Strawberry Icebox Cake
Serves 9
Directions
- 1In a large bowl, beat heavy cream until stiff peaks form.
- 2Gently fold in sweetened condensed milk and vanilla until smooth and thick, then fold in chopped strawberries.
- 3In a 9x9-inch dish, arrange a single layer of vanilla wafers on the bottom, breaking pieces to fill gaps.
- 4Spread 1/3 of the strawberry cream mixture evenly over the cookies.
- 5Repeat layering: wafer layer, cream layer, wafer layer, cream layer, until you have 3 cookie layers and 3 cream layers total.
- 6Top with a final layer of cream and garnish with strawberry slices.
- 7Cover and refrigerate to allow the cookies to soften into cake-like perfection.
- 8Slice or scoop chilled cake into bowls.
Ingredients
- 1 1/2 cup heavy whipping cream
- 1 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cup fresh strawberry, finely chopped
- 1 extra for garnish fresh strawberry (optional)
- 1 9-oz box vanilla wafer cookies
Equipment
large bowlhand mixer9x9-inch dish
Tips
- Use a 9x9-inch dish or a trifle bowl for a pretty layered look.
- Chilling overnight is best.
- Serve with a dollop of whipped cream or mint leaves if you’re feeling fancy.
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