8 INGREDIENTS NEEDED!
For this, you only need 8 ingredients and a bit of patience for freezing time. Other than that, it’s a breeze. You’ll take your strawberries and sprinkle them with sugar and let them set, getting that glorious sugary taste and texture to them. The directions actually say to set some aside first for garnishing later but I was in a daze and didn’t notice so I sugared all of mine. In the end, it made no difference. Next you’ll make your whipped cream. Then whip it. Whip it good! Sorry, 80s Devo reference for you there. Anyway. When stiff peaks form, it’s ready. Just set that aside. And keep singing your 80s tunes there. I’ve got your back.
Then you’ll layer your baking dish, securing with plastic wrap first. It goes 1 layer of 1/3 of the whipped cream, then half the strawberries and half the juice on top of that. Make sure it’s even. Then layer with graham crackers. You can break them to make them fit. Repeat this whole process, cover and freeze it for about 4 hours. You’ll take the rest of the whipped cream and add shortening, slat and powdered sugar to it until it comes together. If you’re like me and don’t want to use shortening, replace it with softened butter instead. Flip the cake onto a plate and frost it with this whipped cream. Top with the rest of the strawberries and then freeze until you serve it. Delish!
I found this delectable recipe on the Slow Roasted Italian blog. Click the link below to see the blog and full recipe for this Strawberry Shortcake No-Bake Ice Box Cake.
CLICK HERE FOR RECIPE
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