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.
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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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