Strawberry Gingersnap Icebox Cake Recipe (2024)

Make this in a cheesecake pan and put very thin slices of strawberry around the perimeter of the pan when you add the cream mixture. This is beautiful when unmolded and makes for a very elegant presentation.TJ's triple ginger snaps are wonderful in this.

Can you tell me the dimensions of the serving platter? This recipe looks yum and I would love to try it.

New York Times......We miss the Meliisa Clark video series!!This and all her recipes are better watching and listening to herwomderful humor and delivery!!

I've made a version of this using a different cookie and I cannot fathom wasting all the great fruit pulp -- so after I puree the berries, I don't strain them (just because.) It works well with graham crackers, and is especially good with pecan sandies though it needs more time to temper.Thanks for a great reminder of this "cake."

Delicious! This was a hit. A few notes: there has been some debate in the comments about whether or not you need to strain the strawberry puree. Note that the recipe says to strain the berries and then mix the PULP into the mascarpone. This is different from many recipes which says "discard solids" - this recipe is the opposite. Keep the juice for another project, but don't mix it into the mascarpone, or it would be too runny. I formed this in a lined bread tin, came out great!

Question whether the people who said not to strain the puree ever made the recipe. I unfortunately listened to them and came out with a too-loose “frosting,” I am no novice in the kitchen, but I took those comments at face value, assuming that the people that actually made the recipe. That was a mistake. Yes the recipe should be clearer on this point, but the problem was compounded by the comments suggesting that people do exactly what they should not.

This sounds divine, and can't wait to try it, especially because substituting with gluten free ginger snaps will be...well....a snap!

The way I read this is that the straining is not to get rid of seeds or pulp or whatever. In fact, the recipe includes the use of the pulp. It’s to drain off some of the liquid so the dessert is not too mushy. But it’s not entirely clear, is it?

If mascarpone is unavailable:(1)Do you have access to Greek yogurt? If not in local stores, make it by straining regular yogurt overnight (put cheesecloth or a filter in a strainer, over a bowl, in the fridge, overnight).Whip 1 c Greek yogurt w 3/4 c whipping cream together. Delicious, slightly tangy, stable.(2) OR drain the juice then thicken on stovetop w 1 tablespoon cornstarch per cup juice. Drizzle over top.(3) OR whip 1/2 c condenensed. milk w 2 c whipping cream

If I were using red raspberries I would strain, but strawberry seeds are so insignificent I wouldn’t bother either. I make both raspberry and strawberry couli and only strain the raspberries.

From the article "Die-hard chocolate lovers can substitute cocoa wafers. You’ll end up with something that tastes like chocolate-covered strawberries, but a whole lot fluffier. Just don’t use any cookies (either chocolate or ginger) with a so-called cream in the center. That stiff white disk will never dissolve, leaving hard, sugary pockets where mousselike suppleness should reign."

Straining the berries,really ! Wasting the fiber and pulp is an absolute waste of simple goodness. Skip this step .

A memorable dessert that my mom made (and I assume a lot of others during the 60's) was a log made with plain store bought chocolate wafers and flavored (mint, coffee, or berries) whipped cream in between, over the top and sides. It was made a day in advance and cut on an angle, producing what looked like a slice of layer cake. Delicious! This recipe reminds me of an updated version, especially with the lime zest and ginger! Yum!

I made this and it turned out great. I used a loaf pan that I lined with Saran Wrap. I let it set over night and inverted it onto a plate so that I could slice it. I also used this ginger cookies so that I could have more layers.I also made a version with raspberries instead of strawberries and used thin chocolate cookies. It turned out great. I also made the recipe using half mascarpone and half whipped cream. I prefer this version which makes for a delicate texture and flavor.

Joyce, I read this the same way. Puree is used as a verb, then as a noun. It's not totally clear whether you use the juice, or the slop in the strainer. Since many recipes call for discarding the solids, one may wonder. It seems you incorporate the slop, discarding the juice, which would make for a soggy cake. However, if some instructions were added for what to do with the juice (say, 'use strained strawberry juice to craft an artisanal margarita,') it would be obvious.

Made this for a dinner with friends and it was spectacular. Not sure what the confusion is regarding pulp vs. juice. Use the pulp only. I used a standard size loaf pan (10” x 5” x 2.75) and it worked perfectly. I served it after 10 hours in the refrigerator and the cookies had softened but had not turned mushy. Following another reader’s tip, I lined the sides of the loaf pan with thinly sliced strawberries and it looked beautiful when unmolded. Would highly recommend this recipe as written.

Amazing! Use Tate's Ginger Cookies to make it Gluten Free! A huge hit!

Made this last night for a dinner party: WILD SUCCESS!!!! It actually became a part of the conversation on the many combinations that could be taken...mango and graham cracker was a popular suggestion as with the previous reader. I followed the instructions exactly (the strawberry puree is what is left in the bowl AFTER you strain the seeds out...I think I could have left them in, but it did make it beautiful!) and it was PERFECTION! Thank you Melissa!!!

This was a winner with my guests! I would double the recipe because helpings for 8 people are small and they wanted more.

Ginger cookies are also a delicious substitute for vanilla wafers in a Banana Pudding.

I made this with Tate's Gluten Free Ginger Zinger Cookies! Really strong ginger flavor with lots of crystalized ginger bits in them. I broke them apart a bit since they're much larger than regular ginger snaps and I didn't want large spaces between the cookies. Very easy and fresh and summery! I've probably made it five or six times already! And the fact that it needs to be made ahead means no last minute racing to get dessert done for guests! Love it!

I followed all of the ingredient directions, but instead of making one icebox cake I divided everything up into six wine glasses. A big hit!

Yuk. This was terrible. What a waste of strawberries, cream & gingersnaps.

This was a big hit. Made with TJ triple ginger snaps, which are quite thin. To use the whole 9-oz box, you may need to double up on some of layers, stacking 2 per layer. Marscarpone didn't really whip up for me, is it supposed to get airy and fluffy? Still yummy, even with less than awesome strawberries (added more sugar to compensate). The liquid that results from puree could be served in a creamer with the desert and drizzled on the slices for extra berry goodness. Or on whipped cream with it

Very tasty! I would highly recommend making this in some kind of container because the summer heat made this a delicious but melty mess to assemble free-form. As some folks noted, my TJ's gingersnaps caused some discoloration to occur overnight. This could likely be solved by making sure the top layer of the cream is nice and thick.

Can someone clarify- ‘Chill’ in freezer or fridge? Thanks!

This was amazing. I used Trader Joe's triple gingersnap cookies and followed the recipe exactly. It was a huge hit! One complaint - it says it makes 8 servings, but 4 of us easily polished it off. Someone please tell me the serving size was a mistake on the author's part... It was worth it!

Used TJs ginger cookies, my favorite but too much for this recipe. Liked the strawberry "icing" with the lime but not with the ginger cookies. If I tried again, I would use lady fingers or vanilla wafers. Dessert looked great, just the tastes were off.

Be warned that the Ginger Snaps may stain the icing of the cake.

This was OK tasting but the color of the Nabisco gingersnaps came through in the mascarpone as it sat in the fridge. This made the cake an unattractive green in spots. So, I would suggest using a cookie that is lighter colored. We ate half of it after 8 hours in the fridge and forgot it for a day. By then it was mushy.