Strawberry Icebox Cake is one of the most easy and intriguing looking desserts that can be prepared for anyone and everyone. The summer cake with oh-so-soft graham crackers, whipped cream, and sweet strawberries is the guilt-free pleasure from summer that doesn’t even require turning on the oven. Irrespective of the occasion such as a picnic, a family or even when in the mood for something surprisingly light and a bit fruity, this icebox cake is sure to be the favorite most dessert. Let us not waste any more time and turn towards the preparation of the dish!
Ingredients:
- For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- For the Whipped Cream:
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 2 cups powdered Sugar
- Additional Ingredients:
- 8-10 of graham crackers
- 2 tablespoons vanilla pudding mix (not prepared)
Instructions:
1. To start, wash the strawberries with cold water and discard any green stems. Next, chop the strawberries into small pieces. Place the cut strawberries in a bowl and add 1/4 cup of granulated sugar. This process is known as maceration. It enhances the taste of the strawberries as well as makes the filling juicy. Let the strawberries rest for about 10 minutes after this to enhance the flavor.
2. To make a whipped cream base for a layered cake, start with placing a mixing bowl and the electric mixer beaters in a refrigerator and chill for about 10-15 minutes. After that, take a bowl and pour in heavy cream and add vanilla extract. Beat the cream with an electric beater on medium high speed until the cream begins to whip and soft peaks are formed. Slowly mix in confectioners’ sugar in three additions beating after each addition till very stiff peaks are formed. Do not overwhip as it may cause the cream to curd.
3. Now it’s time for the most enjoyable experience – Putting together the cake! Start with the 9×13 rectangular baking dish and break down and layer up the graham crackers which may fit the dish bottom. Pour half of the strawberry-mixture and evenly pour the contents over the graham crackers. In turn, cover the strawberries with half of the whipped cream from the remaining mix and smooth out the layer using a spatula. Take another layer of graham crackers and repeat the process by adding the remaining strawberries and whipped cream.
4. Lastly, dust the top most whipped cream layer with vanilla pudding mix. It lends a very mild vanilla flavor that goes well with the strawberries.
5. Use plastic wrap to seal the dish and tuck it into the refrigerator. If possible, let the icebox cake sit in the freezer for 4 to 6 hours or better still, overnight. During this time, the graham crackers absorbed the flavors of the whipped cream and strawberries and softened, resulting in a cake-like mouthfeel.
Tips for the Perfect Icebox Cake:
Cookie Swap: Vanilla wafers or shortbread cookies instead of using Graham crackers will provide a new taste and texture on the cake.
Fruity Variations: Other fruits can also be used with this cake. They could be served with blueberries, raspberries, or even sliced peaches.
Add Some Chocolate: To make it more decadent, some chocolate shavings can be sprinkled over the top or some chocolate ganache can be drizzled in between the layers.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries for this recipe?
Yes, you can! Just remember to completely thaw them, and squeeze and drain excess water before using them.
How long will the icebox cake last in the fridge?
Provided that it is properly stored in the refrigerator, this cake will be at it's freshest 2-3 days.
Can I prepare the cake ahead of time?
Absolutely! In fact, it's recommended to prepare this dessert the night before, giving the layers time to meld and soften for the best texture.