This make-ahead dessert is a perfect one to serve on a hot summer day. Golden sandwich cookies are layered with cloud-like, sweetened whipped cream, juicy fresh strawberries, and canned crushed pineapple. The heavenly concoction hangs out in the refrigerator to blend the flavors, soften cookies, and firm up the ingredients for slicing into luscious and light layers of fruity and creamy deliciousness.
From our A Piece of Cake cookbook, icebox cakes are not a new idea, but they never get old. You layer the ingredients and let the refrigerator do the work of getting them to the right consistency for serving. They are still popular today as people look for no-fuss, do-ahead desserts that allow you to get out and enjoy all the fun of summer with little effort. We created our strawberry-pineapple icebox cake with colorful fruity layers, so it’s sure to impress. The only garish it needs is another fresh strawberry or two on the plate!
Strawberry-Pineapple Icebox Cake
- Prep Time 20 min
- Total 12 hr 20 min
- Servings 8
- Ingredients 7
Ingredients
Sweetened Whipped Cream
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered or granulated sugar
- 1 1/2 teaspoons vanilla
Fruit and Cookie Layers
- 38 sandwich cookies (from 10-oz package), thin-and-crispy golden or chocolate
- 1 can (8 oz) crushed pineapple, undrained
- 1 1/2 cups chopped fresh strawberries
- Fresh sliced strawberries, if desired
Instructions
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Step1Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
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Step2
In large chilled deep bowl, beat all sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form, lifting whisk or beaters occasionally to check thickness. Do not overbeat. Set aside.
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Step3
Cut 8 of the cookies crosswise in half; set aside. Arrange 10 whole and 5 cookie halves in bottom of pan, cookie-side down. Top with 1/3 of the pineapple. Spread about 3/4 cup of the whipped cream evenly over pineapple. Arrange 1/2 cup strawberries over whipped cream. Repeat layers twice (use remaining cookie half for another use.).Top with remaining whipped cream.
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Step4
Cover with plastic wrap and refrigerate at least 12 hours or until cookies soften but no more than 30 hours .
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Step5
To serve, use foil to lift cake from pan to serving platter; remove foil. Garnish with sliced strawberries. Serve immediately.
Nutrition
Nutrition Facts
Serving Size: 1 serving
- Calories
- 370
- Calories from Fat
- 210
- Total Fat
- 24g
- 37%
- Saturated Fat
- 12g
- 60%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 130mg
- 5%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 1g
- 3%
- Sugars
- 23g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
