Strawberry Ice Box Cake

At this point we are completely melting in AZ, and wishing for fall to arrive. School is in session and the kids can't play outside longer than 10 min! In fact my 3 year old informed her teacher, "It's too hot. I'm not going out there." Ha ha.... The swimming pools are like bath water by now, so the only thing that cheers us right up is ice cream :) When I saw this cake last week in my August 2011 Woman's Day magazine I had to try!! Here's how you make it.

Strawberry Ice Box Cake
from Woman's Day
Recipe Ingredients
1 lb strawberries, hulled
1/2 cup sugar
1 tsp pure vanilla extract
1 1/4-oz envelope unflavored gelatin (from a 1-oz box)
1 1/4 cups heavy cream
1 cup fat-free plain Greek yogurt
27 chocolate wafer cookies (such as Famous Chocolate Wafers)
























(TIP-These cookies took me 4 different stores to find. Apparently they are seasonal at the normal stores like Safeway and Fry's. I finally found them at A.J's Fine Foods, a high end food chain. Look by the ice cream toppings because sometimes they are there.)


Recipe Preparation
Line the bottom of an 8 1/2 x 4 1/2-in. loaf pan with parchment paper, leaving an overhang on two sides. In a food processor, pulse the strawberries, sugar and vanilla until smooth.






Transfer 1/4 cup of the strawberry mixture to a small saucepan, sprinkle the gelatin over the top and let stand for 1 minute. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. Transfer the gelatin mixture to the food processor and pulse to combine.






Using an electric mixer, beat the heavy cream and yogurt in a large bowl until stiff peaks form.













Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.










Arrange 3 cookies, spacing them evenly, on the bottom of the prepared pan. Place 3 cookies standing up against each long side of the pan. Click here to see a video of how to assemble the cookies if you want.















Spoon the strawberry mixture on top.









Using 2 cookies on opposite long sides of the pan as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. Repeat with the rest of the cookies. (You should have 3 total rows of 8 cookies each.)









Cover and freeze for at least 8 hours or up to 2 days.
When ready to serve, invert the cake onto a cutting board and remove pan and parchment.














Cut crosswise into slices.












This was my first ice box cake of any kind and it was FANTASTIC! Not only does it look super cool with the lines in the middle, it's really creamy and not too sweet. My little fam was pretty impressed with it! :)





Wouldn't be a perfect Labor Day treat?!




xoxo
Lina


















Love it?







Pin It








Linking to:


href="http://www.thirtysixthavenue.com/" target="_blank"><img alt="36th Avenue" src=" http://i959.photobucket.com/albums/ae80/desireecampbell05/36thawesome.png"/>

Foodie Friday