No-bake Strawberry Icebox Cake Recipe: Your favorite cookies, whipped cream, and fresh strawberry jam come together to make this simple strawberry icebox cake. It’s a no-bake cake so simple you’ll finish it quickly!
No-bake Strawberry Icebox Cake Recipe
INGREDIENTS
STRAWBERRY JAM
- 150g Chopped strawberries (approx 1 cup)
- 50g Granulated sugar (¼ cup)
WHIPPED CREAM
- 600ml Heavy cream (2 ½ cups)
- 65g Granulated sugar (⅓ cup)
- 1 tsp Vanilla extract
ASSEMBLY
- 36 Lotus biscoff cookies or your favorite kind of cookies
- 5–6 strawberries
- Extra Lotus biscoff cookies to decorate
INSTRUCTIONS
STRAWBERRY JAM
- In a small saucepan, combine the strawberries and sugar over medium heat. Cook, stirring regularly, until the strawberries have broken down and thickened, 5 to 10 minutes.
- After turning off the heat, let it cool to room temperature.
WHIPPED CREAM
- In a large bowl fitted with an electric whisk or the bowl of a stand mixer fitted with a whisk, combine the whipped cream, granulated sugar, and vanilla essence. Beat the cream until peaks form.
- Store it in the refrigerator until you’re ready to put it together.
ASSEMBLY
- Assemble your preferred dish; I use three 500 ml containers, but you could also use a 1.5 l baking dish.
- Layers of whipped cream should be at the bottom of the dish, followed by a layer of cookies and jam.
I used four layers of cookies in each dish, so keep going until all the cookies and jam are used, and finish with a final layer of whipped cream.
- Use an offset spatula to smooth the cake’s top.
- Fill a piping bag fitted with a star tip with the leftover whipped cream.
- Once the cakes are made, pipe the cream over them and garnish with fresh strawberries and Biscoff cookies.
- Place in the fridge to chill for at least four
ALSO SEE
NUTRITION
- Serves 6
- Serving Size: 1 slice
- Calories Per Serving: 700
% DAILY VALUE
- 30% Total Fat 23.4g
- 19%Cholesterol 57.3mg
- 25%Sodium 564.9mg
- 43% Total Carbohydrate: 117.9g
- 20% Dietary Fiber 5.6g
- Sugars 68.8g
- 13%Protein 6.6g
- 23% Vitamin A 208.8µg
- 21%Vitamin C 18.7mg
- 32%Calcium 414.4mg
- 16%Iron 2.9mg
- 5%Potassium 247.7mg
FAQs AND Questions
How long does this last?
- If kept in the refrigerator, this cake can be kept for up to three days. Make sure the cake is stored in an airtight container or covered with cling wrap. If not, the cream will become crusty and dry.
Can I freeze this cake?
- Yes, without a doubt! This cake offers a plethora of alternatives, as you can substitute it with nearly any type of fruit.
- I adore berries since they’re wonderful for making jam; blackberries, raspberries, blueberries, and cherries are all excellent choices. If not, fruits like oranges, mangos, and pineapple can be excellent substitutes
Can I freeze this cake?
- You can freeze this cake! You can make this in a regular cake pan and then freeze it. Once frozen, unmold it and slice it for an “ice-cream” cake. Another delicious way to eat this cake!
Can I make this with other fruits?
- Yes, of course! There are so many options with this cake and you can replace it with pretty much any kind of fruit.
- I love berries as they make a great jam, blueberries, raspberries, blackberries or cherries are all great options. Otherwise, fruits like mango, pineapple, or even orange could work great!