Strawberries & Cream Icebox Cake

Strawberries & Cream Icebox Cake

Just four ingredients make this cake a real treat, in more ways than one. Fresh strawberries combine with rich sweetened condensed milk and cake for a delicious dessert. The necessary make-ahead prep makes it perfect to take along for picnics and summer parties.

Hands-On Time: 15 minutes
Ready In: 9 hours
Yield: 12 servings
Cost Per Serving: 55 cents


    1 boxed white cake mix
    1 pound strawberries
    1 can (14 ounces) sweetened condensed milk
    1 tub (16 ounces) frozen whipped topping, thawed


  1. Bake cake in a 9x13 pan according to directions. Cool.
  2. Poke holes in cake with a wooden spoon handle or clean chopstick.
  3. Pour contents of condensed milk can over cake.
  4. Wash strawberries and hull. Slice over top of cake.
  5. Cover cake and refrigerate for 8 hours or overnight.
  6. Remove cake from refrigerator and top with whipped topping.
See more recipes from Anne Coleman (aka Short Order Mom).

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