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Strawberry Icebox Cake

Strawberry Icebox Cake: A Refreshing No-Bake Dessert

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This refreshing no-bake Strawberry Icebox Cake is the ultimate summer dessert. It features beautiful, alternating layers of crisp vanilla wafers, a vibrant homemade strawberry compote, and stabilized whipped cream. As it rests in the refrigerator, the wafers absorb moisture from the cream and berries, transforming into a light, cake-like texture. It is a sophisticated, crowd-pleasing treat that comes together easily without ever turning on your oven.

Ingredients

Scale

1 1/2 lbs fresh or frozen strawberries, hulled
3 tbsp granulated sugar
1 tbsp lemon juice
1 1/2 cups chilled heavy cream
1 1/2 tsp vanilla paste
1 tbsp powdered sugar
1/4 tsp kosher salt
40 standard vanilla wafers

Instructions

Combine strawberries, granulated sugar, and lemon juice in a saucepan over medium heat.
Simmer for 10 minutes until fruit breaks down and liquid thickens into a syrup.
Remove from heat and let the compote cool completely to room temperature.
Pour cold heavy cream into a large bowl or stand mixer with a whisk attachment.
Add vanilla paste, powdered sugar, and kosher salt to the cream.
Whip on medium-high speed until stiff peaks form.
Spread a thin layer of whipped cream on the bottom of a serving dish.
Arrange a layer of vanilla wafers over the cream.
Spread a portion of the strawberry compote over the wafers.
Add a layer of whipped cream over the compote.
Repeat the layers until all ingredients are used, ending with a layer of whipped cream.
Cover and refrigerate for at least 6 hours to allow the wafers to soften before serving.

Notes

Ensure the compote is completely cool before assembling to prevent the whipped cream from melting. Using vanilla paste provides a superior flavor and aesthetic with visible vanilla bean specks, but extract can be used in a pinch. Store covered in the refrigerator for up to 3 days.