STRAWBERRY GINGERSNAP ICEBOX CAKE
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Provided by Melissa Clark
Categories cakes, ice dishes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
- Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
- In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
- On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
- Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
- Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram
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Shahroz Shazy
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious!
Tabby Nonya
[email protected]I'm not a big fan of icebox cakes, but this one changed my mind. It was so light and refreshing.
Made 147
[email protected]This cake is the perfect combination of sweet and tart.
Joan Ombima
[email protected]I made this cake for my kids and they loved it. It's a great way to get them to eat their fruit.
Furqan Hussain
[email protected]This cake is so good, it's hard to believe it's healthy!
Muhammad Hasham
[email protected]I love that this cake can be made ahead of time. It's perfect for busy weeknights.
Sudiksha's Dangol
[email protected]This cake is a great way to use up leftover strawberries.
Hasina akter rupa
[email protected]I've made this cake several times now and it's always a crowd-pleaser.
Alexander Vazquez
[email protected]I'm allergic to strawberries, so I used raspberries instead. It was still delicious!
GOHAR FF
[email protected]This cake is so easy to make, even for a novice baker like me. It's a great recipe for beginners.
Della Montanez
[email protected]I made this cake for a party and it was a huge hit. Everyone loved it!
Darius Maria
[email protected]This is the perfect summer dessert! It's light, refreshing, and so easy to make.
Enkhbold Nad
[email protected]I had some trouble finding gingersnaps at my local grocery store. I ended up using graham crackers instead and it turned out great!
Md.Habibur Rahman
[email protected]This cake was a little too sweet for my taste. I think I would reduce the amount of sugar in the whipped cream next time.
Tayyab Mughal
[email protected]I'm not a huge fan of whipped cream, so I used Greek yogurt instead. It was still delicious and a lot healthier.
Rasel Media
[email protected]I love how versatile this recipe is. I used fresh strawberries, but I bet it would be just as good with frozen or even canned strawberries.
Anointed Lizzy Overcomer
[email protected]I was skeptical about the gingersnaps in this cake, but they added the perfect amount of spice and crunch. It was a hit with my family and friends!
Carol Beard
[email protected]I'd never tried an icebox cake before, but this one blew my mind. It was so easy to make and turned out so delicious.
Lola Naci
[email protected]This strawberry-gingersnap icebox cake was heaven on a plate! The combination of tangy strawberries, crisp gingersnaps, and creamy whipped cream was absolutely divine.