Strawberry Ice Box Cake

Summer is approaching and I love summer dessert recipes with Strawberries. Here's a great Summer Strawberry Dessert for a family gathering.


What you'll need:
1 - 9" X 5" Loaf Pan lined with Plastic Wrap.

10 Graham Crackers (they'll be broken as needed to fit the pan)
2 C Heavy Cream
1/4 C Granulated Sugar
1 TBS Vanilla
1 Pound of Fresh Strawberries , cut each berry in quarters. (reserve a handful to garnish the final cake)
2 C Confectioner's Sugar
2 TBS Vegetable Shortening
1/4 tsp Salt

In a large mixing bowl:
Strawberries (all but the reserved)
Granulated Sugar (Sprinkle over the Berries)
Gently stir and set aside.

In a Stand Mixer with the Whisk Attachment:
Heavy Cream
Beat to soft peak
Add:
Vanilla
Beat to stiff peak and set aside.

Spread 1/3 of the Whipped Cream in the Pan.
Gently spoon 1/2 of the Strawberries and 1/2 of the Juice from the Strawberries, over the Whipped Cream.
Top with a single layer of Graham Crackers.

Add:
Another third of the Whipped Cream and spread evenly.

Add:
Remaining Strawberries and Juice, spread evenly.

Add:
Remaining Layer of Graham Crackers.
Cover with Plastic Wrap and Freeze for 3 hours.

Whipped Icing:

In the Stand Mixer Bowl with remaining Whipped Cream:
Add:
Confectioner's Sugar
Shortening
Salt
Beat until well combined.

Remove the cake from the freezer and invert onto a serving platter.
Frost the entire cake with the Whipped Icing.
Garnish with Fresh Strawberries.
Freeze again until ready to serve.

To serve, slice the cake with a serrated knife.

Enjoy!
Peace in the Kitchen!