Strawberry Icebox Cake
An easy strawberry icebox cake made from your favorite cookies, whipped cream, and fresh strawberry jam. A no-bake cake so easy you'll be done in no time!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 150 g Chopped strawberries (approx 1 cup)
- 50 g Granulated sugar (1/4 cup)
- 600 ml Heavy cream (2 1/2 cups)
- 65 g Granulated sugar (1/3 cup)
- 1 tsp Vanilla extract
- 36 Lotus biscoff cookies or your favorite kind of cookies
- 5-6 strawberries
- Extra Lotus biscoff cookies to decorate
Instructions
- 1
Combine the strawberries and sugar in a small saucepan over medium heat and cook, stirring occasionally, for 5-10 minutes, or until the strawberries have broken down and thickened
- 2
Remove from the heat and cool until room temperature
- 3
Combine the whipped cream, granulated sugar, and vanilla extract together in the bowl of a stand mixer fitted with a whisk or a large bowl with an electric whisk
- 4
Whisk the cream until stiff peaks
- 5
Set aside in the fridge until you are ready to assemble
- 6
Prepare your dish of choice to assemble, I use 3 x 500ml containers, or you can use a 1.5L baking dish
- 7
Start with a layer of whipped cream at the bottom of your dish, top with a layer of cookies, and then jam
- 8
Repeat the process until all the cookies and jam have been used, ending with a final layer of whipped cream- I made 4 layers of cookies in each dish
- 9
Smooth off the top of the cake with an offset spatula
- 10
Fit a piping bag with a star tip and fill it with the remaining whipped cream
- 11
Pipe the cream over the top of the assembled cakes and decorate with biscoff cookies and fresh strawberries
- 12
Chill in the refrigerator for at least 4 hours or overnight before consuming for the best texture!