Thursday, August 4, 2011

Eating: Strawberry Icebox Cake

Photos Belong to the EverDay diary.

I discovered that I had purchased more strawberries than I could humanly eat before spoilage so I whipped up one of my favorite summertime recipes, Strawberry Icebox Cake.  And boy was it good, sadly it didn't last long in the house; did I mention it's super easy to make?  I might just have to make another for the weekend.

Strawberry Icebox Cake
* 2 pounds fresh strawberries, washed
* 3 cups whipping cream
* 1/3 cup confectioners sugar
* 1 teaspoon vanilla
* 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

** Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

1.) With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla and whip to combine.

2.) Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. Lay down the graham crackers to cover the whipped cream layer in the pan. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon.

3.) Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries (if desired).

(Recipe originally borrowed from ApartmentTherapy: Cooking)