Want a most delicious summer dessert without heating the oven? Make these Strawberry and Chocolate Icebox Cakes for one of the easiest treats under the sun.
In a large bowl, pour the whipping cream and add the powdered sugar and vanilla extract. Beat with an electric mixer until the cream is whipped, somewhere between soft peaks and stiff peaks. You want it to be firm but spreadable.
Lay out 8 small ramekins or tasting bowls. Place a spoonful of whipped cream into each bowl. Place a cookie down on each blob of whipped cream and press until even. Spread whipped cream over the cookie in a thin layer. Cover the whipped cream with a layer of strawberries.
Repeat the layers two more times and top with a layer of whipped cream.
Refrigerate the cakes for about two hours or overnight. Serve with additional strawberries and cookies for garnish, if desired.
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Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.