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Icebox Strawberry Shortcake

recipeimage_strawberrycake_290517.jpg
COURSE PREP TIME CHILL TIME TOTAL TIME SERVES
DESSERT
30 MINUTES
4 HOURS
4 HOURS 30 MINUTES
12-16

 

Ingredients

 

2 CUPS 35% whipping cream
1/2 CUP icing sugar
1 TBSP orange zest
1 TBSP vanilla extract
1 TUB (450G) Longo’s Ricotta Cheese
1 PKG (400G) graham crackers
1/2 CUP melted strawberry jam, divided
2 LBS fresh strawberries, hulled and sliced

 


 

Directions

 

1. BEAT whipping cream with icing sugar, orange zest and vanilla until stiff. Beat in ricotta cheese until well combined.
2. ARRANGE a single layer of graham crackers in a 9 x 13-inch baking dish. Brush with 1/4 cup melted jam. Top with one-third each cream mixture and strawberries (a scant 2 cups each). Repeat crackers, jam, cream and strawberry layers once.
3. ARRANGE final layer of graham crackers. Spread evenly with remaining cream mixture. Arrange remaining strawberries to resemble a Canadian flag or garnish as desired. Cover and soften in the refrigerator for at least 4 hours. (Best if served within 24 hours.)

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