Try this new whipped ice-box icing to make a delicious frosted strawberry pink party cake, or use it to dress up any flat white cake!
- 2 9-inch white cake layers
- 10 ounces frozen strawberries
- Juice from strawberries, plus water to make 1 cup
- 3-ounces strawberry gelatin
- 1/2 cup marshmallow whip
- 1 cup undiluted Carnation evaporated milk
- 2 tablespoons lemon juice
- Defrost strawberries.
- Drain juice.
- Add water to make 1 cup liquid.
- Heat to boiling.
- Place gelatin in large bowl.
- Add hot liquid.
- Stir until dissolved.
- Add marshmallow whip.
- Stir until blended.
- Chill until consistency of unbeaten egg white.
- Chill evaporated milk in refrigerator tray until soft ice crystals form around edges (about 10-15 minutes).
- Whip until stiff (about 1 minute).
- Add lemon juice.
- Whip very stiff (about 2 minutes longer).
- Blend strawberries and marshmallow mixture into whipped evaporated milk until well-mixed.
- Split cooled cake layers crosswise into 2 layers each, using a sharp knife.
- Ice the rounded cake tops for bottom and top of cake.
- Spread each cake slice with strawberry mixture.
- Allow to set 20 to 25 minutes in refrigerator.
- Stack cake layers, return to refrigerator until serving.
- Garnish with fresh strawberries.
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 291mgCarbohydrates: 50gFiber: 1gSugar: 32gProtein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
ALSO TRY: Strawberry satin pie recipe (1964)
No other form of milk can do it — Carnation’s the secret, that’s all there is to it! It’s twice the milk, with twice the cream — and it whips even higher than cream itself! Makes your milk recipes creamier, too, because it’s richer than sweet, whole milk, even when you add an equal amount of water.