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Berry Icebox Cake

This No-Bake Strawberry Icebox Cake is a summer staple! Fresh berries, store bought pound cake, and whipped topping are all you need for a fruity dessert everyone will love.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 157kcal
Author Jesseca

Ingredients

  • 1 16oz pound cake, I use Sara Lee from the freezer section thawed
  • cups sliced strawberries
  • 3 tablespoons strawberry jam
  • 1 tablespoon lemon juice
  • 3 cups whipped topping

Instructions

  • Slice the pound cake into three layers, horizontally.
  • Line a bread pan, or the pan the cake comes in, with plastic wrap allowing about 2 inches of overhang.
  • To create the fruit filling, lightly mash the berries in a bowl. Stir the jam and lemon juice until combined. Set aside.
  • Place the bottom layer of pound cake into the pan.
  • Spread half of the fruit mixture over the top of the cake in an even layer.
  • Top with 1/3 of the whipped topping.
  • Press the middle cake layer on top of the whipped topping and repeat the layers.
  • Add the top piece of cake and spread with the remaining 1/3 of the whipped topping.
  • Lightly cover and chill for 4-8 hours before serving.

Notes

Use 1-1/2 cups of heavy cream in place of the whipped topping if desired.
Try this with your favorite berries for more flavor options.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 33mg | Fiber: 1g | Sugar: 16g