Chocolate Strawberry Icebox Cake

I’m sure you’re thinking, “What the heck is an icebox cake?” In its simplest form, an icebox cake is a dessert made of layering cookies with custard or whipped cream, and then storing it in the refrigerator until the cookies soften and become cake-like. It’s a great no-bake dessert that is ideal for summer. An icebox cake can be as easy or difficult as you want, depending on whether or not you want to use store-bought ingredients. From there all you have to do is assemble. You can even make an icebox cake with as little as two ingredients! This is my first time ever making one, and I think my summer dessert game is now forever changed. I have been changed for good.

Originally I was going to use a mascarpone whipped cream, but the THREE grocery stores I went to didn’t have any! I could have sworn that I saw a tub of mascarpone in the past, but no luck this time. In my third and final stop I decided to change course a bit. Strolling through the aisles I came across the mini chocolate chips and decided to throw them in for some textural contrast. Though chocolate, strawberries, and whipped cream is a great combination on its own, I knew that I wanted to do something to make it a little different and special. Then a light bulb went off! Balsamic vinegar and strawberries are a dynamic flavor duo that would be great in this dessert. My mind was set—on to the checkout lane I went to secure my items and head home to assemble this masterpiece.

Balsamic Whipped Cream:

Add 1 pint (2 cups) heavy cream, 1/2 cup confectioners’ sugar, and 1 tablespoon balsamic vinegar to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until firm peaks form, about 2 minutes.

Chocolate Strawberry Icebox Cake:

• One 9-ounce package chocolate wafer cookies, such as Nabisco brand
• Balsamic Whipped Cream (recipe above)
• 1 pound strawberries, hulls removed and thinly sliced into wedges or rounds
• 3/4 cup mini semi-sweet chocolate chips

Yield: 6 to 8 servings

Procedure:

1. Cover the bottom of an 8-inch cake pan with a layer of about 12 cookies. Top with about 1/2 cup of the whipped cream and spread it out evenly. Sprinkle a third of the strawberries and 1/4 cup chocolate chips. Top with about 1/2 cup more of the whipped cream.
2. Repeat with another layer of cookies, whipped cream, strawberries, chocolate chips, and then more whipped cream.
3. Add a final layer of cookies followed by the last of the whipped cream. Arrange the remaining strawberries in any pattern you like and sprinkle with the last 1/4 cup of chocolate chips.
4. Refrigerate for at least 4 hours, but preferably overnight, so that the cookies soften and absorb the balsamic whipped cream. Slice into wedges and serve.