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Independence Icebox Cake

98

Layers of vanilla wafers and strawberry whipped cream are topped with fresh berries for a salute to the Fourth of July.

  • Servings: 10
  • Yield: Makes 1 9-inch layer cake

Source: Mad Hungry, June 2011

Ingredients

  • 1 12-ounce box vanilla wafers
  • 1 pound strawberries, hulled
  • 3 cups heavy cream
  • 1/3 cup granulated sugar
  • 1 cup blueberries
  • 1 cup raspberries

Directions

  1. Line the sides of a 9"x3" springform pan with parchment paper strips. Lay half the vanilla wafers on the bottom of the pan in overlapping concentric circles.

  2. Puree strawberries in a food processor. In a large bowl or stand mixer, whisk whipped cream and sugar to soft peaks. Remove 2/3 of the whipped cream from the bowl. Fold the strawberry puree into the remaining 1/3 whipped cream.

  3. Put 1 cup plain whipped cream into a large resealable plastic bag. Snip off one corner of the bag. Pipe the cream over the wafers, along the sides of the pan, to create a one-inch dam. Pour the strawberry whipped cream into the center of the pan and spread the edges to the dam.

  4. Place the remaining cookies over the cream. Top the cookies with the remaining cream, spread to the edges of the pan, and smooth to level. Place the blueberries evenly over one third of the cream. Place the raspberries in four or five stripes to create a flag pattern.

  5. Chill at least 8 hours or up to overnight. Remove the sides of the springform pan and the parchment. Cut cake into wedges and serve.

Reviews Add a comment

  • MS11703341
    4 JUL, 2017
    I needed to have this recipe stretched just a bit, so I made it in a 9 x 13 glass roasting pan so the sides were visible, skipped the parchment and "dam." I added another 1/3 c cream, just in case I didn't have enough, cream and I had some leftover, so I'm not sure if it was needed. But I did use more than (what is now an 11 oz, not 12 oz) box of cookies. I also split the whipped cream 50/50 for plain and strawberry and I have also added on occasion some cinnamon and/or cayenne to the strawberry cream. Remember if you're making this on a hot humid day (likely) to chill the bowl and beaters before whipping. I only have a hand mixer, so it takes a little longer, so I sat the bowl in a roasting pan filled w/ice. Otherwise, making the whipped cream could be almost futile. I have also made it in individual servings. In response to the post about too much whipped cream, one can add a few more cookies, but I'd say make sure there are enough berries. I've had no complaints. It has been a big hit! I love the easiness of this recipe, how adaptable it is and no heat needed!
    Reply
  • Gina H
    3 JUL, 2014
    Hi! Was wondering if cool whip could be used instead of the whip cream? Can't wait to make this dessert for our 4th of July celebration!
    Reply
  • erinb3
    5 JUL, 2012
    Loved the quick video. Watched it to make sure it was easy enough to do and IT WAS. Huge hit with my family. Berries and cream...a perfect hot summer dessert. We kept in fridge pulled out and served immediately...not a bit of melting. If I were to bring outside I would have frozen it first.
    Reply
  • PacaLipstickGramma
    5 JUL, 2011
    My daughter made this for a party and it was an absolute hit! Because it was soooo warm, we kept it in the freezer to keep it firm and pulled it out when ready to serve. Everyone loved it! It was light and fluffy. We would definitely make this again ~ but use black raspberries instead of blueberries. (Most of us were not blueberry fans!) 5 stars!!!!
    Reply
  • Bettyt
    4 JUL, 2011
    I made it for a 4th of July 2011 party. Soooo disappointed. When cut it was like mush. Better to use a spoon to serve it. Was mostly whipped cream so what can you expect. Was expensive to make. Since mostly whipped cream not that much flavor. Will not do it again. I think a cheese cake decorated would be so much better.
    Reply