No Bake Strawberry Cream Bowl Cake Recipes

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EASY NO-BAKE STRAWBERRY ICE CREAM CAKE



Easy No-Bake Strawberry Ice Cream Cake image

It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
2 pints strawberry ice cream
1 (8 ounce) container thawed frozen whipped topping
6 large fresh strawberries, sliced
1 sprig fresh mint, leaves picked

Steps:

  • Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
  • Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
  • Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g

NO-BAKE STRAWBERRY CREAM CAKE



No-Bake Strawberry Cream Cake image

Make our No-Bake Strawberry Cream Cake for the next cookout or dinner party. This easy-to-make strawberry cream cake will be the diva of the dessert table!

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield 12 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
6 Tbsp. butter, melted
2 cups fresh strawberries, divided
1-3/4 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Mix crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.
  • Reserve 6 berries for garnish; mash remaining berries. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Add COOL WHIP and mashed berries; stir with whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into crust.
  • Refrigerate 3 hours or until firm. Remove side of pan. Cut reserved berries in half. Arrange berries, cut-sides down, around edge of dessert. Melt chocolate square as directed on package; drizzle over berries.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM



No-Bake Strawberry Angel Food Cake with Whipped Cream image

Provided by Natalie Clark

Categories     Fruit

Time 4h15m

Number Of Ingredients 5

1 13-ounce angel food cake (size may vary from store to store)
1 6-ounce box strawberry Jell-o mix
2 cups water, boiled
1 container Cool Whip
1 16-ounce container frozen strawberries in sugar (or 21 oz strawberry pie filling)

Steps:

  • First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
  • Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
  • Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
  • Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
  • Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
  • Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
  • Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
  • To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

NO BAKE STRAWBERRY ICE BOX CAKE



No Bake Strawberry Ice Box Cake image

Yield 15

Number Of Ingredients 7

2 pounds fresh strawberries (sliced)
1 quart whipping cream (divided)
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract - optional
1 (14.4 ounce) box graham crackers
1 cup milk chocolate chips (or chocolate chunks)

Steps:

  • Wash and slice berries.
  • With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks.
  • Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
  • Cover bottom of pan with graham cracker sheets.
  • Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
  • To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
  • Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  • Refrigerate for at least four hours, or until the crackers have softened completely.
  • Garnish with additional berries.

Nutrition Facts : Servingsize 1 serving, Calories 98 kcal, Fat 5 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 7 mg, Carbohydrate 12 g, Sugar 10 g, Protein 1 mg

NO-BAKE STRAWBERRY ICEBOX CAKE



No-Bake Strawberry Icebox Cake image

From the Kitchn blog. Sounds to me like the perfect "Up North" cake. I really like that it uses graham crackers for the "cake". Posted here for safekeeping.

Provided by lolablitz

Categories     Dessert

Time 4h30m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 7

2 lbs fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/2 teaspoon rose water (optional)
4 sleeves graham crackers (about 19 ounces, or 24 to 28 whole crackers)
2 ounces dark chocolate, finely chopped

Steps:

  • 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.
  • 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, vanilla, and rosewater (if using) and whip to combine.
  • Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
  • Lay down six graham crackers. 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. Add a few more strawberries.
  • To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
  • Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
  • Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  • Refrigerate for at least four hours, or until the crackers have softened completely.
  • Garnish with additional berries.

Nutrition Facts : Calories 882.3, Fat 80.3, SaturatedFat 49.3, Cholesterol 264.9, Sodium 112.8, Carbohydrate 42.5, Fiber 7.1, Sugar 23.5, Protein 7.8

NO BAKE STRAWBERRY CREAM BOWL CAKE



NO BAKE Strawberry Cream Bowl Cake image

This dessert is absolutely dreamy. It is gorgeous looking and delicious tasting. I even find the jelly rolls at the $ store, sometimes!

Provided by Karen..

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups boiling water
1 (6 ounce) package strawberry gelatin
2 (10 ounce) packages frozen strawberries
1 teaspoon lemon juice
1 (7 ounce) package jelly rolls
1 cup heavy cream, whipped
2 teaspoons cornstarch

Steps:

  • Stir boiling water into strawberry gelatin in a large bowl until completely dissolved.
  • Drain strawberries, reserving syrup.
  • Puree strawberries in the blender and stir into gelatin, along with lemon juice.
  • Chill mixture in refrigerator, stirring occasionally, until as thick as an egg white.
  • While mixture chills, cut jelly rolls into 1/4 inch slices.
  • Line a 2 quart mixing bowl with plastic wrap and arrange jelly roll slices close together to line bowl.
  • Fold whipped cream into thickened strawberry mixture until no streaks of white remain.
  • Spoon into jelly roll lined bowl.
  • Chill until firm, about 3 hours or overnight.
  • Unmold dessert onto serving plate.
  • Garnish with additional whipped cream, if desired and serve with strawberry glaze.
  • Strawberry Glaze: Stir reserved strawberry syrup into 2 tsp cornstarch in a small saucepan.
  • Cook, stirring constantly, until mixture thickens and clears.
  • Cool and refrigerate.

Nutrition Facts : Calories 189.2, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 165.3, Carbohydrate 26.8, Fiber 1.4, Sugar 14.7, Protein 3.4

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