#Kitchen #Recipe and #HealthyFood: Alyssa Rivers June 29

Strawberry Icebox Cake is the cool, creamy, and moist no-bake dessert of your dreams. Add a pop of juicy strawberry and you will never want to make cake another way!

Strawberries are the perfect summer fruit. Take advantage of them being in season and try out my cake, cinnamon rolls, and peanut butter pie all infused with delicious strawberry!

Serving a piece of Strawberry Icebox Cake.

Easy Strawberry Icebox Cake Recipe

I’m a sucker for cold cakes in the summer. Tres leches, ice cream cakes, you name it! This strawberry icebox cake, though, takes the cake. Literally. It is so rich and decadent but also cool and refreshing for hot summer days. Add a touch of ripe, juicy strawberry and you have the ultimate summer dessert on your hands.

Icebox Cake first originated in the 1930s to advertise the production of iceboxes. The recipe has now become an irresistible treat consisting of layer upon layer of graham crackers and light, fluffy cream. This strawberry icebox cake is great for a crowd because it whips up in minutes and you can make it in bulk! I know you will love this quick and delicious recipe as much as I do!

No-Bake Strawberry Icebox Cake Ingredients

Gone are the days that you have to worry if your cake will turn out moist or not. These super simple ingredients ensure a perfectly soft, indulgent treat every time. All ingredients and measurements for this strawberry icebox cake are listed below in the recipe card.

Heavy Cream: You will need this for your whipped cream base.
Powdered Sugar: For sweetness and a smooth texture.
Instant Vanilla Pudding Powder: Adds flavor and gives your cream a light, mousse-like texture.
Vanilla Extract: For flavor. Pure vanilla extract works best.
Strawberries: Fresh, diced.
Graham Crackers: Adds texture and flavor.

Making Traditional Icebox Cake with Strawberries

Putting strawberry icebox cake together is super simple, and an activity the whole family can join in on! My kids love to help add layers and see the cake come to life.

Create Cream Filling: Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder, and vanilla extract together on high until you have stiff peaks.
Layer Cream, Graham Crackers, and Strawberries: In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with ⅓ of the remaining whipped cream.
Repeat: Add layers two more times—graham crackers, whipped cream, and strawberries. You may add additional strawberries sliced as desired on top to make it look just to your liking.
Chill: Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.

Strawberry icebox cake with piece cut out.

The Best Icebox Cake Tips

Upgrade and customize your Icebox Cake with these easy tips! Add strawberries for the ultimate flavor and summertime dessert! This strawberry icebox cake will impress and feed a crowd.

Let Your Cake Rest: Allow at least 3 hours for your cake to rest in the fridge to allow cookie layers to absorb moisture and become softer.
Creating Your Cream Base: Whipped cream and any whisks or mixer attachments should be cold before using. This helps your whipped cream to thicken properly.
Strawberries: Ripe strawberries will be bright red all the way around with no hints of white or green- this can mean that the fruit is not ripe yet. Strawberries do not continue to ripen after being picked, so what you see is what you get.
Adding Other Fruits: You can add other layers of fruit to your icebox cake such as bananas, blueberries, raspberries, or even lemon curd for amazing variety!
Adding Chocolate: Add cocoa powder into your whipped cream mixture for a delicious chocolate variation.
Cookies: You can swap out graham crackers for layers of Oreos or wafers.

Storing Your Old Fashioned Icebox Cake

In the Refrigerator: Covered with plastic wrap, your icebox cake will keep in the fridge for up to 4 days.
In the Freezer: Your icebox cake will keep for up to a month in the freezer when covered with aluminum foil. Thaw for a few hours in the fridge before serving.

Strawberry Icebox Cake

Strawberry Icebox Cake is the cool, creamy, and moist no-bake dessert of your dreams. Add a pop of juicy strawberry and you will never want to make cake another way!

Course Dessert

Cuisine American

Keyword icebox cake, icebox cake recipe, strawberry icebox cake

Prep Time 15 minutes

Chill 4 hours

Total Time 4 hours 15 minutes

Servings People

Calories 200kcal

Author Alyssa Rivers

Ingredients

3 Cups heavy cream
1/3 cup powdered sugar
3 Tablespoons instant vanilla pudding powder
1 teaspoon vanilla extract
1.5-2 pounds fresh strawberries diced
1.5 sleeves graham crackers more as needed

Instructions

Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder and vanilla extract together on high until you have stiff peaks.
In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with ⅓ of the remaining whipped cream.
Repeat the layers two more times—graham crackers, whipped cream, and strawberries. You may add additional strawberries sliced as desired on top to make it look just to your liking.
Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.

Nutrition

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Layer this amazing marinade onto your shrimp for a perfectly rich, savory flavor with a pop of lemon your taste buds will LOVE! The drool-worthy flavor combinations and ease of preparation make this Shrimp Marinade a recipe to come back to over and over again.

A marinade can really make or break grilled meat and seafood. For your barbecues this summer, I recommend also trying my steak, chicken, and Asian-inspired marinades to count on for flavorful, mouth-watering meat every time!

Fresh shrimp in marinade with lemon slices.

Easy Shrimp Marinade Recipe

Grilling season is in full force and it’s time to enhance your meats! Sauces are great, but for truly impactful flavor that your family will go crazy over, you have got to start with a delicious marinade as a foundation. Flavor your shrimp from the inside-out with this marinade made with soy and Worcestershire sauce, Dijon Mustard, garlic, red wine vinegar, and Italian Seasoning. These pantry-ready ingredients create the most perfect savory, tangy marinade with just a pinch of zip and sweetness.

You are going to love the way this marinade makes your shrimp taste. Each bite bursts with amazing flavor and texture. Whether you are cooking on the grill, in a skillet, or in the oven, this marinade delivers! Simply whisk together a few ingredients, cook your shrimp to perfection, and you have a winning dinner on your hands!

Shrimp Marinade Ingredients

The best part about this recipe is that it only requires a blend of a few sauces that you probably already have on hand! All individual measurements are found in the recipe card below.

Olive Oil: Pulls fat-soluble ingredients together and really helps to infuse your shrimp with flavor. You can also substitute olive oil for melted butter.
Red Wine Vinegar: Adds a tangy flavor with a hint of sweetness.
Garlic: 3 cloves, minced.
Italian Seasoning: Adds a zesty flavor and texture. You can use packaged Italian seasoning, but I recommend using my homemade seasoning for extra fresh flavor.
Lemon Juice: You can use bottled or fresh lemon juice.
Soy Sauce: Makes your marinade more savory. Also adds a beautiful, caramelized color to your shrimp when cooked.
Dijon Mustard: Adds a sharp, tangy flavor to the marinade.
Worcestershire Sauce: Adds a blend of sour, sweet, and slightly spicy flavors to your marinade.

Making Your Marinade

With only one step, this is the easiest way to add insanely delicious flavor to shrimp. Using a medium-sized bowl, combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard, and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

Shrimp Marinade Pro Tips

As the building block of grilling, marinating is important! Use these tips and tricks to make sure your meat and seafood turns out perfectly!

Not Marinating Too Long: If using a lot of citrus in your marinade, make sure not to let your shrimp sit in it too long. The acid in the marinade can actually start to eat through your shrimp and make it mushy. 30 minutes to an hour is plenty of time for a citrus-based marinade to work.
Pat Shrimp Dry: Before marinating shrimp, make sure to pat it dry. This helps the marinade stick better.
Fresh or Frozen: You can use either fresh or frozen shrimp when marinating, but fresh shrimp absorbs flavor better. Let frozen shrimp thaw in the marinade for 30 minutes before cooking.
Always Marinate in Fridge: Marinating at room temperature can cause harmful bacteria to grow.
Using Marinade as Glaze: You can save some of your marinade to top your shrimp with as a glaze after cooking. Make sure you set aside extra marinade before adding raw shrimp to avoid foodborne illnesses.
Using Other Meats: This marinade also tastes great when cooked with chicken, steak, and fish. It is so versatile and delicious.
Serve With: This shrimp tastes great paired up with so many different things. You can put it on a bed of pasta, serve it alongside delicious garlic mashed potatoes, or even stick it on a skewer with vegetables for a gorgeous summer treat!

Storing Leftover Shrimp Marinade

In the Refrigerator: Homemade marinade will last up to 2 weeks in the fridge in an airtight container. Make sure you store leftover marinade that hasn’t had any raw meat in it yet.
In the Freezer: Marinade can be stored in ziplock bags and kept for 3-6 months.

Grilled marinated shrimp on skewer with veggies.

Shrimp Marinade

Course marinade

Cuisine American

Keyword grilled shrimp marinade, shrimp marinade

Prep Time 5 minutes

Total Time 1 hour 5 minutes

Servings shrimp

Calories 65kcal

Author Alyssa Rivers