Strawberry Gingersnap Icebox Cake

Mass Appeal

A quick and easy no-bake recipe, perfect for a Summertime dessert! Nancy Parent, Owner of Tiers of Joy visited the show to walk us through how to make the strawberry gingersnap icebox cake!

Ingredients:

  • 1 pound strawberries
  • 12 ounces mascarpone
  • ¼ cup – 1/2 cup confectioners’ sugar, start with 1/4 cup
  • 1 teaspoon vanilla extract
  • 1 ¼ teaspoons finely grated lime zest, more to taste (you just need 1 lime)
  • ½ teaspoon fresh lime juice, more to taste
  • 32 gingersnaps (about 8 ounces)
  • 1 tablespoon granulated sugar


Instructions:

  1. After washing and drying strawberries, set aside half the strawberries, choosing the smallest, prettiest ones. They’ll be used for serving. Hull the remaining berries.
  2. 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.
  3. In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, 1/4 cup of confectioners’ sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. 
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8.  Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. 
  9. Top each slice of Ice Box cake with strawberries as you serve it.
     

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