STRAWBERRY ICEBOX CAKE

“Oh, the strawberries don't taste as they used to and the thighs of women have lost their clutch!” - John Steinbeck

 

An icebox cake is a very easy, no-bake cake where digestive biscuits and cream are layered together and refrigerated. While being refrigerated the cream seeps through the biscuits and the whole concoction melds together into a soft, spongey cake-like texture.

I wouldn't necessarily serve this out to guests, there's something really unglamourous about the whole thing, but I do like it is as a goopy indulgence shared with people looking for a sugar fix, unconcerned with appearances and frippery.

 

Serves 6

Adapted from (and picture from) Kitchn.com 

 

Ingredients:

 

About 1 kg of strawberries

3 cups cream

1/3 cup confectioner’s sugar

1 tablespoon vanilla

28-30 digestive biscuits

½ cup chopped up chocolate

How to:

1. Whip the cream, sugar and vanilla till light and fluffy.

2. Pick a rectangular shaped dish for a cake dish and line the bottom with one layer of biscuit. Unlike ordinary cake/pie crusts there’s no need to crumble the biscuits. Just lay them flat in your dish.

3. Using a butter knife or a spoon, smooth on one layer of the cream mixture on top of the biscuit base. Top with a layer of strawberries, sliced flat.

4. Lay down another layer of biscuit. Repeat with layers of cream, fruit, biscuit twice.

 

Note: The more layers you make the longer you need to refrigerate to make sure the cream has time to soak into the biscuit.

5. Top with a final layer of cream. Garnish with fruits. If you have chocolate on hand, melt it and drizzle on top. Refrigerate overnight.

Foodnotes:

I’ve tried this with mango as well. I think any slightly gooey fruit might work.