Parents (USA)

Strawberry Icebox Shortcake


Active Time 20 minutes

Total Time 6 hours 20 minutes, including 6 hours of refrigerat­ion Makes 12 servings


3 cups hulled and roughly chopped fresh strawberri­es (from 1 lb. strawberri­es), plus hulled and sliced fresh strawberri­es, for decorating ½ cup granulated sugar Nonstick cooking spray 4 cups heavy whipping cream ½ cup confection­ers’ sugar 2½ tsp. pure vanilla extract 5 cups shortbread cookies (such as Lorna Doone) from two 10-oz. pkgs.


Pulse chopped strawberri­es and granulated sugar in a blender or a food processor until berries are finely chopped but still chunky, about 5 pulses. Transfer mixture to a small bowl. Refrigerat­e until ready to use.

2. Coat a 9x13-in. baking dish with cooking spray; set aside. Beat cream, confection­ers’ sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium speed until starting to thicken, about 1 minute. Raise mixer speed to medium-high; beat until medium-to-stiff peaks form, 3 to 4 minutes. Add pulsed strawberry mixture; beat on medium speed until just combined, about 10 seconds.

3. Spread a third (about 3 cups) of the whipped-cream mixture in the bottom of the prepared baking dish. Arrange half the cookies in a single layer (all facing up) on top of cream, breaking cookies as needed to fill any gaps and create a solid layer. Repeat layers with one third of the whipped-cream mixture and remaining cookies. Spread top with remaining whipped-cream mixture. Wrap baking dish in plastic wrap. Refrigerat­e until set, at least 6 hours or up to 12 hours.

4. Unwrap baking dish. Decorate cake with sliced strawberri­es. Cake may be lightly wrapped in plastic wrap and stored in refrigerat­or for up to 3 days.

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