Easy No-Bake Strawberry Icebox Cake Recipe
Image credit: The Slow Roasted Italian via YouTube
The temperature is starting to warm up and the best way to refresh and cool yourself is by eating a delicious and cold dessert just like this recipe by The Slow Roasted Italian on YouTube. If you love strawberries and creamy cakes, then this dessert is perfect for you, what makes this even better is that you can make this even if you don’t have an oven! You might also have most of the ingredients required in this recipe already available in your kitchen and you can easily find those you don’t have in the nearest store.
Ingredients:
- 1 pound of fresh strawberries, hulled and cut into bite-sized pieces
- ¼ cup of granulated sugar
- 2 cups of heavy cream
- 1 tbsp of vanilla extract
- 2 cups of powdered sugar
- 8-10 graham crackers
- 2 tbsp of vanilla pudding mix
Directions:
Step 1
Reserve a handful of strawberries for later and set them aside, then place the remaining in a large mixing bowl, and sprinkle the sugar over them. Give them a good stir to combine, then set them aside. In a separate mixing bowl, add the heavy cream, then beat it over high speed until you start to see a trail of the mixer through the cream, add the vanilla extract and ¼ cup of powdered sugar, and continue to beat them together until incorporated and stiff peaks form, set it aside.
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Step 2
Line a loaf pan with plastic wrap with excess hanging on the sides, then put 1/3 of the whipped cream at the bottom spreading it evenly, then add half of the sugared strawberries on top nicely, and top them with a layer of graham crackers. Repeat the layers again, then pull the excess plastic on the sides, and wrap it over the top until nicely covered. Place it in the refrigerator and allow it to freeze for about 3 to 4 hours.
Step 3
While waiting for the cake to freeze, add the remaining powdered sugar and pudding mix to the remaining whipped cream, then whip them together until well combined and incorporated, and place it in the refrigerator until ready to use. Once the cake is done freezing, remove the plastic wrap, then unmold it upside down on a serving plate, and peel off the plastic completely. Using the whipped cream icing, cover the whole cake nicely, then add the reserved strawberries on top, and put it back in the fridge to freeze until ready to serve. Slice the cake with a warm knife, then serve, and enjoy!
*All image credit belongs to The Slow Roasted Italian via YouTube. Follow and subscribe to her channel for more!
