Strawberry Icebox 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!

STRAWBERRY PEPPER ICEBOX CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Measure out 2/3 cup of the strawberry preserves. Set both aside.
• Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until fluffy, about 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the sour cream and lemon zest and beat until combined, about 30 seconds more. Transfer to a large mixing bowl.
• Swap the paddle for the whisk and whip 1/2 cup of the cream along with the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Fold into the cream cheese mixture and transfer to a zip-top bag.
• Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula. (It's totally fine to eyeball this; just know you'll end up with 6 cream layers.) Top with about 3 tablespoons of preserves (again, it's fine to eyeball), followed by 1/2 teaspoon of pepper and another layer of whipped cream.
• Continue layering-crackers, whipped cream, preserves, pepper, whipped cream, crackers-until you have 4 layers of graham crackers (see Cook's Notes). Fold the excess plastic wrap over the cake and refrigerate 8 hours and up to 24.
• When ready to serve, whip the remaining 1 cup cream in the bowl of a stand mixer on medium-high until stiff peaks have almost formed. Drop the mixer to low and work in the remaining 1/3 cup strawberry preserves and 1 teaspoon black pepper. Boost the speed back to medium-high until stiff peaks form.
• Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap completely and frost with the strawberry whipped cream. Slice and serve immediately.

STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)

Steps:

• Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

STRAWBERRY ICEBOX CAKE

Steps:

• Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
• Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
• Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
• Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
• Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
• Cover with plastic wrap and refrigerate at least four hours and up to overnight.

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 ICEBOX CAKE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
• Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
• Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

STRAWBERRY ICEBOX CAKE

Steps:

• Dissolve jello in boiling water.
• Add sugar and marshmallows.
• Make sure water is boiling hot or marshmallows will not dissolve.
• Let stand till thick.
• Beat with mixer, add cool whip and thawed berries.
• Line bottom of oblong cake pan with crushed wafers.
• Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
• Put in the fridge and chill.
• Serve when well chilled and set.