Strawberry Shortcake No-Bake Ice Box Cake
Description
No baking is required to make this fantastic strawberry shortcake. All you need is a few ingredients and a refrigerator and a little time to make this summertime dessert.
Ingredients
1 lb. fresh strawberries, cut into ¼’s
1/4 c. granulated sugar
2 c. heavy cream
1 T. vanilla extract
2 c. powdered sugar, divided
8-10 graham crackers
2 T. vegetable shortening
1/4 t. salt
Directions
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Wash and hull strawberries. Reserve a handful of strawberries to garnish the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over the top. Stir to combine; allow to sit to make juices.
In a tall bowl, whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. ( turn off the blender, lift the beaters out of the cream, the cream should stand up on the end of the beater). Set aside.
Line a 9 x 5-inch baking dish with plastic wrap. Layer 1/3 of the whipped cream into the dish; evenly spoon ½ of the strawberries and half of the juices on top of the whipped cream. Top with a layer of graham crackers, breaking if necessary to fit.
Add another 1/3 of the whipped cream, smoothing out evenly. Add the remaining strawberries and juices evenly over the whipped cream. Top with a layer of graham crackers, breaking to fit. Cover; freeze for 3-4 hours.
Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream. Whip until it comes together.
Remove cake from freezer, invert pan onto a plate/platter. Frost with whipped cream; place remaining strawberries on top. Freeze until ready to serve. Run a knife under hot water to warm the knife; dry the knife; cut the cake. The knife should slide through the cake more easily. Repeat if necessary.
Prep Time
Cook Time
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