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Vintage Lemon Strawberry Ice Box Cake

Vintage Lemon Strawberry Ice Box Cake

Recipe shared by:Duncan Hines

  • Hands-on Time: 20 Minutes
  • Total Time: 480 Minutes
  • Servings: 10 servings
  • Difficulty: INTERMEDIATE


  • 5 cups whipped topping
  • 1 tsp. vanilla extract
  • 2 tsp. lemon juice
  • 48 small vanilla wafer cookies
  • 2 jars (14.4 oz. ea.) Duncan Hines Fruit Toppers™ Strawberry
  • 1 tsp. grated lemon peel
  • ¼ cup toasted sliced almonds, chopped pecans or walnuts

Baking Instructions

  • Fold in 1 jar Strawberry Fruit Toppers, lemon juice and vanilla extract into 3 cups whipped topping.
  • Line a 9 x 5-inch loaf pan with plastic wrap. Arrange 10 cookies, top side down on bottom of pan. Spread cookies with half of the strawberry mixture. Line edges of pan with 16 cookies, top side out. Top strawberry mixture with another 10 cookies, top side down. Spread cookies with remaining strawberry rmixture then top with remaining cookies, top side down. Press down slightly to push cookies into cream layers.
  • Cover with plastic wrap; refrigerate 8 hours or up to 24 hours.*
  • Turn cake upside down onto serving platter.
  • Blend 1 cup Strawberry Fruit Toppers with remaining 2 cups whipped topping and lemon peel. Frost cake on all sides and top.
  • Garnish with remaining Strawberry Fruit Toppers and sprinkle with nuts.
  • *Freeze a half hour before serving to make slicing the cake easier.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

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