Lemon Strawberry Icebox Cake Recipe

Lemon Cream Cheese Whipped Cream – 226g or 1 brick cream cheese at room temperature – 50g or ¼ cup granulated sugar – 30g or ¼ cup powdered sugar – 2 teaspoons vanilla bean paste – ¼ tsp fine sea salt – Zest of 1 large lemon – 600g or 2 ½ cups heavy whipping cream cold straight from the fridge – Lemon Curd half of this recipe – Fresh Strawberries 0.5-1 lb – Shortbread Cookies about 12 Optional: Meringue – 3 egg white – 155g or ¾ cups sugar – 1 tsp vanilla – Pinch fine sea salt




Before making lemon curd, chill overnight. Pre-soften cream cheese 1-2 hours before use. Start with thin strawberry slices. Attach a ring to a parchment-lined springform pan.

Yellow Wavy Line

STEP  1 .

Food processor everything except heavy cream. Scrub 30 seconds. Add heavy cream, scrape bowl, and thicken on high for 60 seconds. Finish when a finger or spoon holds shape.

Yellow Wavy Line


Place ⅓ of the whipped cream on the pan bottom. Closely space six shortbread cookies on top. To fill gaps, break some. Apply ⅓ cup lemon curd to cookies.

Yellow Wavy Line


Place strawberries close together on curd. Repeat these steps. Last layer: whipping cream third. Soften cookies by refrigerating cake for 4 hours. Possible overnight refrigeration.

Yellow Wavy Line


Simmer a third-full pan of water. Sugar and egg whites in a pan-safe bowl. Whisk well in simmering water. Whisk and scrape edges with a rubber spatula while cooking.

Yellow Wavy Line


Heat dissolves sugar granules. Pinch the mix and find no sugar granules. Transfer it to a stand mixer with the whisk attachment. Kitchenaid speed 6 whisk low, then medium. 

Yellow Wavy Line


Stir in salt and vanilla when thickened. At 6 minutes, meringue should hold shape and whisk can be turned upside down.

Yellow Wavy Line


 Meringues coat chilled cake. Torch everything. Serve immediately or refrigerate icingbox cake for several hours (meringue separates). 

Yellow Wavy Line


See Also

Carrot Banana Bread Recipe