Doesn’t this showstopping strawberries and cream icebox cake look impressive? You wouldn’t believe how little effort actually goes into making it! From start to finish it will take you only 30 minutes to create this gorgeously delicious master piece. (Not fast enough? Check out my strawberries and cream mug cake!)
Beautifully light whipped cream layered with sweet, ripe strawberries, white chocolate chips and softened cookies. I literally can’t put into words how incredible this icebox cake really is. Every single person who has tried it agreed whole heartedly and I even got a marriage proposal because of it!! Seriously, it’s that good.
If it’s more of a confident baker strawberry dessert you’re looking for, you should totally check out my strawberry cake recipe! It brings out the absolute best in British Summer strawberries.
Strawberries and Cream Icebox Cake Recipe
Here is what you will need to serve approx 12.
- 600g Ripe Strawberries, Hulled & Sliced
- 600ml Double Cream
- 90g Icing Sugar
- 1.5 tsp Vanilla Extract
- Pinch of Salt
- 2 x 200g Packs of Fox’s Crinkle Crunch Butter Biscuits (Or Similar)
- 50g White Chocolate Chips
- A Few White Chocolate Stars, To Decorate (Optional)
- Electric Stand Mixer with Whisk Attachment (or Large Bowl and a Hand Whisk)
- Large Serving Plate
If you haven’t already, hull & slice your strawberries however you like. I quartered smaller ones and sliced larger into 6 pieces but it really is entirely up to you.
Now in an electric stand mixer or a large bowl with an electric hand whisk, whip the cream together with the icing sugar, vanilla & salt just until it can hold it’s own shape.
Be careful not to overdo it as cream can quickly turn into a horrible grainy mess. If yours goes too far, stop whisking immediately and carefully/gently fold through some more cream until it comes back to a nice smooth consistency.
Icebox Cake Assembly
Assembly already?! I know, I did tell you it was crazy easy to make!
On a large serving plate, spread a little cream to adhere the first layer of biscuits.
Press them in as closely as you can then top with another layer of cream followed by a generous handful of strawberries & white chocolate chips.
Then carefully smother the top with a thin layer of cream…
Next, add another layer of biscuits.
Rinse and repeat until you have used up all your ingredients. End with the top layer being a generous helping of cream and save a handful of strawberries & white chocolate chips until just before serving.
Then place the icebox cake into the fridge to allow to biscuits to soften. This will take at least 3-4 hours. (This allows you to slice it like a cake.)
Right before serving top with those reserved strawberries, some white chocolate chips and a few white chocolate stars if you like.
Store in the fridge and consume within 48 hours. If you are making this ahead, I recommend only doing it a maximum of 24 hours before.
Oh my word, don’t you just want to bury your face right into it?! This incredible Strawberries & Cream Icebox Cake is probably one of the most delicious desserts I have ever made in the KitchenMason kitchen. Having a Wimbledon party this year? You know this would be PERFECT with a glass of champagne and good company!
I hope you enjoyed the post my lovelies, until next time.
Liked this post? You’ll love my Strawberries & Cream Mug Cake!
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As featured on Julia’s Simply Southern Meal Plan Monday #171