It’s strawberry season and Tampa is all abuzz with strawberry picking. I know in my neighborhood just about everyone went strawberry picking at a recently opened a u-pick hydroponic farm in Riverview, FL called Fernhill Farms. We picked almost 6 pounds of strawberries and only paid about $11.34
I decided to make a Strawberry Icebox Cake with some of the strawberries we picked. So what exactly is icebox cake? It’s a distant cousin of the trifle which is quite popular in Australia and Great Britain. The American variation uses Graham Crackers or vanilla wafers compared to chocolate wafers that its counterpart uses. The most popular version also uses whipped creme but pudding can also be used. The ingredients are just layered to include some layering of fruits then refrigerated for a few hours so that the crackers soften forming a cake like texture and softness.
Here is my easy recipe for Strawberry Icebox Cake.
4 cups sliced strawberries, approximately 2 lbs
24 honey graham crackers
2 8oz tubs + 1/2 tub of fat free or lite whipped cream
Optional: butterscotch syrup
Lightly layer a 9×13 cake pan with whipped cream. Divide remaining whipped cream into 3 portions. Layer 8 graham crackers on top of the whipped cream, cut others to fit in the corners. Add a layer of whipped cream and then a layer of fruit. Repeat until all graham crackers are used making sure the top layer is with fruit. Drizzle top with butterscotch syrup. Cover with plastic wrap and refrigerate preferably overnight but if you can’t wait that long, 3-4 hours before serving.
Enjoy the dish