No bake strawberry & blueberry ice box cake


Ingredients

  • 2 cups heavy cream or heavy whipping cream very cold
  • ¼ cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam
  • 12 graham crackers
  • 16 ounces strawberries thinly sliced

Instructions

  • In a large bowl, add cold heavy cream, confectioner's sugar, and vanilla extract. Whip with a hand mixer or stand mixer until medium peaks have formed. Add strawberry jam and gently fold into whipped cream until evenly incorporated. Set aside. 
  • In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with a single layer of graham crackers. Top graham crackers with a thick layer of whipped cream, spread into an even layer. Top whipped cream with a single layer of strawberry slices. Repeat these layers two more times, for 3 layers each of graham crackers, whipped cream, and strawberries.
  • Cover and refrigerate for 1 hour for a firm cake, or 3 hours for a softer cake. Graham crackers will continue to soften over time and cake is best served within 24 hours.
  • Serve cold.



 

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