Gluten Free icebox cake Schär

Strawberry Icebox Cake


The hot weather means you need one, tasty, no-bake cake to fulfill all those birthday needs. This no fuss, no mess, Gluten Free icebox cake is just the thing.


1 package Petit – Biscotto classico
1/3 cup icing sugar
2 cups 35% heavy cream
2 tsp vanilla extract
1 cup mascarpone cheese
450 g strawberries
280 g strawberry jam


  • Put the powdered sugar, heavy cream, and vanilla in a large bowl and whip until soft peaks form. Set aside.
  • In a separate bowl, beat the mascarpone cheese until smooth. Add half the whipped cream and whip until combined.
  • Add the other half and whip until combined. Do not over-whip.
  • Line a loaf pan in parchment paper or foil.
  • Put down one ½ inch layer of whipped cream mixture in your lined pan, followed by a layer of thinly sliced strawberries.
  • Spread a thin layer of strawberry jam on top of the strawberries. Put down a layer of biscuits with the tops facing the jam.
  • Cut the cookies to fit, if needed, to create a single layer.
  • Repeat step 4 until there are three layers of biscuits. The top layer should be biscuits.
  • Put the remaining whipped cream mixture in a container, and put it in the refrigerator.
  • Cover the loaf pan in plastic wrap and refrigerate overnight.
  • The next day, transfer the cake to the freezer for 1 hour.
  • Unmold your cake with the biscuits down on the plate. Remove the parchment paper or foil.
  • Spread the remaining whipped cream on your cake. Make it pretty!
  • Cut and serve immediately, or keep in the refrigerator until you’re ready to enjoy!
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