Strawberry Cream Icebox Cake

STRAWBERRY CREAM ICEBOX CAKE

This Strawberry Cream Icebox Cake is my current summertime favorite. It’s fun, colorful, and delicious—like strawberry shortcake but many times easier to make (I’m talking five minutes of assembly and you’re done). It doesn’t get much better than this when it comes to low effort desserts that make you look like a rockstar in the kitchen. I featured it on my latest segment of Modern Mom with Kristen Sze of ABC7 Bay Area News.

This no-bake icebox cake comes together quickly thanks to graham crackers that serve as the cake layers. Because this cake is low on added sugar, be sure to use ripe, height-of-the-season strawberries to maximize flavor. Maple-vanilla whipped cream rounds out each bite. It’s a simple dessert to bring to summertime cookouts and family gatherings.

STRAWBERRY CREAM ICEBOX CAKE

Serves 15

Ingredients

32 ounces fresh strawberries, washed and hulled
1/3 cup orange juice
3 cups heavy whipping cream
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 (14-ounce) box of graham crackers

1. Set aside about 8 strawberries for the top layer of your cake. Add the remaining strawberries and orange juice to the bowl of a food processor. Pulse until the berries are broken down into a smooth puree with small chunks remaining, about 10 pulses.

2. Add the cream, maple syrup, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until soft peaks form, about 2 minutes.

3. Line the bottom of a 9×13 baking dish with one-third of the graham crackers. They should form a snug, tight layer. Cover the graham crackers with half of the strawberry mixture and one-third of the whipped cream mixture. Repeat with another layer of graham crackers, followed by a layer of the strawberry mixture, then a layer of the whipped cream mixture. Finish with a third layer of graham crackers, then top with the remaining whipped cream mixture. Cover tightly with plastic wrap and refrigerate overnight.

4. When ready to serve, thinly slice the remaining strawberries and layer them on top of the cake. Serve chilled.

Note. This cake will keep, tightly covered in the refrigerator, for up to 1 day.