No Bake Whipped Strawberry Icebox Cake Recipes

NO BAKE WHIPPED STRAWBERRY ICEBOX CAKE RECIPE

Steps:

• Cream together the cream cheese, sugar, and lemon juice until soft and fluffy.
• Add 3 cups of heavy cream, then beat on medium until thickened and fluffy.
• Gently fold the strawberries into the whipped cream mixture.
• Place a single layer of vanilla wafers in a 9x13-inch pan.
• Top with ⅓ of the cream mixture, then repeat the layers 2 more times.
• Combine the remaining cup of heavy cream, powdered sugar, vanilla, and food coloring.
• Beat on medium-high until thickened.
• Spread the topping over the icebox cake.
• Cover and refrigerate the cake overnight.
• Top with additional strawberries, serve, and enjoy!

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.

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.