Pink-Peppercorn Strawberry Icebox Cake

Name: Pink-Peppercorn Strawberry Icebox Cake
Ingredients: 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

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!

Author:: Rachael Ray Every Day
Updated:: Dec 3, 2018
Original:: Jun 10, 2018

pink peppercorn strawberry icebox cake — Photography by Kate Mathis

Recipe by Alexa Weibel


Start to Finish: 20 minutes (plus chilling)	Servings: 6

Ingredients

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

Preparation

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.