Aunt Jenny's Strawberry Ice Box Cake

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Aunt Jenny's Strawberry Ice Box Cake




My Aunt Jenny was notorious for cutting cooking corners, while my mother always cooked "from scratch." At family picnics, this refrigerator "cake" was her standard offering. If you like to cut corners too, make this cake. It is best made when strawberries are in season, and especially if they are small and wild because their flavor is exquisite.


Preparation - Directions

1. Whip the cream in the bowl of a mixer until it holds soft peaks. Sprinkle in the sugar and whip another few seconds until the cream holds stiff peaks. Fold in the strawberry or vanilla extract. Fold in the strawberries.

2. Spread one side of each of 10 wafer cookies with a small amount of the whipped cream mixture. Stack the wafers and set aside on a dish. Fill in any gaps between the wafers with more cream. Repeat with the remaining wafers until there are 4 stacks.

3. Place two stacks next to each other on a serving platter and then place the remaining two stacks on top. Make sure they touching each other with no gaps. Frost the cake generously with the remaining strawberry cream, making sure no gaps remain. Refrigerate at least 4 hours or overnight.

4. When ready to serve, place the whole strawberries on top of the cake with a few sprigs of mint. Slice to serve.