Strawberry Icebox Cake
Beautiful strawberry icebox cake- this icebox cake recipe uses fresh strawberries and is great for summer picnics, barbecues, parties and get togethers. Makes a great potluck dessert too.
You can print the full recipe here
Ingredients
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 pound strawberries sliced
7.2 ounces graham crackers 1.5 sleeves
Instructions
In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.
Place a very thin layer of cream on the bottom of a 9x9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries.
Arrange the berries in a pretty pattern, if desired.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
How to Make Strawberry Icebox Cake | The Pioneer Woman - Ree Drummond Recipes
In the springtime, there's a special place in our hearts for no-bake desserts like this strawberry icebox cake! And when the craving for strawberry desserts hits, there's no easier fix than this lovely layered dessert. Just whip up the creamy filling, layer it with graham crackers and berries, and it's ready for serving.
Why is it called an icebox cake?
Icebox cakes are named for the appliance they were originally stored in—the icebox, a non-mechanical ancestor of today's refrigerator. The no-bake dessert is made layering ingredients like wafers, cookies, or pound cake slices (this recipe uses graham crackers), a creamy filling, and fruit, chocolate, or whatever additions your heart desires. Once constructed, it's stored in the refrigerator until the cookies soften up. Then it's sliced up and served chilled, straight from the pan!
How do you make strawberry icebox cake?
First, you whip up some cream cheese until it's nice and soft. Then, add a little heavy cream to loosen up the cream cheese. Then add the rest of the cream and beat until soft peaks form into an easy whipped cream. Then, add a little of the cream mixture to the bottom of a 9-by-9-inch pan or dish, and layer with graham crackers, more cream, strawberries, and almonds. It's like making lasagna, but much sweeter!
What's the trick for making even layers?
The best way to make layers even is to use the same amount of each ingredient in each layer. For this dessert, we used about 12 graham cracker squares, 1 1/2 cups cream, 1 1/2 cups berries, and 1/4 cup almonds for each layer. There should be a little extra of everything left over for garnishing or later snacking.
Can strawberry icebox cake be made ahead?
Yes! This dessert actually needs to be made ahead so that the graham crackers have time to soften—four hours ahead at least and overnight is great!
Is strawberry icebox cake a good dessert to bring to potlucks?
Icebox cake is the perfect potluck dessert for several reasons. First, because it's made in a baking dish, it's easy to travel with. After a long chill in the fridge, strawberry icebox cake will stay cool for some time, but you can also pop it into an ice chest to keep it cooler for longer. Icebox desserts are great to feed a crowd, too, because they can be easily sliced and served.
YIELDS:
8 - 10 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
4 hrs. 15 mins
Ingredients
8 oz. cream cheese, at room temperature
1 c. powdered sugar
3 c. heavy cream, divided.
1 tbsp. vanilla bean paste or extract.
1 tbsp. lemon zest
20 graham cracker sheets
1 1/2 lb. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
1/2 c. sliced almonds (optional)
Directions
1
Beat the cream cheese in the bowl of a stand mixer with the beater attachment until smooth. Add the powdered sugar; beat until smooth.
2
Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
3
Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
4
Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of the berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup of the almonds, if using.
5
Repeat one more time, then top with a final layer of graham crackers, cream mixture, and berries.
6
Cover with plastic wrap and refrigerate at least four hours or up to overnight.
Tip: The almonds in the recipe add a lovely crunch, but feel free to leave them out if you prefer softer layers.
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.
See the blog post and printable recipe:
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