A sweet, fluffy indulgence, this Raspberry lemon Icebox Cake is simple to prep in minutes with whipped cream, raspberries and buttery shortbread cookies.
Like something out of a sweet dream, this whipped cream and shortbread cake, with layers of raspberry puree is totally delicious.
If you have been looking for an easy dessert that can be made ahead and looks pretty enough to brag about, this is it. It’s a lot like our Lemon Raspberry Trifle, but this one’s made into a cake just for you!
HOW TO MAKE SEEDLESS RASPBERRY PUREE
If you’ve never made raspberry puree, let me tell ya it is super easy. With just a little effort,seedless berry puree can be yours. Use the same steps if you want to use blackberries instead.
- Place the raspberries in a saucepan with the granulated sugar and lemon juice. Stir and cook over medium heat until the berries release their juices and the mixture comes to a boil.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir into the raspberries. Return to a boil and cook until the mixture thickens. This will happen quickly. Remove from the heat.
- Set a sieve over a small mixing bowl and pour the raspberry mixture into the sieve. Using the back of a spoon, push the raspberry liquid through the sieve into the bowl beneath. The seeds will be trapped on top in the sieve. Keep working until no more liquid drips into the bowl. Discard the seeds and the seedless raspberry puree is ready to use.
TIP – set aside a few tablespoons of the raspberry puree to decorate the top of the icebox cake before serving.
ASSEMBLING A RASPBERRY LEMON ICEBOX CAKE
Icebox cakes are simply layers of crisp cookies and whipped cream, with the optional layers of fruit, chocolate, nuts or whatever you love to add more flavor.
This cake was made simple by using packaged shortbread cookies. All that I did was make the seedless raspberry puree and whipped cream. Now I’m ready to put it all together. It goes together like this:
- Spread out 1/3 of the Cookies in a layer
- Layer 1/3 of the Whipped Cream on the cookies
- Spread on the whipped cream 1/2 the Raspberry Puree
- Add another layer of Cookies
- Add another layer of 1/3 of the Whipped Cream
- Spread on the whipped cream the remaining Raspberry Puree
- Add another layer of Cookies
- Top it all with a layer of Whipped Cream
See…it’s so easy.
Wrap your masterpiece tightly in plastic wrap and stick it in the fridge for at least 8 hours, or even better…overnight. The moisture in the whipped cream will soften the cookies and the flavors will blend together.
When you’re ready to serve, add dollops of reserved puree and sprinkle with remaining lemon zest. Cut and serve!
I made this easy raspberry lemon icebox cake in a 6-inch Springform pan, but a loaf pan works fine too.
USING A LOAF PAN
Line the loaf pan with plastic wrap cut long enough to have excess hanging over the short edges. These will act as handles so you can easily remove the cake from the loaf pan for cutting. If your plastic wrap isn’t wide enough to cover the entire bottom and sides, cut a second piece and layer it over the first piece crosswise.
MORE EASY DESSERT IDEAS
- Easy Chocolate Chip Cookie Icebox Cake
- Blackberry Napoleon Recipe
- Easy Celebration Angel Food Cake
- Frozen Lemon Blueberry Cheesecake Pie
Raspberry Lemon Icebox Cake
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FOR THE RASPBERRY PUREE
- 12 ounces frozen raspberries
- 1/4 cup granulated sugar
- 2 tsp lemon zest, divided
- 1 tbsp warm water
- 1 tablespoon cornstarch
FOR THE FILLING
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tsp lemon juice
- 12 ounces shortbread cookies
MAKE THE RASPBERRY PUREE
- Place raspberries in a saucepan with granulated sugar and lemon juice. Stir and cook over medium heat until the berries release their juices and mixture comes to a boil.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir into raspberries. Return to a boil and cook until mixture thickens. This will happen quickly. Remove from heat.
- Set a sieve over a small mixing bowl and pour raspberry mixture into the sieve. Using the back of spoon, push raspberry liquid through sieve into the bowl beneath. Seeds will be trapped on top. Keep working until no more liquid drips into the bowl. Discard seeds. Set aside.
MAKE THE WHIPPED CREAM
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, 1 tsp lemon zest and vanilla. Mix on low speed to combine and then slowly raise the speed to high, until stiff peak stage.
ASSEMBLE THE CAKE
- Arrange shortbread cookies flat in an 6-inch springform pan, covering the bottom and breaking the cookies if needed to fill the space. *OR loaf pan lined with plastic wrap to overhang.
- Spread 1/3 of the whipped cream evenly over the cookies. Gently spread 1/2 raspberry puree over whipped cream. Place another layer of cookies on top, lying flat and touching, followed by another 1/3 of the whipped cream then the remaining raspberry puree. Follow with layer of remaining cookies and whipped cream..
- Smooth the top, cover with plastic wrap, and refrigerate 8 hours or overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the springform pan. Leave the cake on the pan bottom or remove with a spatula. Garnish with remaining lemon zest and reserved raspberry puree.
NUTRITION INFORMATION PER SERVING
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