Strawberry Gingersnap Icebox Cake
The most simple and delicious strawberry gingersnap icebox cake. Packed full of flavour with amazing layers of soft gingery cookies, strawberry jam and delicious whipped cream cheese filling.
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!
Nutrition
Serving: 1 sliceCalories: 437kcalCarbohydrates: 51gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1.1gCholesterol: 73mgSodium: 251mgPotassium: 234mgFiber: 1gSugar: 39gCalcium: 89mg
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