Go Back
- 2 cups fresh strawberries, hulled and sliced - 1 tablespoon granulated sugar - 1 cup heavy whipping cream - 1 cup mascarpone cheese - 1 teaspoon pure vanilla extract - 16-18 store-bought ladyfinger cookies - Fresh mint leaves, for garnish You will need simple, fresh ingredients for this Strawberry Shortcake Icebox Cake. The star of this dish is fresh strawberries. Look for ripe ones that are bright red. They should be sweet and juicy. You will also need a bit of granulated sugar. This sugar helps to macerate the strawberries, making them even sweeter. Next, you’ll need heavy whipping cream. This is key for a light and fluffy texture. Mascarpone cheese adds a rich creaminess that pairs well with the strawberries. The pure vanilla extract brings a lovely flavor to the cream. Ladyfinger cookies serve as the base of the cake. They soak up the juices and become soft. This gives the cake its unique texture. Lastly, fresh mint leaves will add a nice touch for garnish. They make the cake look pretty and add a hint of freshness. Gather these ingredients and get ready to create a delightful dessert that everyone will love! {{ingredient_image_2}} To start, grab a medium bowl. Place your 2 cups of fresh strawberries in it. Now, sprinkle 1 tablespoon of granulated sugar over the strawberries. Gently stir them. You want each strawberry to be coated with sugar. Let them sit for about 15 minutes. This step is key. The sugar helps the strawberries release their juices, making them sweeter and more flavorful. While the strawberries are sweetening up, it’s time to whip the cream. In another bowl, pour in 1 cup of heavy whipping cream. Use a hand mixer or a whisk to whip the cream. Whip until you see soft peaks form. This means the cream holds its shape but isn’t too stiff. Next, add 1 cup of mascarpone cheese and 1 teaspoon of pure vanilla extract. Gently fold these in with a spatula. Be careful not to deflate the cream. You want a smooth and airy mixture. Now, you’re ready to assemble the cake. Take a 9x9 inch baking dish. Start by arranging 16-18 ladyfinger cookies at the bottom. Lay them side by side to cover the base completely. Spread half of the mascarpone mixture evenly over the ladyfingers. Make sure it covers every cookie. Next, layer half of the macerated strawberries on top. Distribute them evenly so you get bites of strawberry in every piece. Repeat this layer process. Add the rest of the ladyfingers, then the remaining mascarpone mixture. Finally, top it off with the last of the macerated strawberries. Ensure each layer is even. This helps with the cake's look. Cover the dish tightly with plastic wrap and refrigerate it for at least 4 hours. If you can, let it chill overnight. This time is important for melding flavors and softening the ladyfingers into a cake. Before serving, add fresh mint leaves for garnish. They add color and a fresh touch to your delightful icebox cake. - Ensuring even layers for presentation: To create a stunning icebox cake, focus on even layers. Start with ladyfingers, placing them side by side. Spread the mascarpone mix smoothly, ensuring it covers each cookie. When adding strawberries, distribute them evenly for a beautiful look. - Best practices for whipping cream: Whip your cream until soft peaks form. This means it holds shape but is still soft. Overwhipping makes it grainy. Keep your bowl and beaters cold for the best results. - Overwhipping the cream: If you whip the cream too much, it becomes grainy and loses its fluffiness. Stop as soon as you see soft peaks. This keeps your cake light and airy. - Not chilling long enough: Chill the cake for at least four hours. Overnight is best! This time allows the flavors to blend and the ladyfingers to soften. Rushing this step can lead to a dry cake. - Drizzling strawberry juices for enhanced flavor: When serving, drizzle the strawberry juices over each slice. This adds extra sweetness and a fresh burst of flavor. - Garnishing options for an elegant look: Top your cake with fresh mint leaves. They add a pop of color and a refreshing scent. You might also sprinkle some extra strawberries for a fun touch. Pro Tips Use Ripe Strawberries: Choose ripe strawberries for the best flavor and sweetness. Overripe strawberries can become mushy and affect the texture of your icebox cake. Chill Overnight: Allowing the cake to chill overnight enhances the flavor and texture, giving the ladyfingers time to absorb the strawberry juices. Whip Cream to Soft Peaks: Be careful not to overwhip the cream. Stop when soft peaks form for a light and airy texture that complements the cake. Layering Technique: Spread each layer evenly and gently to ensure a beautiful presentation when slicing. A spatula helps in achieving smooth layers. {{image_4}} You can change the fruit in this cake to fit your taste. While strawberries are classic, other berries work well too. Try blueberries, raspberries, or blackberries for a colorful twist. You can even mix fruits for a fun flavor combo. Seasonal fruits like peaches or cherries can also shine in this recipe. Just slice them up and replace the strawberries. These changes keep your cake fresh and exciting. Adding different flavors can make your icebox cake special. A touch of chocolate can give it a rich taste. You can melt some chocolate and mix it into the mascarpone. Or, add some lemon zest for a bright, tangy kick. Different extracts like almond or coconut can also change the cake's profile. Just swap in a teaspoon when mixing the mascarpone. You can make this cake fit various dietary needs. For a gluten-free option, use gluten-free ladyfinger cookies. If you want a vegan dessert, swap the heavy cream with coconut cream. Use vegan mascarpone or a blend of silken tofu and coconut yogurt for a creamy texture. Adjusting the recipe makes it more inclusive and enjoyable for everyone, no matter their diet. To keep your Strawberry Shortcake Icebox Cake fresh, place it in the fridge. Use plastic wrap to cover it tightly. This helps prevent it from drying out. The cake stays fresh for up to three days. After that, the ladyfingers may become too soft, losing their delightful texture. Yes, you can freeze the cake! It’s best to freeze it before adding the garnish. Wrap it well in plastic wrap and then in foil. This helps protect it from freezer burn. It will keep for about a month in the freezer. When you are ready to serve, let it thaw in the fridge overnight. This keeps the cake’s texture nice and creamy. After thawing, add the fresh mint leaves for a pop of color and flavor before serving. Enjoy every bite! Serve this cake chilled for the best taste. Cut it into squares for neat slices. Place each piece on a plate. Drizzle the strawberry juices on top for added flavor. Garnish with fresh mint leaves for a colorful touch. This makes for a lovely presentation. Yes, you can prepare this cake the day before. Make sure to cover it well with plastic wrap after assembling. Let it chill in the fridge for at least 4 hours, though overnight is best. This gives the flavors time to blend together, making it taste even better. You can use frozen strawberries, but fresh ones are best. If using frozen, thaw them first and drain excess liquid. This prevents the cake from getting too soggy. Both types of berries bring sweetness, but fresh strawberries have a brighter flavor. This blog covered how to make a delicious Strawberry Shortcake Icebox Cake. We explored the essential ingredients and went through each preparation step. I shared tips to avoid common mistakes and offered variations for personal touches. Lastly, I explained storage methods to keep your cake fresh. With these insights, you can create a delightful dessert that friends and family will love. Enjoy your baking journey!

Strawberry Delight Icebox Cake

A refreshing and creamy dessert made with layers of strawberries, mascarpone, and ladyfinger cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • 16 to 18 store-bought ladyfinger cookies
  • to taste fresh mint leaves, for garnish

Instructions
 

  • In a medium mixing bowl, combine the hulled and sliced strawberries with the granulated sugar. Gently stir the mixture until the strawberries are evenly coated in sugar. Set aside for about 15 minutes, allowing the strawberries to macerate and release their sweet juices.
  • While the strawberries are macerating, take another bowl and use a hand mixer or whisk to whip the heavy cream until soft peaks begin to form.
  • Next, add the mascarpone cheese and vanilla extract to the whipped cream. Carefully fold these ingredients together using a spatula until the mixture is smooth and well combined.
  • In a 9x9 inch baking dish, arrange a layer of ladyfinger cookies at the bottom, covering the base fully.
  • Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
  • Then, layer half of the macerated strawberries on top of the mascarpone mixture, distributing them evenly.
  • Repeat the layering process with the remaining ladyfingers, followed by the rest of the mascarpone mixture, and finish with the remaining macerated strawberries.
  • Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight.
  • Just before serving, garnish the top of the icebox cake with fresh mint leaves.

Notes

For an elegant touch, consider slicing the cake into squares and serving on individual plates, accompanied by a drizzle of the strawberry juices from the bottom of the dish.
Keyword dessert, icebox cake, strawberry