A classic icebox cake gets a company-worthy makeover.
Our Strawberry Icebox Cakeis a fancied-up version of the whipped cream-and-cookies icebox cakes from your childhood.
Whip the heavy cream a bit more than you normally would, but don’t overbeat it.
Credit: Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
You want it to be nice and thick so the layers are as neat as possible.
Finally, confirm the cake is chilled in the refrigerator at least 5 hours.
This gives the cookies plenty of time to soften so the cake can be sliced neatly.
Increase speed to medium-high; beat until mixture begins to thicken, about 1 minute.
Increase speed to high; beat until very thick, 1 to 1 1/2 minutes.
Place a 12-inch paper doily (or a 12-inch parchment paper circle) on a cake plate.
Spread with about 1/2 cup whipped cream mixture, leaving a 1/4- to 1/2-inch cookie border.
Spread with about 1/2 cup whipped cream mixture, leaving a 1/4- to 1/2-inch cookie border.
Spoon desired amount of remaining whipped cream mixture on top.
Chill, uncovered, at least 5 hours or up to 8 hours.
Decorate cake with fresh strawberries, and serve.
Leftovers may be stored, covered, in refrigerator up to 2 days.
