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As some of you already know, the 20th of each month is dedicated to The Cake Slice Bakers.
Any detective can easily deduce that I'm just a bit late this month. Actually, I didn't make this month's cake.
The top voted cake this month was a White Chocolate Espresso Icebox Cake. Sounds amazing right??
I was super excited about this cake. In fact, I voted for it as well. I mean, it sounds like the perfect cake for me right?? Yes, I know...I only think it's perfect because it contains espresso. You know I love my coffee!
So I was totally pumped to make the cake but I hadn't gotten to the store yet. However, I had run across this strawberry icebox cake recipe and I did have the stuff for that one. So I whipped it up. Get it?? "whipped" it up??? Because icebox cakes contain whipped cream?? LOL! I totally crack myself up!
After I made the strawberry icebox cake I swiftly decided I was not going to make the white chocolate espresso icebox cake. Let me tell you why.
- No one in my geographically close family (besides me) enjoys anything coffee related (I am definitely the black sheep here). So why make a huge cake that only I would eat?
- I discovered upon trying the strawberry icebox cake that I don't like icebox cakes. Therefore, if I'm the only one who would eat the cake and I don't like it, why make it?
Why don't I like icebox cakes you ask? The whipped cream. I don't like whipped cream. Never have. I guess I never will.
I'm the type of person who tries something a million times hoping that the next time I try it I'll have changed my mind. People also think I'm weird because I try to force myself to like certain foods because I think I should. I won the war on chicken wings and I love them now (how could anyone NOT love a food that is drenched in Ranch dressing???). Right now, I'm working on forcing myself to like avocado. It's so good for you! Shouldn't I like it?? I'm trying...
But whipped cream? I guess not. I can only focus on one thing at a time and right now it's avocado. I was hoping that the whipped cream nestled between layers of graham crackers and strawberries would be subtle. But it's not. Not to me anyway.
However! If you ask my family, they will tell you that this cake was amazing! I went with a white chocolate drizzle on top of the cake. I even considered adding some amaretto to the white chocolate because I love white chocolate amaretto fondue with strawberries. But I erred on the side of kid friendly. You can use any type of chocolate for the drizzle.
If nothing else, this cake was fun to make. It was easy. Pretty. And definitely a crowd pleaser. I'm an oddball so my opinion doesn't really count.
Before Summer is over, you should make this cake, if you are into whipped cream that is. It would be great for a dinner party or family BBQ.
If you are interested in the white chocolate espresso icebox cake, head over to The Cake Slice Bakers page and check out some of my fellow groupies posts.
Whip the cream until stiff peaks form. Add the sugar and vanilla and whip until combined.
Spread a small spoonful of whipped cream at the bottom of a 9x13 inch dish. Arrange 6 graham crackers on the whipped cream.
Spread whipped cream over the graham crackers.
Then top with sliced strawberries.
Repeat 3 times to make a total of 4 layers.
Heat the remaining cream and pour it over the chocolate. Let sit then whisk until smooth.
Drizzle over the cake. Refrigerate the cake for 4 hours or up to overnight.
Garnish with extra strawberries. Slice, serve, and enjoy!!
Strawberry Icebox Cake
Adapted from The Kitchn
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- 2 pounds fresh strawberries, hulled and sliced
- 3 1/4 cups heavy whipping cream, divided
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 24 sheets of graham crackers, 3-4 sleeves
- 2 ounces white chocolate, finely chopped (can substitute another chocolate if desired)
- In a large, metal mixing bowl, with an electric mixer, using the whisk attachment, whip 3 cups of the heavy whipping cream until stiff peaks form.
- Add the powdered sugar and vanilla and whip to combine.
- Spread a small spoonful of whipped cream in the center of a 9x13 inch dish.
- Arrange 6 graham crackers on top of the spread whipped cream.
- Top the layer of graham crackers with whipped cream.
- Top the whipped cream with slices of strawberries.
- Repeat the graham cracker, whipped cream, strawberry layers 3 more times for a total of 4 layers.
- Place the chocolate in a small mixing bowl. Heat the remaining 1/4 cup of cream in a small saucepan over medium heat until it just comes to a boil. Pour the hot cream over the chocolate and let sit for 30 seconds. Whisk until smooth. Drizzle over the cake.
- Refrigerate for 4 hours or overnight.
- Garnish with extra strawberries. Slice, serve, and enjoy!