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- 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 1 cup mascarpone cheese - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 package (12 oz) ladyfingers - 1/2 cup strawberry jam - Fresh mint leaves for garnish Gathering fresh ingredients is key for this no-bake strawberry icebox cake. Start with ripe strawberries. They add great flavor and color. Look for berries that are bright red and firm. Next, choose heavy whipping cream. This cream gives the cake its rich texture. Mascarpone cheese is a must for creaminess. It adds a smooth taste that pairs well with strawberries. You will also need powdered sugar. It sweetens the cream mixture without being gritty. Vanilla extract adds warmth and depth to the flavors. Ladyfingers are the base of the cake. They soak up the cream and jam well. The strawberry jam acts as a sweet glue, holding the layers together. Finally, fresh mint leaves make a lovely garnish. They add a pop of color and a hint of freshness. Having all these ingredients ready makes the process easy. You can find most of these at your local grocery store. Enjoy the vibrant taste of summer in every bite! {{ingredient_image_1}} 1. Start by whipping the heavy cream. Use a mixing bowl and beat it until soft peaks form. This should take about 3 to 5 minutes. You want it fluffy but not too stiff. 2. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth. This step is key to adding sweetness and flavor. 3. Now, gently fold the whipped cream into the mascarpone mixture. Use a spatula and be careful not to deflate the cream. You want to keep it light and airy. 1. Grab a 9x13 inch baking dish. Spread a thin layer of strawberry jam at the bottom. This adds flavor and keeps the ladyfingers from sticking. 2. Take the ladyfingers and arrange them in the dish. Place them with one side facing up. Make sure to cover the jam completely. 3. Spoon half of the mascarpone cream mixture over the ladyfingers. Spread it evenly to cover all the ladyfingers. 4. Next, add half of the sliced strawberries on top of the cream layer. This will give a fresh taste and colorful look. 5. Repeat the layering. Start with another layer of ladyfingers, then add the remaining mascarpone mixture, and finish with the rest of the strawberries. 1. Cover the baking dish with plastic wrap. This will keep the cake fresh while it chills. 2. Place the dish in the refrigerator for at least 4 hours. For the best flavor and texture, chill it overnight if you can. 3. Before serving, garnish with fresh mint leaves. You can also add an extra dollop of whipped cream if you like. This makes it look even more special. For the best flavor, refrigerate your icebox cake for at least four hours. Letting it sit overnight is even better. This time helps the flavors blend well. When serving for parties, cut the cake into squares. Use a sharp knife to get clean cuts. You can also add extra whipped cream on top for a lovely touch. You can swap out the strawberries for other fruits like blueberries, raspberries, or peaches. If you want a different flavor, use whipped cream cheese instead of mascarpone. For a gluten-free option, look for gluten-free ladyfingers. They work well and keep the texture nice. To get the perfect texture, whip the cream until soft peaks form. This step makes the cream light and fluffy. To avoid soggy layers, do not soak the ladyfingers too long in jam. Just a quick dip is enough. This keeps your cake from getting mushy. Pro Tips Use Fresh Strawberries: For the best flavor and texture, always opt for ripe, fresh strawberries. They will enhance the overall taste of your icebox cake. Chill for Optimal Texture: Allow the cake to chill overnight if possible. This will help the ladyfingers absorb moisture and create a more cohesive texture. Experiment with Flavors: Feel free to add a splash of citrus like lemon or orange zest to the mascarpone mixture for a refreshing twist. Garnish Creatively: Use additional toppings such as chocolate shavings or crushed nuts for added texture and visual appeal when serving. {{image_2}} You can change the flavor of your icebox cake easily. One fun idea is to make a chocolate no-bake icebox cake. Simply swap the mascarpone cheese with chocolate cream cheese. Then, add cocoa powder to the whipped cream. You’ll have a rich, chocolatey treat that everyone will love. Another option is a tropical fruit twist. Use mango, pineapple, or kiwi instead of strawberries. Mix these fruits into the mascarpone layer for a bright, fresh taste. You can also add shredded coconut for a fun texture. Serving style can make your cake even more special. Consider making individual servings in small cups or jars. This way, each guest gets their own treat, which looks nice and is easy to serve. You can also try different garnishes. Instead of mint leaves, use a sprinkle of crushed nuts or a drizzle of chocolate sauce. These small touches can really make your cake stand out. You can adapt this cake for any season. For holiday-themed versions, add spices like cinnamon or nutmeg to the cream. You could also layer cranberries or pumpkin puree for a unique twist. These flavors fit well with winter holidays. In summer, feel free to swap strawberries with other fruits like peaches or blueberries. These fruits add a burst of color and flavor. Plus, they are perfect for a hot day, making your icebox cake refreshing and light. To keep your no-bake strawberry icebox cake fresh, store it in the fridge. Use an airtight container to prevent air from drying it out. If you have leftovers, cover the dish tightly with plastic wrap. This keeps the flavors intact and avoids spills. For smaller portions, cut the cake into slices. Place each slice in a separate container. This makes it easy to grab a slice when you want a sweet treat. In the refrigerator, your icebox cake lasts about 3 to 4 days. Make sure to check for any signs of spoilage before serving. If you want to freeze the cake, it’s best to do this right after making it. Wrap the cake tightly in plastic wrap, then foil. This will protect it from freezer burn. To thaw, move it to the fridge overnight before serving. Enjoy that fresh taste again! A no-bake icebox cake is a chilled dessert. It layers cookies or ladyfingers with cream and fruit. The name comes from the need to cool it in the fridge, or icebox. This dessert is simple, tasty, and perfect for hot days. The origin traces back to the 1920s in the United States. Home cooks wanted an easy way to make cakes without an oven. Yes, you can use frozen strawberries! Thaw them before using. This helps them soften and release some juice. After thawing, drain any excess liquid. This keeps your cake from getting soggy. Frozen strawberries are a great choice when fresh ones are out of season. They still offer good flavor and texture. You can keep your icebox cake in the fridge for up to five days. Make sure to cover it well with plastic wrap or a lid. This helps it stay fresh and prevents odors from other foods. The flavors become better as it sits. For the best texture, try to enjoy it within two to three days. You now have all the steps to make a delightful no-bake icebox cake. From fresh strawberries and luxurious mascarpone to clever tips for perfect layers, each part of the process contributes to a tasty treat. Remember to adjust ingredients and follow the storage tips for an enjoyable cake. Whether you aim for individual servings or a themed presentation, this dessert will impress everyone. Now, gather your ingredients, get started, and enjoy your delicious creation!

No-Bake Strawberry Bliss Icebox Cake

A delicious and refreshing no-bake dessert featuring layers of strawberries, mascarpone cream, and ladyfingers.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (12 oz) ladyfingers
  • 1/2 cup strawberry jam
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a mixing bowl, whip the heavy cream until soft peaks form.
  • In another bowl, combine mascarpone cheese, powdered sugar, and vanilla extract; mix until smooth.
  • Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
  • Prepare a 9x13 inch baking dish. Spread a thin layer of strawberry jam at the bottom of the dish.
  • With one side facing up, arrange a layer of ladyfingers over the jam in the dish.
  • Spoon half of the mascarpone cream mixture over the ladyfingers and spread evenly.
  • Evenly distribute half of the sliced strawberries on top of the cream layer.
  • Repeat the layering process with another layer of ladyfingers, followed by the remaining mascarpone mixture and the rest of the strawberries.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for better flavor and texture.
  • Before serving, garnish with fresh mint leaves and an extra dollop of whipped cream, if desired.

Notes

Refrigerate overnight for better flavor and texture.
Keyword dessert, icebox cake, no-bake, strawberry