Description
This no-bake strawberry icebox cake is layered with fresh strawberries, graham crackers, and rich vanilla whipped cream for a light and refreshing summer dessert.
Ingredients
For the Strawberry Icebox Cake:
- 1½ sleeves graham crackers (200g)
- 450 g fresh strawberries, sliced
For the Mascarpone Stabilized Whipped Cream:
- 460 g (2 cups) heavy cream, cold
- 150 g (⅔ cup) mascarpone, cold
- 60 g (½ cup) powdered sugar, sifted
- ½ teaspoon vanilla extract
For Decoration:
- Fresh strawberries
- Freeze-dried strawberries
Instructions
1. Slice the strawberries into thin, even slices.
2. Line a large loaf pan with aluminum foil or plastic wrap for easy removal later.
3. In a mixing bowl, combine the cold heavy cream, cold mascarpone, powdered sugar, and vanilla extract.
4. Whip with an electric hand mixer for 2-3 minutes until fluffy and early stiff peaks form.
5. Spread one-quarter of the whipped cream mixture on the bottom of the prepared pan.
6. Add a layer of graham crackers, breaking pieces as needed to fit.
7. Top with a layer of sliced strawberries.
8. Repeat the layers of whipped cream, graham crackers, and strawberries until all ingredients are used, finishing with a graham cracker layer.
9. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
10. For easier slicing, freeze the cake for 30 minutes before removing it from the pan.
11. Turn the cake out onto a serving plate.
12. Decorate with additional whipped cream, fresh strawberries, and freeze-dried strawberries before serving.
13. Store leftovers refrigerated for 1-2 days.
Notes
Measure ingredients with a digital scale for the most accurate results.
Both the mascarpone and heavy cream should be high-fat and very cold for proper whipping.
Do not overwhip the cream mixture or it may become runny.
Allow the cake to chill for at least 4 hours so the graham crackers soften into a cake-like texture.
Cut strawberries into uniform slices for easier layering and cleaner presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 6g
- Sodium: 37mg
- Fat: 39g
- Saturated Fat: 25g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 112mg