Strawberries and Cream Icebox Cake

Strawberries and Cream Icebox Cake
Yields 1
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  1. 1½ cups self-rising flour
  2. 2/3 cup sugar
  3. ¾ cup butter, melted
  4. ½ cup whole milk
  5. 1 teaspoon vanilla extract
  6. 2 large eggs
  7. 1 cup strawberry syrup, such as Smucker’s Strawberry Syrup, divided
  8. 1½ cups heavy whipping cream
  9. ½ cup confectioners’ sugar
  10. 1/3 cup sour cream
  11. 1½ cups fresh strawberries, hulled and quartered
  12. 1/3 cup chopped pecans, toasted
  1. Preheat oven to 350°. Spray a 9-inch square baking dish with nonstick baking spray with flour.
  2. In a large bowl, combine flour and sugar. Add butter, milk, vanilla, and eggs. Beat at low speed with an electric mixer just until blended. Pour batter into prepared dish.
  3. Bake until a wooden pick inserted in the center comes out clean, approximately 23 minutes. Remove from oven. While cake is warm, pierce entire surface with a fork or wooden pick. Pour 3⁄4 cup strawberry syrup over cake. Cover and refrigerate until chilled, approximately 3 hours.
  4. In a medium bowl, combine cream, confectioners’ sugar, and sour cream. Beat at high speed with an electric mixer until stiff peaks form. Spread over cake; top with strawberries and pecans. Drizzle with remaining 1⁄4 cup strawberry syrup. Serve immediately, or cover and refrigerate for up to 6 hours, adding strawberry syrup just before serving.
Taste of the South


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