This strawberry icebox cake is special. There are desserts that remind you of special celebrations. Like a sunday afternoon with the family, or simply those days when you feel like treating yourself to something sweet. This strawberry icebox cake is one of those desserts. And although it’s not as classic as a lemon icebox cake, it has something that makes it even more comforting: the perfect combination of creaminess, fruitiness, and freshness.

I’ve always thought that these types of recipes are not only delicious, but also connect us to moments and people. Because, let’s be honest, who hasn’t made a dessert similar to this one with whatever they had at home at some point? A packet of Maria type cookies, a can of condensed milk, and whatever else was in the fridge.

The strawberry and lemon version here has that special touch. It’s not overly sweet, it has a balance between sweet and acid flavors, and the natural pink color of the strawberries makes it look as pretty as it is appetizing. It’s a simple dessert at first glance, and it is, but when you taste that cold mixture between layers of cookies, you understand why it’s something that never goes out of style.

The best part is that you don’t need an oven, a mixer, or complicated techniques. It’s just a matter of being patient and letting the icebox cake rest in the refrigerator so it can firm up yet still keep that smooth texture. I usually leave it overnight in the fridge. However, if you are feeling particularly impatient (as we always do because we want to just eat it) you can just leave it in there for 4 hours. It should be more than enough.

We really like the look and feel of those recipes that don’t need to be too decorated to impress. Because they taste that good. And we all know it. And that, in the end, is what I like most about it. The fact that it requires nothing more than simple ingredients and a desire to share with your love ones. A type of dessert that does not need to be as complicated as some other in order to win you over. It will win you over regardless.

If you like this recipe, then you have to check out our lemon pie with cookies, a lemon icebox cake really, you will like it very much.

Strawberry icebox cake

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Prep Time 15 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: Mexican

Ingredients Method

Ingredients

  

1x2x3x?

• 60 maria type cookies, approximately
• 1 can (12.40 oz) (380 gr) condensed milk
• 1 can (12.17 fl oz) (360 ml) evaporated milk
• 1/2 pack (3.18 oz) (90 gr) cream cheese
• 10 fresh strawberries, rinsed and stemless
• The juice of 7 limes
• Fresh strawberries, silced, for decorating

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Method

 

1. In a blender or food processor, add the condensed milk, evaporated milk, cream cheese, strawberries, and lemon juice. Blend for approximately 30 seconds until smooth.
2. To assemble the icebox cake, pour a little of the mixture into a 13 inches x 9 inches (33 cm by 22 cm) deep rectangular dish and spread it evenly with a spoon. Then arrange a layer of one-third of the Maria cookies on top. If necessary, the cookies can be cut to fit the pan. Add one-third of the remaining mixture on top and spread it with a spoon to cover all the cookies.
3. Repeat the same process until you have three layers of cookies and three layers of mixture. Finally, place the sliced strawberries on top to decorate. Cover the dish with plastic wrap and refrigerate the icebox cake for at least 4 hours or preferably overnight. Keep refrigerated before serving and eat cold.

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