Provided by Lauren Chattman
Categories Cake Milk/Cream Mixer Berry Dairy Egg Fruit Fourth of July Strawberry Summer Birthday Chill
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- 1. To make the pastry cream, combine the half-and-half, 6 tablespoons of the granulated sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
- 2. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, cornstarch, and the remaining 2 tablespoons granulated sugar until pale yellow and smooth, about 1 minute.
- 3. When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.
- 4. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla extract. Pour through a fine-mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.
- 5. To assemble the cake, line the sides of a 9-inch springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
- 6. Whip the cream, confectioners' sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve about 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the pastry cream into the remaining whipped cream.
- 7. Spread half of the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half of the strawberries in a single layer on top of the pastry cream. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
- 8. Smooth the reserved whipped cream over the last layer of ladyfingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
- 9. Just before serving, release the sides of the springform pan from the cake.
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arjun pariyar
[email protected]This is my favorite icebox cake recipe. It's always a hit at parties.
narjess sabra313
[email protected]This icebox cake is delicious. I'll definitely be making it again.
Emiyoli Mzwali
[email protected]I love this icebox cake. It's so easy to make and it's always a hit.
Sojib Bhuiyan
[email protected]This is the best icebox cake recipe I've ever tried.
Sunday emuedumhe
[email protected]This icebox cake is a great way to use up leftover strawberries.
Saad Gul
[email protected]This is the perfect dessert for a summer party. It's light, refreshing, and so delicious.
THE REACTION LTD
[email protected]This icebox cake is so easy to make and it's always a hit. I love that I can make it ahead of time.
MAD GOD
[email protected]I'm not usually a fan of icebox cakes, but this one is amazing. The graham cracker crust is the perfect base for the strawberries and cream.
Angela Graziano
[email protected]This is the best icebox cake I've ever had. The strawberries and cream are so delicious together.
Sharon Galamgam
[email protected]This icebox cake is the perfect summer dessert. It's light, refreshing, and so easy to make. I love the combination of strawberries and cream.
Rose Queen
[email protected]I made this icebox cake for my daughter's birthday party and it was a huge success. The kids loved it and the adults did too. It's definitely a recipe I'll be making again.
Gareema Thapa
[email protected]This icebox cake is a great way to use up leftover strawberries. I also love that it doesn't require any baking. It's the perfect dessert for a hot summer day.
Atik Hasan Kabir
[email protected]I've made this icebox cake several times and it's always a hit. It's so simple to make and it's always delicious. I love that I can use fresh or frozen strawberries.
Luthfun Nesa
[email protected]This icebox cake is so good, it's dangerous. I could easily eat the whole thing in one sitting. It's the perfect dessert for a special occasion or just a weekend treat.
Noorkhan Noorkhan
[email protected]I'm not a huge fan of strawberries, but I loved this icebox cake. The creaminess of the whipped cream and the crunch of the graham cracker crust really balanced out the tartness of the strawberries.
waddy rodriguez
[email protected]This icebox cake is the perfect summer dessert. It's light, refreshing, and so easy to make. I love that I can make it ahead of time and it's always a crowd-pleaser.
Jennifer Lynn
[email protected]I was a bit skeptical about making an icebox cake without baking it, but this recipe proved me wrong. The cake was just as delicious and flavorful as a traditional baked cake.
DaddyO Shammu Walker
[email protected]This icebox cake is so light and fluffy, it almost melts in your mouth. The strawberries add a nice tartness that balances out the sweetness of the cream.
Tom Kakaire
[email protected]I love how easy this icebox cake is to make. I just layered the ingredients in a pan and let it chill in the fridge. It's the perfect dessert for a busy weeknight.
Itz Scarlett
[email protected]This icebox cake was a hit at my last summer party! The layers of strawberries and cream were so refreshing and delicious, and the graham cracker crust added the perfect crunch. It's definitely a recipe I'll be making again and again.