Strawberry-Pink Lemonade Icebox Cake Recipe 

This pink-themed icebox cake requires no oven and comes in four tones! Ground freeze-dried strawberries color lemon-scented whipped cream.  

Deselect All Four 1.2-ounce bags freeze-dried strawberries (about 8 cups) 2 cups confectioners' sugar 2 teaspoons finely grated lemon zest  8 to 8 1/2 cups heavy cream, chilled 72 round lemon cookies, such as Pepperidge Farm  4 cups sliced fresh strawberries (from about 1 1/2 pounds strawberries) 

Ingredients

Smash half the freeze-dried strawberries in a large food processor under a cloth. Finely blend leftover freeze-dried strawberries.   

Instruction 

Waste fine mesh-filtered seeds in a medium basin. Set aside. Mix confectioners' sugar, lemon zest, and 6 cups heavy cream in a stand mixer with whisk. Rapidly accelerate low-to-medium-low until soft peaks develop.     

Mix 2 tsp strawberry powder with 3 cups whipped cream in a medium bowl. Whisk by hand to medium peaks. Dab the bottoms of 18 cookies with strawberry whipped cream in a big flat dish or cake stand.     

Fatten strawberry whipped cream if it stiffens. Wrap strawberries in 18 cookies and strawberry whipped cream. Add 1 cup cut strawberries to cream. Mix 3 cups whipped cream with 10 teaspoons strawberry powder in a medium dish.     

Whisk by hand to medium peaks. If strawberry whipped cream stiffens, add heavy cream. Put 18 cookies and strawberry whipped cream around strawberries. Sprinkle 1 cup sliced strawberries over cream.  

Mix remaining strawberry powder with whipped cream in a medium basin. Whisk by hand to medium peaks. If strawberry whipped cream stiffens, add heavy cream.  

Border strawberries with remaining 18 cookies and strawberry whipped cream.  Wrap the icebox cake in plastic and refrigerate for 8 hours or overnight to soften and cool the cookies.   

Chill the remaining 1 cup of sliced strawberries until serving. Before serving, add the remaining sliced strawberries to the icebox cake.  

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