icebox

Lemon Lavender Icebox Cake

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

Happy Sunday, Friends! I hope this weekend has been full of joy and love and rest for you. We did a lot of the opposite this weekend, as we partook in the madness that is March college basketball. My husband (an Auburn fan) and myself (a UK fan) will have to duke it out later this afternoon as our teams play each other in the Elite Eight match, so pray for us. For your lazy-day entertainment, I’ve rounded up a list of things I’ve been reading, eating, and shopping for,  plus I’m sharing the how-to on this seriously adorable lemon lavender icebox cake. Grab a fork and let’s dive in!

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

What I’m Reading:

  • I relate to this article on “crispy-gone-soggy” foods (think soggy nachos, leftover General Tso’s carryout, etc) on so many levels. It’s an opinion piece from Bon Appetit that is entirely funny and delicious on so many levels. Check it out for a casual laugh and stomach rumble.
  • Food52’s annual cookbook tournament  has just wound down, and I am so thrilled to pick up copies of the winning books. Basically they’ve picked some of the most eye-catching cookbooks from the year go head-to-head in a bracket-style throw down. The judges are mostly renowned chefs who whittle the list of best cookbooks down from 16 to 1. Read about the finalists (and the winner!) here.
  • I’m just wrapping up “Everybody, Always” by Bob Goff. It’s a heartwarming, inspiring, and, at times, difficult read, but there’s so much truth in it that I love it. Loving people can be really hard, but Bob breaks this lifelong pursuit down to just loving the person in front of you, one day at a time. Such a good read.

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

What I’m Eating:

  • With warmer weather and bathing suit season on the horizon, we’ve been trying to include lots of salads and veggies in the dinnertime lineup. This bulgur salad with cucumbers, dill, chickpeas, and peppers is anything but basic, and it’s probably my favorite dish I’ve prepared in months. Serve with grilled chicken or fish if you’re cooking for a meatatarian, otherwise, this salad needs no other sidekick.
  • Ok, so I must not be really concerned about that summer body, because we’re still totally making burgers. These ones are smashed thin like the ones you might get at a greasy diner, and they are outrageous delicious. We top ours with grilled red onion and serve with skillet hash browns. My mouth is actually watering.
  • I love how easily a pork tenderloin will serve my family of four, but I’m always getting stuck in the savory herb-crusted rut. This recipe from Tyler Florence boasts a chimichurri sauce that is to die for and makes the whole dish feel fresh and exciting. Serve with rice, beans, and grilled veggies.

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

What I’m Shopping For:

  • The Madewell spring collection has me longing for non-maternity wear. The bright colors, flowy materials, and simple retro patterns are 100% my ballgame.
  • I just ordered this bathing suit coverup both for now and post-baby. When I’m chasing after two kiddos at the pool, I don’t want to worry what is falling out of the backside of my suit, and this coverup is the light and airy ticket I’ve been looking for. Plus, the side tie means that I can wear it as my body transitions in the coming months!
  • The springy dishes and serveware at Sur La Table have me itching to throw a garden party. I’m dying over the new cast iron colors and floral china. Check it out here.

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

What I’m Baking:

Lemon lavender icebox cake. Isn’t she a beaut? I love how dainty and fancy this sweet make-ahead dessert feels, and I love the ease with which I’m able to prepare it. Made with a fluffy and citrusy lemon cake, a lavender-infused whipped filling, and sweet raspberry preserves, this cake is the springy layered treat your tables have been begging for.

I made this lemon lavender icebox cake in partnership with my friends at Kerrygold. Their unsalted butter keeps the lemon cake moist  in spite of the cake’s time spent in the icebox, and it adds a subtle richness to every bite. I love having a go-to butter brand to suit my favorite decadent desserts, and this little freezer-friendly cake is no exception.

To make this lemon lavender icebox cake, we start by baking the cake. This cake whips up easily with butter, sugar, eggs, and the usual suspect dry ingredients. The juice of the lemons adds tang and acidity to this cake while the zest adds a fragrant, lemony taste to every bite. We bake the batter in a half sheet pan and allow it to cool completely before we throw it all together.

The filling for this lemon lavender cake is basically a bulked-up whipped cream. We add in a little cream cheese to the mixture to stabilize the airy whipped cream which gets its flavor from an infusion of dried lavender. I purchased a small bag of dried culinary lavender on Amazon, but some of you big city folks may be able to find it in your grocery stores.

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

To assemble this lemon lavender cake, we invert the cooled cake out of the pan and cut it into three equal-sized rectangles. I use a big ruler for precision, but you can wing it if that’s more your speed. Spread a thin layer of prepared raspberry preserves all over each piece of cake and then begin stacking! Place your first piece of raspberry-coated cake on a small, freezer friendly platter. Dollop 1/3 of the infused whipped cream on top and gently spread to a flat layer. Stack a second piece of cake and repeat this process again. Take care to spread the whipped cream as flat and evenly as possible to maintain a more stable cake. Some of the whipped cream may barely squish out the sides of the cake as you stack it, but don’t worry. Just be careful to not press down hard on the cake and remember it will all firm up in the freezer.

Leave the lemon lavender icebox cake in the freezer overnight, and, once frozen, feel free to trim up the edges to form neat rectangle slices. I cut 1/2″ pieces for serving, but you could also cut squares or wedges if you please! Just be sure to show off all those fancy layers, because, DANG, they are beautiful.

Many thanks to Kerrygold for sponsoring this delightful spring treat. It’s an honor to partner with a brand that I trust and adore so much, and I hope you all will welcome them to your kitchens as well. Enjoy this Sunday, enjoy some time spent baking, and GO CATS.

If you like this lemon lavender icebox cake you should check out:

Strawberry Icebox Pie

Peppermint Bark Icebox Cake

Lavender Vanilla Bean Sugar Cookies

Lemon Lavender Cookies

 

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Lemon Lavender Icebox Cake

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

This lemon lavender icebox cake is a chilled springtime treat with lemon cake layers, lavender whipped cream, and sweet raspberry preserves.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 420
  • Yield: 12 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature (I use Kerrygold)
  • 11/3 cups (265 gm) sugar
  • 3 large egg whites
  • 1 teaspoon vanilla
  • ¾ cup (180 gm) milk
  • 3 tablespoons lemon juice
  • 11/2 tablespoons lemon zest
  • 2 cups (270 gm) all-purpose flour
  • ¼ teaspoon baking soda
  • 11/2 teaspoons baking powder
  • ¾ teaspoon salt

For the cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons dried culinary lavender
  • 4 ounces (110 gm) regular cream cheese, at room temperature
  • 1/3 cup (65 gm) sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • Lavender food coloring, if desired.
  • 1 cup raspberry preserves

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and spray a half sheet pan (18″ x 13″ x 1″) with baking spray. Line the bottom with a rectangle of parchment paper and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy, about 2 minutes. Scrape the sides of the bowl and add the egg whites and vanilla and mix to combine. Scrape the sides of the bowl and add half of the milk plus the lemon juice and zest. Mix until combined and then add about half of the flour as well as the baking soda, baking powder, and salt. Scrape the sides of the bowl and add the remaining milk followed by the remaining flour. Mix on low only until combined and scrape the sides of the bowl. Fold in any unincorporated bits and spread the batter into the prepared pan. Bake in the oven for about 13 minutes or until a toothpick inserted comes out clean. Set aside to cool completely.

To prepare the cream:

  1. Combine the whipping cream and lavender in a bowl and cover with plastic wrap. Allow to rest in the fridge overnight or at least 6 hours. When ready to prepare the cream, cream the cream cheese and sugar on medium speed in a large bowl until combined, about 30 seconds. Slowly drizzle in the cream while the mixer is on low to incorporate. Add the vanilla extract and continue beating on medium speed until the mixture has thickened and stiff peaks form. Add a smidge of light purple or lavender food coloring if desired. Set in the fridge until ready to use.

To assemble the cake:

  1. Invert the cake out of the pan and cut along the long edge into three equal pieces. You’ll wind up with 3 rectangles of cake about 5-1/2” x 12-1//2” in size. Spread 1/3 of the preserves on each piece of cake in a thin even layer. Place on piece of the jammy cake on a serving dish and spread 1/3 of the lavender whipped cream on top. Smooth to flatten the whipped cream without overworking the cream and then top with another jammy piece of cake. Repeat this process once more finishing with the remaining layer of cake and lavender whipped cream on top. Place in the freezer to firm up the top quickly, about an hour, and then cover gently with plastic wrap and continue freezing for another 6 hours. You can clean up the edges of the cake by cutting through the frozen layers to even them up, if desired. Otherwise, slice ½” wedges for serving and top with fresh raspberries, if desired. I prefer to slice while frozen and then let the slices warm up slightly at room temp for about 10-15 minutes prior to serving. Otherwise, let the cake barely thaw at room temp for about 20-30 minutes prior to slicing and serving.

 

Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it. 

So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.) 

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:

  1. It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too. 
  2. Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
  3. Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing. 
  4. Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys.  Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny. 
  5. It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
  6. With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation; it’s not too late to be the person you want to be. 
  7. Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want. 
  8. As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
  9. Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
  10. Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.

To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.

I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

If you like this strawberry icebox pie, you should check out:

Vegan Coconut Lime Ice Cream Pie

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Roasted Strawberry and Buttermilk Popsicles

 

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Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360
Scale

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) frozen strawberries
  • 11/4 cup (300 gm) heavy whipping cream
  • 114 ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

To prepare the crust:

  1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.