Strawberry IceBox Cake is a fluffy pink icebox cake. A delight in the summer or any time of year.
History. The icebox cake is derived from similar desserts such as the charlotte and the trifle and made to be more accessible to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance.
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Strawberry Icebox Cake
A fluffy pink icebox cake. Just in time for summer.
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Servings: 8
Calories: 563kcal
Ingredients
- 4 cups strawberries hulled and thinly sliced
- 3 cups heavy cream
- 1 cup strawberry milk mix
- 54 nilla wafers
Instructions
- In a medium bowl, beat heavy cream and strawberry milk until mixture turns silky smooth and shiny and holds its lofty, foamy shape.
- Grease a 9"-by-5" loaf pan and line with plastic wrap, leaving a 2” overhang on each side. Grease plastic.
- Arrange 18 of the Nilla wafers in the bottom of the prepared loaf pan. Top with ⅓ of the strawberries and 1/3 of the strawberry whipped topping. Repeat twice with Nilla wafers, strawberries, and strawberry whipped topping. Fold overhang over and freeze until solid, 4 hours.
- When ready to serve, use overhang to remove icebox cake from pan. Invert and top with more strawberries and crumbled vanilla wafers. Slice and serve immediately.
Nutrition
Calories: 563kcal | Carbohydrates: 50g | Protein: 4g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 123mg | Sodium: 207mg | Potassium: 211mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1321IU | Vitamin C: 49mg | Calcium: 180mg | Iron: 1mg
