Mini Ice Box Wafer Cakes with Strawberry Whipped Cream

I just helped with a friend's baby shower. We had a lovely blue velvet cake made by the other co-host and I was in charge of another dessert. I chose to make mini ice box cakes because they are easy, cute and delicious! I'd made them once before using chocolate chip cookies and they were very good. This time I found the perfect cookie to use, Marias. They are a Mexican cookie and were next to the Digestives (European cookie). At 50 cents a sleeve, the price was right. Ice box cakes can get rich but these cookies are mild and perfect for the recipe. Any mild cookie would work. I realized why this combo works so well together, it's basically a strawberry shortcake!

2 cups heavy whipping cream
2/3 cup of sugar plus a teaspoon
Splash of vanilla extract
1/2 cup strawberries, washed and stems removed (you can use fresh or frozen) plus more for garnish
4 packs of wafer cookies (about 160 cookies)

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1. Place strawberries and teaspoon of sugar in blender or food processor and process until it makes a thick, seedy liquid. Set aside

2. In a stand mixer, add cream and beat until fluffy. Add sugar and vanilla. Don't overbeat, the cream should be floppy and light. 

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3. While with the mixer on, pour in strawberry mixture slowly until completely incorporated. Put whipped cream into a pastry bag or large gallon bag. 

4. Place wafer on a cookie sheet. Squirt about 1 teaspoon of strawberry whipped cream onto wafer and repeat until you have a wafer tower of 4 cookies with a dollop of whipped cream on top. Repeat until you have as many wafer cakes as you desire. 

5. Refrigerate for at least 6 hours but preferably overnight. When ready to serve, top with a sliced strawberry.

Yields: about 40 mini ice box cakes

I think I ate the most. I may have squirted some of the whipped cream in my mouth after I was done too. Don't judge

Recipe adapted from The Kitchn and The Cupcake Project

1 comment :

Mary Pat Siehl said...

oh my do those look good

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