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To make your Strawberry Lemon Icebox Cake, gather these fresh ingredients: - 2 cups fresh strawberries, hulls removed and sliced - 1 cup tangy lemon curd - 2 cups heavy whipping cream - 1/2 cup powdered sugar (plus an extra tablespoon for strawberries) - 1 teaspoon pure vanilla extract - Zest of 1 lemon (about 1 tablespoon) - Fresh mint leaves for garnish These ingredients bring bright flavors and textures to your cake. The strawberries add sweetness, while the lemon curd brings a nice zing. You will need some basic kitchen tools: - A medium mixing bowl - A large mixing bowl - An electric mixer - A serving platter - A spatula - Plastic wrap These tools help you mix, whip, layer, and serve your cake with ease. Not all ingredients need to be set in stone. Here are a few ideas for swaps: - Use other berries like blueberries or raspberries for a different flavor. - Try using whipped coconut cream for a dairy-free option. - If you don’t have lemon curd, make a simple lemon mousse instead. These substitutions can change the taste or make it fit your needs, while still keeping it delicious! {{ingredient_image_2}} Start by slicing the fresh strawberries. Remove the hulls first. Place them in a bowl. Add one tablespoon of powdered sugar. Gently toss the strawberries to coat them. This helps bring out their sweetness. Let them sit for 10-15 minutes. You will see a lovely syrup form at the bottom. This syrup adds flavor to your cake. In a large bowl, pour in the heavy whipping cream. Add the remaining half cup of powdered sugar. Next, add the vanilla extract and lemon zest. Using an electric mixer, whip the mixture on high speed. It takes about 2-3 minutes to reach stiff peaks. Be careful not to over-whip. If you do, the cream may become grainy. On a serving platter, lay out a single layer of graham crackers. Ensure they cover the bottom completely. Next, spread a layer of lemon curd on top of the crackers. Use a spatula to smooth it out evenly. Then, add a generous layer of the whipped cream mixture. Spread it evenly across the surface. Now, take half of the macerated strawberries. Arrange them over the whipped cream layer. Let some syrup puddle for added flavor. Repeat the layering. Add another layer of graham crackers, followed by lemon curd and whipped cream. Top this with the remaining strawberries. Finally, add a last layer of whipped cream on top. Smooth it out nicely. You can create peaks for a fancy look. Cover the cake with plastic wrap. Chill it in the fridge for at least four hours. If you can, chill it overnight. This helps the graham crackers soften and absorb moisture. To make good whipped cream, start cold. Chill your mixing bowl and beaters before use. Use heavy whipping cream for the best results. Add powdered sugar and vanilla for flavor. Beat until stiff peaks form, which takes about 2-3 minutes. Avoid over-whipping, or it may turn grainy. Perfect whipped cream makes a big difference in your cake. Lemon zest is a game-changer for this cake. Use a microplane to grate the lemon peel, avoiding the bitter white pith. The zest adds a bright, fresh taste that pairs well with strawberries. Mix the zest into your whipped cream for an extra zing. It enhances the lemon curd too, making flavors pop. Presentation matters for your icebox cake. After chilling, smooth the top layer of whipped cream. Create peaks for a fun look. Scatter fresh mint leaves on top for color and aroma. A sprinkle of lemon zest adds a nice touch. Cut neat slices for serving, showing off those beautiful layers. These steps will impress your guests! Pro Tips Perfect Whipped Cream: To achieve the best whipped cream, make sure your mixing bowl and beaters are chilled. This helps the cream whip faster and increases volume. Macerating Strawberries: Allowing the strawberries to sit with sugar for longer than 15 minutes can enhance the syrupiness. You can macerate them for up to an hour for a richer flavor. Layering Technique: For a more visually appealing cake, alternate your layering by spreading lemon curd and whipped cream in a zig-zag pattern. This adds a beautiful marbled effect to each slice. Chilling Time: If possible, chill the cake overnight. This not only allows the flavors to meld together beautifully but also ensures that the graham crackers soften perfectly. {{image_4}} You can switch up the strawberries in this cake. Use any fresh fruit you like. Blueberries, raspberries, or peaches work great. Each fruit adds its own flavor. Mix and match to find your favorite. If using other berries, be sure to adjust the sugar. Some fruits are sweeter, while others need a bit more sugar. Try different combos for a fun twist! If you want a lighter version, use Greek yogurt instead of heavy cream. It gives a nice tang and cuts some fat. You can also use coconut cream for a dairy-free option. Just chill it well before whipping. This makes it fluffy and creamy like the original. No matter what you choose, the cake stays delicious and fresh. For a gluten-free option, you can find gluten-free graham crackers at many stores. They taste similar to regular ones. If you can’t find them, crush gluten-free cookies to use instead. Just make sure they are sweet and firm. This way, you can enjoy this tasty dessert without worry. Your guests will love it! To keep your Strawberry Lemon Icebox Cake fresh, store it in the fridge. Cover it well with plastic wrap. This helps to keep the moisture in and prevents other odors from the fridge from affecting the cake. It can stay fresh for up to three days in the fridge. You can freeze your Strawberry Lemon Icebox Cake if you want to enjoy it later. First, cut the cake into slices. Wrap each slice in plastic wrap tightly. Then put the wrapped slices in an airtight container or a freezer bag. The cake can last up to two months in the freezer. Just remember to thaw it in the fridge before serving. For any leftover cake, follow the same refrigeration guidelines. Place any uneaten pieces in a container with a lid. Be sure to enjoy your leftovers within three days for the best taste and texture. If you freeze leftovers, label the container with the date to keep track of freshness. Yes, you can use store-bought lemon curd. It saves time and is tasty. Just make sure it is fresh and of good quality. This helps your cake taste great without extra effort. Also, if you want, you can try making your own lemon curd. It’s simple and lets you control the flavors. The cake lasts about 3 to 5 days in the fridge. Make sure to cover it well with plastic wrap. The graham crackers will soften, making it easier to cut and serve. This dessert stays fresh and delicious, so enjoy it within that time! Yes, you can make this dessert ahead of time! It is best to prepare it a day before you plan to serve it. This allows the flavors to blend well. Plus, the graham crackers will have time to soak up the moisture. Just remember to chill it for at least 4 hours before serving. This blog post covered everything you need for a delicious dessert. We talked about fresh ingredients, the right tools, and smart swaps. Next, I shared easy steps for preparing strawberries, whipping cream, and layering the cake. You learned tips for perfect textures, flavor boosts, and great looks. I also explored fun variations and how to store leftovers. In closing, making this treat can be simple and fun. Try it out to impress family and friends!

Strawberry Lemon Delight Icebox Cake

A refreshing and delightful icebox cake layered with strawberries, lemon curd, and whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulls removed and sliced
  • 1 cup tangy lemon curd
  • 2 cups heavy whipping cream
  • 0.5 cup powdered sugar (plus an extra tablespoon for strawberries)
  • 1 teaspoon pure vanilla extract
  • 1 box (12 oz) graham crackers
  • 1 tablespoon zest of 1 lemon
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a medium mixing bowl, combine the sliced strawberries with a tablespoon of powdered sugar. Gently toss the strawberries to coat them evenly, then let them sit for about 10-15 minutes.
  • In a large mixing bowl, combine the heavy whipping cream, remaining 1/2 cup of powdered sugar, vanilla extract, and lemon zest. Using an electric mixer, whip the mixture on high speed until stiff peaks form—this should take around 2-3 minutes.
  • On a serving platter, arrange a single layer of graham crackers, ensuring they cover the bottom completely for a stable base.
  • Carefully spread a layer of lemon curd evenly over the graham crackers, followed by a generous layer of the whipped cream mixture.
  • Evenly arrange half of the macerated strawberries over the whipped cream layer, allowing the syrup to puddle slightly for added flavor. Repeat the layering process: another layer of graham crackers, followed by lemon curd, whipped cream, and then top with the remaining strawberries.
  • Add a final layer of whipped cream on top, smoothing it out to your desired aesthetic.
  • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can.
  • Just before serving, garnish the top of the cake with fresh mint leaves and a light sprinkle of lemon zest.

Notes

Chilling time is crucial for the best texture.
Keyword dessert, icebox cake, lemon, strawberry