This chilled cake’s luscious Strawberry Cream Cheese Mousse melts in your mouth with every bright pink bite.
Strawberry Icebox Cake
- ¼ cup (57 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- ½ teaspoon (2 grams) vanilla extract
- ¾ cup (94 grams) cake flour
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 2½ tablespoons (38 grams) whole buttermilk
- ¼ cup (80 grams) strawberry preserves
- ¼ cup (28 grams) finely chopped pecans*
- 6 to 7 drops liquid red food coloring
- 12 medium fresh strawberries (168 grams), hulled and halved
- 2¼ cups (330 grams) thinly sliced hulled fresh strawberries (⅛ to ¼ inch thick)
- Strawberry Cream Cheese Mousse (recipe follows)
- Sweetened Whipped Cream (recipe follows)
- Garnish: fresh strawberries
- Preheat oven to 325°F (170°C). Line bottoms of 3 (8-inch) round cake pans with parchment paper; spray pans with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add preserves, pecans, and food coloring, beating just until combined. Divide batter among prepared pans, smoothing tops.
- Bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Let cool completely in pans. Remove from pans; discard parchment paper.
- Line bottom of a 9-inch springform pan with parchment paper. Cut 2 (3½-inch-wide) strips of parchment paper to line sides of pan. (You want the parchment to extend about ¼ inch higher than the sides of the pan.)
- Place 1 cake layer in center of prepared pan. Place halved strawberries, cut side out, around cake layer and against sides of pan. Place ¾ cup (110 grams) sliced strawberries in a tight single layer on top of cake layer. Place 2⅓ cups (about 401 grams) Strawberry Cream Cheese Mousse in a large piping bag. Cut a ½-inch opening in tip. Pipe mousse between halved strawberries (this ensures there are no gaps); pipe mousse on top of sliced strawberries, and smooth top. Top with second cake layer. Place ¾ cup (110 grams) sliced strawberries in a tight single layer on top of second cake layer. Place 2⅓ cups (about 401 grams) Strawberry Cream Cheese Mousse in piping bag. Pipe mousse in gap between cake and sides of pan; pipe mousse on top of sliced strawberries, and smooth top. Top with remaining cake layer, remaining ¾ cup (110 grams) sliced strawberries, and remaining 2⅓ cups (about 401 grams) mousse, smoothing top. Cover with plastic wrap, and refrigerate overnight. (Alternatively, refrigerate for at least 4 hours and then freeze for at least 1 hour before serving).
- When ready to serve, remove sides of pan and parchment paper. Using a hot, dry metal offset spatula, smooth sides and top of cake. Place Sweetened Whipped Cream in a small piping bag fitted with an open star tip (Wilton 4B). Decorate top of cake, and garnish with fresh strawberries, if desired. Serve immediately, or refrigerate until ready to serve.
Strawberry Cream Cheese Mousse
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- ⅓ cup (107 grams) strawberry preserves
- 1 teaspoon (6 grams) vanilla bean paste
- 2 cups (480 grams) cold heavy whipping cream
- 2 to 3 drops liquid red food coloring
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until smooth. Beat in preserves and vanilla bean paste until combined. Transfer to a large bowl, and set aside.
- Clean bowl of stand mixer. Using the whisk attachment, beat cold cream at medium speed until thickened. Slowly increase mixer speed to medium-high, and beat until stiff peaks form. Using a whisk, fold about one-third of whipped cream into cream cheese mixture by hand until combined. Fold in food coloring and remaining whipped cream until no streaks remain. Use immediately.
Sweetened Whipped Cream
- ½ cup (120 grams) cold heavy whipping cream
- 2 tablespoons (14 grams) confectioners’ sugar
- In a medium bowl, whisk together cold cream and confectioners’ sugar by hand until medium peaks form. Use immediately, or refrigerate until ready to use.