Strawberry Float Cake
A Strawberry Float Cake is a dessert with layers of white and bright red colors, featuring strawberry flavors. It's often decorated with freeze-dried strawberries soaked in a strawberry glaze.
Equipment
- Large Mixing Bowl for combining and whipping the heavy whipping cream, vanilla extract, and powdered sugar.
- Electric Mixer or Whisk to beat the cream mixture.
- 9x13 Inch Pan to assemble and layer the ingredients for the cake.
- Spatula or Back of a Spoon for spreading the whipped cream mixture evenly on the bottom of the pan and smoothing out each layer.
- Plastic Wrap or Aluminum Foil for covering the pan while chilling in the refrigerator to prevent any odors from affecting the cake.
Ingredients
- 2 cups heavy whipping cream
- 1/4 cups powdered sugar , sifted
- 1/2 pound sliced strawberries
- 10 graham crackers
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the heavy whipping cream, vanilla extract, and powdered sugar. Use an electric mixer or a whisk to beat the mixture until soft peaks form. This will take about 3-5 minutes on medium-high speed with an electric mixer. Soft peaks are achieved when you lift the beaters out of the mixture and the peaks gently curl over.
- Take a 9x13 inch pan and spread a layer of the whipped cream mixture on the bottom. You can use a spatula or the back of a spoon to spread it evenly. This layer provides a base for the rest of the ingredients.
- Place a single layer of graham crackers on top of the whipped cream mixture in the pan. Break the graham crackers if needed to fit them into the pan.
- Continue layering the ingredients by adding another layer of the whipped cream mixture on top of the graham crackers. Then, add a layer of sliced strawberries on top of the whipped cream.
- Repeat the layering process with graham crackers, whipped cream, and strawberries until you reach the top of the pan. Make sure to end with a layer of strawberries on top for a nice presentation.
- You can decorate the top of the cake with additional whipped cream, strawberries, or any other toppings you like.
- Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the graham crackers to soften. Chilling also helps the cake set and makes it easier to slice and serve.
- Once chilled, slice the cake into squares and serve. The cake is best served cold, so keep any leftovers refrigerated. Enjoy your delicious strawberry float cake!