There’s a lot of stuff we hope you take away from reading this blog. Little things like making sure you eat (so you don’t turn into a cunt). Jokey stuff about not eating dairy on Valentine’s Day (which is actually very sound advice). Even bigger preachy shit about maaaybe giving yourself a break and NOT viewing weightloss as the pinnacle of being a successful human.
But the biggest thing we hope you remember after reading my dumb little words and looking at Lucy’s photos: food doesn’t have to be fancy to be delicious. Nothing tastes better than getting out of the way of tasty ingredients. And, right now, our ingredient of choice is strawberries.
Strawberries are always our favorite. They’re sweet and tart and just plain good. While we would never kick them out of bed for showing up in ice cream or cookies– right now, we want something even simpler to let them shine.
Icebox cakes are nothing more than a cookie hanging out with whipped cream until it gets soft enough to eat with a fork. 5 ingredients, left hanging out in the fridge, becomes a perfect cakey dessert. Ideal for the chronically lazy, or those endowed with perfectly-in-season, fragrant-fresh berries that you don’t want to cover up with a bunch of junk. We spiked our whipped cream with a little goat cheese; a salty, funky foil with just enough tang to bring out the berries’ natural sweetness.
- 1 pt Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 4 oz mild, soft Goat Cheese– goat not your thing? swap mascarpone or very soft cream cheese.
- 1 box Graham Crackers– we roll honey-flavored in the blue box, but, hell, girl. You can do home made. See if we care!
- 16 oz Strawberries, hulled and cut into ¼ inch slices
- With your electric mixer (stand or hand!) whip the cream until you get soft peaks. Add powdered sugar, and goat cheese in small lumps. Keep whipping until the cream mixture is well incorporated and makes firm peaks.
- In a bowl or baking dish, or just neatly stacked free-style on a plate, place a few small blops of whipped cream, as a stabilizing first layer. Add a single layer of graham crackers, cover with strawberries– but don’t bunch them up. Evenly spaced berries of nearly equal heights are the key to a stable icebox cake.
- Cover the layer of berries with a thin layer of cream, focusing on getting the goods all the way to the edges. Add more grahams on top, followed by strawberries. Lather, rinse, repeat, until you’re out of berries or grahams, whichever comes first, finishing with a top layer of grahams.
- Coat the top (and sides, if you’re free stylin) with cream, and let the “cake” hang out in the fridge for at least two hours. Overnight is better.
- To serve, do whatever you want. Scoop it. Slice it. Do you to the fullest. We do recommend that you decorate with freshly-sliced berries on top, and serve it super cold.