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–+ servings
Strawberry Icebox Cake

Delicious Strawberry Icebox Cake: No-Bake Summer Bliss

A refreshing Strawberry Icebox Cake that's no-bake and made from scratch, perfect for warm days.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups graham crackers or gluten-free graham crackers
  • 1 pound fresh strawberries thawed if frozen
For the Whipped Cream
  • 1 cup heavy cream (36% fat) very cold
  • 1 cup mascarpone (41% fat) keep cold
  • 1/3 cup powdered sugar sift before using
  • 1 teaspoon vanilla extract or vanilla bean paste

Equipment

  • Loaf tin
  • mixing bowl
  • electric mixer
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Prepare the strawberries by rinsing, drying, and slicing them.
  2. Set up your loaf tin by lining it with aluminum foil or cling film.
  3. Combine heavy cream and mascarpone in a cold mixing bowl. Sift in powdered sugar and whip until fluffy.
  4. Assemble the layers starting with whipped cream, followed by graham crackers, and fresh strawberries.
  5. Refrigerate the assembled cake tightly covered for at least 4 hours.
  6. Before serving, optionally freeze the cake for 30 minutes and decorate with extra whipped cream and strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

For best results, use cold ingredients and allow ample chill time.

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