STRAWBERRY ICEBOX CAKE
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
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 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.
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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- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla extract. Turn mixing speed on low, then gradually turn speed up to high. Beat until stiff peaks form. Set ½ cup of whipped cream aside.
- In a medium mixing bowl, beat the cream cheese until smooth. Fold the remaining whipped cream into the cream cheese.
- Spread a thin layer of the cream cheese/whipped cream mixture into the bottom of 9X9-inch baking dish. Place a layer of graham crackers over the top, then spread half of the cream cheese/whipped cream mixture over top. Place 1 cup of berries into the mixture. Repeat. Top with final layer of graham crackers, then spread the reserved whipped cream over top. Place the final cup of berries over top.
- Garnish with fresh mint, if desired. For patriotic holidays, you can always create a flag pattern on top!
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