Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.


• 2 C heavy whipping cream

• 1/2 C powdered sugar

• 2 tsp lemon zest

• 1 Tbsp vanilla

• 4 Tbsp lemon juice, divided

• 1 (15-ounce) package Golden Oreos 

or lemon-flavored sandwich cookies

• 1/2 C lemonade

• 2 pints strawberries, sliced


Chill the bowl and beaters of a mixer for 30 minutes in the freezer or fridge. Pour heavy cream, powdered sugar and vanilla in the bowl and whip on medium high for about 2 minutes, until fluffy and thick. Stir in lemon zest and half of the lemon juice. Taste and add more lemon juice as needed. Dip about half of the Oreos in lemonade and line them up in the bottom of an 8-by-8 pan. Layer whipped cream and strawberries, then Oreos again, and whipped cream and strawberries. Finish with a sprinkling of strawberries on top. Crush the remaining Oreos and sprinkle on top of the cake. Cover with plastic wrap and refrigerate at least four hours or overnight. Slice and serve cold. 


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