Red, White, and Blueberry Icebox Cake

The recipe Red, White, and Blueberry Icebox Cake can be made in roughly 12 hours. This recipe serves 12 and costs $1.84 per serving. One portion of this dish contains around 3g of protein, 22g of fat, and a total of 391 calories. If you have lemon zest, vanilla wafer cookies, lemon juice, and a few other ingredients on hand, you can make it. Several people made this recipe, and 229 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Serious Eats. It works well as a rather inexpensive dessert. Overall, this recipe earns a not so tremendous spoonacular score of 34%. Red White and Blue Icebox Cake, Red White and Blueberry Cake, and Red, White, and Blue Icebox Cookies are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Wash and hull strawberries. Set aside half the strawberries for garnish and puree the rest in a food processor. Transfer puree to a medium sized bowl and stir in lemon juice, zest, and 1 tablespoon of sugar. Set aside. 2 Beat 1 cup of cream with electric mixture on high speed until soft peaks begin to form. Slowly fold in strawberry puree and continue beating until stiff peaks form. 3 On a large plate or serving platter, spread 1 tablespoon of strawberry whipped cream on the bottom to anchor cake to plate. Top with 14 wafer cookies in a circular pattern. 4 Using a spatula, cover wafers evenly with strawberry whipped cream, then top with wafer cookies. Repeat until you have 7 layers of wafers. 5 Beat remaining cup of cream with two tablespoons sugar and vanilla until stiff peaks form. Using a spatula, spread whipped cream along top and sides of cake. To create the star design: cut a strawberry into 5 equal sized slices with a small slice to cover the space in the center of the star. Place the strawberry star in the center of the cake and top with blueberries in a circular pattern. Halve the remaining strawberries and arrange in an outer ring along the edge of the cake. Refrigerate for 6 hours or overnight before serving.

 

Step by step:

1. 1

2. Wash and hull strawberries. Set aside half the strawberries for garnish and puree the rest in a food processor.

3. Transfer puree to a medium sized bowl and stir in lemon juice, zest, and 1 tablespoon of sugar. Set aside.

4. 2

5. Beat 1 cup of cream with electric mixture on high speed until soft peaks begin to form. Slowly fold in strawberry puree and continue beating until stiff peaks form.

6. 3

7. On a large plate or serving platter, spread 1 tablespoon of strawberry whipped cream on the bottom to anchor cake to plate. Top with 14 wafer cookies in a circular pattern.

8. 4

9. Using a spatula, cover wafers evenly with strawberry whipped cream, then top with wafer cookies. Repeat until you have 7 layers of wafers.

10. 5

11. Beat remaining cup of cream with two tablespoons sugar and vanilla until stiff peaks form. Using a spatula, spread whipped cream along top and sides of cake. To create the star design: cut a strawberry into 5 equal sized slices with a small slice to cover the space in the center of the star.

12. Place the strawberry star in the center of the cake and top with blueberries in a circular pattern. Halve the remaining strawberries and arrange in an outer ring along the edge of the cake. Refrigerate for 6 hours or overnight before serving.

Nutrition Information:

covered percent of daily need