Strawberries And Cream Icebox Cake Food

OLD FASHIONED STRAWBERRY ICEBOX CAKE

Steps:

• Combine whipping cream, vanilla and powdered sugar with an electric mixer until stiff peaks form. Divide cream into 3 equal portions. Divide strawberries into 3 equal portions. With a rubber spatula, smear a small portion of whipped cream to the bottom of a 9x13 baking dish to hold the first layer of graham crackers to the bottom. Line the bottom with graham crackers, breaking into pieces so that the bottom is completely covered. Top with 1/3 of whipped cream, top with strawberries. Repeat with another layer of graham crackers, whipped cream and strawberries. Top with a final layer of graham crackers, whipped cream and strawberries. Cover with plastic wrap. Place in the refrigerator for a minimum of 2-3 hours. Better overnight. Cut and serve. Best when eaten within 2 days. (trust me, that's never a problem! ;) )

STRAWBERRIES AND CREAM ICE CREAM CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
• Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
• Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
• Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRIES AND CREAM ICEBOX CAKE

Steps:

• 1. To make the pastry cream, combine the half-and-half, 6 tablespoons of the granulated sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
• 2. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, cornstarch, and the remaining 2 tablespoons granulated sugar until pale yellow and smooth, about 1 minute.
• 3. When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.
• 4. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla extract. Pour through a fine-mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.
• 5. To assemble the cake, line the sides of a 9-inch springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
• 6. Whip the cream, confectioners' sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve about 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the pastry cream into the remaining whipped cream.
• 7. Spread half of the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half of the strawberries in a single layer on top of the pastry cream. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
• 8. Smooth the reserved whipped cream over the last layer of ladyfingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
• 9. Just before serving, release the sides of the springform pan from the cake.

SINFUL STRAWBERRIES AND CREAM ICEBOX CAKE

Steps:

• To make the pastry cream, combine half and half with milk, 6 tablespoons of sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
• Meanwhile, in a large bowl, whisk together eggs, egg yolk, cornstarch, and the remaining 2 tablespoons of granulated sugar until pale yellow and smooth, about 1 minute.
• When half and half mixture is simmering, remove from heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, about 1 to 2 minutes.
• Remove from the heat and whisk in the butter, one piece at a time, and then the vanilla extract. Pour through a strainer into a bowl and wrap well with plastic wrap. Refrigerate well until chilled, at least 3 hours and up to 2 days.
• To assemble the cake, line the inside of a springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
• Whip the cream, confectioner's sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the chilled pastry cream into the remaining whipped cream.
• Spread half the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half the strawberries in a single layer over the pastry cream mixture. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
• Smooth the reserved whipped cream over the last layer of lady fingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
• Just before serving, release the sides of the springform pan from the cake.