* 1-2 pint Fresh Strawberries sliced * 1/2 Lime juiced * 1-2 tsp Fresh Mint finely chopped (optional) * 4 oz (113g) Cream Cheese Softened * 6 tbsp Honey divided (1 tb strawberries, then 5-7 tbsp for cream) * 2 cups Heavy Cream * 1 tsp Vanilla bean paste or vanilla extract
**Instructions**
1. In a small bowl, mix together strawberries, honey, lime juice, and chopped mint. Set aside. (Note: this allows the flavours to develop while preparing cream mixture) 2. In a large bowl and with an electric mixer (or whisk), beat cream cheese, vanilla, and honey together until smooth and creamy. Add heavy cream with whip until mixture forms a stiff whipped cream consistency. Add additional sugar/honey as desired. Set aside.
Assembly
1. Add a thin layer of the cream mixture to the bottom of a 9”x9” baking dish (or similar sized dish). 2. Next, top cream layer with graham crackers until surface is fully covered. 3. Divide remaining cream mixture into approximately 3 portions. Top graham crackers with 1/3 of cream mixture. Then place about 1/3 of thinly sliced strawberry mixture. Repeat process 2 more times. The last layer will be decorating the top with strawberries. (Note: Additional honey can be drizzled over the top of the strawberry layers, as desired) 4. Cover baking dish with plastic wrap or appropriately sized lid. 5. Refrigerate overnight, scoop/cut, and enjoy!
**Notes:**
* This is an easy make ahead dessert! * Chilling this dessert overnight allows the graham crackers to absorb the cream and strawberry juices to make a deliciously soft and flavourful icebox cake! * This dessert will be soft and easily eaten with a spoon, like a pudding! * If you’re short on time, this dessert can be chilled for 4 hours. * If not using a 9″x9″ baking dish, remember that the smaller the container you use, the taller the resulting Icebox cake! * In the refrigerator, this Strawberry Mint Icebox Cake lasts for up to 2 days. * Enjoy!
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**Recipe:** https://themindfulmeringue.com/strawberry-icebox-cake/
**Ingredients**
* 1-2 pint Fresh Strawberries sliced
* 1/2 Lime juiced
* 1-2 tsp Fresh Mint finely chopped (optional)
* 4 oz (113g) Cream Cheese Softened
* 6 tbsp Honey divided (1 tb strawberries, then 5-7 tbsp for cream)
* 2 cups Heavy Cream
* 1 tsp Vanilla bean paste or vanilla extract
**Instructions**
1. In a small bowl, mix together strawberries, honey, lime juice, and chopped mint. Set aside. (Note: this allows the flavours to develop while preparing cream mixture)
2. In a large bowl and with an electric mixer (or whisk), beat cream cheese, vanilla, and honey together until smooth and creamy. Add heavy cream with whip until mixture forms a stiff whipped cream consistency. Add additional sugar/honey as desired. Set aside.
Assembly
1. Add a thin layer of the cream mixture to the bottom of a 9”x9” baking dish (or similar sized dish).
2. Next, top cream layer with graham crackers until surface is fully covered.
3. Divide remaining cream mixture into approximately 3 portions. Top graham crackers with 1/3 of cream mixture. Then place about 1/3 of thinly sliced strawberry mixture. Repeat process 2 more times. The last layer will be decorating the top with strawberries. (Note: Additional honey can be drizzled over the top of the strawberry layers, as desired)
4. Cover baking dish with plastic wrap or appropriately sized lid.
5. Refrigerate overnight, scoop/cut, and enjoy!
**Notes:**
* This is an easy make ahead dessert!
* Chilling this dessert overnight allows the graham crackers to absorb the cream and strawberry juices to make a deliciously soft and flavourful icebox cake!
* This dessert will be soft and easily eaten with a spoon, like a pudding!
* If you’re short on time, this dessert can be chilled for 4 hours.
* If not using a 9″x9″ baking dish, remember that the smaller the container you use, the taller the resulting Icebox cake!
* In the refrigerator, this Strawberry Mint Icebox Cake lasts for up to 2 days.
* Enjoy!