See this?
This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put
off. It only takes a few ingredients, and it doesn't even involve turning on
the oven.
I am a huge fan of icebox cakes. Icebox cakes are
layered desserts that usually involve custard or whipped cream sandwiched between
graham crackers or wafer cookies. As they sit in the refrigerator for a few
hours or overnight, these elements slowly merge into a moist, creamy cake
texture that is reminiscent of an eclair or a much fancier meringue dacquoise.
Icebox cakes do usually call for some store-bought
ingredients, but I like to tweak classic recipes to avoid boxed puddings and
use simpler whipped cream or homemade custard.
This particular icebox cake is just as simple as it
gets, inspired by the buckets of strawberries at the markets in late spring,
and by my favorite dessert: strawberry shortcake. It has layers of graham
crackers, barely-sweetened whipped cream, and sliced fresh strawberries. It's
rich, but it's hardly sweet at all. I added a touch of rosewater to enhance the
flavor of the berries, but I know that some people don't care for this
flavoring, so I left it as optional here.
The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It's quick,
easy, a snap. It doesn't heat up your house at all, and it's done long before
you even think about starting dinner. Your guests will love you. You'll hoard
the leftovers. It is cool, creamy, and killer good. I promise.
No-Bake Strawberry Icebox
Cake
Serves 8 to 12
Take out a few of the best-looking strawberries and set them aside for the
garnish. Hull the remainder of the strawberries and cut each berry into thin
slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream
until it just holds stiff peaks. Add the confectioners sugar, vanilla, and
rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking
pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover
the top of the graham crackers with more whipped cream, and then a single layer
of strawberries. Repeat three times, until you have four layers of graham
crackers. Spread the last of the whipped cream over the top and swirl it lightly
with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around
the edges, then pour over the chopped chocolate. Let it stand for a few
minutes, then whisk until the mixture is thick and glossy. Drizzle this over
the layered dessert with a spoon, or transfer to a squeeze bottle and use that
to drizzle.
Refrigerate for at least four hours, or until the crackers have softened
completely. Garnish with additional berries.
source: https://rincon-cocina.blogspot.com
I am a huge fan of icebox cakes. Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies. As they sit in the refrigerator for a few hours or overnight, these elements slowly merge into a moist, creamy cake texture that is reminiscent of an eclair or a much fancier meringue dacquoise.
The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It's quick, easy, a snap. It doesn't heat up your house at all, and it's done long before you even think about starting dinner. Your guests will love you. You'll hoard the leftovers. It is cool, creamy, and killer good. I promise.
Serves 8 to 12
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.