Strawberries and Cream Icebox Cake
This is a classic cake recipe that you will use over and over again knowing that it will disappear just as fast as you can make it. With fresh strawberries mixed into delicious, fluffy frosting, this fruity treat is beautiful to serve and fun to bake. Change up the recipe by using other types of berries according to the season.
1 1/2 cups self-rising flour
2/3 cup granulated sugar
3/4 cup unsalted butter, melted
½ cup whole milk
1 teaspoon vanilla extract
2 large eggs
1 cup strawberry syrup divided
1 ½ cups heavy whipping cream
½ cup confectioners sugar next
1/3 cup sour cream
1 1/2 cups fresh strawberries quartered
1/3 cup toasted pecans chopped
Preheat oven to 350 degrees. Spray a 9 inch square baking dish with baking spray with flour. In a large bowl whisk together flour and granulated sugar. Then add melted butter, milk, vanilla, and eggs.
Beat with a mixer at low speed until combined. Pour batter into prepared dish and bake until a wooden pick inserted in Center comes out clean, 20 to 25 minutes.
Using a fork, poke holes in warm cake. For one quarter cup strawberry syrup over Cake. Cover and refrigerate until chilled, about three hours.
In a medium Bowl, beat cream, confectioners’ sugar, and sour cream with a mixer at high speed until stiff peaks form. Spread over top of cake. Add strawberries and pecans.
Drizzle with remaining one quarter cup syrup. Serve immediately, or cover and refrigerate for up to 6 hours. Top with strawberry syrup just before serving.