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Strawberry Icebox Cake
Products Used
0
62
92
Prep Time:
20m
Yield:
20 servings
Plan for:
Chill 6 hours or overnight
Super easy recipe to whip together from ingredients you already have on hand. Refrigerate this Strawberry Icebox Cake overnight so the layers have time to soak into each other.
Products Used
Ingredients
- 2 pounds strawberries, thinly sliced
- 3 cups heavy whipping cream
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 teaspoon vanilla extract
- 1 box honey graham crackers
Directions
- With an electric mixer, whip heavy cream until soft peaks, about 3-5 minutes. Slowly add sugar and vanilla, and beat until stiff peaks.
- Using a 13x9 inch baking dish, spread a very thin layer of whipped cream along the bottom. Place a single layer of graham crackers, breaking up to fill in the cracks and edges if necessary. Spread 1/3 of whipped cream over crackers. Place a generous layer of strawberries on top of cream. Repeat with another layer of crackers, cream and berries until you have 3 layers.
- Place in fridge for 6 hours or overnight.
- Slice to serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
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