Description
This no-bake strawberry icebox cake recipe is one of my mom’s desserts. It’s easy to make with pound cake and whipped cream, topped with sweet, fresh strawberries. Perfect for a crowd!
Ingredients
Scale
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip, thawed
- 6 cups cubed pound cake
- 1 quart strawberries, cleaned and sliced
- 1/4 cup granulated sugar
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and powdered sugar on medium speed for 1 minute until it’s creamy. Fold in the Cool Whip evenly. Next, stir in the cubed pound cake.
- Spread this mixture into an ungreased 9×13 pan. Cover and chill in the fridge for at least 2 hours.
- At any point while the cake is chilling, slice the strawberries. Sprinkle them with granulated sugar and allow them to sit for at least 30 minutes.
- When you’re ready to serve, spread the strawberries on top of the icebox cake, slice, and serve.
Nutrition
- Serving Size:
- Calories: 774
- Sugar: 76.7 g
- Sodium: 714.7 mg
- Fat: 32.9 g
- Carbohydrates: 113.1 g
- Protein: 10.6 g
- Cholesterol: 131.7 mg
