With fresh strawberries nestled amongst pillows of fluffy frosting, this fruity treat is as beautiful to serve as it is easy to make. Mix it up by replacing the strawberries with your favorite berry.
Strawberries and Cream Icebox Cake
Makes 1 (9-inch) cake
- 1½ cups (188 grams) self-rising flour
- ⅔ cup (133 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter, melted
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup strawberry syrup, divided
- 1½ cups heavy whipping cream
- ½ cup (60 grams) confectioners’ sugar
- ⅓ cup sour cream
- 1½ cups fresh strawberries, quartered
- ⅓ cup (38 grams) toasted pecans, chopped
- Preheat oven to 350°F. Spray a 9-inch square baking pan with baking spray with flour.
- In a large bowl, whisk together flour and granulated sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, milk, vanilla, and eggs at low speed until combined. With mixer on low speed, gradually add flour mixture to butter mixture. Pour batter into prepared dish.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Using a fork or wooden pick, poke holes in warm cake. Pour ¾ cup strawberry syrup over cake. Cover and refrigerate until chilled, about 3 hours.
- In a medium bowl, beat cream, confectioners’ sugar, and sour cream with a mixer at high speed until stiff peaks form. Spread over cake; top with strawberries and pecans. Drizzle with remaining ¼ cup syrup. Serve immediately, or cover and refrigerate for up to 6 hours. (Top with remaining prepared strawberry syrup just before serving.)