Until this beautiful dessert you see here, I had never had an ice box cake. I always imagined some soggy mess and it never sounded all that appealing to me. However, since I had an over abundance of lemons and strawberries, I was brainstorming ideas for desserts I could make. I recently made Lemon Whipped Cream and knew that would be a perfect filling for a cake. But I didn’t feel like baking. So the Strawberry Lemonade Ice Box Cake was born!
This Strawberry Lemonade Ice Box Cake is a perfect springtime treat, using lots of fresh ingredients like strawberries and homemade whipped cream.
Ingredients:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon vanilla
- 4 tablespoons lemon juice divided
- 15 oz. package Golden Oreos or lemon flavored
- 1/2 cup lemonade
- 2 pints strawberries sliced
Instructions:
- Chill the bowl and beaters of your mixer for 30 minutes in the freezer or fridge. Pour heavy cream, powdered sugar and vanilla in the bowl and whip on medium high for about 2 minutes, until fluffy and thick.
- Stir in lemon zest and half of the lemon juice. Taste, and add more lemon juice as needed.
- Dip about half of the Oreos in lemonade and lining them up in the bottom of an 8"x8" pan.
- Layer whipped cream and strawberries, then Oreos again, and whipped cream and strawberries. Finish with a sprinkling of strawberries on top.
- Crush the remaining Oreos by placing them in a resealable bag and crushing them with a rolling pin or a heavy skillet. Sprinkle on top of the cake.
- Cover with plastic wrap and refrigerate at least 4 hours or overnight. Slice and serve cold.
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