STRAWBERRY GINGERSNAP ICEBOX CAKE
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Provided by Melissa Clark
Categories cakes, ice dishes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
- Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
- In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
- On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
- Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
- Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram
STRAWBERRY ICEBOX CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
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.
3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY
Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry
Provided by Camille Bergerson
Categories Desserts
Yield 9 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams
3-INGREDIENT GINGERSNAP ICEBOX CAKE
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert
Yield Serves 8
Number Of Ingredients 3
Steps:
- Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
- Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
- Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
GINGERSNAP COCONUT ICEBOX CAKE
Steps:
- Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
- Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
- Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
- Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
- Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
- Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
- To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
- Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.
FRESH RASPBERRY ICEBOX CAKE
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 421 calories, Fat 35g fat (21g saturated fat), Cholesterol 91mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
STRAWBERRY GINGERSNAP ICEBOX CAKE
Number Of Ingredients 9
Steps:
- Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
- In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
- On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
- Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
- Arrange berries and accumulated juices. Serve immediately.
STRAWBERRY ICEBOX CAKE - ANOTHER ONE
Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it)
Provided by jovigirl
Categories Dessert
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
- Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
- Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Nutrition Facts : Calories 258.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 95.3, Sodium 57.3, Carbohydrate 36.9, Fiber 1.6, Sugar 28.2, Protein 4.4
STRAWBERRY ICEBOX CAKE
Make and share this Strawberry Icebox Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello in boiling water.
- Add sugar and marshmallows.
- Make sure water is boiling hot or marshmallows will not dissolve.
- Let stand till thick.
- Beat with mixer, add cool whip and thawed berries.
- Line bottom of oblong cake pan with crushed wafers.
- Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
- Put in the fridge and chill.
- Serve when well chilled and set.
Nutrition Facts : Calories 658.2, Fat 28.3, SaturatedFat 9.6, Sodium 399.7, Carbohydrate 98.3, Fiber 4.7, Sugar 48.6, Protein 8.2
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- Hull and thinly slice 1 pound of the strawberries (you’ll have about 3 cups); set aside. Cut remaining 1/2 pound strawberries into mixed halved and quartered pieces (you’ll have about 1 cup); set aside.
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