Strawberry Icebox Cake (Edit recipe)

92 recipes
|
39 followers

This strawberry icebox cake brings a lovely French twist to a timeless classic and will leave everyone asking for seconds. Best of all, there is no baking required.

Share

Save

Original Recipe

PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 6

Ingredients

8 oz Graham Crackers
8 Tbsp Butter, Unsalted
.75 cup Heavy Whipping Cream
5 Tbsp Mascarpone Cheese
1 Lemon, (zested)
12 oz Strawberries, fresh

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place your butter in the food processor and pulse until smooth. Add the graham crackers and pulse until the butter and crackers are well mixed. It will still be granular.
In a 9-inch round baking dish with a removable bottom, place a sheet of parchment paper and press the butter cracker mixture down until even. Place in the refrigerator for up to 1 hour.
Remove the crust from the refrigerator, then slowly lift the outer ring of the baking dish. Slide the cake onto a cake stand and spread the mascarpone mixture over it.
Distribute the halved strawberries over it and zest more lemon over your lemon tart. This step is optional
Refrigerate until ready to serve.

Notes

If you do have the opportunity to find French butter cookies, please do use them instead of the graham crackers. Do use parchment paper, as it will be easier to slide the strawberry cake onto a cake stand. Ensure the heavy cream is cold for the best results.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	466
Fat:	35 g
Carbohydrates:	33 g
Protein:	11 g
Cholesterol:	80 g
Sodium:	207 mg
Fiber:	2 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.