Easy Strawberry Cream Icebox Cake

Strawberry Cream Icebox Cake is a no-bake dessert, perfect for the warmer months. In this recipe, the dry petit biscuits, soaked in the strawberry maceration liquid, are alternated with layers of chopped strawberries and a voluptuous cream made from mascarpone, fresh cream and powdered sugar: for a super delicious result.

Quick and easy to make at home, this fragrant strawberry dessert doesn't require an oven, making it especially perfect for spring and summer, varying the fresh fruit according to availability.

Strawberry Cream Icebox Cake Variations

If you like, you can enrich the mascarpone cream with chocolate chips or chopped pistachios, or you can replace the powdered sugar used as a finishing touch with a dark chocolate or lemon glaze.

If you prefer, you can dip the biscuits in cold milk, while, if the dessert is intended for adults, you can add a drop of maraschino liqueur to the strawberry syrup or opt for another alcoholic syrup of your choice.

When strawberries are no longer in season, you can choose a mix of blackberries and blueberries, diced pineapple slices, canned peaches, diced kiwi, or other favorite fresh fruit.

Can I Make It Ahead of Time?

Of course! It's actually even better, because for best results, don't forget to refrigerate the cake for at least an hour before serving: this way, the flavors will meld together perfectly and it will be even better.

Can I Freeze This Icebox Cake?

Yes, it often freezes quite well. Wrap it tightly or store it in an airtight container to prevent freezer burn, and it can generally be kept frozen for up to 1 month. Before serving, let it thaw in the refrigerator for a few hours so the layers soften slightly and the texture becomes creamy again. Some people even enjoy it partially frozen, as it takes on an ice cream cake-like consistency. Just keep in mind that fresh strawberries may become a little softer after thawing.

How to Make Strawberry Cream Icebox Cake

To prepare the strawberry tile, first rinse the strawberries, then pat them gently with kitchen paper and cut them into small cubes: keep 4 aside for the final decoration.

Collect the fruit in a small bowl with a spoonful of granulated sugar and one of lemon juice and let it macerate for about 30 minutes, stirring occasionally.

Meanwhile, beat the mascarpone with the fresh cream and the icing sugar using an electric whisk until you obtain a firm and frothy cream.

Once the resting time has elapsed, filter the strawberries with a fine mesh strainer and collect the juice in a small bowl.

Add the remaining granulated sugar.

Pour 3-4 tablespoons of water and the remaining lemon juice, mix well and heat everything for a few moments in the microwave until the sugar has completely dissolved.

Assemble the tile: arrange the biscuits on a serving plate so as to form two rows of 4 biscuits each.

Soak the biscuits in the now cold strawberry juice.

Fill with mascarpone cream.

Distribute 1/3 of the diced strawberries.

Continue alternating the ingredients and make another 2 layers of biscuits, juice, cream and strawberries, then finish with a layer of dry biscuits that have not been soaked.

Dust the surface with a light layer of icing sugar.

Place 1/2 fresh strawberry on top of each biscuit, with the cut side facing upwards; then place the dessert in the refrigerator and let it rest for at least 1 hour before serving.

Bring the strawberry brick to the table and enjoy!

Storage Instructions

If you have any leftovers, the strawberry cake can be stored in the refrigerator in an airtight container for up to 2 days.