7 Layer Strawberry Icebox Cake
7 Layer Strawberry Icebox Cake
Don't you just wish summer could stay around a little bit longer? This dessert just FEELS like summer. Thankfully, freezers are a thing and we can make this year round, having summer anytime we want to. đ
7 layers made up of rich, buttery pound cake, fresh strawberries & jam, homemeade whipped cream and a decadent vanilla cheesecake mousse.
Sounds fancy, doesn't it? Your guests will think so.. but it's really SO simple.
Shhhhh.. I won't tell đ¤Ť
Ingredients
- 1 Frozen Pound Cake Thawed
- 1.5 Strawberries Finely diced
- 4 Tbsp Strawberry Jam
- 4 cups Heavy Cream Divided into 2 cups each (whipped cream, vanilla cheesecake mousse)
- 2 Tbsp Powdered sugar For whipped cream
- 1 Tbsp Sugar
- 1 8 0z Cream Cheese block Softened
- 1/2 cup Powdered Sugar For mousse
- 1 Box Instant vanilla pudding mix 3.4 oz
Instructions
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Add Diced strawberries and jam to a bowl and mix. Place in fridge to keep cold.
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Mix 2 cups of the heavy cream, 2 Tbsp powdered sugar & sugar until stiff peaks form. Set aside in fridge.
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In a stand mixer (or handheld), mix cream cheese and 1/2 cup powdered sugar until well blended. Add remainder 2 cups heavy cream and mix until light and fluffy. Add instant pudding mix. Blend until completely combined. Set aside in fridge.
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Remove pound cake from foil tin. Using a knife, carefully remove (slice) the loose brown bits off top of pound cake, to make a nice and smooth top.
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Slice pound cake into 3 equal horizontal slices. Set aside (in order they were sliced).
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Line foil pan with enough plastic wrap to be able to overlap the cake and frosting when complete.
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Place bottom layer of pound cake back into the foil pan lined with plastic wrap.
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Evenly spread strawberry/jam mixture over pound cake.
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On top of strawberry/jam mixture, spread half of the whipped cream, evenly to cover.
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Lay middle piece of pound cake on top of whipped cream, making sure its slightly pressed down and nice and snug.
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Spread enough vanilla cheesecake mousse on middle pound cake slice to cover evenly. (Note: You WILL have extra mousse. Save any remainder for eating by the spoonful or make another ice box cake!)
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Place final pound cake layer (Top) on top of mousse layer.
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Top with remaining whipped cream.
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Carefully pull plastic wrap over top of cake to loosely cover and protect.
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Freeze for 8 hours.
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Remove from freezer 30 minutes before serving.
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Slice and enjoy!
