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As the sun shines brighter and temperatures rise, there's nothing quite like a refreshing dessert to cool you down. Enter the Strawberry Lemonade Icebox Delight, a delightful concoction that embodies the essence of summer with its vibrant flavors and light, airy texture. This dessert showcases the perfect harmony between sweet strawberries and tangy lemon curd, making every bite a celebration of summer’s bounty. Ideal for gatherings, picnics, or simply enjoying on a warm day, this no-bake treat is as easy to prepare as it is delicious.

Strawberry Lemon Icebox Cake

Beat the heat this summer with a Strawberry Lemonade Icebox Delight, a no-bake dessert that captures the essence of sunny days. This easy-to-make treat features layers of fresh strawberries, tangy lemon curd, and whipped cream, all supported by a crunchy graham cracker base. Perfect for picnics and gatherings, it's visually stunning and delightfully refreshing. With minimal preparation effort, this dessert is sure to impress your guests and cool you down.
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup lemon curd (store-bought or homemade)

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 package (12 oz) graham crackers

Additional strawberries and lemon zest for garnish

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of powdered sugar. Toss gently and let them sit for about 10-15 minutes to macerate.

    Make the Whipped Cream: In a large mixing bowl, pour in the heavy whipping cream, remaining powdered sugar (1/2 cup), and vanilla extract. Using an electric mixer, whip until stiff peaks form. This should take about 3-5 minutes. Be careful not to over-whip.

      Combine Lemon Curd with Cream: Gently fold the lemon curd into the whipped cream until well combined. Make sure you don’t deflate the whipped cream too much.

        Assemble the Cake: In a 9x13 inch baking dish, start by spreading a thin layer of the lemon whipped cream mixture on the bottom. Then, lay down a single layer of graham crackers on top to form the base.

          Layering: Add half of the lemon whipped cream mixture on top of the graham crackers, followed by half of the macerated strawberries. Repeat the steps with another layer of graham crackers, the remaining lemon whipped cream mixture, and then the last half of macerated strawberries.

            Top It Off: Finish with a final layer of graham crackers and cover the entire cake with any remaining whipped cream mixture. Optionally, garnish the top with sliced strawberries and a sprinkle of lemon zest for an extra touch of flavor.

              Refrigerate: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.

                Serve: When ready to serve, cut into squares, garnish with fresh strawberry slices and lemon zest if desired, and enjoy this refreshing dessert!

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12