Strawberry Icebox Cake

Making the Whipped Cream:

1. Chilling the Mixing Bowl: Place a large mixing bowl and the beaters of an electric mixer in the refrigerator for about 10-15 minutes to chill.
2. Whipping the Cream: Remove the chilled mixing bowl and beaters from the refrigerator. Pour the heavy cream into the bowl and add vanilla extract. Using an electric mixer, beat the cream on medium-high speed until soft peaks form.
3. Sweetening the Whipped Cream: Gradually add the powdered sugar to the whipped cream, one cup at a time, while continuing to beat on medium-high speed. Beat until stiff peaks form and the whipped cream is smooth and creamy. Be careful not to overbeat.

Assembling the Icebox Cake:

1. Layering the Graham Crackers: In the bottom of a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit the pan.
2. Adding the Strawberry Filling: Spoon half of the macerated strawberries over the layer of graham crackers, spreading them out evenly with a spatula.
3. Spreading the Whipped Cream: Next, spread half of the prepared whipped cream over the layer of strawberries, smoothing it out with a spatula.
4. Repeat the Layers: Repeat the layering process with another layer of graham crackers, followed by the remaining strawberries and whipped cream.
5. Finishing Touches: Sprinkle the top of the cake with vanilla pudding mix, distributing it evenly over the whipped cream layer.
6. Chill Time: Cover the baking dish with plastic wrap and refrigerate the icebox cake for at least 4-6 hours, or preferably overnight, to allow the flavors to meld together and the graham crackers to soften.

Cook Notes and Variations:

• Cookie Substitution: Substitute graham crackers with your favorite cookies such as vanilla wafers, ladyfingers, or shortbread cookies.
• Fruit Variations: Experiment with different fruits like blueberries, raspberries, or sliced peaches.
• Chocolate Twist: Add a layer of chocolate ganache between the graham crackers and strawberries, or sprinkle chocolate shavings over the whipped cream for extra indulgence.

Keto and Low-Carb Version:

• For a keto-friendly version, use a sugar substitute like erythritol or stevia instead of granulated sugar and powdered sugar. You can also reduce the number of strawberries or omit them altogether to further reduce the carbohydrate content.

FAQs:

• Can I use frozen strawberries for this recipe? Yes, you can use frozen strawberries, but be sure to thaw and drain them well before using.
• How long will the icebox cake stay fresh in the refrigerator? It can be stored covered in the refrigerator for up to 2-3 days.
• Can I make this dessert ahead of time? Yes, assemble the cake the day before and refrigerate overnight for optimal results.

Enjoy the sweet indulgence of Strawberry Icebox Cake, a perfect treat for summertime gatherings and beyond!

Source: plusdeclics.com