Tuesday, May 5, 2015

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
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.

Another third of the Whipped Cream and spread evenly.

Remaining Strawberries and Juice, spread evenly.

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:
Confectioner's Sugar
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.

Peace in the Kitchen!

No comments:

Post a Comment