Strawberry Icebox Cake
This icebox cake is a healthier summer dessert featuring fresh summer berries, strawberry fruit spread, creamy greek yogurt, freshly whipped cream and graham crackers.
Mix the washed and sliced berries with the strawberry fruit spread. After mixing, lightly mash the berry mixture to encourage the release of the berry juices.
Whisk attachment, add the yogurt, vanilla extract, lemon zest, ground cinnamon and salt. Whisk in heavy cream to medium stiff peaks.
9X5 loaf pan (or pan of choice) with plastic cling wrap along the bottom and 2" over the longer sides.
Layer graham crackers, whipped yogurt, berry sauce. Repeat to form three layers ending with a layer of graham crackers.
Wrap the entire loaf pan in plastic wrap. Add a foil top if freezing overnight or for longer than one day before serving. Place in the freezer for at least 6 hours.
Make the final (outer) layer of whipped cream (1/2 c, 118ml) 30 minutes before serving. One hour before serving, move the icebox cake from the freezer to the fridge. Apply the whipped cream like you would frosting on a cake.
Top with the fresh macerated berries, slice and serve.
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