Lemon Berry Icebox Cake Recipes
LEMON-BERRY ICEBOX CAKE (FOOD NETWORK - JULY 2014) RECIPE - (4.5/5)
Provided by KDCooks
Number Of Ingredients 9
Steps:
- Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.
BLUEBERRY-LEMON ICEBOX CAKE
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!
Provided by Nicole Rucker
Categories Bon Appétit Chill Cake Blueberry Milk/Cream No-Cook Yogurt Cream Cheese Dessert Summer
Yield Serves 8
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
- Just before serving, mix blueberries into reserved jam and spoon over cake.
- Do Ahead
- Cake can be made 2 days ahead. Cover and keep frozen.
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
More about "lemon berry icebox cake recipes"
BLUEBERRY-LEMON ICEBOX CAKE - LAYERED POUND CAKE & LEMON CREAM
From savingdessert.com
Estimated Reading Time 8 mins
- Combine 3 cups of fresh (or frozen) blueberries with ½ cup granulated sugar and 2 tablespoons water in a deep saucepan. Heat on medium until the mixtures begins to boil. Reduce the heat slightly to maintain a simmer, and cook until the blueberries pop and the sauce thickens, about 5 minutes. Add the lemon juice and cook until the mixture is almost reduced by half (about 10 minutes.) You will need 1 ½ cups of sauce. Remove from the heat and cool. Refrigerate until ready to use. (Keep the extra 1/3 cup of fresh blueberries ready - they are added at the end.)
- In the bowl of a stand mixer combine the mascarpone cheese, powdered sugar, and lemon zest. Blend until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high, and beat until medium peaks form. It won't take long.
BLUEBERRY-LEMON ICEBOX CAKE RECIPE | BON APPéTIT
From bonappetit.com
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
LEMON BLUEBERRY ICEBOX CAKE - AMANDA'S COOKIN' - ONE PAN ...
From amandascookin.com
LEMON ICEBOX CAKE - VALERIE BERTINELLI
From valeriebertinelli.com
Estimated Reading Time 2 mins
RASPBERRY LEMON ICEBOX CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
Estimated Reading Time 5 mins
BLUEBERRY LEMON ICE BOX CAKE RECIPE (NO-BAKE!) - DINNER ...
From dinnerthendessert.com
Estimated Reading Time 5 mins
- Using an ice cold bowl or stand mixer bowl and whisk attachment add the heavy whipping cream, powdered sugar and vanilla to the bowl, whisking or beating with the whisk attachment on medium-high for about 2 minutesor until stiff peaks form).
- Mix the blueberry jam, most of the bluberries (reserve one handful for the top of the cake), the lemon juice and most of the zest (save just a sprinkle for the top of the cake) together.
- Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.
EASY BLUEBERRY LEMON ICEBOX CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 Estimated Reading Time 3 mins
- Place the blueberries and sugar in a small saucepan and bring to a simmer. Cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. Approximately 5-7 minutes.
- In a large mixing bowl, whip the cream/cottage cheese, mascarpone and condensed milk together until thick and smooth. Add the lemon juice and continue whipping until well-combined.
- To assemble the icebox cake, begin by adding a layer of the cream mixture then dollop on a few spoonfuls of blueberry mixture. Swirl the two together lightly with the back of a knife.
BERRY ICEBOX CAKE {NO-BAKE SUMMER DESSERT} | LIL' LUNA
From lilluna.com
Estimated Reading Time 5 mins
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla extract. Turn mixing speed on low, then gradually turn speed up to high. Beat until stiff peaks form. Set ½ cup of whipped cream aside.
- In a medium mixing bowl, beat the cream cheese until smooth. Fold the remaining whipped cream into the cream cheese.
- Spread a thin layer of the cream cheese/whipped cream mixture into the bottom of 9X9-inch baking dish. Place a layer of graham crackers over the top, then spread half of the cream cheese/whipped cream mixture over top. Place 1 cup of berries into the mixture. Repeat. Top with final layer of graham crackers, then spread the reserved whipped cream over top. Place the final cup of berries over top.
LEMON BLUEBERRY ICEBOX CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
Estimated Reading Time 4 mins
- Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break the crackers into small pieces and fill the holes.
- In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. Beat until well combined, about 2 minutes. Beat in cream cheese until smooth. Gently fold in 2 cups of Cool Whip until combined.
- Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1 cup of the blueberries.
- Top the blueberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step. Repeat with pudding and blueberries.
BLUEBERRY LEMON ICEBOX CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Estimated Reading Time 7 mins
- There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (you can break some up to fit). This recipe yields 4 cups of whipped cream and you will use a little under 1 cup per layer (about ¾ cup).
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).
- Line a 9×5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks form, about 3 minutes.
TRIPLE BERRY ICEBOX CAKE - NO BAKE DESSERT - GONNA WANT ...
From gonnawantseconds.com
Estimated Reading Time 7 mins
- In a medium bowl, add 1 cup sliced strawberries, 1 cup mixed berries, 1 tablespoon sugar and the juice of 1/2 a lemon. Gently mix all ingredients and set aside to macerate 30 minutes.
- In a food processor, puree 1 cup of mixed berries until smooth. Set aside. Refrigerate the remaining 2 cups of the berries to use as the topping for the cake.
- In the bowl of a stand-up mixer, beat on medium speed the cream cheese, powdered sugar, vanilla, all the lemon zest, and the juice of 1 lemon about 4 minutes or until the mixture is light and fluffy. Add the heavy cream to the mixture and continue to beat until it forms stiff peaks, about 1-2 minutes. Remove only half the cream mixture to a medium bowl and add the berry puree and the macerated fruit (not including any juices that have accumulated). Fold mixture until it's well combined. The other half of the whipped cream mixture remains plain.
- Line a 9X5 inch baking dish with plastic wrap, allowing it to overhang on all sides. Transfer 1 cup of the plain whipped cream mixture to loaf pan and spread evenly on the bottom. Put the rest of the plain whipped cream mixture in the fridge.
NO BAKE LEMON RASPBERRY ICEBOX CAKE RECIPE
From thereciperebel.com
- In a large bowl, whip cream until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold in lemon curd (it's okay to leave a lemon swirl and not mix completely!).
- In the bottom of a 8x8" pan, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread with half of the whipped cream filling, and top with half of the raspberries.
- Repeat layers one more time, pressing the graham crackers down gently, using the remaining ingredients.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
LEMON BLUEBERRY ICEBOX CAKE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
- In a small sauce pot, combine the blueberries, lemon juice, sugar, cornstarch and salt, reserving the lemon zest for later use. Set the pot over medium-high heat and bring to a boil. Simmer for 4-5 minutes to allow the berries to burst open, stirring regularly. Then cool completely. (You can place the pot in the refrigerator or freezer to speed this up.)
- Pour the heavy cream in the bowl of an electric mixer. Add the sugar and vanilla. Use a whip attachment to whip the cream into firm peaks. Scrape the bowl and add the lemon zest. Whip again to make sure the whipped cream is thick and smooth.
- Once the blueberry filling is no warmer than room temperature, start layering the cake. Spread 1/2-inch whipped cream over the bottom of the pan. Carefully spread 1/3 of the blueberries over the cream. Then press nine square graham crackers evenly into the cream. Repeat in this order two more times, creating 3 layers each of cream, blueberries, and graham crackers.
NO BAKE LEMON BLUEBERRY ICEBOX CAKE - THE BUSY BAKER
From thebusybaker.ca
- While continuing to mix, pour in the sweetened condensed milk in a steady stream until fully incorporated and the mixture reaches hard peaks.
- Layer the bottom of a 9-inch by 13-inch dish (I like using glass baking dishes for icebox cakes) with butter cookies.
BLUEBERRY LEMON ICEBOX CAKE - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)Category Dessert, Holiday, Kid FriendlyServings 8Estimated Reading Time 7 mins
HOW TO MAKE AN EASY LEMONY ICEBOX CAKE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
BLUEBERRY LEMON ICEBOX CAKE RECIPE - FAMILY FOCUS BLOG
From familyfocusblog.com
Cuisine AmericanCategory Family FoodServings 10Total Time 15 mins
65+ DUNCAN HINES LEMON BLUEBERRY BUNDT CAKE
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