This strawberry icebox cake is the final word no-bake summer time dessert layered with recent strawberries, malted whipped cream, and vanilla wafers for a nostalgic deal with that’s cool, creamy, and as simple as layering substances in a loaf pan.
We’ve formally entered that season the place I begin side-eyeing the oven like, Do I really want you to be on proper now? The reply, fortunately, isn’t any—not when there’s icebox cake. These no-bake beauties aren’t heavy in my typical baking rotation, however when the timing is true (learn: it’s sizzling and I nonetheless need dessert), they arrive in clutch. See: No-Bake Tres Leches Cake (an outdated fave!) Strawberries are exhibiting off proper now—these pictured listed here are peak-season Oregon berries from the place our buddy Karlee lives, and they’re absolute stunners. I first made this cake with banana slices (which I completely don’t remorse and absolutely advocate if strawberries are out of attain), however the berries take it someplace magical—midway between shortcake and a malted milkshake. Let’s get into it!
Right here’s what you’ll want for this cool and creamy Strawberry Icebox Cake with malted whipped cream:
• Vanilla wafers soften into cake-like layers as soon as chilled with whipped cream, they’re the no-bake basis that holds this magnificence collectively.
• Malted milk powder helps add that classic soda fountain taste and makes this cake style like strawberry shortcake met a frosty milkshake.
• Powdered sugar – Simply sufficient to sweeten the whipped cream with out overpowering the strawberries.
• Advantageous sea salt – A tiny pinch wakes all the things up and balances the sweetness.
• Heavy cream is whipped into tender, dreamy peaks. It’s the wealthy, fluffy base that makes this dessert a sliceable cloud.
• Vanilla extract – Provides heat and depth to the whipped cream. By no means skip it.
Contemporary strawberries – Juicy, shiny, and sliced simply thick sufficient to carry their very own between layers. Save just a few for the highest, too!
Begin by lining a 9×5-inch loaf pan with loads of plastic wrap – like, greater than you assume. You need sufficient overhang on all sides so you’ll be able to wrap the entire thing up comfortable later. Press a layer of vanilla wafers into the underside of the pan, rounded aspect down. This would be the prime of your cake as soon as it’s flipped, so assume flat and tidy.
Subsequent, it’s time to make the whipped cream scenario sing. In a medium bowl, whisk collectively the malted milk powder, powdered sugar, and only a pinch of salt. Add slightly splash of the cream and whisk it easy to maintain any lumps at bay. Then, slowly whisk in the remainder of the cream together with the vanilla extract. Maintain whisking – vigorously for those who’re up for it, or seize your electrical hand mixer for backup and beat till tender however very sturdy peaks kind.
Professional Tip: The stiffer your whipped cream, the sturdier and extra sliceable your completed cake shall be—assume picture-perfect loaf slices. In the event you cease at looser peaks (like what’s pictured right here), the outcome shall be extra of a tender, pudding-like scoop scenario. Equally scrumptious – only a matter of desire.
