Lemon Strawberry Icebox Cakes
I love an icebox cake! Especially in the summer when I am not inclined to heat up the kitchen to bake a cake.
Usually, I just make one big icebox cake, layering cookies, cream, and maybe some fruit but I decided to make these individual cakes for a dinner party (much prettier presentation) and now I can’t understand why I haven’t done this before. Icebox cup cakes as it were.
The icebox cake made it’s first appearance around the 1920 when the National Biscuit Company (now known as Nabisco) came out with their chocolate wafer cookies and included a recipe for icebox cake on the packaging. This was actually a somewhat luxurious recipe since not everyone could afford an icebox (refrigerator).
Icebox cakes became even more famous in the mid-20th century when housewives were looking for convenient recipes that would impress their friends and family without a lot of effort.
The concept of an icebox cake is pure genius – layer some yummy ingredients and let the fridge do it’s magic.
I particularly love this version which features Homefree Lemon Burst Mini Cookies. Homefree cookies are gluten free and allergy friendly but just as important, they are delicious!
Try your own spin on these adorable individual icebox cake – layer your favorite flavor of cookie (or make crumbs like I did for a more sophisticated look) with whipped cream or dairy-free whipped topping, pudding, fruit, nuts… let your imagination run free and have some fun!
By the way, add some blueberries to this recipe and you have a pretty perfect 4th of July recipe!
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Lemon Strawberry Icebox Cakes
Ingredients
- 2 boxes Homefree Lemon Burst Mini Cookies
- 1 pint strawberries
- 9 ounces dairy-free whipped topping or 1 ½ cups heavy cream , whipped
Instructions
- Grind the cookies in a food processor until fine crumbs. Dice the strawberries, saving 4 for garnish.
- Into 4 glasses or jars, start with a layer of cookie crumbs, topped with whipped topping or cream, and then some strawberries. Repeat the layers. Garnish with a dollop of whipped topping or cream, a strawberry, and some cookie crumbs.
- Cover and refrigerate overnight or up to 2 days ahead.
Nutrition
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