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It’s summer and I know we’re all looking for the perfect way to indulge and stay cool. As we’re heading into August (holy moly, time is flying), you’ll want to keep this as your end-of-summer staple. It’s still the singing strawberry season, so be sure to head to your local Farmer’s Market and pick up the freshest bunch for this amazing no-bake dessert.
Strawberry Icebox Casserole
Preparation Time: 15 minutes
Chilling Time: 4 hours
- 3 cups heavy cream
- 2 (8-ounce) containers mascarpone cream, room temperature
- 1 cup plus 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 90 shortbread cookies
- 2 pounds strawberries, hulled and sliced, plus extra strawberries for serving
- 1 banana, sliced
- Fresh basil, for garnish
In the bowl of a stand mixer, whip the cream, mascarpone, powdered sugar, vanilla, and salt together until the mixture forms medium-stiff peaks.
Spread a thin layer of the cream mixture in a 9 x 13-inch baking dish and cover with a layer of shortbread cookies. Spread one-quarter of the remaining cream mixture over the cookies and top with one-third of the strawberries. Cover the strawberries with another layer of cookies, then spread with one-quarter of the cream and one-third of the strawberries. Repeat with the remaining shortbread, one-quarter of the cream, and the remaining strawberries. Spread the remaining cream on top.
Cover with plastic wrap and refrigerate for 4 hours. Serve with extra strawberries and fresh basil leaves.
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