Strawberry Gingersnap Icebox Cake Recipes

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRY GINGERSNAP ICEBOX CAKE

Steps:

• Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
• Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
• In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
• On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
• Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
• Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

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!

STRAWBERRY LADYFINGER ICEBOX CAKE

Steps:

• In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary., In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top., Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.

CREAMY STRAWBERRY ICEBOX CAKE

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

STRAWBERRY GINGERSNAP ICEBOX CAKE

Steps:

• Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
• In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
• On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
• Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
• Arrange berries and accumulated juices. Serve immediately.