Ice Box Cake
Layers of digestive biscuits, whipped cream and strawberries that soften overnight in the fridge into a sliceable cake.
Before You Start
Whip the cream until stiff.
Do not cut it early.
If the biscuits are still crisp at 6 hours, give it longer.
Dip the knife in hot water between slices.
How to Make Ice Box Cake
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Whip the cream with the icing sugar and vanilla until it holds stiff peaks.
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Spread a spoonful of cream in a 23 cm square dish. Cover with a layer of biscuits, then cream, then strawberries.
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Repeat the layers, finishing with cream. Cover and chill for 6 hours.
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Scatter with the grated chocolate and cut into squares with a hot knife.
Why It Works
What stops an ice box cake from setting? Usually the cream was not whipped stiff enough, or the cake was cut too early.
Whip the double cream with the icing sugar and vanilla until it holds a peak that stays when you lift the whisk. Stop there. Over-whipped cream turns grainy. Stiff cream is the structure. The biscuits supply only flavour.
Spread a little cream on the dish to hold the first layer of biscuits, then alternate biscuits, cream and sliced strawberries, ending with cream. Press each biscuit layer in lightly.
Cover and chill for 6 hours. During that time the cream draws moisture from the biscuits, which collapse from crisp to cake-soft. Cut with a hot knife and scatter with grated chocolate. Do not skip the wait; the cake falls apart if cut early. Slice a few extra strawberries to lay across the top, since the cream hides the fruit inside.
After You've Cooked It
Keeps in the fridge for 2 days.
Swaps and Variations
- Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
Serving Ice Box Cake
- Fresh strawberries
- Hot tea
- Raspberry sauce
- Sparkling wine
Still Wondering?
How long does Ice Box Cake take to make?
About 20 minutes of hands-on work — 20 minutes of preparation and of cooking — plus 6 hours of Chilling, so allow 6 hours 20 minutes from start to finish. The recipe serves 10.
What are the key tips for making Ice Box Cake?
Whip the cream until stiff. Do not cut it early. If the biscuits are still crisp at 6 hours, give it longer. Dip the knife in hot water between slices.
What should I serve with Ice Box Cake?
Fresh strawberries; Hot tea; Raspberry sauce; Sparkling wine.
How should Ice Box Cake be stored?
Keeps in the fridge for 2 days.
Is Ice Box Cake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Ice Box Cake?
About 332 kcal per serving, with 3 g protein, 26 g carbohydrate and 24 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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