Creamy Strawberry Icebox Cake Recipes

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)

Steps:

• Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

STRAWBERRY ICEBOX CAKE

Steps:

• Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
• Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
• Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
• Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
• Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
• Cover with plastic wrap and refrigerate at least four hours and up to overnight.

STRAWBERRIES AND CREAM ICEBOX CAKE

Steps:

• 1. To make the pastry cream, combine the half-and-half, 6 tablespoons of the granulated sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
• 2. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, cornstarch, and the remaining 2 tablespoons granulated sugar until pale yellow and smooth, about 1 minute.
• 3. When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.
• 4. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla extract. Pour through a fine-mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.
• 5. To assemble the cake, line the sides of a 9-inch springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
• 6. Whip the cream, confectioners' sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve about 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the pastry cream into the remaining whipped cream.
• 7. Spread half of the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half of the strawberries in a single layer on top of the pastry cream. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
• 8. Smooth the reserved whipped cream over the last layer of ladyfingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
• 9. Just before serving, release the sides of the springform pan from the cake.