- “Oh, the strawberries don’t taste as they used to and the thighs of women have lost their clutch!” – John Steinbeck
An icebox cake is a very easy, no-bake cake where digestive biscuits and cream are layered together and refrigerated. While being refrigerated the cream seeps through the biscuits and the whole concoction melds together into a soft, spongey cake-like texture.
I wouldn’t necessarily serve this out to guests, there’s something really unglamourous about the whole thing, but I do like it is as a goopy indulgence shared with people looking for a sugar fix, unconcerned with appearances and frippery.
Recipe adapted from Kitchn.com
What you’ll need:
About 1 kg of strawberries
3 cups cream
1/3 cup confectioner’s sugar
1 tablespoon vanilla
28-30 digestive biscuits
½ cup chopped up chocolate
1. Whip the cream, sugar and vanilla till light and fluffy.
2. Pick a rectangular shaped dish for a cake dish and line the bottom with one layer of biscuit. Unlike ordinary cake/pie crusts there’s no need to crumble the biscuits. Just lay them flat in your dish.
3. Using a butter knife or a spoon, smooth on one layer of the cream mixture on top of the biscuit base. Top with a layer of strawberries, sliced flat.
4. Lay down another layer of biscuit. Repeat with layers of cream, fruit, biscuit twice.
Note: The more layers you make the longer you need to refrigerate to make sure the cream has time to soak into the biscuit.
5. Top with a final layer of cream. Garnish with fruits. If you have chocolate on hand, melt it and drizzle on top. Refrigerate overnight.
I’ve tried this with mango as well. I think any slightly gooey fruit might work.