Strawberry Icebox Cake
Yield
12 servingsPrep
30 minCook
?Ready
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pints |
strawberries
fresh, reserve 12 whole, slice and sugar remainder |
*
|
| 1 ½ | cups |
heavy whipping cream
whipped |
|
| ¾ | cup |
butter
very soft |
|
| 2 | cups |
vanilla wafers
crushed |
* |
| 1 | each |
eggs
beaten |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
| 1 | x |
vanilla wafer crumbs
for top |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
strawberries
fresh, reserve 12 whole, slice and sugar remainder |
*
|
| 355 | ml |
heavy whipping cream
whipped |
|
| 177 | ml |
butter
very soft |
|
| 473 | ml |
vanilla wafers
crushed |
* |
| 1 | each |
eggs
beaten |
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 1 | x |
vanilla wafer crumbs
for top |
* |
Directions
Cream butter and sugar, add beaten egg and 1 teaspoon vanilla; consistency should be pourable but not watery.
Put half the wafer crumbs on bottom of 9 inch spring form pan.
Pour half the creamed mixture over the crumb layer.
Add half the berries, next; then half the whipped cream.
Repeat all the layers.
Sprinkle the top with additional crumbs.
Put in freezer for 1 hour before serving or if made ahead, keep frozen until about 1 hour before serving.
Garnish each serving with a whole berry.
If you have no spring form pan you can use a 9 inch square baking pan.
Make sure it has at least 1 hour to freeze.
The first piece is difficult to get out.
