Strawberry Shortcake Icebox Cake 🍓

This Strawberry Shortcake Icebox Cake is a 10/10 🍓✨ INGREDIENTS: 3 lbs strawberries, sliced 4 cups heavy cream or 3 containers Cool Whip 2 tsp vanilla extract (if making homemade whipped cream) ½ cup powdered sugar 1 box honey graham crackers INSTRUCTIONS: Wash and slice the strawberries. (If I can’t find organic strawberries, I always use Koala Eco Fruit and Vegetable Wash.) To make homemade whipped cream, chill the bowl and beaters you plan to use. In the bowl of a stand mixer or using a hand mixer, combine the heavy cream, powdered sugar and vanilla extract. Beat on medium speed until firm peaks form, about 4–6 minutes. Spread a thin layer of whipped cream on the bottom of your dish. Add one layer of graham crackers. Spread about one-third of the whipped cream over the graham crackers, then top with 1 pound of sliced strawberries. Repeat the layers two more times: graham crackers, whipped cream, strawberries. Cover and refrigerate for at least 4 hours or overnight so the graham crackers soften into a cake-like texture. Scoop and serve cold!🇺🇸

Unbalanced

% Daily Values based on a 2,000 calorie diet

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