Strawberry Icebox Casserole
There's nothing worse than baking hot dishes on an even hotter day. That is why this strawberry icebox cake is a summer favorite. You can learn how to make a strawberry icebox cake without ever touching your oven! Tasty and sweet, this summer dessert is ideal for Fourth of July celebrations and other summer parties.
From the Chef: Starting with fresh berries and basil, this dessert is unique and fresh for a hot summer day, and it's one of my favorites to demonstrate at live cooking events. Eat with a spoon or use your hands to pull apart the shortbread pieces. It's perfect for any brunch or daytime dessert-eating occasion.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love.
PLUS Enter to win the Ultimate Starpack Utensil and Decor Set Giveaway as part of our 12 Days of Christmas in July giveaways as well as our 12 Days Grand Prize!
Preparation Time15 min
Chilling Time4 hr
Make Ahead RecipeYes
- 3 cups heavy cream
- 2 (8-ounce) containers mascarpone cream, room temperature
- 1 cup plus 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 90 shortbread cookies
- 2 pounds strawberries, hulled and sliced, plus extra strawberries for serving
- 1 banana, sliced
- Fresh basil, for garnish
In the bowl of a stand mixer, whip the cream, mascarpone, powdered sugar, vanilla, and salt together until the mixture forms medium-stiff peaks.
Spread a thin layer of the cream mixture in a 9 x 13-inch baking dish and cover with a layer of shortbread cookies. Spread one-quarter of the remaining cream mixture over the cookies and top with one-third of the strawberries. Cover the strawberries with another layer of cookies, then spread with one-quarter of the cream and one-third of the strawberries. Repeat with the remaining shortbread, one-quarter of the cream, and the remaining strawberries. Spread the remaining cream on top.
Cover with plastic wrap and refrigerate for 4 hours. Serve with extra strawberries and fresh basil leaves.
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