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- 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy cream - 1 package (14 ounces) of graham crackers To create a delicious Strawberry Shortcake Icebox Cake, you need just a few key ingredients. The star of this dessert is fresh strawberries. Their sweet and juicy flavor makes the cake shine. The heavy cream adds richness, while the graham crackers give it a nice texture. - 1/4 cup powdered sugar - 1 teaspoon lemon zest - Fresh mint leaves for garnish For a little extra sweetness, I recommend adding powdered sugar to the cream. A hint of lemon zest brightens the flavor, making it even more refreshing. Garnishing with fresh mint leaves adds a pop of color and extra aroma. - Caloric Breakdown - Common Allergens This cake is light and satisfying. Each serving has about 250 calories, but this can vary based on your ingredients. The main allergens include dairy and gluten, so be careful if you have sensitivities. Enjoy this delightful treat with friends and family! {{ingredient_image_1}} Mixing Strawberries with Sugar Start by washing and hulling 2 cups of fresh strawberries. Slice them into thin pieces. In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir the berries gently until the sugar is evenly distributed. Letting Strawberries Release Juices Let the strawberries sit for about 15 minutes. This time allows them to release their natural juices. The sugar draws out moisture, making a sweet syrup that enhances the flavor of the cake. Ingredients for Whipped Cream For the whipped cream, you will need 1 cup of heavy cream, 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest. Achieving Stiff Peaks In a separate bowl, pour in the heavy cream. Add the powdered sugar and vanilla extract. Use a hand mixer or whisk to whip the cream until you see stiff peaks. This usually takes about 3 to 5 minutes. Gently fold in the lemon zest for a fresh touch. Layering Process Explained In a large serving dish or rectangular cake pan, start by spreading a thin layer of whipped cream on the bottom. Next, place a single layer of graham crackers on top. Make sure the crackers cover the whipped cream completely. Final Assembly Tips Spoon a portion of the sugared strawberries over the graham crackers. Spread them out evenly. Add another layer of whipped cream on top of the strawberries, smoothing it out nicely. Repeat this layering process until all ingredients are used. Finish with a final layer of whipped cream on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to blend beautifully. Before serving, garnish with extra strawberries and fresh mint leaves for a lovely touch. - Common Mistakes to Avoid One big mistake is over-whipping the cream. If you whip too long, it turns grainy. Aim for stiff peaks but stop before it becomes butter. Also, use cold tools. A cold bowl and beaters help keep the cream thick. - Consistency Tips For a smooth texture, add in lemon zest after you whip the cream. It adds flavor and brightness. If you want a sweeter touch, use more powdered sugar, but don’t overdo it. Balance is key. - Ideal Ratios of Ingredients Use equal layers of graham crackers, strawberries, and whipped cream. This gives a nice balance. Each layer should be thin. Too much of one can make the cake soggy or messy. - Visual Presentation Suggestions Make each layer even for a pretty look. When you serve, slice into squares for a neat presentation. Drizzle leftover strawberry juices on the plate for color and taste. - Optimal Chilling Time Chill the cake for at least four hours. I find that overnight works best. This gives the graham crackers time to soften and the flavors to mix well. - How to Know When It’s Ready Check for a firm texture. If it holds its shape when you slice, it's ready. You want it cool and creamy, not runny. Enjoy that perfect bite! Pro Tips Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Look for berries that are bright red and firm to the touch. Chill Your Dish: For a better texture, refrigerate the cake overnight. This allows the graham crackers to soften and the flavors to meld beautifully. Layering Technique: Be generous with the layers of strawberries and whipped cream. This ensures every bite is packed with flavor and creaminess. Garnishing: Before serving, add extra strawberries and fresh mint leaves on top for a vibrant presentation and a hint of freshness. {{image_2}} You can change up the flavor of your icebox cake easily. Instead of just strawberries, try adding a mix of berries. Blueberries, raspberries, or blackberries add nice color and taste. You can also use fruit purees to spread between layers. These give a burst of flavor and sweetness. Using different cakes can also change the whole dish. Instead of graham crackers, try vanilla wafers or even pound cake. These options can give a twist to the texture and flavor. Experimenting with these flavors can make your cake unique each time. If you need dairy-free options, use coconut cream instead of heavy cream. It whips up nicely and adds a subtle coconut flavor. Use dairy-free whipped topping for a quick solution. For sugar, you can substitute with agave or honey for a natural sweetener. For gluten-free alternatives, look for gluten-free graham crackers. They work just as well and taste great. You can also make your own gluten-free cake layers with almond flour or oat flour. These swaps help everyone enjoy this dessert. You can serve your icebox cake with other desserts. A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly. You can also sprinkle some toasted nuts on top for a nice crunch. When it comes to drinks, I recommend a chilled glass of lemonade. It’s refreshing and cuts the sweetness of the cake. A light sparkling wine can also enhance the dessert experience. These pairings make your meal feel special and complete. - To store leftovers, cover the icebox cake with plastic wrap. - You can also use an airtight container. - Keep it in the fridge for up to three days. - You can freeze the cake for up to one month. - To freeze, wrap the whole cake tightly in plastic wrap. - Place it in a freezer-safe container for extra protection. - When you're ready to eat, remove it from the freezer. - Thaw it in the fridge overnight for the best taste. - Look for any changes in smell or texture. - If it smells sour or looks watery, toss it. - Always check for mold or unusual colors. - To keep leftovers safe, eat them within three days. You can keep this cake in the fridge for up to five days. It tastes best when fresh. To store it, cover it tightly with plastic wrap. This will keep it moist and flavorful. If you see any water pooling on top, just drain it before serving. Yes, making this cake a day ahead is a great idea! It lets the flavors mix well. For early assembly, follow all steps and chill it overnight. This will help the graham crackers to soften nicely. Just remember to cover it well so it stays fresh. If you don’t have graham crackers, you can use vanilla wafers or digestive biscuits. Both options work great and add a nice flavor. Just crush them slightly if needed to fit your layers. You can even use sponge cake for a different twist! You now have all the tools to make a delicious Strawberry Shortcake Icebox Cake. Use fresh strawberries, whipped cream, and graham crackers for a classic treat. Consider optional flavors and toppings like mint or lemon zest to add your twist. Remember to store it right for the best taste. With the tips and variations shared, you'll impress everyone. Get ready to enjoy a delightful dessert that everyone will love!

Strawberry Bliss Icebox Cake

A refreshing layered dessert featuring strawberries, whipped cream, and graham crackers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 package (14 ounces) graham crackers
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a mixing bowl, combine the sliced strawberries and granulated sugar. Stir well and let them sit for about 15 minutes until they release their juices.
  • In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Add in the lemon zest, and mix gently to combine.
  • In a large serving dish or a rectangular cake pan, start layering by spreading a thin layer of whipped cream at the bottom.
  • Place a single layer of graham crackers on top of the whipped cream, covering the base completely.
  • Spoon a portion of the sugared strawberries over the graham crackers, spreading them evenly.
  • Add another layer of whipped cream on top of the strawberries, smoothing it out.
  • Repeat the layering process (graham crackers, strawberries, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld.
  • Before serving, garnish with additional fresh strawberries and mint leaves for a pop of color.

Notes

Slice into squares and serve on chilled plates. Drizzle with any remaining strawberry juices for added flavor.
Keyword dessert, icebox cake, strawberry