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- 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 1 cup sweetened condensed milk Fresh ingredients make this dessert shine. Strawberries are juicy and sweet. Heavy whipping cream adds a rich texture. Sweetened condensed milk gives the cake depth and sweetness. - 1 package (14 ounces) of graham crackers - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice Graham crackers are the base of the cake. They provide a crunchy layer. Powdered sugar sweetens the cream. Vanilla extract adds flavor. Lemon juice brightens the taste of the strawberries. - Fresh mint leaves for garnish - Sugar for macerating strawberries Fresh mint leaves make a nice touch. They add color and flavor. You can sprinkle sugar on the strawberries to enhance their sweetness. This step is optional but can make a tasty difference. - In a medium bowl, combine 2 cups of sliced strawberries with 1 tablespoon of lemon juice. - If you like, add 1 tablespoon of sugar to sweeten them. - Let the mixture sit for about 10-15 minutes. This helps the strawberries release their tasty juices. - In a large bowl, beat 1 cup of heavy whipping cream until it gets thick. - Slowly add 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract. - Keep beating until soft peaks form. This mixture will be creamy and light. - Start with a layer of graham crackers in a 9x13 inch baking dish. - Use a spatula to spread a layer of the cream mixture over the crackers. - Next, spoon a layer of the prepared strawberries on top of the cream. - Repeat these layers until you reach the top. Finish with a layer of cream and a few strawberries for a pretty touch. - Cover the dish with plastic wrap. - Place it in the fridge for at least 4 hours, or better yet, overnight. - Chilling is key. It helps the flavors mix and makes the graham crackers soft and tasty. Layering is key to the success of your Strawberry Shortcake Icebox Cake. Start with a clean baking dish. Use a 9x13 inch dish for the best fit. Place the graham crackers flat to cover the bottom. Ensure the cream mixture is spread evenly. Use a spatula to smooth the cream so it coats the crackers well. When adding strawberries, spoon them gently. This way, you keep their juices in the cream. The cream texture matters for this recipe. Whip the heavy cream until it forms soft peaks. Soft peaks mean the cream holds shape but is still fluffy. This gives your cake a light texture. Chill the cake for at least 4 hours, but overnight is best. This time allows the flavors to mix and the crackers to soften nicely. Involve your kids in making this cake. Let them help layer the graham crackers and cream. They can even arrange the strawberries on top. This makes cooking fun and teaches them about food. For a twist, use cookie cutters to shape the strawberries. This adds a playful touch to the layers. Enjoy the time together while making this tasty treat! {{image_2}} You can change up the fruit in this cake. While strawberries shine, other fruits work well, too. Try blueberries, raspberries, or peaches. Seasonal fruits are great choices. In summer, use fresh peaches. In fall, swap in apples or pears. Each fruit adds its own taste and color. If you want a lighter option, use whipped topping. It is easy and quick. Yogurt is another great choice. Greek yogurt adds creaminess and protein. For a vegan twist, try coconut cream or almond whipped cream. These options keep the cake rich and tasty without dairy. Add a splash of flavor to your cake. Vanilla extract is classic, but you can mix it up. Add almond or coconut extract for fun twists. Zest from lemons or oranges adds brightness. If you like chocolate, fold in mini chocolate chips or cocoa powder. These touches make the cake even more special. To keep the cake fresh, cover it with plastic wrap. This helps stop air from making it dry. Store it in the fridge for up to three days. If you want to keep the layers nice, avoid pressing down on the cake when wrapping it. To maintain texture, try not to let the cake sit too long in the fridge. The graham crackers will get mushy if left too long. If you see any extra juices from the strawberries, you can gently drain them before serving. This will keep the cake from getting too soggy. Can you freeze Icebox Cake? Yes, you can! Just slice the cake into squares and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This way, you can enjoy a slice later. When you want to serve it, take the cake out of the freezer. Let it thaw in the fridge for about two hours. If you need it faster, you can thaw it at room temperature for about 30 minutes. Serve it chilled for the best taste and texture. For pairing ideas, I love to serve this cake with a scoop of vanilla ice cream. It adds a nice creaminess. You can also drizzle some chocolate sauce on top for a fun twist. For presentation, cut the cake into neat squares. Place them on a colorful plate and add some fresh mint leaves on top. This adds a splash of color and makes it look special. You can also sprinkle some extra strawberries around the plate for a fresh touch. Strawberry Shortcake Icebox Cake lasts about 3 to 5 days in the fridge. To store it, cover the dish tightly with plastic wrap. This keeps it fresh and prevents it from absorbing odors from other foods. I always recommend eating it within this time for the best taste and texture. Yes, you can make this recipe a day ahead. It tastes great when made early. Just let it chill in the fridge overnight. This extra time helps the flavors blend. I often prepare it the night before a gathering. It makes serving so easy. Yes, there are gluten-free graham cracker options available. Brands like Kinnikinnick and Schär offer gluten-free versions. You can also use gluten-free cookies like almond flour or coconut cookies. Just be sure to check the packaging to ensure they fit your diet. To cut the cake, use a sharp knife. Dip it into hot water, then wipe it dry before slicing. This technique helps create clean cuts. Make sure to cut through all layers, including the strawberries. Serve it in squares for a nice presentation. This blog post walks you through making a Strawberry Shortcake Icebox Cake. You learned about the right fresh and pantry ingredients. The step-by-step guide made it simple to prepare the cake. Tips helped with layering and texture. We also explored variations and storage options. In closing, this dessert is a fun treat for all. You can customize it to your taste. Enjoy making it with family and friends!

Strawberry Shortcake Icebox Cake

Indulge in the delightful Strawberry Shortcake Icebox Cake, a no-bake dessert that’s perfect for any occasion! With layers of creamy goodness, fresh strawberries, and crunchy graham crackers, this easy recipe will impress your guests without the fuss. Ready in just 20 minutes plus chilling time, it's a refreshing treat for summer! Click through to discover the full recipe and start creating this delicious dessert masterpiece today! #StrawberryShortcake #DessertRecipes #NoBakeDessert #SummerTreats
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 package (14 ounces) of graham crackers

1/4 cup powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1 tablespoon of sugar (optional) and the lemon juice. Let them sit for about 10-15 minutes to release their juices.

    Make the Cream Mixture: In a large mixing bowl, beat the heavy whipping cream until it begins to thicken. Gradually add the sweetened condensed milk and vanilla extract, continuing to beat until soft peaks form.

      Layer the Cake: Line the bottom of a 9x13 inch baking dish with a layer of graham crackers. Using a spatula, spread a generous layer of the cream mixture over the graham crackers.

        Add the Strawberries: Spoon a layer of the macerated strawberries over the cream layer.

          Repeat the Layers: Continue creating layers of graham crackers, cream mixture, and strawberries until you reach the top of the dish, ensuring the final layer is the cream mixture topped with a few strawberries as a garnish.

            Chill the Cake: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the graham crackers to soften.

              Serve: When ready to serve, cut into squares and garnish with fresh mint leaves, if desired.

                Prep Time: 20 minutes | Total Time: 4 hours (plus chilling time) | Servings: 10-12