Strawberry and Graham Icebox Cake

Similar to a charlotte or a trifle, an icebox cake is a no-bake dessert that sets in the freezer (or, historically, an icebox). The recipe can be prepared a day in advance, then garnished right before serving, which makes it a great option for entertaining.

Ingredients:

  • 2 lb. (1.5 kg) strawberries, stemmed and sliced, 8 small strawberries reserved
  • 3 Tbs. sugar
  • 1 tsp. orange zest
  • 3 cups (24 fl. oz./750 ml) chilled heavy cream
  • 1 cup (8 oz./250 g) mascarpone
  • 1/2 cup (4 oz./125 g) sugar
  • 2 tsp. vanilla bean paste
  • 2 sleeves graham crackers (about 18 to 20 crackers)

Directions:

Spray a 1-lb (500-g) standard or Pullman loaf pan with nonstick baking spray, then line with plastic wrap on all sides with a 1-inch (2.5-cm) overhang.

In a large bowl, toss together the strawberries, sugar and orange zest. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium speed until slightly thickened and foamy. With the mixer still running, add the mascarpone, sugar and the vanilla bean paste. Continue to beat until stiff peaks form, about 3 minutes.

Spread a thin layer of the cream on the bottom of the prepared pan, then arrange a single layer of graham crackers, breaking them as needed to cover the entire surface. Spread another thin layer of cream, then arrange a single layer of strawberries on top, overlapping as needed to cover the entire surface. Top with more graham crackers, followed by more cream, then more strawberries. Repeat until you have filled the entire loaf pan, making sure to finish with a layer of graham crackers. Cover in plastic and refrigerate at least 4 hours or up to overnight.

You should have some cream left over. Transfer to a smaller bowl, cover and chill. You should also have some left over graham crackers. Crush in a plastic bag using a rolling pin or pulverize in a food processor and cover at room temperature until ready to serve.

Using the overhanging plastic wrap as a sling, carefully remove the cake from the pan and transfer to a serving plate. Spread the remaining cream over the cake and sprinkle the crushed graham crackers over top. Garnish with the reserved strawberries, cut into slices and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen