Today, I’ve got the most simple and delicious strawberry gingersnap icebox cake. This cake is packed with flavour, super quick to make and perfect on a hot or cold day. It also has pretty layers which is an easy way to impress guests.
No bake cakes are always a great option, whether it’s too hot to turn on the oven, you’re oven is broken or you just need the oven for other things, especially around the holidays. This strawberry gingersnap icebox cake can be made the day or even 2 ahead and ready to go when you’ve got company. The ginger flavour is amazing around Christmas time but honestly, we like spices all year round.
I love icebox cakes as well because you can eat it from the fridge or frozen. We prefer it frozen but just remember to take it out of the freezer 20 minutes before eating so you can cut it. It’s a much softer cake if you keep it in the fridge but still amazing!
For some other no bake options, try my monster cookie icebox cake or my no bake peanut butter oat bars which can also be made gluten free.
Can I Use Store Bought Strawberry Jam?
Yes, just make sure to get preserves or jam, not jelly. If you find the jam too sweet, stir 1-2 tsp of lemon juice in.
Can I Use Different Cookies?
Yes, if you’re not a ginger fan or not in the mood, try oatmeal cookies or chocolate cookies. Just make sure they’re more like a biscuit, not soft.
Can I Make This Cake Gluten Free?
Yes, just use gluten free gingersnap biscuits.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Some other easy gluten free dessert ideas are my monster cookies or my fudgy coconut flour brownies.
Store in Fridge or Freezer?
Initially, store it in the fridge for at least 4 hours so the cookies can soften. Afterwards I usually prefer in the freezer but if you do this, make sure you take it out 20 minutes prior to serving.
If you store it in the fridge, it will be much softer. Sometimes I prefer it this way honestly, depends on my mood.
Baking Tips
- Keep in the freezer if you want it to be more like an ice cream cake. This is how we always eat it, just take it out 20 minutes before serving.
- See above on how to make gluten free strawberry gingersnap icebox cake.
- Make sure to dip the cookies in milk to give a more cakey texture. You can use any milk you like.
- To get the proper texture, make sure you pour the whipping cream in slowly while whisking.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More No Bake Desserts
Today’s song is a beautiful song that I love listening to when I’m relaxing. Here’s The Dreamer by The Tallest Man on Earth. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Strawberry Gingersnap Icebox Cake
Ingredients
- 400 g/14oz chopped strawberries, fresh or frozen
- 3 tbsp (60g) honey
- 1 1/2 tsp lemon juice
- 1/2 tbsp (5g) cornstarch
- 225g /8oz cream cheese, room temperature
- 1 1/2 cups (210g) icing sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups (440g) whipping cream
- 36 gingersnap cookies (gluten free if needed)
- 1/2 cup milk (any kind)
Instructions
- In a small saucepan, add the strawberries, honey, lemon juice and cornstarch. Cook on medium heat, stirring frequently, until the strawberries start to break down and the sauce coats the back of a wooden spoon. Set aside to cool.
- Line or spray a 9" springform pan. Pour the milk into a bowl with a wide top (easier to dunk the cookies) and set aside.
- In the bowl of a stand mixer or a large mixing bowl, add the cream cheese. Whisk for 30 seconds on medium speed. Add the sugar, salt and vanilla extract and continue to whisk until soft and fluffy, scraping down the sides of the bowl at least once. Whisk for about 2 minutes.
- As the mixture continues to whisk, turn the speed to medium low and slowly pour in the whipping cream. Continue whisking on medium high speed until light and fluffy. This will take 4-5 minutes. Set aside.
- Dunk each cookie, so it's completely submerged in the milk for a second, then shake the excess over the bowl. Place the cookie in the pan and repeat until the bottom is covered as best you can. You might need to break some cookies in half or quarters to fill big gaps. Small gaps are fine.
- Spread 1/3 of the cream mixture over top of the cookies using a spatula. Get it as flat as you can. Now do another layer of dunked cookies.
- Spread half of your jam on top of the cookies as best you can. Now spread another layer of cream using another 1/3 of the mixture.
- Lastly, do another layer of cookies, then the other half of jam and then the last of your cream on top. Decorate how you like but I just crumbled up one of the ginger cookies I had around the perimeter of the cake. Chill in the fridge for at least 4 hours before serving. After that, you can store in the fridge or freezer and enjoy!
