Description
Strawberry Lemon Icebox Cake is a no-bake, creamy dessert featuring layers of whipped cream, tangy lemon curd, and fresh strawberries. Perfect for summer gatherings, tea time, or any special occasion, it’s effortless yet impressive, refreshing and full of flavor.
Ingredients
Scale
- 400 g digestive biscuits
- 500 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 200 g fresh strawberries, sliced
- 120 ml lemon curd
- Zest of 1 lemon
Instructions
- Whip heavy cream, powdered sugar, and vanilla to soft peaks.
- Fold in lemon zest.
- Line a 9×9-inch dish with parchment paper.
- Spread a thin layer of whipped cream on the bottom.
- Arrange a layer of biscuits.
- Spread whipped cream over biscuits.
- Drizzle lemon curd.
- Layer sliced strawberries.
- Repeat layers, finishing with whipped cream.
- Garnish with strawberries and lemon zest.
- Refrigerate 4–6 hours or overnight.
Notes
Use thinly sliced strawberries for even layers. Whip cream to soft peaks only. Chill at least 4–6 hours for best texture. Can be made a day ahead for maximum flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg