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
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.
HOWARD BULKA'S STRAWBERRY ICEBOX CAKE
Steps:
- The day before serving, make the soaking syrup. Puree the strawberries in a food processor. Push through a sieve to remove the seeds. Combine with the sugar and strawberry liqueur. Thin with a little water if necessary.
- Combine the mascarpone and sour cream. In another bowl, whip the heavy cream until it forms soft peaks. Slowly beat in the sugar. Fold the 2 mixtures together, until smooth and well blended.
- To assemble: Soak the ladyfingers for half a minute or so in the strawberry syrup. Layer half of the ladyfingers on the bottom of a 10-inch springform pan, then cover with half of the cream filling. Repeat with the remaining ladyfingers and cream filling. Smooth the top of the cake, cover with plastic wrap and refrigerate overnight.
- When ready to serve, unmold the cake onto a platter. Garnish with white chocolate and additional whipped cream, if desired.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 29 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 279 milligrams, Sugar 21 grams
STRAWBERRY LADYFINGER DESSERT
I like to garnish this dessert with strawberry slices arranged to look like flowers. It's pretty, festive and feeds a crowd! -Delores Romyn, Stratton, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Place ladyfingers in a single layer in a 13-in. x 9-in. dish; set aside. In a saucepan, bring dessert mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired.
Nutrition Facts : Calories 113 calories, Fat 3g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 9mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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