From the Cook
From the Cook
From the Cook
From the Cook
1/5
Roasted Strawberry Icebox Cake
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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 Strategically 🍓Roast strawberries at 375°F for 20-25 minutes until they release their juices and develop deeper flavor, then strain through a fine mesh to create a smooth purée without seeds for the best texture between layers.
- Chill Between Layers Properly ❄️Refrigerate the cake for at least 30 minutes between each layer addition to allow the cream cheese mixture to set properly, ensuring clean slices and preventing the wafers from becoming soggy too quickly.
- Whip Cream to Stiff Peaks 🎂Whip heavy cream to stiff peaks separately, then gently fold into the cream cheese mixture just before assembly to maintain an airy, mousse-like texture that won't compress under the weight of the wafers.
- Seal Your Wafers Wisely 🍪Brush a thin layer of the cream cheese mixture directly onto each Nilla wafer before stacking to create a moisture barrier that keeps them crispy rather than soggy, dramatically improving the final cake's texture.
- Overnight Chilling is Essential ⏰Allow the assembled cake to chill in the refrigerator for at least 12 hours (ideally overnight) before serving, as this allows the wafers to soften gradually while flavors meld, creating the signature 'icebox cake' texture.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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