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 straightforward as layering components 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 normal baking rotation, however when the timing is correct (learn: it’s sizzling and I nonetheless need dessert), they arrive in clutch. See: No-Bake Tres Leches Cake (an previous fave!) Strawberries are exhibiting off proper now—these pictured listed here are peak-season Oregon berries from the place our good friend Karlee lives, and they’re absolute stunners. I first made this cake with banana slices (which I completely don’t remorse and totally suggest 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.
• High-quality sea salt – A tiny pinch wakes every thing up and balances the sweetness.
• Heavy cream is whipped into comfortable, 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 suppose. You need sufficient overhang on all sides so you may wrap the entire thing up comfortable later. Press a layer of vanilla wafers into the underside of the pan, rounded facet down. This would be the prime of your cake as soon as it’s flipped, so suppose flat and tidy.
Subsequent, it’s time to make the whipped cream state of affairs sing. In a medium bowl, whisk collectively the malted milk powder, powdered sugar, and only a pinch of salt. Add a bit 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. Hold whisking – vigorously should you’re up for it, or seize your electrical hand mixer for backup and beat till comfortable however very sturdy peaks kind.
Professional Tip: The stiffer your whipped cream, the sturdier and extra sliceable your completed cake shall be—suppose picture-perfect loaf slices. Should you cease at looser peaks (like what’s pictured right here), the end result shall be extra of a comfortable, pudding-like scoop state of affairs. Equally scrumptious – only a matter of desire.
