Strawberry Shortcake Ice Box Cake

 Sunday is usually a day I take it easy but today I was on fire so to speak so I made a few new recipes with great results.  I'll post the others later in the week but this one I was anxious to taste so I decided it would be the first to be shared.

I used a loaf pan to make this cake which I found to be a super easy way.  It allows easy storage in your freezer.  We'll eat some and I'll freeze the rest for later use. (If you choose to do it my way you must leave it in the refrigerator or table for approximate 15 minutes to soften slightly) when ready to serve.

Follow the below recipe and  remember after you put it all together you must let it freeze first for a few hours (I'm saying 3) so that slicing is easier.


 Strawberry Shortcake No-Bake Ice Box Cake adapted

4/28/14

10-12 graham crackers
1 pint heavy cream or whipping cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
1 cups powdered sugar + 1/2 cup

2 tablespoons vegetable shortening
1/4 teaspoon salt
1/2 sweetened coconut

Reserve a few strawberries for garnish on the top  of the cake.  Place the remaining strawberries in a large bowl.  Sprinkle granulated sugar over top.  Stir to combine and allow to sit.

Beat heavy cream with vanilla and powdered sugar until thickened.  Whip until stiff peaks form.Set aside.

Line a loaf pan with plastic wrap.   Layer 1/3 of whipped cream into dish.  Spoon ½ of strawberries and half of juice on top of whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit. 

Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours.

Meanwhile, add shortening, salt and remaining powdered sugar(1/2 cup) to remaining whipped cream.  Whip until it comes together.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream and add strawberry slices for garnish on top.  Refrigerate until ready to serve.

To freeze:  Place 1 large piece aluminum foil on counter. Place 1 large piece of plastic wrap on top.  Invert cake onto plastic wrap. Frost cake with whipped cream, coconut and strawberry slices.  Cover with plastic wrap, foil and freeze.  

Serve and enjoy!

4/28/14