Strawberries and Cream Icebox Cake Recipe
No matter the occasion, this cake is always a hit. It’s a baked cake recipe with layers of strawberry syrup, whipped cream, and fresh strawberries. The vanilla cake is poked with holes all over the top so the strawberry syrup soaks into the cake making it extra flavorful.
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5 INGREDIENT NO BAKE strawberry ice box cake!
Full recipe here:
Strawberry Cheesecake Icebox Cake - Easy No Bake Recipe
In this video, you will see how to make a Strawberry Cheesecake Icebox Cake.
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Ingredients:
Cheesecake Filling
8 ounces (227 g) cream cheese, softened
1/2 cup (2 1/8 oz / 60 g) powdered sugar
1 teaspoon vanilla extract
1 cup (8 fl. oz / 235 ml) cold heavy cream
1 pound (454 g) strawberries, washed, dried, hulled, and sliced
About 12 - 16 graham cracker sheets
Whipped Cream
1 cup (8 fl. oz / 235 ml) cold heavy cream
1/4 cup (1 oz / 28 g) powdered sugar
1 teaspoon vanilla extract
More sliced strawberries for topping
No Bake Strawberry Icebox Cake
Strawberry Icebox Cake combines fresh summer strawberries with light, fluffy vanilla whipped cream frosting and two layers of graham crackers. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️
#strawberrycake #strawberryiceboxcake #iceboxcake
PRINT THE RECIPE ➡️
Ingredients ⬇️
1 pound fresh strawberries, hulled and cut into bite size pieces
1/4 cup granulated sugar
2 cups heavy cream, (SEE NOTES)
1 tablespoon vanilla extract
2 cups powdered sugar
8-10 graham crackers
2 tablespoons vanilla pudding mix, unprepared
Instructions ⬇️
Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and set aside.
In a tall bowl, whip the heavy cream with a stand mixer or electric hand mixer on high speed, until you can start to see a trail of the mixer through the cream.
Add the vanilla extract and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words, when you turn off the blender and lift the beaters out of the cream, the cream should stand up on the end of the beater). Set aside.
Line a 9 x 5-inch loaf pan with plastic wrap use enough to have excess that you can wrap over the top. Layer 1/3rd of the whipped cream into the pan. Spoon half of the strawberries in an even layer on top of the whipped cream. Top with a layer of graham crackers, breaking them if necessary to fit the pan.
Next, add another 1/3rd of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream. Top with a layer of graham crackers, breaking them if necessary to make them fit.
Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.
Meanwhile, add the remaining 1 3/4 cups powdered sugar and pudding mix to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.
Remove the cake from freezer, unwrap the top of the cake, and invert the loaf pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top.
Freeze until ready to serve.
To slice, run your knife under hot water to warm the knife. Dry it off if necessary, then cut the cake. The knife should slide through the cake more easily. Repeat as necessary.
Serve and enjoy!
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Strawberry Cream Cheese Icebox Cake | Desserts
With all of 30 seconds to prep and layer, the icebox cake is my new go-to. You can change it up with any berry or fruit you like. Really you can customize it to suit your fancy. Serve it right out of the fridge and feel the instant refreshing taste just as you would with your ice cream.
Check out the recipe here:
How To Make Strawberry Icebox Cake
How to make Strawberry Icebox Cake. This No Bake Strawberry Cheesecake Icebox Cake is the perfect easy no-bake dessert with a cheesecake pudding, whipped cream, graham crackers, and fresh strawberries. The best part about this no bake dessert recipe is that you can make it ahead and store it in the fridge! Amazing for potlucks, parties and barbecues!
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*3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
*1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
*2 cups cold milk to make the pudding - omit if using cream cheese option
*12 graham crackers
*2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
Optional Toppings:
crushed graham cracker crumbs
chopped nuts
drizzle of chocolate
powdered sugar for dusting
To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
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#iceboxcake #strawberryiceboxcake #nobakedessert