Happy Fourth of July! Here is a quick, easy and delicious recipe for your barbecue. Make the entire recipe the day before and then bring it out when you are ready to serve it. I actually haven’t had an icebox cake before but decided to try it and it turned out great. If you are looking to try something new, this is it!
Ingredients:
- 3 cups heavy cream or heavy whipping cream
- 1/3 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 20-21 full-sheet graham crackers
- 3-4 cups sliced strawberries
- optional: strawberries, blueberries and marshmallows for the flag on top
Directions:
Preliminary notes: There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of strawberries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, vanilla and almond extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the strawberries. Spread the remaining whipped cream on top and make the shape of the flag.
Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
Cut into slices and serve cold.
Make ahead tip: You can make this icebox cake the day before you need it because it can set overnight in the refrigerator. The graham crackers and fruit become a little too mushy by day 3 or 4, so keep that in mind with any leftovers.
