Icebox Cakes are a dessert from the 1950’s usually made with store-bought cookies or wafers and layered in a pan with flavored heavy cream. After the cake sits for a few hours in the refrigerator, the cookies soften and become a cake-like consistency. This cool and casual scoopable dessert is often served in a bowl. I decided to take my Icebox Cake a step further and bake an easy 8 x 8 cake, and layer it with jam, berries and cream for a tastier, yet festive summer dessert.
The vanilla cake base is made with buttermilk to give it a light and tangy taste – it’s a great contrast to the sweet berries and jam. Strawberry jam is poured over the top of the warm cake, which is poked with holes for an easy ride into the sponge. Whipped cream and sour cream are beaten and applied on top before the fresh fruit makes its final appearance.
This cake is fun to serve for parties or at a family dinner after a barbecue. I think it’s festive enough to serve for kids birthdays, or for friends who love berries and cream. You can’t go wrong with this icebox dessert.
10 tablespoons butter, room temperature
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup strawberry jam
1 pint strawberries, washed and hulled
2 tablespoons granulated sugar
1 cup heavy cream
1/4 cup confectioners sugar
1/3 cup sour cream
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease an 8 x 8 baking pan and set aside. In a stand mixer, cream together butter and sugar – about 3 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat again for 2 minutes, scrape down sides of bowl.
- Add flour, baking powder, baking soda and salt. Mix on low for 30 seconds. Add buttermilk and mix on low for 1 minute. Remove from stand and mix by hand until combined.
- Pour cake into prepared pan and bake for 25-30 minutes, or until a toothpick comes clean. Remove from oven. Using a skewer or fork, poke holes across top of cake.
- In a saucepan, add jam and 1/3 cup warm water, heat until thin and mostly smooth. Pour warmed jam over top of cake.
- Place cake in refrigerator for at least 2 hours to cool. While cake is cooling, add strawberries to a bowl and top with sugar, gently press with fork to release some juices. Place in refrigerator until cake is ready.
- Whip cream and confectioners sugar until soft peaks, add sour cream and continue to whip until combined, about 30 seconds more. Layer cream on top of cake and top with strawberries. Scoop into bowls and serve. Enjoy!