Strawberry icebox cake

Yield: 12 Servings

Measure Ingredient
3 pints Fresh strawberries*
1½ cup Heavy cream, whipped
¾ cup Very soft butter
2 cups Vanilla wafers, crushed
1 \N Egg, beaten
1½ teaspoon Vanilla
3 cups Powdered sugar
\N \N Vanilla wafer crumbs for top

*Reserve 12 whole and slice & sugar remainder Cream butter and sugar, add beaten egg and 1 tsp. vanilla; consistency should be pourable but not watery. Put half the wafer crumbs on bottom of 9" spring form pan. Pour half the creamed mixture over the crumb layer. Add half the berries, next; then half the whipped cream.

Repeat all the layers. Sprinkle the top with additional crumbs. Put in freezer for 1 hour before serving or if made ahead, keep frozen until about 1 hour before serving. Garnish each serving with a whole berry. Serves 12. If you have no spring form pan you can use a 9" square baking pan. Make sure it has at least 1 hour to freeze. The first piece is difficult to get out.

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