Strawberry Icebox Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Berries, chocolate, and cream make for a memorable end to Sunday dinner.
Ingredients
- 1 1/2 pt. strawberries
- 1 1/2 c. heavy cream
- 3 tbsp. confectioners' sugar
- 1 tsp. vanilla extract
- 2 tbsp. strawberry preserves
- 35 chocolate wafer cookies
Instructions
- Hull and thinly slice 1 pint strawberries; reserve rest for garnish.
- In large bowl, with mixer at medium speed, beat cream, sugar, and vanilla until stiff peaks form. Spoon 2 cups whipped cream into another bowl; cover and refrigerate.
- With rubber spatula, gently fold sliced strawberries and preserves into remaining whipped cream.
- On 1 side of each of 6 cookies, spread about 1 heaping tablespoon strawberry cream. Stack cookies on top of one another. Top stack with a plain cookie.
- Repeat stacking cookies with strawberry cream until all cookies and cream are used, making 5 stacks of 7 cookies each.
- Turn each stack on its side. Place stacks, one behind the other, with rounded edges touching, to form a log on platter.
- Frost log with reserved whipped cream; cover and refrigerate cake at least 5 hours or overnight to allow cookies to soften.
- To serve, hull reserved strawberries; cut each into quarters. Garnish platter with strawberries.
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