No Bake Strawberry Ice Box Cake Recipes

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

NO BAKE STRAWBERRY ICE BOX CAKE

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.

NO-BAKE STRAWBERRY ICEBOX CAKE

Steps:

• For The Cake:.
• With a mixer, whip the whipping cream until it holds stiff peaks.
• Add the vanilla extract and powdered sugar to the cream and whip to combine.
• In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
• Place a layer of graham crackers over the whipped cream.
• Then place a layer of strawberries.
• Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
• Place baking dish in the refrigerator for at least 4 hours.
• For The Ganache:.
• Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
• Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
• Whisk the chocolate and cream mixture until the mixture is thick and glossy.
• Drizzle the chocolate ganache over the cake.
• Notes:.
• Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

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.