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Strawberries & Cream Icebox Cake
2023-06-20
https://www.metro.ca/userfiles/image/recipes/gateau-fraises-creme-congelo-12155.jpg
PT25M
PT00M
PT8H25M
For the strawberry compote :In a saucepan over medium heat stir together the strawberries, sugar, lemon juice & lemon zest. Cook until the strawberries begin to soften but hold shape, about 5 minutes.Stir in the cornstarch & salt. Continue cooking until the juices begin to thicken, about 2 minutes. Remove from heat & let cool completely before assembling the cake. This step can be prepped & refrigerated up to 24 hours in advance.For the icebox cake :In a large mixing bowl add the whipping cream, sugar, vanilla & salt. Whisk mixture to soft peaks. Add the yogurt & continue whisking until stiff peaks are formed.Line a loaf pan with plastic wrap. Begin with a layer of whipped cream followed by a layer of graham crackers, a second layer of whipped cream, a layer of strawberry compote & a layer of graham crackers. Gently push down on the crackers. Repeat the layers ending with a final layer of graham crackers.Cover the cake with plastic wrap & refrigerate for a minimum of 8 hours. Once the cake has fully set, carefully rotate it onto a serving plate & garnish with fresh strawberries. Slice & enjoy !
6
Metro
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For the strawberry compote :
2 cups (500 mL) fresh strawberries, halved
3 tablespoons (45 mL) granulated sugar
1 tablespoon (15 mL) freshly squeezed lemon juice
1/2 teaspoon (2,5 mL) lemon zest
2 tablespoons (30 mL) Cornstarch
1 pinch salt
For the icebox cake:
1 1/2 cups (375 mL) Whipping cream
3/4 cup (185 mL) Plain 0 % Greek yogurt
1/2 cups (125 mL) granulated sugar
2 teaspoons (10 mL) vanilla extract
1 pinch Salt
9 whole Graham crackers
1 cup (250 mL) Fresh strawberries, hulled & halved
Strawberries & Cream Icebox Cake
6
Dessert
0:25
Preparation
0:00
COOKING
8:25
TOTAL TIME
Ingredients
-
For the strawberry compote :
-
2 cups
(500 mL)fresh strawberries, halved
-
3 tablespoons
(45 mL)granulated sugar
-
1 tablespoon
(15 mL)freshly squeezed lemon juice
-
1/2 teaspoon
(2,5 mL)lemon zest
-
2 tablespoons
(30 mL)Cornstarch
-
1 pinch
salt
-
For the icebox cake:
-
1 1/2 cups
(375 mL)Whipping cream
-
3/4 cup
(185 mL)Plain 0 % Greek yogurt
-
1/2 cups
(125 mL)granulated sugar
-
2 teaspoons
(10 mL)vanilla extract
-
1 pinch
Salt
-
9
whole Graham crackers
-
1 cup
(250 mL)Fresh strawberries, hulled & halved
Preparation
For the strawberry compote :
In a saucepan over medium heat stir together the strawberries, sugar, lemon juice & lemon zest. Cook until the strawberries begin to soften but hold shape, about 5 minutes.
Stir in the cornstarch & salt. Continue cooking until the juices begin to thicken, about 2 minutes. Remove from heat & let cool completely before assembling the cake. This step can be prepped & refrigerated up to 24 hours in advance.
For the icebox cake :
In a large mixing bowl add the whipping cream, sugar, vanilla & salt. Whisk mixture to soft peaks. Add the yogurt & continue whisking until stiff peaks are formed.
Line a loaf pan with plastic wrap. Begin with a layer of whipped cream followed by a layer of graham crackers, a second layer of whipped cream, a layer of strawberry compote & a layer of graham crackers. Gently push down on the crackers. Repeat the layers ending with a final layer of graham crackers.
Cover the cake with plastic wrap & refrigerate for a minimum of 8 hours. Once the cake has fully set, carefully rotate it onto a serving plate & garnish with fresh strawberries. Slice & enjoy !
Source :
Metro
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