Strawberry Gingersnap Icebox Cake Recipes

STRAWBERRY ICEBOX CAKE

Steps:

• Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges.
• Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top.
• Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

STRAWBERRY GINGERSNAP ICEBOX CAKE

Steps:

• Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
• Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
• In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
• On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
• Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
• Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

FRESH RASPBERRY ICEBOX CAKE

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.

LEMON GINGER ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

GINGERSNAP ICEBOX CAKE

Steps:

• In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
• In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
• Spread 1/3 of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
• When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.

STRAWBERRY GINGERSNAP ICEBOX CAKE

Steps:

• Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
• In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
• On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
• Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
• Arrange berries and accumulated juices. Serve immediately.