STRAWBERRY LADYFINGER ICEBOX CAKE
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together, pressing gently. -Stella Ohanian, Porter Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary., In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top., Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.
Nutrition Facts : Calories 456 calories, Fat 33g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 72mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
STRAWBERRY ICEBOX CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
- Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.
3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY
Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry
Provided by Camille Bergerson
Categories Desserts
Yield 9 servings
Number Of Ingredients 3
Steps:
- Spread a thin layer of whipped cream in a square glass baking dish.
- Layer graham crackers on top, then cover with a layer of whipped cream.
- Sprinkle ⅓ of the strawberries on top, then layer with cream again.
- Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
- Refrigerate for at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams
STRAWBERRY ICEBOX CAKE - ANOTHER ONE
Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it)
Provided by jovigirl
Categories Dessert
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
- Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
- Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Nutrition Facts : Calories 258.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 95.3, Sodium 57.3, Carbohydrate 36.9, Fiber 1.6, Sugar 28.2, Protein 4.4
STRAWBERRY LADYFINGER DESSERT
I like to garnish this dessert with strawberry slices arranged to look like flowers. It's pretty, festive and feeds a crowd! -Delores Romyn, Stratton, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Place ladyfingers in a single layer in a 13-in. x 9-in. dish; set aside. In a saucepan, bring dessert mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired.
Nutrition Facts : Calories 113 calories, Fat 3g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 9mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
STRAWBERRIES AND CREAM ICEBOX CAKE
Provided by Lauren Chattman
Categories Cake Milk/Cream Mixer Berry Dairy Egg Fruit Fourth of July Strawberry Summer Birthday Chill
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- 1. To make the pastry cream, combine the half-and-half, 6 tablespoons of the granulated sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
- 2. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, cornstarch, and the remaining 2 tablespoons granulated sugar until pale yellow and smooth, about 1 minute.
- 3. When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.
- 4. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla extract. Pour through a fine-mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.
- 5. To assemble the cake, line the sides of a 9-inch springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
- 6. Whip the cream, confectioners' sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve about 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the pastry cream into the remaining whipped cream.
- 7. Spread half of the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half of the strawberries in a single layer on top of the pastry cream. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
- 8. Smooth the reserved whipped cream over the last layer of ladyfingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
- 9. Just before serving, release the sides of the springform pan from the cake.
HOWARD BULKA'S STRAWBERRY ICEBOX CAKE
Steps:
- The day before serving, make the soaking syrup. Puree the strawberries in a food processor. Push through a sieve to remove the seeds. Combine with the sugar and strawberry liqueur. Thin with a little water if necessary.
- Combine the mascarpone and sour cream. In another bowl, whip the heavy cream until it forms soft peaks. Slowly beat in the sugar. Fold the 2 mixtures together, until smooth and well blended.
- To assemble: Soak the ladyfingers for half a minute or so in the strawberry syrup. Layer half of the ladyfingers on the bottom of a 10-inch springform pan, then cover with half of the cream filling. Repeat with the remaining ladyfingers and cream filling. Smooth the top of the cake, cover with plastic wrap and refrigerate overnight.
- When ready to serve, unmold the cake onto a platter. Garnish with white chocolate and additional whipped cream, if desired.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 29 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 279 milligrams, Sugar 21 grams
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