Strawberry Refrigerator Cake vs. Strawberry Icebox Cake

 Strawberry Refrigerator Cake

Ingredients

• 1 Duncan Hines Supreme Strawberry Cake Mix
• Ingredients Listed on Back of Cake Box (egg, water, oil)
• 2 (10 oz) boxes of Frozen Strawberries in Syrup
• 1 cup of cold milk
• 1 (3.5 oz ) box of Vanilla Instant Pudding
• 1 (8 oz) container of Cool Whip, thawed
• 1 pint strawberries (with tops removed and strawberries cut in half), thawed
• ⅓ c chopped pecans (totally optional, but you'll be glad you did)

Instructions

1. Make the boxed cake mix according to the directions on the back.
2. Pour the cake batter into a greased 9x13 cake pan and bake according to the box directions.
3. When it is done take it out of the oven and let it cool 100%.
4. Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
5. Add the thawed strawberries with syrup into a food processor or blender.
6. Pulse until it is a slushy consistency.
7. Pour the strawberry puree mixture over the cake and spread it out evenly.Let it soak in.
8. While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
9. Fold in the thawed Cool Whip.
10. Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
11. Take the fresh strawberry halves and place them on top of the cake frosting.I placed the strawberries in row, do what you like best.
12. Sprinkle on the optional chopped pecans.
13. Now, pop it in the fridge for 4 hours.
14. When you are ready to serve, slice it up and devour.

Notes

The Pillsbury version of the Strawberry cake mix works as well.

FROM Crystal & Co.

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Strawberry Icebox Cake

8 ounces cream cheese, softened

4 cups heavy cream 

3/4 cup confectioners' sugar 

1/2 cup strawberry preserves or jelly

2 teaspoons fresh lemon juice 

1 teaspoon vanilla extract 

About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 


Directions
Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.

Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight. 

FROM;  Foodnetwork.com

Strawberry Pound Cake

 

My friend, Judy, made this Pound Cake this past weekend and shared it with me.

It was very dense and really yummy.  

INGREDIENTS

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon teaspoon strawberry extract
1/2 teaspoon teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream 
3/4 cup chopped fresh strawberries, plus more for serving.

GLAZE 
1 stick of butter, softened
4 oz. Philadelphia cream cheese
1 cup powdered sugar
1 teaspoon vanilla or almond extract
3-4 tablespoons milk

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour 1 Bundt pan. 
Using an electric mixer, beat butter at medium speed until creamy.
Gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined.
Stir in sour cream and mashed strawberries. Pour into prepared pan. Bake 60 - 80 minutes, or until a tester inserted in center comes out clean.  Remove cake from oven and invert pan on platter, until cake drops out.

Prepare Glaze and spoon over warm cake, let stand 1 hour; 

For serving, slice and add additional sweetened strawberries on the top.

Strawberry & Chocolate Icebox Cake

 

1 (14.4-ounce) box chocolate graham crackers
1 (16-ounce) container frozen whipped topping, thawed
1 cup seedless strawberry preserves or jam, slightly melted
1 quart fresh strawberries, sliced thin, with 6 to 8 whole strawberries reserved for garnish
1/2 cup semisweet chocolate chips, melted

 
DIRECTIONS

Line the bottom of an un-greased 9 x 13-inch baking dish with 1/3 of graham crackers.

In a large bowl, combine Whipped topping and strawberry preserves until well mixed.

Spread 1/3 of Strawberry cream mixture over graham crackers.  Place 1/2 of the strawberry slices on top.  Repeat layers 2 more times, ending with strawberry cream.  Drizzle with chocolate and garnish with whole strawberries.  Refrigerate until chilled.