Spring is here! Bring on the light, fluffy and lemony desserts. My Strawberry Pecan Icebox Cake captures the season in every bite. There’s nothing more satisfying than a simple yet elegant dessert you can easily whip up. The best part of this one: It requires no baking.
Strawberry Pecan Icebox Cake
8 ounces cream cheese, room temperature
1 cup powdered sugar
3 cups heavy cream
1 tablespoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 box graham crackers (14.4 ounces)
4 cups sliced strawberries
1/2 cup chopped pecans
1. In a large bowl, beat cream cheese at medium speed until smooth. Gradually add powdered sugar and continue beating until smooth.
2. Add 1 cup heavy cream and beat at low speed until smooth. Add remaining 2 cups heavy cream and mix at medium speed until light and fluffy, increasing the speed as the mixture begins to thicken. Fold in the vanilla, lemon zest and lemon juice.
3. Coat the bottom of a 9-by-13-inch pan with cooking spray. Line the bottom of the pan with 1/3 of the graham crackers.
4. Spread 1/3 of the mixture over graham crackers followed by 1/3 of the strawberries and pecans. Repeat layers two times using remaining ingredients, ending with strawberries and pecans.
5. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
Serves 8–12.
