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Perfect Red White and Blue Strawberry Icebox Cake

red white and blue strawberry icebox cake - featured image
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A simple, festive, and crowd-pleasing icebox cake layered with buttery shortbread cookies, fresh strawberries, blueberries, and whipped cream. Perfect for patriotic celebrations and summer gatherings.

Ingredients

  • Butter shortbread cookies (about 40 cookies, 10 oz / 280 g)
  • Fresh strawberries (2 cups, sliced)
  • Fresh blueberries (1 cup)
  • Heavy whipping cream (2 cups / 480 ml)
  • Powdered sugar (1/2 cup / 60 g)
  • Vanilla extract (1 tsp)
  • Optional: Fresh mint leaves (for garnish)
  • Optional: Light dusting of powdered sugar

Instructions

  1. Rinse strawberries and blueberries under cold water and pat dry. Slice strawberries into thin, even pieces about 1/4-inch thick.
  2. Pour cold heavy whipping cream into a large mixing bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until medium to stiff peaks form.
  3. Spread a thin layer of whipped cream on the bottom of a 9×9 inch square baking dish.
  4. Arrange a single layer of shortbread cookies over the cream, fitting them snugly but not overlapping too much.
  5. Spread a generous layer of whipped cream over the cookies, then scatter a layer of sliced strawberries evenly, followed by a handful of blueberries.
  6. Repeat layering cookies, whipped cream, strawberries, and blueberries until the dish is filled, finishing with a layer of whipped cream on top.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow cookies to soften and flavors to meld.
  8. Before serving, garnish with fresh mint leaves and a light dusting of powdered sugar if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use cold cream and chilled mixing bowl for best whipping results. Slice strawberries just before assembling to prevent sogginess. Let cake sit at room temperature for 10 minutes before slicing if cookies are too hard. Overwhipped cream can be fixed by folding in a tablespoon of fresh cream. For dairy-free version, substitute heavy cream with full-fat coconut cream and use dairy-free cookies. Graham crackers or vanilla wafers can substitute shortbread cookies. Cake can be made ahead and refrigerated overnight for best texture.

Nutrition

Keywords: icebox cake, strawberry dessert, patriotic dessert, 4th of July dessert, easy summer dessert, shortbread cookies, whipped cream cake

Find it online: https://sparklespoon.com/perfect-red-white-and-blue-strawberry-icebox-cake-recipe-for-easy-patriotic-celebrations/