An Icebox cake is a fun no-bake dessert that adults or kids can make. It's a dessert that's typically made by layering cream, fruit, nuts and wafers, and then set in the refrigerator and was popularized in the 1920's & '30's when people began using the "icebox" (a compact, non-mechanical refrigerator) as a kitchen appliance. The hardest part about this dessert is letting it set for at least 4 hours. We recommend letting it set overnight, better yet - make it a few days ahead! A perfect summer dessert!
SERVES: 8 PREP TIME: 25 minutes TOTAL TIME: 4 - 24 hours
- 1 3/4 cup whipping cream
- 1 carton mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp vanilla
- 625 g (about 6 1/2 cups) fresh Ontario strawberries, hulled
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 package (400 g) savoiardi biscuits or 1 box vanilla wafer cookies
- In bowl, whip 3/4 cup of the cream until stiff peaks begin to form. In separate bowl, beat together mascarpone, all but 2 tbsp of the sugar and the vanilla until fluffy, about 1 minute. Gently fold in whipped cream.
- Dice 4 cups of the strawberries. In separate bowl, stir together diced strawberries, 1 tsp of the remaining sugar, the lemon zest and lemon juice.
- Line 9- x 5-inch (2 L) loaf pan with plastic wrap; arrange one-third of the cookies in bottom of pan. Spoon half of the mascarpone mixture over cake; top with half of the strawberry mixture. Repeat layers once; arrange remaining cookies overtop. Cover with plastic wrap, pressing top of cake gently. Refrigerate for at least 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Remove plastic wrap from cake; invert onto platter. Remove remaining plastic.
- In bowl, whip remaining cream with remaining sugar; spread whipped cream over cake, smoothing edges. Slice remaining strawberries and arrange in overlapping rows, forming two side bands and a maple leaf in centre.
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