Easy Strawberry Icebox Cake
User Reviews
5
Easy Strawberry Icebox Cake
Description
The recipe starts by mashing fresh strawberries with granulated sugar to create a juicy, slightly chunky puree. Separately, heavy cream is whipped with confectioners' sugar and vanilla until stiff peaks form. This whipped cream is carefully folded with the strawberry puree to make a strawberry cream filling.
This filling is spread in a dish in layers alternated with tightly packed vanilla wafers. The assembled cake is refrigerated overnight to allow the wafers to soften into a cake-like texture and the flavors to meld. The topping is finished with decorative swirls and optionally sliced fresh strawberries before serving.
Chilling the bowl and mixer attachments before whipping helps achieve better volume quickly. The cake keeps well for up to three days refrigerated and can be frozen for longer storage. Variations with other cookies such as graham crackers or ladyfingers can be used, though softer cookies require more chilling time.
Ingredients
- 3 cups strawberries chopped
- 3/4 cup granulated sugar
- 2 1/4 cups heavy cream
- 1/2 cup confectioners' sugar
- 1 tablespoon vanilla extract
- One (11-ounce) box vanilla wafers
- strawberries for serving (optional, sliced
Instructions
- Crush the strawberries and sugar in a medium bowl using a potato masher until very juicy and just slightly chunky. Don't have a masher? Pulse the berries in a food processor, but be mindful not to overprocess.
- Whip the heavy cream in a large bowl using a whisk or a handheld mixer until the cream starts to thicken, 2 to 3 minutes. Dump in the confectioners’ sugar and vanilla and whip until stiff peaks, about 1 minute more.
- Gently fold the strawberry slush into the cream.
- Grab an offset spatula or a spoon, and spread a layer of strawberry cream on the bottom of the dish. Top the cream with a layer of vanilla wafers, fitting them as closely together as possible.
- Continue alternating layers of strawberry cream and wafters, ending with a luscious layer of cream. Swirl and swoop the top decoratively. Cover with plastic and refrigerate overnight.
- The next day, scoop the cake onto plates and finish with sliced strawberries.
Notes
- Chill mixing bowl and attachments to help cream whip faster and hold volume.
- Store covered in the fridge for up to 3 days; freeze for longer preservation.
- Substitute vanilla wafers with graham crackers, Biscoff cookies, ladyfingers, or Oreos depending on preference; softer cookies require longer softening time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 425kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 141mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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