Strawberry icebox cake is a simple dessert that has a lot of flavor. The strawberries, cream cheese, and vanilla extract in the cake make it very flavorful. It’s also easy to make with ingredients that are already in your pantry.
This is an excellent recipe for those who want to try something new or for those who have a sweet tooth.
The way my icebox cake came out is a perfect example of why you should read the entire recipe when baking anything. I looked at the ingredients, and skimmed over the instructions, not actually reading any of the cookie parts.
Thinking I know how to make a cookie, I don’t need to read this. So after mixing all the ingredients to create the dough, I pressed all of it onto one baking sheet. Thinking it looked quite thick, I just threw it in the oven anyway. It turns out I was actually supposed to divide it between 4 baking sheets, not make one giant thick one.
I just had to go with it from there. Super thick cookie that I had to cut into strips to create the layers. It still tasted great, even though the cookie froze quite hard, being so thick and obviously more difficult to cut once it froze. From all my scraps of broken cookie pieces, since I had to cut them up, I threw together a little parfait. Which was eaten very quickly….
Life has changed once again, a new job and a new home. What is that? 7 or 8 moves now in the past 2 years. Ridiculous. But now, the puppy has an actual yard to play in instead of only being able to go outside on a leash. He is such a better pup now.
Before, he would get so bored and would just destroy anything and everything because he could never run around. Now it’s only the occasional bad behavior which is so be expected from only being 9 months old. Christmas, the cat, has a new friend too, Sydney.
A curious and bold cat that constantly tests his boundaries with the dog. The new job is working out too. I’m still just a hostess at a restaurant, but now a much busier one where I actually have things to do. This change seems to be for the better.
- 4 cups strawberries, cut up
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp butter, cut into pieces
In a blender, Purée strawberries until smooth. Transfer to a medium saucepan and stir in sugar and cornstarch. Cook and stir over medium heat until thickened. Cook and stir for 2 more minutes. Stir in lemon zest, juice, and butter. Remove from heat. Transfer to a bowl, and cover the surface with plastic wrap. Chill until completely cool.
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 1/2 cups sugar
- 2 tsp lemon zest
- 2 tsp vanilla
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 4 cups AP flour
Oven 375 degrees F. Line a 9x9x2 rimmed baking sheet with parchment.
In a stand mixer, beat the butter, shortening, and sugar together until light and fluffy. Add in the zest and vanilla. Beat in the eggs one at a time. Mix until well combined. In a separate bowl, whisk flour, baking powder, and salt. Add into the sugar mix. Mix until just combined. Separate into 4 equal portions.
Place the first portion onto a baking sheet and press into an even, thin layer. Bake for about 10 minutes until just set. Don’t let it get brown, since you are going to freeze it. Repeat 3 more times to get 4 cookie sheets total.
Let cool completely. Then remove the pan and parchment.
- 2 cups strawberries, sliced
- 3/4 cup heavy cream + 1 tbsp sugar, whipped to soft peaks
Place one cookie sheet back on the baking sheet. Spread 1/3 of the whipped cream on one of the cookie sheets, covering all of the tops. Spoon 1/3 of the sauce over the whipped cream as evenly as possible, but make sure not to mix the layers.
Top with a cookie sheet. Repeat. Once done, loosely cover with plastic wrap and freeze overnight. Cut into squares of your desired size and serve frozen.