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You need 2 cups of fresh strawberries. Make sure they are ripe and sweet. First, hull and slice them. Then, mix them with 2 tablespoons of granulated sugar. This helps bring out their juicy flavor. Let the strawberries sit for about 15 minutes. This step allows them to release their natural juices. The result is a sweet, syrupy topping that adds much flavor to the cake. For the creamy layer, you will need 1 cup of heavy whipping cream. This cream gives the cake its rich texture. Add 2 tablespoons of powdered sugar to sweeten it. You also need 1 teaspoon of vanilla extract for flavor. Beat these ingredients together with an electric mixer. Mix until soft peaks form. This means the cream should hold its shape but still be smooth. To hold everything together, use 1 package of graham crackers. You may need to break them to fit in your baking dish. This layer adds a nice crunch. Lastly, you can add a cup of whipped topping for garnish. Fresh mint leaves are a lovely touch too. They make the cake look pretty and add a fresh taste. These ingredients blend together to create a simple yet delicious dessert. Start by washing your strawberries. Remove the green tops and slice them into thin pieces. Place them in a medium bowl. Add two tablespoons of granulated sugar. Toss the strawberries gently until they are well coated. Let them sit for about 15 minutes. This will help the strawberries release their sweet juices. In a separate bowl, pour one cup of heavy whipping cream. Add two tablespoons of powdered sugar and one teaspoon of vanilla extract. Use an electric mixer to beat the cream mixture. Mix until soft peaks form. This means the cream should be fluffy but still hold its shape. Grab an 8-inch square baking dish. Start with a layer of graham crackers at the bottom. Break them into pieces if needed to cover the whole base. Next, spread a layer of the whipped cream over the crackers. Then, add a layer of your sugared strawberries. You can save a few strawberries for decoration if you'd like. Repeat these layers: graham crackers, whipped cream, and strawberries. Keep going until you use all your ingredients. Finish with a layer of whipped cream on top. Cover the dish with plastic wrap carefully. Place it in the fridge for at least four hours, or even overnight. This helps the flavors mix well and makes the cake firm. When you are ready to serve, you can add extra whipped topping and fresh mint leaves on top for a nice touch. Whipped cream adds great flavor and texture to your cake. Use heavy whipping cream for the best results. Start with cold cream to help it whip up faster. When you beat it, look for soft peaks. This means it has enough air to hold its shape. Adding powdered sugar gives it sweetness. A splash of vanilla makes it taste even better. Layering the cake is simple but key to its look and taste. Start with graham crackers to form the base. Make sure to break them to fit the dish. Then, spread a layer of whipped cream on top. Next, add a layer of your sweetened strawberries. Repeat these layers until you run out of ingredients. Finish with whipped cream on top for a nice look. You can add some sliced strawberries for decoration too. Refrigeration is important for this cake. It helps the flavors mix well. Cover the dish tightly with plastic wrap. Let it sit in the fridge for at least 4 hours, but overnight is best. This makes it firm and easy to cut. When serving, use a sharp knife to slice it neatly. Enjoy it cold for the best taste! {{image_2}} You can swap strawberries for other berries. Raspberries, blueberries, or blackberries work well. You might want to use a mix for a colorful touch. Mix and match for fun flavors. Just remember to adjust the sugar based on the berry's sweetness. For example, blueberries may need less sugar than strawberries. This adds a twist to your icebox cake. To make this dessert gluten-free, use gluten-free graham crackers. Many brands offer tasty options. Check the label for certified gluten-free products. You can also use crushed gluten-free cookies or almond flour. This keeps the cake light and fresh. Gluten-free variations taste just as good. Your guests won’t even notice the difference! If you love chocolate, add cocoa powder to the whipped cream. Mix in a few tablespoons to give it a rich flavor. You can also use chocolate graham crackers. This creates a chocolatey base. Layer fresh strawberries and chocolate cream. The combination is a dessert dream! It’s a fun twist on the classic strawberry shortcake. After you enjoy your strawberry shortcake icebox cake, you will have leftovers. Store them in an airtight container. This keeps the cake fresh for up to three days. If you leave it uncovered, it may dry out. Always use a tight lid for best results. Refrigeration is key for this cake. Make sure you place it in the coldest part of your fridge. Avoid opening the door often. The cold helps the layers set and keeps the cake firm. It also helps the flavors mix together well. If you need more time, it’s okay to keep it in the fridge for up to 24 hours before serving. You can freeze this cake if you want to keep it longer. First, cover it tightly with plastic wrap. Then, place it in a freezer-safe container. This method helps prevent freezer burn. The cake can last up to three months in the freezer. To serve, let it thaw in the fridge overnight. This makes it easy and tasty when you're ready to enjoy it again. The strawberry shortcake icebox cake lasts about 3 to 4 days in the fridge. Keep it covered with plastic wrap. After that, the layers may start to get soggy. I suggest enjoying it fresh for the best taste and texture. Yes, you can use frozen strawberries. Thaw them first and drain any extra juice. This will help keep your cake from getting too soggy. Frozen strawberries work well if fresh ones are not available. If you need a substitute for heavy whipping cream, you can use coconut cream. Chill a can of full-fat coconut milk, scoop the solid part, and whip it. You can also use a dairy-free whipped topping for a lighter option. Absolutely! This cake is great to make a day in advance. It needs time to chill and set, which helps the flavors blend. Just remember to cover it well and keep it in the fridge until you’re ready to serve. This blog post covers how to make a strawberry shortcake icebox cake. We explored fresh strawberries, whipped cream, and other key ingredients. You learned how to prep your strawberries, make whipped cream, and assemble the cake. We also shared tips for refrigeration and layering. Experiments with different berries or gluten-free options can change your cake. Remember to consider how to store leftovers for later. Now, you can enjoy this simple treat anytime!

Strawberry Shortcake Icebox Cake

Indulge in the refreshing taste of Strawberry Bliss Icebox Cake! This easy dessert is made with layers of fresh strawberries, creamy whipped topping, and crunchy graham crackers, making it the perfect treat for any occasion. With just a few simple ingredients, you can create a stunning cake that’s sure to impress. Click through now to discover the full recipe and elevate your dessert game!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 package (9 oz) graham crackers

1 cup whipped topping (optional for garnish)

Fresh mint leaves (optional for garnish)

Instructions
 

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let sit for about 15 minutes to release their juices.

    In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

      Line an 8-inch square baking dish with a layer of graham crackers, breaking them as needed to cover the bottom completely.

        Spread a layer of the whipped cream mixture over the graham crackers, followed by a layer of the sugared strawberries (slice some for decoration if desired).

          Repeat the layers (graham crackers, whipped cream, and strawberries) until you run out of ingredients, finishing with a layer of whipped cream on top.

            Carefully cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to firm up.

              Before serving, top with additional whipped topping and fresh mint leaves for garnish.

                Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 8

                  - Presentation Tips: Cut into squares for serving and arrange on individual plates, garnishing each slice with a dollop of whipped cream and a few whole strawberries for a beautiful finish.