Tag: strawberries

Old-Fashioned Strawberries & Cream Ice Box Cake


Ingredients

3 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1/4 cup + 2 Tablespoons powdered sugar

20 sugar cookies (bake in advance or use store-bought – you can use gluten-free, sugar-free, or whatever you want)

Approximately 1 1/2 lbs strawberries, trimmed and sliced

Directions

Place your bowl and the whisk attachment of an electric mixer in the freezer for at 10 minutes before starting the process.

Add heavy whipping cream to your chilled bowl and whip on medium speed until peaks form and your whipping cream looks like a whipped cream consistency.

Add vanilla and powdered sugar to the whipped cream and mix.

In an 8 x 8 baking dish, build your cake:

Start with a thin layer of whipped cream. Top with a layer of cookies and then add another layer of whipped cream. Add strawberries and repeat these layers until you reach the top, finishing with a layer of whipped cream. Decorate the top with sliced strawberries.

Cover with plastic wrap and refrigerate for at least 8 hours (overnight). This will allow the whipped cream to fully set and the cookies to soften, so that you can easily cut pieces (squares) out of the cake for serving. This makes for a delicious summer treat!

Variations: You can also use graham crackers in place of the sugar cookies. Going for a red, white and blue theme? Add some blueberries!

Original Credits: Gluten-Free Strawberry Shortcake Icebox Cake

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Strawberry Whipped Cream Dessert for Two


Ingredients

1 cup strawberries, washed and chopped small

2 Tablespoons granulated sugar

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon vanilla paste or vanilla extract

2-3 drops pink food coloring (optional)

Instructions

Sprinkle granulated sugar over the chopped strawberries and stir. Allow to rest in the refrigerator for 30 minutes while you make the whipped cream portion.

Whip the heavy whipping cream using a medium-speed electric mixer with a whisk attachment until stiff peaks form. Add vanilla, powdered sugar and food coloring (if using) and give a final mix, making sure not to over-mix.

Fold the sugared strawberries into the whipped cream mixture. Refrigerate for 30 minutes.

If desired, thinly slice strawberries and decoratively line the inside of a clear juice glass or mason jar (or something cute). Cut the end off a piping bag and fill with the strawberry mixture and carefully fill, being careful not to disrupt the strawberries (see the image above and video below for reference). Top off with whipped cream. I use canned to make it simple, but you can also reserve some white (undyed) whipped cream from earlier if you choose to keep some and pipe it using a separate bag and decorative tip.

Yield 2 servings. Serve immediately or chill until ready to serve. If using canned store-bought whipped cream, wait to apply the whipped cream until just before serving.

Original Source: Quick and Easy Strawberries and Cream Dessert in Five Minutes

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