Strawberry Icebox Cake isn’t really a cake! You don’t need to bake it or turn on your oven. It is an easy dessert for a warm summer day.
It has layers of graham crackers, a cream and marscapone cheese mixture, and fresh strawberries. It is creamy and delicious.
Strawberry Icebox Cake does need to be made ahead of time so the layers of graham crackers can soften and achieve the cake like texture. It is made in a 10 inch spring form pan.
Strawberry Icebox CakePrint This
- 2 pounds fresh strawberries, sliced
- 2 cups heavy cream
- 8 ounces marscapone cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 sleeves graham cracker cookies
- 2 ounces white chocolate for garnish
Add the cream,sugar and vanilla extract to a large bowl. Beat with an electric mixer on high speed until it forms soft peaks. Add the marscapone cheese and beat until the mixture forms firm peaks.
Divide the cream into 4 equal parts, reserving 2 tablespoons.
Lightly spread 2 tablespoons of the cream over the bottom of the springform pan. This will help prevent the first layer of graham crackers from sticking.
Place a single layer of graham crackers on the bottom of the springform pan. Try to cover the bottom entirely. Break some of the crackers to the shapes you need in order to do this.
Spread 1/4 of the cream over the graham crackers. Place a single layer of strawberry slices over the cream.
Add another layer of graham crackers, again breaking them as needed to cover the entire layer below. Add 1/4 of the cream and a single layer of strawberries.
Add a third layer of graham crackers, completely covering the layer below. Add 1/4 of the cream and a single layer of strawberries.
Place a final layer of graham crackers over the layer below and frost the top of the cake with the remaining cream. Decorating the edge is optional if you have decorating tips and bags.
Place a few strawberries on the top of the cake for decoration.
Take a vegetable peeler and run it along the edges of the white chocolate squares to make curls or specks of the chocolate. Sprinkle the white chocolate over the top of the cake.
Place the cake into the refrigerator for a minimum of 3 hours and up to overnight. You want to make sure that you allow enough time for the graham crackers to become softened and cake like.
You can test to see if the cake is ready by putting a skewer or cake tester into the center of the cake. If it is ready it will come out with soft crumbs.
Gently remove the rim of the springform pan. Smooth the side of the cake with a knife if there are any imperfections.
This is best served within two days.