Ingredients
Let’s gather all the ingredients needed for this delectable Raspberry Icebox Cake:
- 3 cups fresh raspberries
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14.4 oz) graham crackers
- 1 package (8 oz) cream cheese, softened
- 1 cup raspberry jam
Kitchen Equipment Needed
To make this Raspberry Icebox Cake, you’ll need the following kitchen tools:
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- 9×13-inch baking dish
- Plastic wrap
Directions
Step 1: Prepare the Cream Filling
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.
Step 2: Assemble the Layers
Spread a thin layer of the cream mixture on the bottom of the 9×13-inch baking dish. Place a layer of graham crackers on top, breaking them as necessary to fit. Spread a layer of the cream mixture over the graham crackers, followed by a layer of raspberry jam and fresh raspberries. Repeat the layers until you reach the top of the dish, ending with a layer of the cream mixture and a scattering of raspberries on top.
Step 3: Chill the Cake
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. The longer the cake chills, the more the flavors meld together, and the graham crackers soften to a cake-like texture.
Storing Leftovers
If you have any leftovers, cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days.
Recipe Variations and Swaps
- Blueberry Icebox Cake: Substitute fresh blueberries and blueberry jam for the raspberries.
- Chocolate Raspberry Icebox Cake: Add a layer of chocolate ganache or sprinkle chocolate chips between the layers.
- Lemon Raspberry Icebox Cake: Add a layer of lemon curd for a bright, citrusy twist.
Tips and Shortcuts
- Whipped Cream: Ensure your heavy cream is very cold before whipping for the best results.
- Graham Crackers: Use cinnamon graham crackers for an extra layer of flavor.
- Softening Cream Cheese: Leave the cream cheese out at room temperature for about 30 minutes before beating to ensure a smooth mixture.
Food and Drink Pairings
This Raspberry Icebox Cake pairs wonderfully with a variety of beverages:
- Iced Tea or Lemonade: The refreshing flavors complement the cool, creamy dessert.
- Prosecco or Sparkling Wine: The light, bubbly nature of these drinks pairs beautifully with the fresh berries and creamy layers.
- Coffee: A cup of hot coffee can provide a pleasant contrast to the cold, sweet dessert.
FAQ
Can I make this cake ahead of time?
Yes, Raspberry Icebox Cake is perfect for making ahead. Prepare it the night before, and let it chill overnight for the best flavor and texture.
Can I freeze Raspberry Icebox Cake?
Freezing is not recommended as it can alter the texture of the cream filling and berries.
What can I use instead of graham crackers?
You can substitute graham crackers with vanilla wafers, digestive biscuits, or ladyfingers.
How do I prevent the cake from becoming too soggy?
Ensure you have a good balance of cream to crackers and don’t overdo it with the raspberry jam. Chilling the cake for the recommended time will also help the layers set properly.
Can I use frozen raspberries?
Fresh raspberries are best for this recipe, but if you must use frozen, thaw them completely and drain any excess liquid before using.
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