Strawberry Cream Icebox Cake (Print version)
Layers of plain biscuits soften between vanilla cream and sliced strawberries in this chilled dessert.
# Ingredients:
Ingredients
01 -
250 g plain rectangular biscuits
02 -
500 g fresh strawberries
03 -
400 ml cold heavy cream
04 -
200 g cream cheese
05 -
70 g icing sugar
06 -
1 tsp vanilla extract
# Instructions:
01 -
Wash the strawberries, dry thoroughly and remove the hulls. Slice 400 g thinly and reserve 100 g for the top.
02 -
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.
03 -
Spread a thin layer of cream in a 20 cm square dish. Add one layer of biscuits, breaking them to fit if needed.
04 -
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.
05 -
Cover and refrigerate for at least six hours, preferably overnight, until the biscuits soften. Top with the reserved strawberries just before serving.
06 -
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.
# Good to know:
01 -
Allow 360 minutes resting or chilling time.