The Kitchn: Strawberry Oreo box cake is even better than it sounds
Has there ever been a better time for an icebox cake? It’s pretty much the only thing I want to eat when it’s scorching hot outside. The retro summertime dessert requires absolutely no cooking or baking, meaning both you and your kitchen stay cool as a cucumber.
Daring to improve upon the original back-of-the-box recipe, this must-make variation comes together by layering creme-filled chocolate cookies and sweet strawberry slices between billowing swoops of cookies-and-cream whipped cream. (Yes, you read that right). All it takes is five ingredients and a little assembly. What are you waiting for?
The ultimate make-ahead summer dessert
For the uninitiated, icebox cakes cleverly call upon cookies and whipped cream in place of cake and icing. The most classic iteration is essentially just whipped cream layered with chocolate wafer cookies, although it’s incredibly easy to change it up: Use graham crackers in place of wafers, or pudding in place of cream. Here, of course, we’re calling on Oreos, both for our base and to speckle the lightly sweetened cream. A bonus layer of strawberries provides an extra summery pop of freshness.
Regardless of your flavor profile, it’s the make-ahead magic that makes icebox cakes such a revelation; like so many of our very favorite recipes, it improves with advance preparation. As it sits in the fridge, the pillows of cream soften the crispy cookies into tender slices of cake. You can serve it within six hours of assembly, but the double-decker cookies soften to true cake-like consistency after a full day of refrigeration.
Strawberry Oreo Icebox Cake
Serves 8 to 10
2 pounds strawberries (about 6 cups)
64 Oreo cookies (from about 2 (14.3-ounce) packages), divided
3 1/2 cups cold heavy cream