Strawberry Shortcake Icebox Cake

Ingredients

• Strawberries

  Raw

  907g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Cream cheese

  8 oz or 227g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Heavy whipping cream

  Fluid

  2 ¾ cup, fluid or 655g

• Powdered sugars

  1 ¼ cup sifted or 125g

• Vanilla extract

  2 tsp or 8g

• Ladyfingers

  Cookies, with lemon juice and rind

  6 oz or 170g

• Graham crackers

  Cookies, plain or honey (includes cinnamon)

  ⅓ cup, crushed or 28g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  0.001 cup or 0.4g

• Butter

  Unsalted

  2 ½ tbsp or 36g

• Strawberries

  Raw

  1 medium or 12g

Directions

1. Make the Strawberry and Cream Filling
2. Combine the chopped strawberries and sugar and set aside while you make the rest of the filling.
3. Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth. Set aside.
4. In another large mixer bowl, combine the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
5. Add about 1/3 of the whipped cream to the cream cheese mixture and gently fold to combine. Continue adding another third of the whipped cream to the cream cheese mixture until all has been combined.
6. Add the strawberries (without the juices) to the cream cheese mixture and gently fold together.
7. Assemble & Chill the Icebox Cake
8. Place a full layer of ladyfingers in the bottom of a 913 inch cake pan.
9. Add about half of the strawberry cream cheese mixture to the top of the ladyfingers and spread into an even layer.
10. Add another full layer of ladyfingers on top of the strawberry layer, then add the remaining strawberry cream cheese mixture and smooth into an even layer.
11. Place the icebox cake into the fridge to set, about 4-5 hours.
12. Make the Graham Cracker Topping
13. While the cake is in the fridge, make the graham cracker topping. Preheat oven to 350 degrees.
14. Combine the crumbs, sugar, salt and melted butter and stir together until well combined.
15. Spread the mixture evenly onto a parchment paper or silicone baking mat lined cookie sheet and bake for 5-7 minutes, until the edges of the mixture start to brown.
16. Remove from oven, allow to cool for a few minutes, then break into crumble pieces.
17. Once the crumble is cooled, sprinkle on top of the icebox cake along with some additional strawberries.
18. Let the icebox cake continue to set in the fridge until you are ready to serve it.
19. Recipe by: Lindsay (source: https://www.lifeloveandsugar.com/strawberry-shortcake-icebox-cake/)

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