Raspberry Lemon Icebox Cake
A sweet, fluffy indulgence, this Raspberry lemon Icebox Cake is simple to prep in minutes with whipped cream, raspberries and buttery shortbread cookies.
Ingredients
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
Instructions
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.
Equipment Used
Nutrition Facts
Nutrition Facts
Raspberry Lemon Icebox Cake
Serving Size
1 slice
Amount per Serving
Calories
466
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
125
%
Cholesterol
85
mg
28
%
Sodium
150
mg
7
%
Potassium
103
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
4
g
8
%
Vitamin A
980
IU
20
%
Vitamin C
1
mg
1
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.