Strawberry Icebox Cake Recipe- Easiest Recipe Ever

Strawberry Icebox Cake Recipe- Easiest Recipe Ever :- This delicacy, known as Strawberry Icebox Cake, is one that can be made in a short amount of time and does not involve baking. Cookies, whipped cream, and fresh berries are layered one on top of the other, and then frosting is applied on top of that.

Strawberry Icebox Cake Recipe- Easiest Recipe Ever

 

EQUIPMENT

 

INGREDIENTS

• 1 pound fresh strawberries, hulled and cut into bite size pieces
• 1/4 cup granulated sugar
• 2 cups heavy cream, (SEE NOTES)
• 1 tablespoon vanilla extract
• 2 cups powdered sugar
• 8-10 graham crackers
• 2 tablespoons vanilla pudding mix, unprepared 

 

Also See :-  Easy Mediterranean Pasta Salad Recipe- Easiest Recipe Ever

 

INSTRUCTIONS

• If you want to decorate the top of the cake with strawberries, set aside a handful of this fruit. Ensure that the remaining strawberries are positioned in a wide basin. The top should be dusted with granulated sugar. Mix everything together, then leave it aside.
• The heavy cream should be whipped in a tall bowl using a stand mixer or an electric hand mixer at a high speed until you can begin to see a trail of the mixer through the cream.

 

• The vanilla extract and a quarter cup of powdered sugar should be added. After whipping, stiff peaks should develop. When you turn off the blender and remove the beaters from the cream, the cream should be able to stand on the end of the beater. This is the correct way to put it. Put aside for later.
• Prepare a loaf pan measuring 9 inches by 5 inches by lining it with plastic wrap. Make sure to use enough plastic wrap to reach the top of the pan. A third of the whipped cream should be layered onto the pan. On top of the whipped cream, arrange halfway of the strawberries in a layer that is uniform in thickness. A layer of graham crackers should be placed on top, and if necessary, they should be broken up to suit the pan.

 

• The following step is to add a further one-third of the whipped cream and use a spatula to spread it out evenly. On top of the whipped cream, distribute the remaining strawberries in a uniform layer. A layer of graham crackers should be placed on top, and if necessary, should be broken in order to make them fit.
• When you want to cover the top, pull the excess plastic wrap over it. Thaw for three to four hours.

 

• While this is going on, combine the remaining 1 3/4 cups of powdered sugar with the pudding mix that is already in the whipped cream. Blend until it reaches a cohesive state. Refrigerate until you are ready to use it.
• Taking the cake out of the freezer, removing the top of the cake, and turning the loaf pan over onto a platter are the steps to take. After removing the plastic wrap, cover the cake with the whipped cream icing and scatter the remaining strawberries on top and then serve.

 

• Until you are ready to serve, freeze.
• In order to slice, you should first warm your knife by running it under hot water. First, if it is required, dry it off, and then cut the cake. The knife ought to have an easier time finding its way into the cake. As many times as required. Serve and take pleasure in it!

 

NUTRITION

• Serving: 1 slice |
• Calories: 293cal |
• Carbohydrates: 38g |
• Protein: 2g |
• Fat: 15g |
• Saturated Fat: 9g |
• Cholesterol: 45mg |
• odium: 89mg |
• Sugar: 31g |
• Fiber: 1g |
• Calcium: 40mg |
• Iron: 1mg 

 

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