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

Cook Time 4

Total Time 4 15

Servings servings

Calories 157kcal

Author Jesseca

Equipment

Ingredients

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

US Customary - Metric

Instructions

Slice the pound cake horizontally into three even layers using a serrated knife.
Line a loaf pan or the original cake container with plastic wrap, leaving extra overhang on all sides.
In a medium bowl, gently mash the strawberries with a fork. Stir in the jam and lemon juice until fully combined. Set aside.
Place the bottom cake layer into the lined pan. Spread half of the berry mixture over the top, followed by about 1/3 of the whipped topping.
Add the middle slice of cake and repeat with the remaining fruit mixture and another 1/3 of the whipped topping.
Place the final slice of cake on top and spread the last of the whipped topping over the surface.
Lightly cover with plastic wrap and refrigerate for 4 to 8 hours before serving.
When ready, use the plastic wrap to lift the cake from the pan. Slice and serve cold.

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