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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 minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 8 servings
Calories 157 kcal
1 16oz pound cake, I use Sara Lee from the freezer section thawed 1½ cups sliced strawberries 3 tablespoons strawberry jam 1 tablespoon lemon juice 3 cups whipped topping
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.
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.
Serving: 1 g | Calories: 157 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 33 mg | Fiber: 1 g | Sugar: 16 g