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Roasted Strawberry Icebox Cake
Roasted Strawberry Icebox Cake
Roasted Strawberry Icebox Cake
Roasted Strawberry Icebox Cake
Roasted Strawberry Icebox Cake cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Roasted Strawberry Icebox Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F.
2
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In a medium bowl, toss together the strawberries, sugar, vanilla, and salt.
3
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On a small baking sheet, spread the strawberries out into an even layer. Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.
4
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Transfer the roasted strawberries to a medium bowl. Use an immersion blender (or place in a blender) to blend them until smooth. Place in the fridge for about 30 minutes to cool.
5
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In a large bowl, add cream cheese, powdered sugar, and salt. Use an electric hand mixer to beat on low speed until fully combined and smooth.
6
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Continue mixing on low speed while pouring in the heavy cream in 2-3 additions. Once all heavy cream has been added, turn mixer up to medium speed and beat until stiff peaks form.
7
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Line a 9x5 loaf pan with plastic wrap. Spread about ⅓ of the cream cheese filling into the pan. Spoon a generous amount of the roasted strawberry purée on top, then arrange whole Nilla wafers and pieces to fill the gaps.
8
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Repeat this one more time, finishing with a final third layer of cream cheese filling.
9
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Press plastic wrap over the top of the cake, then chill in the fridge overnight.
10
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When ready to serve, turn the cake out onto a serving tray and decorate with fresh strawberries.
11
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Slice the cake and enjoy with extra roasted strawberry purée!

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Tips & Tricks (5)

  • Roast Strawberries Until Concentrated 🍓
    Roast strawberries at 375°F for 25-30 minutes until they release their juices and reduce by half, concentrating their flavor and creating a deeper, more complex taste than fresh berries alone.
  • Chill Cream Cheese Mixture Properly ❄️
    Let your cream cheese filling chill for at least 1 hour before assembling to ensure it firms up enough to create clean, distinct layers that won't blur together during refrigeration.
  • Soak Wafers Strategically 💧
    Dip Nilla wafers briefly in the roasted strawberry purée for just 2-3 seconds per side before layering—this softens them perfectly without making them soggy or falling apart.
  • Use Both Salts for Depth 🧂
    Incorporate fine sea salt into the cream cheese filling and sprinkle a tiny pinch on the roasted strawberries to amplify sweetness and create a sophisticated flavor balance that prevents the dessert from tasting one-dimensional.
  • Refrigerate for Full Set Time ⏱️
    Allow the assembled cake to refrigerate for at least 8 hours or overnight so the wafers fully soften and all layers meld together, creating the signature creamy-cake texture rather than distinct separate layers.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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