Strawberry Icebox Cake Food

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STRAWBERRY ICE BOX CAKE



Strawberry Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 8h20m

Yield 12 servings

Number Of Ingredients 4

1 cup coarsely chopped strawberries
1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, divided
1 (8 oz.) container frozen whipped topping, thawed
9 full or 18 squares graham crackers

Steps:

  • LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
  • STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
  • COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY



3-ingredient Strawberry Icebox Cake Recipe by Tasty image

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

5 cups sweetened whipped cream
11 large rectangular graham crackers
3 cups strawberry, chopped

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

STRAWBERRY ICEBOX CAKE



Strawberry Icebox Cake image

Try our Strawberry Icebox Cake for a taste of summer on a plate! This sweet Strawberry Icebox Cake is easy to make with instant pudding and fresh berries.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings

Number Of Ingredients 6

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups sliced fresh strawberries
22-1/2 graham cracker sheets
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
  • Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
  • Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.2452 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

STRAWBERRY ICEBOX CAKE



Strawberry Icebox Cake image

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

1 (3 ounce) package strawberry Jell-O gelatin dessert
2 cups frozen strawberries
1 cup boiling water
1/2 cup sugar
2 cups mini marshmallows
1 pint Cool Whip
1 cup chopped nuts
1 (11 ounce) box crushed vanilla wafers

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

STRAWBERRY ICEBOX CAKE - ANOTHER ONE



Strawberry Icebox Cake - Another One image

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

3 cups sliced strawberries (2 pints)
1 cup sugar
1/2 cup liquid egg substitute
1 (8 ounce) package mascarpone
2 teaspoons vanilla
1 cup heavy cream
2 (3 ounce) packages soft ladyfingers (24 lady fingers total)
3 tablespoons unsweetened cocoa
1 tablespoon confectioners' sugar
1 tablespoon confectioners' sugar

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 ICE BOX CAKE



Strawberry Ice Box Cake image

Make and share this Strawberry Ice Box Cake recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 cup coarsely chopped strawberry
1 (12 ounce) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, divided
1 (8 ounce) container frozen whipped topping, thawed
graham cracker (9 full or 18 squares)

Steps:

  • LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
  • STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
  • COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.

Nutrition Facts : Calories 143.2, Fat 4.9, SaturatedFat 4.2, Sodium 13.9, Carbohydrate 24.8, Fiber 0.6, Sugar 18.7, Protein 0.4

STRAWBERRY ICEBOX CAKE



Strawberry Icebox Cake image

This strawberry icebox cake is an easy dessert! It's Layered with ripe strawberries, graham crackers, and a creamy mixture of whipped cream and cream cheese.

Categories     Fourth of July     spring     Summer     dessert     fruit

Time 4h15m

Yield 8-10 servings

Number Of Ingredients 8

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
40 graham cracker squares
2 lb. strawberries, sliced about 1/4-inch thick (about 6 cups)
3/4 c. sliced almonds (optional)

Steps:

  • Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
  • 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 speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
  • 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.
  • Top with 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 berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
  • Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
  • Cover with plastic wrap and refrigerate at least four hours and up to overnight.

STRAWBERRY-PINK LEMONADE ICEBOX CAKE



Strawberry-Pink Lemonade Icebox Cake image

This easy icebox cake requires no oven at all and is a celebration of pink--4 different shades to be exact! Ground freeze-dried strawberries lend color to the lemon-scented whipped cream. If your whipped cream looks like it's getting too stiff at any time, simply stir in a little extra heavy cream to smooth it out.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 6

Four 1.2-ounce bags freeze-dried strawberries (about 8 cups)
2 cups confectioners' sugar
2 teaspoons finely grated lemon zest
8 to 8 1/2 cups heavy cream, chilled
72 round lemon cookies, such as Pepperidge Farm
4 cups sliced fresh strawberries (from about 1 1/2 pounds strawberries)

Steps:

  • Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
  • Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
  • Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
  • Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
  • Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
  • Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
  • Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
  • When ready to serve, top the icebox cake with the remaining sliced strawberries.

STRAWBERRY PEPPER ICEBOX CAKE



Strawberry Pepper Icebox Cake image

Provided by Alton Brown

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

1 cup strawberry preserves, divided
8 ounces cream cheese, softened
1 cup sour cream
1 tablespoon plus 1 teaspoon lemon zest
1 1/2 cups heavy cream, cold, divided
1/4 cup powdered sugar
13 graham crackers
2 1/2 teaspoons coarsely ground black pepper, divided

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Measure out 2/3 cup of the strawberry preserves. Set both aside.
  • Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until fluffy, about 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the sour cream and lemon zest and beat until combined, about 30 seconds more. Transfer to a large mixing bowl.
  • Swap the paddle for the whisk and whip 1/2 cup of the cream along with the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Fold into the cream cheese mixture and transfer to a zip-top bag.
  • Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula. (It's totally fine to eyeball this; just know you'll end up with 6 cream layers.) Top with about 3 tablespoons of preserves (again, it's fine to eyeball), followed by 1/2 teaspoon of pepper and another layer of whipped cream.
  • Continue layering-crackers, whipped cream, preserves, pepper, whipped cream, crackers-until you have 4 layers of graham crackers (see Cook's Notes). Fold the excess plastic wrap over the cake and refrigerate 8 hours and up to 24.
  • When ready to serve, whip the remaining 1 cup cream in the bowl of a stand mixer on medium-high until stiff peaks have almost formed. Drop the mixer to low and work in the remaining 1/3 cup strawberry preserves and 1 teaspoon black pepper. Boost the speed back to medium-high until stiff peaks form.
  • Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap completely and frost with the strawberry whipped cream. Slice and serve immediately.

NO-BAKE STRAWBERRY ICEBOX CAKE



No-Bake Strawberry Icebox Cake image

From the Kitchn blog. Sounds to me like the perfect "Up North" cake. I really like that it uses graham crackers for the "cake". Posted here for safekeeping.

Provided by lolablitz

Categories     Dessert

Time 4h30m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 7

2 lbs fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/2 teaspoon rose water (optional)
4 sleeves graham crackers (about 19 ounces, or 24 to 28 whole crackers)
2 ounces dark chocolate, finely chopped

Steps:

  • Take out a few of the best-looking strawberries and set them aside for the garnish.
  • Hull the remainder of the strawberries and slice each berry into thin slices.
  • With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
  • Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
  • Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
  • Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
  • Repeat three times, until you have four layers of graham crackers.
  • Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
  • To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
  • Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
  • Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  • Refrigerate for at least four hours, or until the crackers have softened completely.
  • Garnish with additional berries.

Nutrition Facts : Calories 882.3, Fat 80.3, SaturatedFat 49.3, Cholesterol 264.9, Sodium 112.8, Carbohydrate 42.5, Fiber 7.1, Sugar 23.5, Protein 7.8

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