Recipe: Lemon-Berry Icebox Cake

Happy FOURTH OF JULY!!!

Are you in need of a patriotic treat to share today? Then look no further!! This lemon-berry icebox cake courtesy of the Food Network is sure to dazzle! If you do it NOW you will have it ready in time to bring to that evening BBQ....get moving!
To start, toss 1 cup of strawberries and 1 cup "other" berries in a medium bowl with 1 tablespoon of granulated sugar and the juice of 1/2 a lemon, set aside to macerate, 3o minutes.


While those berries get sweet and tangy, puree 1 cup of the mixed/ "other" berries in a blender (or magic bullet if you are me) until smooth.  Refrigerate the remaining 2 cups of strawberries as well as the left over "other" berries for topping.


With the puree done, set it aside and prepare to make your whipped topping. Beat the cream cheese, confections sugar, vanilla and zest of both lemons and the juice of 1 lemon in  a large bowl with a mixer on medium-high speed until fluffy; about 4 minutes.


Add the heavy cream and beat for another 2 minutes.


Take half of that delicious lemon zested whipped cream and transfer it into a separate bowl.


With the remaining half of whipped cream, fold in the pureed berries.


Now, its time to build this lasagna-esque icebox cake.  Before you layer, start by lining a 9 x 5 inch loaf pan with plastic wrap, letting it hang over on all sides.

With the plastic in place, start by spreading 1 cup of the plain whipped cream mixture in the bottom of the pan (refrigerate the rest for later).



Then, spread one cup of the berry puree whipped cream over the cookies.


Add one half of your macerated berries.


Top those fresh berries with yet another 1 cup of berry whipped cream.


Repeat with another layer of cookies, berry whipped cream, remaining macerated berries and the rest of the berry whipped cream.

End with one last layer of cookies, don't worry if you have some left over...you can always snack on them like I did.

Once you have the final layer in place, cover with more plastic wrap and refrigerate for at least 6 hours, (I went with overnight).

Before serving this amazing cake, toss remaining 2 cups each of strawberries and "other" berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl, set aside to macerate 30 minutes.


Then it is time to uncover this beautiful cake.

Grab a platter, and flip your loaf pan upside down on top of the platter. Remove plastic and see the gorgeous hunk of heaven you created.


Next up, cover with remaining plain whipped cream you'd been saving.


Once the cake is fully covered, take those freshly macerated berries and add your pop of patriotic color!