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Strawberries and Cream Icebox Cake Recipe

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Strawberries and Cream Icebox Cake
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Ingredients
13
Count
Nutrition
280
Calories
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Ingredients:

Directions:

  1. 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. 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. 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. 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. 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. 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. 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. 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. 9. Just before serving, release the sides of the springform pan from the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.03 Kcal (1172 kJ)
Calories from fat 166.29 Kcal
% Daily Value*
Total Fat 18.48g 28%
Cholesterol 112.66mg 38%
Sodium 61.32mg 3%
Potassium 211.92mg 5%
Total Carbs 26.29g 9%
Sugars 19.41g 78%
Dietary Fiber 1.45g 6%
Protein 4.62g 9%
Vitamin C 42.9mg 71%
Iron 0.3mg 2%
Calcium 87.1mg 9%
Amount Per 100 g
Calories 155.1 Kcal (649 kJ)
Calories from fat 92.1 Kcal
% Daily Value*
Total Fat 10.23g 28%
Cholesterol 62.4mg 38%
Sodium 33.96mg 3%
Potassium 117.37mg 5%
Total Carbs 14.56g 9%
Sugars 10.75g 78%
Dietary Fiber 0.8g 6%
Protein 2.56g 9%
Vitamin C 23.7mg 71%
Iron 0.2mg 2%
Calcium 48.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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