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strawberry gingersnap icebox cake with fresh strawberries on top, sliced to see the interior.

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Strawberry Gingersnap Icebox Cake

Recipe by Danielle

This dreamy, no-bake Strawberry Gingersnap Icebox Cake is made with layers of sweet whipped cream, fresh sliced strawberries, and Gingersnap cookies. 

  • Total Time8 hours 25 minutes
  • Yield8 servings 1x

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 2 tablespoons ginger simple syrup, *see note (or powdered sugar)
  • 1/2 teaspoon pure vanilla extract
  • 24-30 Gingersnap cookies
  • 1/2 pound sliced strawberries

Instructions

  1. Prep the pan: Line a 9×5 inch loaf pan with a double layer of plastic wrap. Use a chip clip to secure it to the sides if that helps.
  2. Whip the cream: In a stand mixer with whisk attachment or hand mixer and large bowl, whip the heavy cream (2 cups), ginger syrup (or powdered sugar) (2 tablespoons), and vanilla (1/2 teaspoon), until soft peaks are formed when you lift the mixer.
  3. Assemble: Using a rubber spatula or offset spatula, spread a thin layer of cream onto the plastic wrap on the bottom of the pan, being sure to get it into all corners as well (this will be the top of the cake). Next, add a layer of gingersnaps (~8-10 per layer), then cream, then sliced strawberries, then cream again. Break a few cookies to fill in the gaps in the cookie layers.
    • Repeat with cream between each layer, until you’re near the top of the loaf pan.
    • The final two layers should be cookies, followed by cream, leveled off on the top.
    • There should be 3-4 layers of cookies total.
  4. Chill: Fold the plastic wrap over, or use an additional piece to cover the top of the cake. Chill in the fridge for at least 8 hours, or up to 24 hours. 
  5. Serve: Take the top cover wrap off, then place your serving platter upside down on the loaf and carefully flip the whole thing over. Peel off the plastic wrap, then decorate with any extra sliced or whole strawberries and whipped cream, if you wish. Wipe the knife between slices for cleanest cuts. Store leftovers covered in the fridge and enjoy within 48 hours; however, it is best enjoyed the first time it is served.

Equipment

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Notes

Ginger simple syrup: For the best ginger flavor, make and chill a batch of this Ginger Lime Syrup, but omit the lime juice, then use it in this recipe. You can make a half batch, if preferred. You can also purchase ginger syrup online. Alternatively, you can use the same amount of powdered sugar.

Nutrition information estimated with My Fitness Pal. 

  • Prep Time: 25 minutes
  • Chill Time: 8 hours
  • Category: Dessert
  • Method: Chilled

Nutrition

  • Serving Size: 1 slice (~1 inch wide)
  • Calories: 328
  • Fat: 24g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g

Find it online: https://projectmealplan.com/strawberry-gingersnap-icebox-cake/