Sweet Baked Life

my sweet journey through life…


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Strawberry Lemon Icebox Cake

Celebrate your special day with this lovely Strawberry Lemon Icebox Cake!

Strawbery Lemon Icebox Cake

And today is that special day for me — it’s my 20th Wedding Anniversary!

Yes, 20 years of marriage…

240 months.

1,043 weeks.

7,305 days.

175,320 hours.

10,520,000 minutes.

631,100,000 seconds and counting.

Strawberry Lemon Icebox Cake

So, I thought this would be the perfect day to make this beautifully scrumptious and easy Strawberry Lemon Icebox Cake.

You see, each year on my anniversary I like to make something that reminds me of that glorious warm summer day along with the divine fruit filled-lemony cake we celebrated with!

Strawberry Lemon Icebox Cake

This Strawberry Lemon Icebox Cake only takes a few ingredients; strawberries, lemon juice, graham crackers, powdered sugar and whipped cream.

And in no time, you will have a fresh and delicious dessert — worthy of any celebration.

Did you notice how the strawberries and lemon zest garnish look like hearts? I did not even notice that until after I uploaded my photos! True love shining through for sure!

Strawberry Lemon Icebox Cake

Strawberry Lemon Icebox Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Strawbery Lemon Icebox Cake

Ingredients:
2 lb. fresh strawberries, sliced
2-3 packages graham crackers (about 20 full crackers)
3 cups heavy whipping cream
2 tablespoons confectioners sugar
2 teaspoons freshly squeezed lemon juice
Sliced strawberries and lemon zest for garnish

Instructions:
Add the heavy whipping cream to a bowl of a stand mixer with the whisk attachment. Beat on high-speed until soft peaks form. Add the confectioners sugar and lemon juice and continue beating until stiff peaks form.

In a 9×13-inch pan, add a small amount of whipping cream to the bottom and spread evenly. Begin making the layers by adding one layer of graham crackers, breaking the pieces as necessary to cover the bottom, then add 1/3 of the whipped cream spreading evenly over the graham crackers and 1/2 of the strawberries one layer. Repeat layers once. Then add one more layer of graham crackers and the remaining 1/3 of the whipped cream and spread to an even layer.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. When ready to serve, cut into squares and garnish with strawberries and lemon zest.

Strawberry Lemon Icebox Cake

On this day 20 years ago, we became husband and wife. We have loved one another, supported one another and stayed strong through the good times and hard times. As well, we have celebrated our love and life with many sweet treats!

I love you with all of my heart and sweetness, today, tomorrow, and always!

xxoo

Sheila

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