Strawberry & Chocolate Icebox Cake
Roasted strawberries, cream and chocolate wafers - pretty much all it takes to make one tasty dessert.
Author: My Delicious Blog
Recipe type: Dessert
- 2 pints strawberries, hulled & roughly chopped (after roasting/pureeing, you should have a little more than 1 cup)
- 2 Tb. granulated sugar
- 2 c. heavy whipping cream
- 2 packages thin chocolate cookies (you may not need them all, but this allows for breakage, and you may have some left over for snacking)
- Heat oven to 350 degrees.
- Line a baking sheet with parchment paper or foil.
- Place cut berries on baking sheet and sprinkle them with sugar.
- Bake for 15-20 minutes then remove from oven and allow to cool thoroughly. When cool, pour into the bowl of a food processor and puree until smooth. Transfer to a large mixing bowl and set aside.
- In the meantime, whip the cream to stiff peaks using the whisk attachment on a blender.
- Scoop ⅓ of the whipped cream into the bowl of strawberry puree. Fold in gently with a rubber spatula to fully incorporate the two. When combined, add another ⅓ of the whipped cream and repeat until well combined. Add final ⅓ of the whipped cream and fold until the color is soft pink and it's very fluffy.
- Spread a very thin layer of the cream mixture on your pretty dish, cake stand or spring form pan, so the first layer of cookies sticks.
- Form a circle with the cookies, based on however big you want it to be (be sure to include a cookie or two in the middle - whatever fits). I used 7 cookies including the center. Larger plates will require 8+ cookies.
- Spread a dollop of cream on the first layer of cookies. If you’re going with a ‘free form’ style of cake, where the cookies show at each layer (like mine), simply add another layer of cookies on top, alternating the prior layer. Keep layering until you run out of cream filling, but end with filling on the top.
- Optional - layer any remaining strawberry puree on top of the cake, or serve on the side with a slice of the cake.
- Refrigerate at least 3 hours, then serve.
I used the "Famous" Chocolate Wafers by Nabisco