An easy strawberry icebox cake made from your favorite cookies, whipped cream, and fresh strawberry jam. A no-bake cake so easy you'll be done in no time!
Author:Catherine Zhang
Prep Time:30 minutes
Total Time:30 minutes
Yield:1 x 500ml Cakes or a 1.5L Cake 1x
Category:Cake
Method:Easy
Cuisine:American
Ingredients
Scale
Strawberry Jam
150g Chopped strawberries (approx 1 cup)
50g Granulated sugar (1/4 cup)
Whipped Cream
600ml Heavy cream (2 1/2 cups)
65g Granulated sugar (1/3 cup)
1 tsp Vanilla extract
Assembly
36 Lotus biscoff cookies or your favorite kind of cookies
5-6 strawberries
Extra Lotus biscoff cookies to decorate
Instructions
Strawberry Jam
Combine the strawberries and sugar in a small saucepan over medium heat and cook, stirring occasionally, for 5-10 minutes, or until the strawberries have broken down and thickened
Remove from the heat and cool until room temperature
Whipped Cream
Combine the whipped cream, granulated sugar, and vanilla extract together in the bowl of a stand mixer fitted with a whisk or a large bowl with an electric whisk
Whisk the cream until stiff peaks
Set aside in the fridge until you are ready to assemble
Assembly
Prepare your dish of choice to assemble, I use 3 x 500ml containers, or you can use a 1.5L baking dish
Start with a layer of whipped cream at the bottom of your dish, top with a layer of cookies, and then jam
Repeat the process until all the cookies and jam have been used, ending with a final layer of whipped cream- I made 4 layers of cookies in each dish
Smooth off the top of the cake with an offset spatulaÂ
Fit a piping bag with a star tip and fill it with the remaining whipped cream
Pipe the cream over the top of the assembled cakes and decorate with biscoff cookies and fresh strawberries
Chill in the refrigerator for at least 4 hours or overnight before consuming for the best texture!