Pink-Peppercorn Strawberry Icebox Cake

This is the kind of recipe that requires a little bit of pre-planning, but the result is totally worth it. If you make this after lunch, this creamy-dreamy icebox cake will be ready to eat by the time you're done with dinner!
pink peppercorn strawberry icebox cake

Recipe by Alexa Weibel

Start to Finish: 20 minutes (plus chilling)

Servings: 6


  • 12 oz. mascarpone cheese

  • 1/2 cup heavy cream 

  • 1/2 cup confectioners’ sugar 

  • 2 tsp. pure vanilla extract

  • 3/4 tsp. ground cardamom

  • 36 thin shortbread cookies (about 9 oz.), such as Nabisco Lorna Doone

  • 1 container (16 oz.) strawberries, hulled and thinly sliced lengthwise

  • fresh mint leaves and pink peppercorns (optional), for garnish


In bowl, using electric mixer, whip mascarpone, cream, and sugar until fluffy. Fold in vanilla, cardamom, and 1/4 tsp. salt. On platter, arrange 12 cookies in 3-by-4-inch rectangle, using small dollop of cream to affix each cookie to platter. Spread one-third of cream on top of cookies. Top with one-third of strawberries. Repeat with remaining cookies, cream, and strawberries to create three-layer cake. Garnish with mint and peppercorns. Refrigerate until cookies soften, about 6 hours.