Strawberry Lemonade Icebox Cake

Just as refreshing as it sounds this Strawberry Lemon Dessert is sure to impress! Layers of pound cake, strawberry fluff, fresh strawberries and lemon cream work beautifully together in this special cake .

KB Mixes Needed:
Iced Lemon Loaf Mix
KetoJoy Strawberry Ice Cream Mix
PopSweet Sweetener

Ingredients:
For the cake:
1 package Iced Lemon Loaf (save the icing packet for later)
4 tbsp melted butter
4 oz cream cheese, softened
4 large eggs

For the lemon curd:
4 tbsp butter
¼ cup lemon juice
¼ cup PopSweet sweetener
1 whole egg
2 egg yolks
2 tbsp sour cream

For the strawberry ice cream:
1 package Fresh Strawberry Ice Cream mix
1 cup sour cream
2 cups heavy cream

For the lemon frosting topping:
Packet reserved from Lemon Loaf mix
½ cup heavy cream

Garnish:
1/2 quart fresh Strawberries
Lemon zest

Directions:
1. Make the lemon loaf according to the package directions. Let cool, then chill in the fridge until ready to assemble.
2. Follow the directions for our favorite 5-Minute Lemon Curd recipe and refrigerate until ready to use.
3. Make the strawberry fluff in a beater bowl: Add Strawberry Ice Cream packet to 2 cups heavy cream, 1 cup sour cream and whip until fluffy.
4. Lemon Cream layer:  Whip heavy cream with reserved Lemon Loaf icing packet using a handheld blender until it becomes thick. Place in the fridge until assembly.

Assembly:

1. To assemble the cake, take all the ingredients out of the fridge, except the whipped cream. Then, line a loaf pan with plastic wrap on all sides, leaving some extra hanging over the sides.
2. Cut the top off of the lemon loaf, about ½ an inch, to create a smooth top. Then, cut the remaining loaf into 3 equal sections, each about an inch thick. Place one of the sections into the bottom of the loaf pan. Cover that section with 1/3 of the lemon curd, then 1/4 of the strawberry fluff, smoothing out as you go along. Place thinly sliced fresh strawberry layer. Do this 2 more times, then fold the plastic wrap over the top, covering the whole cake. and ending with some strawberry fluff. Reserve some for sides after unmolding.

Place in the freezer for 1-2 hours until completely firm.
3. When the cake is firm, take the cake out of the loaf pan. You can gently lift it out by the extra plastic wrap. Smooth top and sides with strawberry fluff. Top with Lemon Cream Layer.
4. Garnish with extra strawberries and lemon zest and you’re ready to serve! This cake should be kept in the refrigerator until ready to serve.