Strawberry Ice Cream Cupcakes

By Sarah Michelle Gellar and Gia Russo

From the red carpet to the kitchen, first-time cookbook author Sarah Michelle Gellar shows how to dress up familiar dishes in creative ways that make them fun for the whole family to prepare (and eat!)

Makes 8


  • • 1 quart good-quality strawberry ice cream
  • • 2 (4- x 8-inch) loaves angel food cake (store-bought or homemade)
  • • 2 cups heavy cream, chilled
  • • ½ cup sugar
  • • ½ vanilla bean or ½ tsp pure vanilla extract
  1. Remove the ice cream from the freezer to soften for about 15 minutes.
  2. Cut each cake loaf into 12 thin slices and use a 3-inch round cutter to cut circles from each slice, 24 in total.
  3. Place a cake circle in the bottom of each of 8 cups in a muffin tin. Cover the first layer of cake with a layer of the softened ice cream (about ½ inch), spreading it evenly. Place another cake circle on top of the ice cream, pressing to remove any air pockets. Top with more ice cream and a final layer of cake. Place the muffin tin in the freezer for 30 minutes.
  4. Meanwhile, beat the heavy cream in a large bowl for about 3 minutes.
  5. If using a vanilla bean, slice the bean in half lengthwise and use the tip of a knife to scrape out the seeds.
  6. Slowly add the sugar and vanilla bean seeds (or vanilla extract, if using) to the cream and beat until stiff peaks form.
  7. Once the cupcakes are frozen, turn them out onto a parchment paper–lined baking sheet. You may need to run a paring knife around the edge of each cup to loosen the cakes.
  8. Frost each upside-down cupcake with the whipped cream, covering the top and sides.
  9. Place on a freezer-proof pan and return to the freezer for 1 hour before serving. The cupcakes will keep in the freezer for up to 2 days.
She’ll always be known for Buffy the Vampire Slayer and Cruel Intentions – among other memorable screen projects. But lately Sarah has made a name for herself in food circles. In 2015, she co-founded Foodstirs, a line of organic quick-scratch baking kits. And now the mom of two, 39, has launched her first cookbook, Stirring Up Fun with Food (due April 4). In it, she shares her love of “food crafting” – using mason jars, muffin tins and even toothpicks to serve meals. Hello! caught up with Sarah to talk food, kids and movie nights. – CHRIS DANIELS

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