Strawberry Icebox Cake

Prep Time: 25

Refrigerate: 1

Total Time: 1 25

Servings: people

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.

Ingredients

8 ounces Graham crackers
8 tablespoons unsalted butter
¾ cup heavy cream
5 tablespoons mascarpone cheese
1 lemon , zested
12 ounces fresh strawberries

US - Metric

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.
Meanwhile, clean the strawberries, remove the stems, and slice them in half.
In a bowl, beat the mascarpone and cold heavy cream until firm. Add the sugar and lemon zest, then beat again to blend everything.
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.