This strawberry icebox cake brings a lovely French twist to a timeless classic and will leave everyone asking for seconds. Best of all, there is no baking required.
While there are many versions of this beloved dessert, what makes this one truly special is the mascarpone cheese folded into the heavy cream, a hint of lemon, and all whipped to perfection.
The result is an irresistibly rich, silky filling that perfectly cradles the sweet, juicy strawberries in every luscious bite.
With the warm summer temperatures, this icebox strawberry cake is the only dessert you will need.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step by step on how to make this delicious no-bake strawberry dessert
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this icebox strawberry cake?
- Variations and Substitutions
- Storing
- If you enjoy this recipe, you may want to try my other recipes.
- Strawberry Icebox Cake
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Graham crackers or French butter cookies are the base of this strawberry tart. Reduced to crumbles and added with the fresh butter, they create a soft base for your cream.
Unsalted butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Heavy whipping cream: Make sure the cream is cold so it traps air bubbles and holds its structure, resulting in light, voluminous whipped cream.
Mascarpone cheese adds richness to the whipping cream, creating a velvety, luxurious cream.
White sugar or confectioners’ sugar, even though little is used, brings a touch of sweetness to your dessert
Lemon: Using the zest elevates the mascarpone whipped cream with added flavor.
Fresh Strawberries are the star of this recipe. Ensure they are all the same size to make it easy to garnish your tart. When cleaning them, remove most of the white internal portion.
Step by step on how to make this delicious no-bake strawberry dessert
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- In the basket of a food processor, pulse the butter until smooth. Add the graham crackers and pulse until well combined with the butter. Do not expect them to bind; rather, expect them to be granular.
- In a 9-inch round baking dish with a removable bottom, place a round piece of parchment paper and press the butter cracker mixture until it forms an even bottom. Refrigerate for up to one hour.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone cheese and very cold heavy cream until a firm texture forms.
- Add the sugar and lemon zest and give it another beating to blend well.
- Clean your strawberries, remove the stems, and slice them in half. Set aside.
- Remove the crust from the refrigerator and slowly open the outer ring of the baking dish, and slide the crust with the parchment paper onto a cake stand.
- Spread the mascarpone whipped cream mixture over it.
- Arrange the halved strawberries in a round pattern, then zest more lemon over them (this step is optional) to add a layer of flavor to your strawberries.
- Refrigerate until ready to serve.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
Giangi’s Pro Tips
- If you do have the opportunity to find French butter cookies, please do use them instead of the graham crackers.
- Do use parchment paper, as it will be easier to slide the strawberry cake onto a cake stand.
- Ensure the heavy cream is cold for the best results.
What dishes can you enjoy with this icebox strawberry cake?
Dessert should be enjoyed first, if it were up to me, but that would not set a good example 🙂 Enjoy this delicious dessert anytime you wish.
However, it is the perfect finale to your roasted chicken, stuffed pasta shells, and London broil marinade with balsamic glaze.
We just had it following my favorite pan-seared steak with chimichurri sauce. The sauce’s pungency paired well with the dessert’s freshness.
Variations and Substitutions
I have prepared it with blueberries and with thinly sliced peaches. Either one is a great choice.
If you do have the opportunity to find French butter cookies, please do use them instead of the graham crackers.
Do not substitute heavy whipping cream for Cool Whip; you will not get the same result, and the mascarpone will not bind well.
Storing
- Cover with plastic wrap and place in the fridge. It will store for up to 3 days.
- I do not recommend storing in the freezer, as the cream and strawberries will break down and not taste the same.
If you enjoy this recipe, you may want to try my other recipes.
Strawberry Icebox Cake
Ingredients
- 8 ounces Graham crackers
- 8 tablespoons unsalted butter
- ¾ cup heavy cream
- 5 tablespoons mascarpone cheese
- 1 lemon , zested
- 12 ounces fresh strawberries
Instructions
- Place your butter in the food processor and pulse until smooth. Add the graham crackers and pulse until the butter and crackers are well mixed. It will still be granular.
- In a 9-inch round baking dish with a removable bottom, place a sheet of parchment paper and press the butter cracker mixture down until even. Place in the refrigerator for up to 1 hour.
- Remove the crust from the refrigerator, then slowly lift the outer ring of the baking dish. Slide the cake onto a cake stand and spread the mascarpone mixture over it.
- Distribute the halved strawberries over it and zest more lemon over your lemon tart. This step is optional
- Refrigerate until ready to serve.
Equipment
Notes
- If you do have the opportunity to find French butter cookies, please do use them instead of the graham crackers.
- Do use parchment paper, as it will be easier to slide the strawberry cake onto a cake stand.
- Ensure the heavy cream is cold for the best results.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Occasion: Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
