Best Strawberry Icebox Cake
A refreshing no-bake dessert made with whipped cream, fresh strawberries, and layered biscuits, perfect for warm days and gatherings.
Ingredients
For the Cream and Cake
- 400 ml cold double cream Use heavy whipped cream for richness.
- 50 g icing sugar Adjust according to the sweetness of strawberries.
- 500 g strawberries, hulled and sliced about 6mm thick Use fresh, ripe strawberries.
- 170 g digestive biscuits or graham crackers Both types work well for texture.
Instructions
Preparation
- In a large bowl, whip the cold double cream with the icing sugar until it reaches soft peaks.
- Spread about one-third of the whipped cream across the base of a 28 x 18cm dish.
- Layer the biscuits over the cream, breaking some to fill spaces, then top with one-third of the sliced strawberries.
- Repeat the layering process two more times, finishing with the remaining strawberries on top.
Chilling
- Refrigerate for at least 5 hours before serving to meld flavors.
Notes
Store any leftovers in an airtight container and consume within 3 days. For an added twist, consider incorporating other seasonal fruits.