This recipe appears in:American Classics: Red, White, and Blueberry Icebox Cake
Decked out with strawberries, blueberries and plenty of fresh whipped cream, this is a picnic-perfect dessert for your Fourth of July celebration.
- 1 quart strawberries
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 3 tablespoons sugar, divided
- 1 pint heavy whipping cream
- 84 vanilla wafer cookies (approximately 1 1/2 boxes of cookies)
- 1 teaspoon vanilla extract
- 1 pint blueberries
Wash and hull strawberries. Set aside half the strawberries for garnish and puree the rest in a food processor. Transfer puree to a medium sized bowl and stir in lemon juice, zest, and 1 tablespoon of sugar. Set aside.
Beat 1 cup of cream with electric mixture on high speed until soft peaks begin to form. Slowly fold in strawberry puree and continue beating until stiff peaks form.
On a large plate or serving platter, spread 1 tablespoon of strawberry whipped cream on the bottom to anchor cake to plate. Top with 14 wafer cookies in a circular pattern.
Using a spatula, cover wafers evenly with strawberry whipped cream, then top with wafer cookies. Repeat until you have 7 layers of wafers.
Beat remaining cup of cream with two tablespoons sugar and vanilla until stiff peaks form. Using a spatula, spread whipped cream along top and sides of cake. To create the star design: cut a strawberry into 5 equal sized slices with a small slice to cover the space in the center of the star. Place the strawberry star in the center of the cake and top with blueberries in a circular pattern. Halve the remaining strawberries and arrange in an outer ring along the edge of the cake. Refrigerate for 6 hours or overnight before serving.