale golden colour. If you have cooked it on a baking sheet run a palette knife around the base where the meringue meats the baking sheet to break the meringue then transfer to a serving plate using a couple of fish slices. Serve immediately.
Cook's Tip
If you have a serving plate that can withstand the heat of the oven for a short time you can assemble the baked Alaska directly on the plate which makes serving the dessert easier.
It is important to make sure that you completely encase the sponge and ice cream with the meringue to ensure that it is insulated from the heat of the oven.
Once you've completely covered your ice cream with meringue run your finger around the base of the meringue where it touches the plate or baking sheet to seal. This cuts out the risk of having a little gap at the base of the meringue which could potentially allow hot air to travel up to your ice cream.
Make sure your ice cream is completely frozen, if you are making your own strawberry ice cream, I'd recommend making it the day before you're planning on making the Baked Alaska to ensure it is completely frozen.
Work swiftly when coating the ice cream and sponge cake with meringue.
You can assemble the baked Alaska ahead of time and place the whole thing in the freezer and bake from frozen. Add an extra minute or two to the baking time.
How to serve
If you have baked the dessert on a baking sheet run a knife around the base of the Baked Alaska to break the meringue from the baking sheet. Then working carefully but quickly use a couple of fish slices to transfer the dessert to a serving plate.
Cut into wedges to serve.
If you have baked directly on the serving plate do remember the plate will be hot (it's easy to forget) so use oven gloves and place it on a mat to protect your table before slicing to serve.
Variations
Use other flavours of ice cream and place on top of a plain sponge. Alternatively match the sponge flavour to the ice cream, try chocolate sponge with chocolate ice cream or coffee sponge with coffee ice cream.
Or choose a sponge to compliment the flavour of the ice cream such as a chocolate sponge with raspberry ripple ice cream.
You can spread a plain sponge base with a little jam or Nutella before placing the ice cream on top. Or sprinkle the sponge with a little alcohol such as brandy, sherry or Amaretto.
You can also add some fresh fruit but a word of warning, do not do this if you intend to make the dessert ahead of time and bake from frozen. I once put a layer of strawberries under vanilla ice cream. The strawberries were then frozen hard when I came to serve it.
But of course, some fresh fruit on the side is also a nice addition.
📖 Recipe
Strawberry Baked Alaska
Equipment
- 1 18cm (7 inch) shallow cake tin
- 1 750ml (1¼pt) freezer-proof pudding basin
- electric whisk
Ingredients
- 750 ml (1¼pt) Strawberry Ice Cream
For the Strawberry Sponge
- 50 g (2oz) butter , softened
- 50 g (2oz) caster sugar
- 1 medium egg lightly beaten
- 50 g (2oz) self-raising flour
- 1 tablespoon milk
- 1 teaspoon freeze dried strawberries
For the meringue
- 4 medium egg whites
- 125 g (4½oz) white caster sugar
Instructions
- Line a 750ml (1¼ pt) freezer safe pudding basin with a double layer of cling film allowing the cling film to over hang the bowl. Allow the ice cream to soften slightly then spoon into the lined bowl, packing down well. Cover with the over hanging cling flim and freeze for at least 2 hours or overnight
To make the strawberry sponge
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the base of a18cm (7in) shallow cake tin.
- Beat together 50g (2oz) each butter and sugar until very pale and fluffy. Gradually beat in 1 lightly beaten egg, beating well after each addition. Gently stir in 1 teaspoon freeze dried strawberries.
- Sieve 50g (2oz) flour into the bowl and fold in along with 1 tablespoon milk.
- Spoon into the prepared tin and spread level. Bake for 12-15 minutes until pale golden and springy to the touch. Allow to cool in the tin for 5 minutes before transferring to wire rack to cool completely.
To make the meringue.
- Ensure that your bowl and beaters are scrupulously clean and free of any grease. Whisk 4 egg whites until standing in soft peaks. Then gradually whisk in 125g (4½oz) a tablespoon at a time. Continue whisking until thick and glossy.
To complete
- Preheat the oven to 230℃ (210℃ fan)/450°F/gas mark 8.
- Place the sponge base on a lightly greased baking sheet or an oven-proof serving plate.
- Remove the strawberry ice cream from the freezer, remove from the bowl and position in the centre of the sponge, taking care to make sure you remove all of the cling film.
- Use a palette knife to cover the ice cream and sponge completely with meringue. Make sure both are completely covered and there are no gaps.
- Bake for 3 - 4 minutes until the meringue is golden brown. Serve immediately.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.