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!
- 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
- 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.
- 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, 1/4 cup of 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.
- Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar.
- Top each slice of Ice Box cake with strawberries as you serve it.