Strawberry Lemonade Icebox Cake

Layers of pound cake, strawberries and frozen cream form the perfect treat for the sunniest of afternoons.


Strawberry Sauce

  • 4 cups fresh strawberries, diced and divided
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • Squeeze of fresh lemon juice

Strawberry Lemonade Icebox Cake

  • 8 ounces mascarpone cheese, room temperature
  • 1 cup sweetened condensed milk
  • 2/3 cup lemon curd, plus more for garnish
  • 2 cups heavy whipping cream
  • Zest of 1 lemon
  • 1 9x5 store-bought or homemade pound cake, tops, bottoms and sides trimmed and sliced lengthwise into 4 even slabs
  • 1/2 cup store-bought lemonade
  • Fresh strawberries and lemon slices for garnish


  1. Combine 3 cups of strawberries and remaining sauce ingredients in a medium saucepan over medium heat until the mixture begins to boil. Reduce the mixture to a simmer for about 5 minutes until it begins to thicken and reduces by half, about 15 minutes.
  2. Remove from the heat and cool to room temperature. Refrigerate until ready to use.

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