Strawberry Icebox Cake (Print Version)
# Ingredients:
01 -
2 cups heavy whipping cream
02 -
½ cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 pound fresh strawberries, sliced
05 -
7.2 ounces graham crackers (approximately 1.5 sleeves)
# Instructions:
01 -
In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.
02 -
Place a very thin layer of cream on the bottom of a 9x9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer.
03 -
Repeat layers 2 more times, ending with strawberries. Arrange the berries in a decorative pattern, if desired.
04 -
Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
Fresh strawberries are best for this recipe. If using frozen strawberries, thaw them completely on paper towels first to prevent excess moisture that could make the cake soggy.
02 -
For best results, chill your mixing bowl and beaters in the freezer before whipping the cream.
03 -
You may need to cut some graham crackers to fit the gaps when creating even layers.
04 -
After chilling, the crackers will soften to a cake-like texture and the strawberries will infuse the cream with sweetness.