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Strawberry Icebox Cake with Maple-Ginger Cream

Strawberry Icebox Cake with Maple-Ginger Cream

If you love strawberry shortcake, this inspired icebox dessert is for you. Buttery, rich shortbread cookies make an inspired (and easy) base for the cake, layered with plenty of sliced strawberries and a creamy filling with hints of spicy fresh ginger and sweet maple syrup.

Ingreadient :
  • 1 ½ pounds fresh strawberries, divided
  • 1 (8-ounce) container crème fraîche
  • ½ cup (about 2 ounces) unsifted powdered sugar
  • ½ teaspoon grated fresh ginger
  • ¼ cup, plus 1 tablespoon pure maple syrup, divided
  • 1 ½ cups heavy whipping cream
  • ½ cup whole milk
  • 3 (5.3-ounce) packages pure butter round shortbread cookies (such as Walker's Pure Butter Shortbread Rounds)
Direction :
  • 1 ½ pounds fresh strawberries, divided
  • 1 (8-ounce) container crème fraîche
  • ½ cup (about 2 ounces) unsifted powdered sugar
  • ½ teaspoon grated fresh ginger
  • ¼ cup, plus 1 tablespoon pure maple syrup, divided
  • 1 ½ cups heavy whipping cream
  • ½ cup whole milk
  • 3 (5.3-ounce) packages pure butter round shortbread cookies (such as Walker's Pure Butter Shortbread Rounds)