Delicious Strawberry Icebox Cake: A Perfect Summer Treat
Delicious Strawberry Icebox Cake: A Perfect Summer Treat is a practical, flavor-forward strawberry icebox cake recipe with clear ingredients and step-by-step instructions. - Serving Size: 12 slices
- Storage: Refrigerate in an airtight container for 3-4 days.
Equipment
- mixing bowl
- whisk
Ingredients
- 1 White sheet cake baked in 9x13 dish
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 /2 cup whole milk
- 3 oz package strawberry gelatin divided
- 8 oz container Cool Whip or frozen whipped topping plus extra for garnish
- 25 Golden Oreos approximately 1 package
- 1 /4 cup butter, melted salted or unsalted
- Fresh strawberries optional garnish
Instructions
- Bake a white cake in a 9x13 glass baking dish according to package instructions. Allow the cake to cool completely.
- Using a bamboo skewer or chopstick, poke holes approximately 1/2 inch to 1 inch apart across the entire surface of the cooled cake.
- In a saucepan, heat the evaporated milk over medium heat until it simmers. Whisk in half of the strawberry gelatin package until fully dissolved. Remove from heat and let cool.
- Whisk the sweetened condensed milk and whole milk into the cooled evaporated milk mixture until fully combined.
- Pour the milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 1 hour to allow the liquid to soak into the cake.
- Spread an 8 oz layer of Cool Whip over the soaked cake.
- Crush the Oreos into small crumbles using a food processor or a rolling pin in a bag. Transfer to a bowl.
- Stir the remaining half of the strawberry gelatin package and the melted butter into the crushed cookies until combined.
- Sprinkle the cookie mixture over the Cool Whip layer. Press down gently to create a flat surface.
- Slice the cake into 12 servings. Garnish each slice with a dollop of whipped cream and a fresh strawberry half if desired.
Notes
- Ensure holes in the cake are large enough for the liquid to trickle through completely.
- Allow the gelatin mixture to set sufficiently in the refrigerator before adding the cream and cookie toppings.
- Do not freeze the cake, as the gelatin structure will break down and the cake may become soggy upon thawing.
- For best texture, add the cookie crunch topping just before serving, as cookies may soften over time in the refrigerator.
- To speed up setting, the cake can be placed in the freezer f
- Allow the gelatin mixture to set sufficiently in the refrigerator before adding the cream and cookie toppings.
- Do not freeze the cake, as the gelatin structure will break down and the cake may become soggy upon thawing.
- For best texture, add the cookie crunch topping just before serving, as cookies may soften over time in the refrigerator.
- To speed up setting, the cake can be placed in the freezer f