strawberry shortcake icebox cake

Serves 6 · 30 min prep

Ingredients

• 2 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 8 oz mascarpone or full-fat cream cheese, softened
• 1 1/2 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 12-14 oz (about 40 small cookies) crisp shortbread cookies or graham crackers
• optional extra sliced strawberries and mint, for garnish

Instructions

1. 1Toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let macerate 15–20 minutes until juicy, then drain off excess liquid into a small bowl and reserve both berries and juice.
2. 2In a large cold bowl beat heavy cream, powdered sugar, and vanilla to soft peaks. Add softened mascarpone and beat on medium just until thick, smooth, and medium-stiff peaks form—stop before it turns grainy.
3. 3Line a 9×5-inch loaf pan with plastic wrap, leaving generous overhang on all sides for easy unmolding.
4. 4Spread a thin layer of cream mixture on the bottom of the pan. Arrange a single layer of shortbread cookies, breaking pieces to fill gaps. Lightly brush or drizzle cookies with a little reserved strawberry juice.
5. 5Spoon a layer of cream over the cookies, then scatter a layer of macerated strawberries. Repeat layering (cookies, juice, cream, strawberries) until you reach the top, finishing with a cream layer. You should get 3–4 cookie layers.
6. 6Cover the top with overhanging plastic wrap and refrigerate at least 6 hours or overnight so the cookies soften into cake-like layers.
7. 7When ready to serve, unwrap the top, invert onto a platter, and peel away the plastic. Garnish with fresh strawberry slices and mint if desired.
8. 8Slice with a sharp knife wiped clean between cuts. Serve cold; leftovers keep covered in the fridge up to 2 days.