Strawberry Lemon Delight Icebox Cake

$To make this tasty treat, you will need the following ingredients: - 2 cups fresh strawberries, sliced - 1 cup lemon curd - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 box (12 oz) graham crackers - Zest of 1 lemon - Fresh mint leaves for garnish When you pick strawberries, look for bright red berries. They should feel firm and have a sweet smell. Avoid berries with green or white spots. These spots mean they are not ripe. Check for any soft or mushy spots, as these can spoil your cake. If you can, buy local strawberries. They often taste better and are fresher. You can swap some ingredients if needed. Instead of lemon curd, use a lemon pie filling for a different twist. For dairy-free options, try coconut cream in place of heavy cream. If you can't find graham crackers, use crushed cookies like digestive biscuits. You can also use honey or agave syrup instead of powdered sugar for a natural sweetener. {{ingredient_image_1}} Start by slicing 2 cups of fresh strawberries. Place them in a medium bowl. Add 1 tablespoon of powdered sugar to the strawberries. Gently toss them together. This step draws out the juices and sweetens the berries. Let them sit for 10-15 minutes. This process makes the berries juicy and flavorful. In a large bowl, pour in 2 cups of heavy whipping cream. Add in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Don't forget to add the zest of 1 lemon for a fresh taste. Use an electric mixer on high speed. Beat the mixture until stiff peaks form. Be careful not to over-whip. The cream should be thick and fluffy. Grab a serving platter and start with a layer of graham crackers. Lay them down flat to cover the bottom. Spread a layer of lemon curd on top of the graham crackers. Follow this with a layer of whipped cream. Smooth it out evenly with a spatula. Next, take half of the macerated strawberries and arrange them over the whipped cream. Repeat this layering. Start again with graham crackers, then add lemon curd, whipped cream, and the rest of the strawberries. Finish with a final layer of whipped cream. Smooth it out as desired. Cover the cake with plastic wrap. Refrigerate for at least 4 hours, or overnight for the best results. This lets the flavors blend and the crackers soften. To make the best whipped cream, start with cold tools. Use a cold bowl and beaters. This helps the cream whip faster. Mix heavy cream with powdered sugar, vanilla, and lemon zest. Whip on high speed until stiff peaks form. Be careful not to over-whip. Over-whipped cream can turn grainy. Use your whipped cream right away for the best texture. Layering is key to a great icebox cake. Begin with a solid layer of graham crackers. This gives a good base. Spread lemon curd evenly on top. Then, add the whipped cream. Use a spatula to smooth it out. Next, place half the strawberries on the whipped cream. Repeat this process. Each layer should be even. This makes the cake look nice and taste great. Want to boost flavor? Try adding a splash of lemon juice to the whipped cream. This adds brightness. You can also mix in other fruits like blueberries or raspberries. They pair well with strawberries. Fresh herbs like basil or mint can add a fun twist. Garnish with lemon zest for a pop of color and taste. These small changes can make your cake special. Pro Tips Use Fresh Strawberries: Always opt for the ripest and freshest strawberries available for the best flavor and sweetness in your icebox cake. Chill Overnight: For the best texture and flavor, allow the cake to chill overnight. This gives the graham crackers ample time to soften and absorb flavors. Adjust Sweetness: Depending on your preference and the tartness of the lemon curd, feel free to adjust the amount of powdered sugar in the whipped cream. Add Variations: Experiment with other fruits like raspberries or blueberries to customize your icebox cake, giving it a unique twist each time you make it. {{image_2}} You can switch up the strawberries for other fruits. Ripe peaches or blueberries work well. You can also try raspberries or blackberries. Each fruit brings its unique taste and color. This lets you create a new twist each time! Lemon curd is refreshing, but you can experiment with other flavors. Try key lime curd for a tropical vibe. Passion fruit curd adds a tangy twist. Each curd will change the cake's taste and make it special. If you need a gluten-free cake, use gluten-free graham crackers. Many brands offer great taste and texture. You can also use crushed gluten-free cookies like almond or coconut. This way, everyone can enjoy this delicious treat! To store leftover Strawberry Lemon Icebox Cake, place it in an airtight container. Cover it tightly with plastic wrap if you don't have a container. This keeps the cake fresh and moist. Store it in the refrigerator. It will stay good for about three days. Keep in mind that the graham crackers may lose some crunch over time. If you want to keep the cake longer, freezing is a great option. First, slice the cake into portions. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze the cake for up to three months. When you’re ready to enjoy it, let the slices thaw in the fridge overnight. The shelf life of the Strawberry Lemon Icebox Cake is about three days in the fridge. After this, the quality may drop. Always check for signs of spoilage, like an off smell or mold. If you freeze the cake, be sure to mark the date on the container. This way, you can keep track of how long it’s been in the freezer. Enjoy your delicious cake while it’s fresh! You can keep Strawberry Lemon Icebox Cake in the refrigerator for up to four days. The cake will stay fresh if you cover it well with plastic wrap. After a few days, the graham crackers may become soggy. Yes, you can make this cake ahead of time. In fact, it tastes better when chilled overnight. This extra time helps the flavors blend well. Just remember to cover it tightly in the fridge. Serve this cake cold for the best taste. Cut it into slices with a sharp knife. You can add fresh mint leaves and lemon zest on top for a nice touch. This extra garnish makes it look pretty too! Yes, you can use frozen strawberries. Just make sure to thaw them and drain excess juice. Fresh strawberries have a better texture and taste, but frozen ones work in a pinch. This blog post shared how to make a delicious Strawberry Lemon Icebox Cake. We covered key ingredients, tips for choosing the best strawberries, and how to prepare and layer the cake. I also gave you helpful storage tips and answered common questions. Now, as you try this recipe, remember that creativity is key. Enjoy experimenting with flavors and fruits. You’ll taste the joy in every bite!$

Strawberry Lemon Delight Icebox Cake

A refreshing and creamy dessert layered with strawberries, lemon curd, and whipped cream, perfect for warm weather.

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Prep Time 30

Total Time 4 30

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups fresh strawberries, sliced
1 cup lemon curd
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 box (12 oz) graham crackers
1 zest of 1 lemon
to taste fresh mint leaves for garnish

Instructions

In a medium bowl, combine the sliced strawberries with a tablespoon of powdered sugar. Toss gently and set aside to macerate for about 10-15 minutes.
In a large bowl, add the heavy whipping cream, 1/2 cup of powdered sugar, vanilla extract, and lemon zest. Using an electric mixer, whip the mixture on high speed until stiff peaks form.
On a serving platter, lay down a single layer of graham crackers, covering the bottom completely.
Spread a layer of lemon curd over the graham crackers, followed by a layer of the whipped cream mixture.
Arrange half of the macerated strawberries over the whipped cream layer. Repeat the layering process: another layer of graham crackers, lemon curd, whipped cream, and the remaining strawberries.
Top with a final layer of whipped cream, smoothing it out to your desired look.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Before serving, garnish with fresh mint leaves and a sprinkle of lemon zest.

Notes

Chill overnight for best results.

Keyword dessert, icebox cake, lemon, strawberry