I’ve fallen in love with this Strawberry Vanilla Icebox Cake. I saw a recipe for an icebox cake like this in The New York Times. I tried it but I didn’t like their flavour combination. So, I started to think about what flavours I would love together and this cake was born. Use the smallest, sweetest strawberries you can find and enjoy the Va-Voom of the vanilla undercurrent. This cake is as tasty as it is pretty in pink.Print
Strawberry Vanilla Icebox Cake
Layers of vanilla cookies spread with a strawberry mascarpone cheese mixture create a delightful summer no-bake cake.
- Prep Time: 30 minutes
- Cook Time: plus overnight refrigeration
- Total Time: 45 minute
- Yield: 10 slices 1x
- Category: desserts
- Method: chilling
- Cuisine: Canadian
⅔ cup best strawberry jam you can find
(Note: I used Gourmet Sauvage’s Wild Strawberry Jam and it was incredible. Not sponsored, I just love this company.)
500 grams mascarpone cheese
Seeds from 1 vanilla bean
1 teaspoon vanilla extract
60 Nilla – Vanilla Flavoured Wafers
1 cup small pretty strawberries
1 Tablespoon sugar
½ teaspoon vanilla extract
- Place the strawberry jam, mascarpone, seeds from the vanilla bean and 1 teaspoon vanilla extract in the bowl of a stand mixer and mix on high speed until smooth and creamy.
- Line a loaf pan with plastic wrap.
- Spread the tops and bottoms of 15 of the cookies with the strawberry spread and line the base of the loaf tin with them in 3 rows of 5. Spread only the bottoms of the next 3 layers. Smooth the bottom of the last (4th) layer. You will use about a third of the strawberry spread for this. Place the rest in an airtight container and refrigerate.
- Wrap the plastic wrap around the cookies and strawberry cream mixture and place it in the fridge overnight or for at least 8 hours.
- Remove the bottom plastic wrap and invert the loaf pan onto a platter when ready to serve.
- Use the remaining strawberry cream mixture to coat the outside of the cake.
- Halve the strawberries and place them in a bowl with 1 Tablespoon of granulated sugar and ½ teaspoon vanilla.
- Decorate the top of the cake with the strawberries and drizzle with any juices just before serving. Slice and serve as quickly as possible. NOTE: I didn’t actually do this. I just chose a few pretty strawberries for the top of the cake and I kept the juicy berries in a bowl on the side and only added them to one slice at a time. This way, the cake lasted in the “icebox” for a few days and I think it got a little tastier each day!
Keywords: icebox cake