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For this cake, use 2 cups of fresh strawberries. Make sure to hull and slice them. This step helps release their sweet juices. I like to sprinkle 1 tablespoon of sugar over the strawberries. Let them sit for 15 to 20 minutes. This makes them juicy and flavorful. You will need 2 cups of heavy whipping cream. This cream gives the cake its rich, fluffy texture. Use a mixer to whip the cream until it thickens. The goal is to create soft peaks. This will help the cake hold its shape. You will also need a few key ingredients: - 1 teaspoon vanilla extract - 1/2 cup powdered sugar - 1 package of graham crackers (14-16 sheets) - Zest of 1 lemon The vanilla extract adds a nice flavor. The powdered sugar sweetens the cream. The graham crackers form the cake's base. The lemon zest gives a fresh twist. Optionally, you can add mint leaves for garnish. This adds color and a hint of freshness. First, wash and hull the strawberries. Slice them into small pieces. Place the sliced strawberries in a medium bowl. Add 1 tablespoon of sugar to the bowl. Toss the strawberries gently to coat them. Set the bowl aside for 15 to 20 minutes. This step helps the strawberries release their sweet juices. Next, take a clean bowl and pour in 2 cups of heavy whipping cream. Use an electric mixer on medium speed. Beat the cream until it starts to thicken. Add 1 teaspoon of vanilla extract to the cream. Gradually mix in 1/2 cup of powdered sugar. Keep whipping until you see soft peaks form. Finally, fold in the zest of 1 lemon gently. This adds a bright flavor to the cream. Now, grab a 9x13 inch baking dish. Start with a layer of graham crackers at the bottom. Spread half of the whipped cream over the crackers evenly. Next, spoon half of the prepared strawberries on top. Make sure to drizzle some of their juices over the cream. Repeat this layering process. Add another layer of graham crackers, then the rest of the whipped cream, and finish with the remaining strawberries. Cover the dish tightly with plastic wrap. Place it in the fridge for at least 4 hours or overnight. This waiting time allows all the flavors to blend beautifully. To get the best whipped cream, start with cold cream. Use heavy whipping cream for a rich taste. Whip it on medium speed until it thickens. Then, add vanilla and powdered sugar slowly. Keep whipping until soft peaks form. Be careful not to over-whip it. If you do, it can turn grainy. Layering is key to a great icebox cake. Start with a flat layer of graham crackers. Use enough cream to cover the crackers fully. Spread the cream evenly for a nice look. When adding strawberries, make sure to include their juices. This adds flavor and moisture to the cake. Repeat the layers until you reach the top. Finish with whipped cream and strawberries for a beautiful look. For serving, cut the cake into neat squares. A sharp knife helps with clean cuts. You can serve it on a nice platter or in cups. Adding mint leaves on top gives it a fresh look. Drizzle extra strawberry juice around the cake for color. This not only looks appealing but also adds flavor. {{image_2}} You can switch up the fruit for this cake. Try using peaches, blueberries, or raspberries. Each fruit has its own taste and adds a fun twist. For example, peaches give a sweet, juicy flavor. Blueberries add a nice pop of color and tartness. Raspberries bring a lovely tartness that pairs well with the cream. Mix and match these fruits to find your favorite combo! If you need a gluten-free option, substitute graham crackers with gluten-free cookies. Look for cookies made from almond flour or rice flour. They work well and will still taste great. You can also use gluten-free sponge cake for a different texture. Just ensure all other ingredients are gluten-free, too. Add more flavor to your cake by mixing in some citrus zest. Lime or orange zest can brighten the taste. You can also fold in a bit of cocoa powder for a chocolate twist. Use chocolate graham crackers for an even richer flavor. Another fun addition is a splash of almond extract in the whipped cream for a hint of nuttiness. Store your strawberry shortcake icebox cake in the fridge. Cover it tightly with plastic wrap or a lid. This keeps it fresh and prevents it from drying out. It’s best to chill the cake for at least 4 hours before serving. The longer it sits, the better the flavors blend. You can freeze this cake, but it’s not the best option. Freezing changes the texture of the whipped cream and strawberries. If you must freeze it, slice it first for easy thawing. Wrap each piece in plastic wrap, then place them in an airtight container. This way, you can enjoy a slice anytime. In the fridge, the cake lasts about 3-4 days. After that, the graham crackers may get too soggy. If frozen, it can last up to 2 months. Remember to thaw it in the fridge overnight for best results. Enjoy each bite of this delightful treat! You can swap graham crackers for vanilla wafers or digestive biscuits. Both options add a nice flavor and texture. If you want a nutty taste, try using crushed almonds or pecans mixed with oats. These choices create a unique base for your cake. Yes, you can make this cake a day ahead. The longer it sits, the better it tastes. Just cover it well with plastic wrap in the fridge. This allows the flavors to blend, and the crackers will soften nicely. To make this cake dairy-free, use coconut cream or almond milk cream. You can find dairy-free whipped toppings at the store too. For the cream, whip the coconut cream until it’s fluffy. This gives you a rich texture without dairy. This blog post covered the key ingredients, steps, and tips for making a delicious layered cake. We explored fresh strawberries, heavy cream, and other essentials. I shared how to prepare strawberries, whip cream, and layer the cake perfectly. Plus, you learned tricks for serving and variations using seasonal fruits. Remember to refrigerate leftovers and know how long it lasts. Making this cake can be fun and rewarding. Now, gather your ingredients and get started! Enjoy creating a treat that everyone will love.

Strawberry Shortcake Icebox Cake

Indulge in the delightful flavors of a Strawberry Shortcake Icebox Cake! This no-bake dessert is perfect for summer gatherings, made with fresh strawberries, rich whipped cream, and layers of graham crackers. It’s easy to prepare and can be chilled overnight for a magical taste experience. Click through to explore this scrumptious recipe and impress your friends and family with your baking skills! You won't want to miss it!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 tablespoon sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

1/2 cup powdered sugar

1 package of graham crackers (14-16 sheets)

Zest of 1 lemon

Optional: Mint leaves for garnish

Instructions
 

In a medium bowl, combine the sliced strawberries with 1 tablespoon of sugar. Toss well and let them sit for about 15-20 minutes to release their juices.

    In a separate bowl, whip the heavy cream using an electric mixer on medium speed until it starts to thicken. Add in the vanilla extract and gradually mix in the powdered sugar. Continue whipping until soft peaks form.

      Fold in the lemon zest gently into the whipped cream, ensuring it is evenly distributed.

        In a 9x13 inch baking dish, start layering the cake: place a layer of graham crackers at the bottom of the dish.

          Spread half of the whipped cream mixture over the graham crackers, smoothing it out evenly.

            Spoon half of the macerated strawberries along with some of their juices over the whipped cream layer.

              Repeat the layering process: add another layer of graham crackers, followed by the remaining whipped cream, and top with the remaining strawberries.

                Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the graham crackers to soften.

                  When ready to serve, cut into squares with a sharp knife and garnish with mint leaves if desired.

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8-10

                      - Presentation Tips: Serve the cake on a beautiful platter or in individual glasses for a more elegant touch, and drizzle with extra strawberry juice for added flavor and aesthetics.