Strawberry Icebox Cake with Vanilla Wafers
Inspired by techniques from Serious Eats.
A striking layered icebox cake built from softened vanilla wafers, strawberry compote and vanilla cream, chilled until sliceable.
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Method
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Equipment
- large bowl
- colander or sieve
- medium saucepan
- medium bowl set over a bowl of iced water
- stand mixer or hand mixer
- 23 x 10 cm loaf tin
- cling film
- offset spatula
- 23 x 33 cm rimmed baking tray
- baking paper
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 2.7 g |
| Carbohydrate | 27.3 g |
| of which sugars | 18.6 g |
| of which free sugars | 12.2 g |
| Fat | 19.5 g |
| of which saturates | 11 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Strawberry compote
- 680 g fresh or frozen hulled strawberries, quartered
- 45 g caster sugar
- 15 ml lemon juice
Whipped cream
- 355 ml double cream
- 1½ tsp vanilla
- 7 g icing sugar
- 1 g fine sea salt or table salt a pinch
To assemble
- 40 vanilla wafer biscuits (128 g)
- 6 large strawberries, hulled and halved lengthways
- 1
Macerate. Toss 680 g quartered strawberries with 45 g caster sugar and stand until juice pools, about 15 min, then drain.
- 2
Simmer. Simmer the drained strawberries with 15 ml lemon juice over medium heat, stirring now and then, until soft but still whole and saucy, about 15 min, then chill over an ice bath until cool, about 30 min.
- 3
Whip. Whip 355 ml double cream with 1½ tsp vanilla, 7 g icing sugar and a pinch of salt on medium-high to medium-stiff peaks, about 2-3 min.
- 4
Layer. Line a 23 x 10 cm loaf tin with cling film, spread 120 ml cream over the base and press in 8 vanilla wafer biscuits, then stand the halved strawberries round the sides with the cut side against the film.
- 5
Build. Spoon 60 ml compote over the wafers and round the strawberries, top with 120 ml cream and 8 more wafers, then spoon over another 60 ml compote, repeating this layering twice more to make 4 layers in total and finishing with a thin layer of cream.
- 6
Chill. Press cling film onto the surface and chill until the wafers soften, 6-24 h.
- 7
Freeze. Turn the cake out onto a lined tray, peel off the film and freeze until firm enough to slice, about 1 h, or up to 1 week.
- 8
Slice. Lift onto a board, remove the paper, stand 5 min, then cut 8 slices with a hot knife wiped dry between cuts.
Storage
Keep any sliced portions frozen on a lined tray and let them soften for 10 min before serving.
