STRAWBERRY ICEBOX CAKE
15 Min
9-12 Portions
Easy level
Ingredients
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2 cups heavy whipping cream
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½ cup powdered sugar
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A splash of Vainilla Molina
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7 oz graham crackers (about 1 ½ sleeves)
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½ cup strawberry jam (optional)
Directions
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In a large bowl, use a stand mixer or hand mixer to beat heavy cream, powdered sugar and Vainilla Molina until stiff peaks form. Set aside.
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Line bottom of a 9x9-inch square dish with a single layer of graham crackers. You may need to break some crackers to fit them.
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Spread ⅓ whipped cream evenly over graham crackers. Drizzle or dollop some strawberry jam over whipped cream, if using. Add ⅓ sliced strawberries in an even layer. Repeat process one more time.
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Finish with a final layer of whipped cream. You can top with any remaining strawberries arranged in a cute pattern.
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Cover dish with plastic wrap and refrigerate for *at least 4 hours*, or overnight for best results. This gives graham crackers time to soften and absorb flavors. Slice and enjoy chilled!
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