Recipe: Layered Icebox Cake With Whipped Cream, Fresh Strawberries And Mint
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Today’s recipe uses thin chocolate wafer cookies to make a layered icebox cake with whipped cream, fresh strawberries and mint. Ingredients:
1 9-ounce package of cookies
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Fresh chopped mint Procedure:
For one 9-ounce package of cookies you'll want to use an electric mixer to whip two cups of heavy cream. Once it starts to thicken up a bit, add 1/4 cup powdered sugar and 1 tsp vanilla extract. Continue to whip it until it is nice and stiff.
Place the whipped cream into a large Ziploc bag and use a pair of scissors to snip a little corner off to make a pastry bag.
Next, place seven cookies in a circle in a 9-inch cake pan lined with a circle of parchment paper. Place one cookie in the center and then pipe one large ring and one small ring of whipped cream over those. Then pipe a dollop into the center.
Gently top that with another layer of cookies and gently press those down. Repeat the process until all of the cookies are used up.
Spread a layer of whipped cream over the top, then place a piece of plastic wrap on top and use a plate to gently press that down, compacting the cake.
Tightly wrap it with the plastic wrap and pop it into the fridge for 3 to 4 hours to set. Just before serving, slice the fresh strawberries and toss them with a little bit of sugar and fresh chopped mint.
Remove the plastic wrap from the frozen cake and turn it out onto a plate. Use a serrated knife to carefully cut it into wedges.
Serve it up on individual plates with the sliced strawberries and mint.