I wanted to recreate something I made about a week ago: an icebox cake. It turned out SO yummy; I couldn’t help but share it with you ladies. Something about summer pushes me towards no-bake desserts. Cool and creamy is perfect for warmer months, my exact reasoning towards making an icebox cake. Basically the “cake” if you will is made up of graham crackers, which after being in the fridge for a decent amount of time, become mushy and resemble baked cake. It is an overall simple dessert to make; the only time costing elemental is cutting up strawberries. I absolutely adore homemade whipped cream, so with that as a main component of the dish, I was sold!

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Strawberry Icebox Cake

{adapted from the kitchn}

Ingredients

2 lbs fresh strawberries

1 pint whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 box of graham crackers {approx. 27}

Directions:

1. Set aside the four best looking strawberries for the top centerpiece.

2. With a bowl and a stand mixer, whip together the whipping cream, vanilla and powdered sugar until peaks form.

3. Spread a thin layer of cream onto the bottom of a plate or pan of your choosing {one at least big enough to hold three graham crackers up and down}. Then, place a square of 9 crackers {3 x 3} onto the whipped cream.

4. Spread a heartier layer of whipped cream down and top with thinly sliced strawberries. Repeat this process until you have three layers of graham crackers.

5. On top of the third graham cracker layer, spread the cream, top with strawberries, and then place a dollop of cream in the center. Place four strawberries facing inward in a circle of the cream.

6. Refrigerate for at least four hours so the graham crackers soften.

7. Serve and enjoy your summer treat!

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