SBA Icebox Cake

Інгредієнти

3 cups (720ml) cold heavy cream or heavy whipping cream

1/3 cup (40g) confectioners’ sugar

2 teaspoons pure vanilla extract or vanilla bean paste

1/2 teaspoon pure almond extract

20–21 full-sheet graham crackers

2 cups (380g) sliced fresh strawberries

1 cup (140g) fresh blueberries

optional for garnish: additional berries and star sprinkles

Напрямки

[Preliminary notes: There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.]

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Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, vanilla, and almond extract together on medium-high speed until medium peaks form, about 4 minutes.

Spread a couple Tablespoons into a very, very thin layer on the bottom of an ungreased 9×13-inch pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top, breaking them apart as needed to make 1 even layer.

Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries. Top with a final layer of graham crackers, followed by a final layer of whipped cream.

Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours, and up to 48 hours.

Garnish with additional berries and/or star sprinkles. Cut into slices and serve cold. A small narrow serving spatula is especially helpful for getting the slices out of the pan.

Нотатки

https://sallysbakingaddiction.com/berry-icebox-cake/