Strawberry Icebox Cake

Name: Strawberry Icebox Cake
Cook time: 20 min
Total time: 4 min
Ingredients: 8 ounces cream cheese, softened; 4 cups heavy cream; 3/4 cup confectioners' sugar; 1/2 cup strawberry preserves or jelly; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; About 16 graham crackers (from 2 sleeves); 2 pounds strawberries, trimmed and sliced

4.6

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Cook Time: 20 minutes

Total: 4 hours, 20 minutes

Servings: 8

Cost: $5.28 /serving

Author : Valerie Bertinelli

cake fruit strawberry

Ingredients

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8 ounces cream cheese, softened4 cups heavy cream3/4 cup confectioners' sugar1/2 cup strawberry preserves or jelly2 teaspoons fresh lemon juice1 teaspoon vanilla extractAbout 16 graham crackers (from 2 sleeves)2 pounds strawberries, trimmed and sliced

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Instructions

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Step 1

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.

Step 2

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.