Strawberry & White Chocolate Icebox Cake
This light and airy no-bake dessert has a chocolate cookie crust and a white chocolate, strawberry mousse filling. The cake is finished with a chunky strawberry topping.
- 2 cups (500 mL) heavy whipping cream, divided
- 2 pkg. (4 oz./125 g each) white chocolate bars, chopped
- Oil or butter to grease the pan
- 1 tbsp (15 mL) sugar
- 20 crème-filled chocolate sandwich cookies
- ½ stick (2 oz./60 g) butter, melted
- 1 qt. (1 L) strawberries, sliced, divided
- ½ cup (125 mL) seedless strawberry jam, divided
- 1 tsp (5 mL) lime zest
- 1 tsp (5 mL) lime juice
Bring ¾ cup (175 mL) of heavy whipping cream to a boil; pour over the white chocolate in a small bowl. Let stand 3 minutes to melt. Stir until smooth; cool to room temperature, about 1 hour (see cook’s tip).
Grease a 9" (23-cm) springform cake pan and sprinkle with the sugar (see cook’s tip). With the Food Processor running, add the cookies to the bowl; process until finely ground. Add the melted butter and process until incorporated. Remove the mixture and press firmly over the bottom of the springform pan; refrigerate.
Add 1 cup (250 mL) of the strawberries, ¼ cup (60 mL) of the jam, lime zest, and lime juice to the blending container and puree with the Immersion Blender until smooth.
- In a large mixing bowl, whip the remaining heavy whipping cream with the Hand Mixer on high until stiff peaks form. Gently fold the cooled white chocolate mixture into the cream. Add the strawberry puree and fold until just incorporated. Spread the mousse evenly into the prepared crust. Chill in the refrigerator at least 4 hours or overnight.
To make the sauce, combine the remaining strawberries with the remaining jam. Top each slice of cake with the sauce before serving.
- 10-12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 410, Total Fat 28 g, Saturated Fat 16 g, Cholesterol 60 mg, Sodium 105 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 31 g (includes 9 g added sugar), Protein 3 g
If you want to speed up cooling the melted chocolate mixture, you can refrigerate it in 10-minute increments, stirring well after each increment until it’s cooled but still pourable. It’s best not to chill the mixture completely.
The sprinkled sugar on the sides of cake pan prevents the mousse from sticking to the pan and will melt as the cake chills.