I have a rule in my kitchen – if the air conditioner is on, the oven is off. When followed, this means I can successfully avoid turning my tiny apartment into my own personal Dante’s Inferno. But long and lazy summer nights are also my favorite time for eating, drinking and general merriment. Which inevitably bring me back to the oven for party-friendly nibbles for a crowd.
Luckily, Cristina Suarez Krumsick, author of the blog and new cookbook No-Bake Makery, has the perfect solution. She’s come up with a whole slew of recipes that maximize the treats, while minimizing the heat. Here’s her excellent Strawberry Nutella Icebox Cake recipe, which is easy, delicious, and adorable.
And best of all, is like a bite of air conditioning for your mouth.
Strawberry Nutella Icebox Cake
Makes about 20 servings
3 cups heavy cream
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 cup chocolate-hazelnut spread (I like Nutella)
15 standard cinnamon graham cracker sheets
2 ½ cups thinly sliced strawberries
1.Line an 8-by-8-inch baking pan with aluminum foil and set aside.
2. Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
3. Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread.
4. Be careful not to mix too aggressively or your cream will deflate.
5. Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right.
6. Top with a thick layer of chocolate hazelnut whipped cream.
7. Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
8. Repeat the layering process twice, ending with cream.
9. Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries.
10. Cover and refrigerate for at least 6 hours or overnight.
11. Garnish with the remaining sliced strawberries and cut into 1-inch slices.
Recipe courtesy of Cristina Suarez Krumsick
Photo credit: Jeremy Krumsick