Strawberry Cream Icebox Cake

Layers of plain biscuits soften between vanilla cream and sliced strawberries in this chilled dessert. It needs no oven, but it does need time in the fridge. The cream cheese helps the filling hold its shape when the cake is cut into squares.

Ingredients

• 250 g plain rectangular biscuits
• 500 g fresh strawberries
• 400 ml cold heavy cream
• 200 g cream cheese
• 70 g icing sugar
• 1 tsp vanilla extract

Method

1. Wash the strawberries, dry thoroughly and remove the hulls. Slice 400 g thinly and reserve 100 g for the top.
2. Beat the cream cheese, icing sugar and vanilla until smooth. In a separate bowl whip the cold cream to soft peaks, then fold it into the cream cheese mixture.
3. Spread a thin layer of cream in a 20 cm square dish. Add one layer of biscuits, breaking them to fit if needed.
4. Spread with about one third of the remaining cream and half the sliced strawberries. Repeat with biscuits, cream and the remaining sliced berries. Finish with a third biscuit layer and the remaining cream.
5. Cover and refrigerate for at least six hours, preferably overnight, until the biscuits soften. Top with the reserved strawberries just before serving.
6. Keep refrigerated and serve within two days. Return leftovers to the fridge promptly; do not leave the cream dessert out for more than two hours.

Dry the berries well

Wet strawberries add extra moisture to the cream. Dry them gently before slicing and save the topping berries separately. Cut the berries thinly so the layers sit flat.

Choose plain biscuits

Use a firm rectangular tea biscuit or graham-style cracker. Different biscuits soften at different speeds, so check a corner after six hours. Crisp, thick biscuits may need an overnight chill.

Fold rather than beat

Whip the cream only to soft peaks, then fold it gently into the smooth cream cheese base. Beating aggressively at this stage can make the filling grainy. Spread each layer with a spoon or offset spatula.

Plan for chilling

This is a make-ahead dessert. Cutting too early gives crunchy biscuit layers and a loose filling. Chill the dish on a level shelf, then use a sharp knife wiped clean between cuts.

FAQs

How many portions does this make?

This recipe makes 9 portions with the quantities listed.

What should I check before serving?

Cover and refrigerate for at least six hours, preferably overnight, until the biscuits soften. Top with the reserved strawberries just before serving.

How should I store leftovers?

Keep refrigerated and serve within two days. Return leftovers to the fridge promptly; do not leave the cream dessert out for more than two hours.