STRAWBERRY GINGERSNAP ICEBOX CAKE
Number Of Ingredients 9
Steps:
- Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
- In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
- On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
- Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
- Arrange berries and accumulated juices. Serve immediately.
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Kashif malik Kashif malik
[email protected]I can't wait to try this recipe! It looks so delicious.
Shaniya Lloyd
[email protected]This is my go-to recipe for summer parties. It's easy to make and always a hit with my guests.
Prabhani Savithra
[email protected]This cake is always a crowd-pleaser. I've made it for potlucks, picnics, and even birthday parties.
Carl Elliott
[email protected]I love how versatile this recipe is. I've made it with different berries and even tried using chocolate gingersnaps. It's always a hit!
Mackenson Noël - Mr. Immortal
[email protected]This cake was a disaster. The gingersnaps were soggy and the whipped cream filling was runny.
Virginie Dekobona
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. I think I might have overwhipped the cream.
Godwin Ali
[email protected]The cake was a little dry, but the flavor was still good.
Wamiri Oluwawamiri
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was very good.
Dev Joyy
[email protected]Perfect summer dessert!
Mason Hysten
[email protected]This cake was so easy to make, and it turned out so delicious! I will definitely be making it again.
Isla Brashaw
[email protected]I'm not usually a fan of icebox cakes, but this one changed my mind. The gingersnaps added a nice crunch and the whipped cream filling was light and fluffy.
David Bisby
[email protected]This icebox cake was a huge hit at my summer BBQ! The combination of sweet strawberries and tangy gingersnaps was perfect, and the no-bake preparation made it a breeze to put together.