Strawberry Lime Icebox Cake
This take on the classic no-bake dessert gets the refreshing zing of lime along with strawberries macerated in rice wine vinegar for a sweet tart complexity of flavor. Still crowd-pleasing, still super easy.
Serves 8
INGREDIENTS
2 pounds strawberries, hulled and thinly sliced
⅓ cup powdered sugar, plus 2 tablespoons
2 tablespoons rice wine vinegar
4 limes, divided
¼ teaspoon kosher salt
2 cups cold heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
Approximately 18 graham cracker sheets
METHOD
In a medium bowl, toss the strawberries with 2 tablespoons powdered sugar, rice wine, salt and the zest and juice of 1 lime. Let sit at room temperature, stirring once or twice, while you make the cream.
Using an electric mixer or stand mixer, beat heavy cream with the powdered sugar until soft peaks form. Add the zest and juice of 2 limes, and vanilla, then beat to firm peaks.
In a 9 x 9 baking dish, spread a thin layer of cream. Lay down a single layer of cookies, breaking to fit. Spread a thin layer of cream, then a single layer of macerated berries. Repeat—cookies, cream, berries—finishing with a final layer of cream on top. Cover with plastic wrap and refrigerate 4 to 6 hours (note that the longer you refrigerate the more the graham crackers will soften—any longer than 6 hours and they’ll get too soft). Refrigerate remaining strawberries.
To serve, top with remaining sliced berries, finish with lime zest. Slice and serve cold.
Have you made it?
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