Best 2 Strawberry Gingersnap Icebox Cake Recipes
Indulge in a delightful culinary journey with our tantalizing strawberry gingersnap icebox cake, a symphony of flavors and textures that will elevate your taste buds. This no-bake dessert combines the vibrant sweetness of strawberries, the spicy warmth of gingersnaps, and the creamy richness of whipped cream, all harmoniously layered in a graham cracker crust. With just a few simple steps and minimal baking, you can create this impressive treat that's perfect for any occasion.
Our article features a collection of icebox cake recipes that cater to various dietary preferences and flavor profiles. If you're looking for a classic indulgence, the original strawberry gingersnap icebox cake is a timeless favorite. For a refreshing twist, try the lemon blueberry icebox cake, bursting with bright citrus and juicy blueberries. Chocolate lovers will delight in the chocolate peanut butter icebox cake, a decadent combination of rich chocolate and creamy peanut butter. And for a delightful vegan option, the coconut mango icebox cake offers a tropical paradise of flavors. With detailed instructions and helpful tips, these recipes ensure that every bite is a moment of pure bliss.
STRAWBERRY GINGERSNAP ICEBOX CAKE
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Provided by Melissa Clark
Categories cakes, ice dishes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
- Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
- In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
- On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
- Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
- Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram
STRAWBERRY GINGERSNAP ICEBOX CAKE
Number Of Ingredients 9
Steps:
- Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
- In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
- On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
- Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
- Arrange berries and accumulated juices. Serve immediately.
Tips:
- Choose ripe, juicy strawberries. This will ensure that your cake has the best flavor.
- Use high-quality gingersnaps. The flavor of the gingersnaps will come through in the cake, so it's important to use good ones.
- Don't over-mix the batter. Over-mixing will make the cake tough.
- Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set.
- Garnish the cake with fresh strawberries and whipped cream before serving. This will make it look and taste even more delicious.
Conclusion:
Strawberry Gingersnap Icebox Cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with simple ingredients and can be assembled in just a few minutes. The cake is creamy and refreshing, with a perfect balance of sweetness and tartness. The gingersnaps add a nice crunch and a bit of spice. This cake is sure to be a hit with everyone who tries it.
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