STRAWBERRY REFRIGERATOR CAKE

 This strawberry refrigerator cake (or the Filipino version of strawberry icebox cake) has a secret ingredient – condensed milk! It’s sweet, creamy and perfect on a warm sunny day.

(Looking for more no bake cake recipes? Try this creamy, lemony, no bake lemon cheesecake. It’s a great summer dessert! If you’re craving for chocolate, you’d love this eggless tiramisu. Chocolatey, a little boozy and comes together in a flash.)

Ingredients

▢2 cups heavy cream see notes

▢4 tbsp condensed milk to taste, see notes

▢Graham crackers see notes

▢2 lbs strawberries hulled and sliced

Instructions

Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium-high speed until medium peaks.

Switch to low-medium speed and drizzle the condensed milk 1 tablespoon at a time. Add more until you get the sweetness you want. Once you’re satisfied, switch back to medium-high speed and beat until smooth and stiff.

Place a layer of graham crackers at the bottom of a deep 8×8 baking dish. Evenly spread a heaping cup of cream on top of your graham crackers. Then put a layer of sliced strawberries on top of that.

Repeat by covering the strawberries with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with strawberries.

You now have two options: you can either (1) freeze or (2) chill the cake in the fridge overnight. Freezing will result to a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result to a creamy, ready-to-eat cake out of the fridge (see notes).

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