This recipe bursts with flavors of so many of my favorite things: lemon curd, ginger, creamy whipped cream, and fresh strawberries all in one light dessert. I toted the dessert in this cute yellow baking dish to my friend Annalise’s baby shower. I also made a version of this Icebox Cake for a Sader Dinner the other night. Turns our it can easily be made into a a kosher passover dessert just by substituting the wafer cookies with kosher coconut macaroons. I used my Ginger Simple Syrup in between each layer for a twist of flavor.
Icebox Cakes make the perfect dessert for a hot summer day. Its days when you’re sippin’ lemonade all day and you can’t bear to turn on the oven so you just whip one of these up (literally, there is a lot of whip cream involved) and stick it in the refrigerator for the day or overnight then you bring it out when the time is right. And the time is always right for an Icebox Cake in my world.
If you’ve never had an Ice box cake before, it is really just a layered dessert usually with whipped cream and cookies (wafers). Left in the fridge overnight or for several hours, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. The recipe originated in the 1920’s when Vanilla Wafer company was trying to promote its product and created this dessert. It is a taste from my childhood because my grandmother in Texas made a version of Icebox cake. I most often make it when lemon or vanilla wafers but coconut macaroons also add a nice touch. So weather your needing a kosher dessert or maybe you’re just like me and all of these ingredients just seemed right, I hope you enjoy this recipe as much as I do.
For this dessert I made a flip book style how to, so its really just as easy as 123.
1. Start with some whipped cream.
2. Then a layer of lemon wafer cookies.
3.Then spoon some lemon curd on top of the cookies using the back of a spoon to spread. Top that with a drizzle of ginger syrup.
Then repeat these steps as many times as you need to to fill the dish you’re using. Top with a layer of whipped cream and strawberries. Serve each piece with a drizzle of ginger syrup.
- 2 cups of whipping cream
- 1/4 cup sugar
- 6 tablespoons ginger simple syrup
- 36 (about) lemon wafer cookies or kosher coconut macaroons
- 5 ounces of lemon curd
- handful of strawberries, sliced
- Whip cream with sugar and 3 tablespoons of ginger simple syrup until soft peaks form. Be careful not to over whip.
- In a 8 inch square pan layer this three times:
- whipped cream
- sliced macaroons
- 1 tablespoon of ginger syrup, drizzled over macaroons
- a thin layer of lemon curd, using the back of a spoon to spread
- Top with a layer of whipped cream and sliced strawberries. Refrigerate for 8-12 hours. Serve drizzled with ginger simple syrup.
lemon wafer cookies can be found in the cookie isle at the grocery store sitting happily next to the vanilla wafers.