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Strawberries & Cream Ice Box Cake


For the macerated strawberries

  • 2 1/4 pounds of strawberries hulled and diced
  • 4 tablespoons granulated sugar
  • 3/4 teaspoon vanilla bean paste or 1 1/4 teaspoon vanilla extract

For the strawberry whipped cream

  • 3 cups heavy cream
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • About 2 cups macerated strawberries

For the ice box cake

  • 54 round wafer cookies
  • Strawberry whipped cream
  • Remaining macerated strawberries
  • Strawberry slices for garnish optional


Macerate strawberries:

  • Place strawberries in a large bowl and sprinkle granulated sugar over the berries. Stir to combine and set aside for about 10 minutes to soften and release their juices. Once softened, take about 2 cups of strawberries, strain them lightly of their syrup and set aside.

Make the strawberry whipped cream:

  • In a bowl fitted with a whisk attachment, beat about 1 cup of heavy cream until thickened over medium/high speed. Add about 1 more cup of heavy cream and continue beating until thickened. Add the last of the heavy cream and beat until soft peaks form. Add confectioners' sugar and vanilla extract and continue beating until the cream forms stiff peaks. Stop the mixer and gently fold the strained macerated strawberries until combined. Cover (tightly) and place in the refrigerator until ready to use.
  • Pro tip #1: Beating the heavy cream a little at a time prevents you from over-whipping your whipped cream.
  • Pro tip #2: Covering the whipped cream tightly prevents or at least greatly reduces fridge smells tainting your whipped cream.

To assemble the icebox cake:

  • Line a 9x5 inch loaf pan or baking dish with 3 pieces of parchment. There should be one on the long end of the loaf pan, and two on the short side of the pan. Leave about a 4 inch overhang on all 3 pieces of parchment. This will help pull the cake from the loaf pan easier.
  • Line about 18 wafer cookies on the bottom of your loaf pan, breaking them as needed to make them fit. Spread about 1/3 of the strawberry whipped cream over the wafer cookies. Even out whipped cream with a small offset spatula.
  • Add 18 more wafer cookies atop the strawberry whip cream, then spoon half the remaining macerated strawberries and syrup over the wafer cookies. Add 1/3 of the whipped cream and even out with a small offset spatula.
  • Add 18 more wafer cookies atop the whipped cream. Add the rest of the macerated strawberries with their syrup over the wafer cookies, then add the remaining strawberry whipped cream over the strawberries. Even out with a small offset spatula. Cover with a piece of parchment small enough to cover the surface of the loaf plan, then cover with plastic wrap.┬áPlace in the freezer for about 4-5 hours until completely set.
  • Once set, remove cake from the freezer and allow to sit in room temperature for about 5 minutes, then lift using the parchment paper overhang. If it is too hard to lift, wait another 3-4 minutes and try again. Place in a platter, garnish with strawberry slices and keep refrigerated until ready to serve.