Strawberry Icebox Cake
Strawberry Icebox Cake
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Watch on the original websiteIngredients List
A source measurement needs checking. See measurement notes
Check off ingredients as you prepare them. Converted amounts are rounded.
About these measurements
Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.
Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.
For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.
Ingredient conversion reference Conversion notes
Notes from this source recipe
- The source lists heavy cream as 1 cup (200 mL). This copy uses the explicit metric amount, 200 mL, and calculates the US view from that amount.
- The source lists cream cheese as 265 g (about 8 oz / 1 block). This copy retains 265 g, not an assumed block size.
- Source equivalents disagree: 1 cup (200 ml). The explicit metric quantity is retained.
Cream Filling
- Cream Cheese: 265 g
- Heavy Whipping Cream: 200 mL
- Powdered Sugar: 120 g
- Lemon Zest: Zest of 1 whole lemon
Layers & Assembly
- Fresh Strawberries: 250 g (washed, topped, and sliced)
- Biscoff Cookies: 1 pack (from a ~200 g package)
Equipment Needed
- Loaf pan / cake dish lined with plastic wrap
- Mixing bowl & whisk
- Kitchen scale
Step-by-Step Cooking Instructions
Step 1: Prep the Dish & Ingredients
- Line a loaf pan/cake dish with plastic wrap, leaving enough overhang to pull the cake out later.
- Slice the washed fresh strawberries into thin, flat slices.
- Tip: If the cream cheese is too cold, submerge the sealed container in a bowl of hot water for a few minutes to quickly soften it.
Step 2: Make the Cream Filling:
- In a large bowl, combine the heavy whipping cream (200 mL) and softened cream cheese (265 g).
- Add the zest of 1 whole lemon.
- Whisk continuously by hand until thick and smooth.
- Add the powdered sugar (120 g) and whisk until fully incorporated.
Step 3: Assemble the Cake
- Base Layer: Spread a layer of the cream filling evenly over the bottom of the plastic-wrap-lined pan.
- Cookie Layer: Place a single layer of Biscoff cookies on top of the cream layer.
- Fruit Layer: Arrange a layer of sliced strawberries over the cookies.
- Top Layer: Pour the remaining cream filling over the top, spreading it evenly to cover the fruit and cookies completely.
Step 4: Chill & Serve
- Fold the overhanging plastic wrap over the top to seal the cake.
- Refrigerate for at least 4 hours, or ideally overnight, so the cookies absorb moisture from the cream and soften into a cake-like texture.
- Unmold using the plastic wrap overhang, slice, and serve.
Recipe from Aaron in the Kitchen. View the original page.
