Strawberry Biscoff Icebox Cake (Vegan)
This Strawberry Biscoff icebox cake is the ultimate no-bake dessert! Layered with fresh strawberries, strawberry whipped cream, and Biscoff cookies, it’s the perfect make-ahead treat for summer parties and BBQs!
Ingredients
For the Filling:
- 1 ½ cups vegan heavy whipping cream
- 1/3 cup freeze-dried strawberries, crushed into a fine powder
- ¼ cup powdered sugar, adjust to taste
- 2 teaspoons fresh lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For the Icebox Cake:
- ~40 Biscoff cookies, or enough to cover 3 layers in a loaf pan or square dish, plus more for topping
- 2 cups fresh strawberries, hulled and thinly sliced, plus more for topping
For Topping:
- Crushed Biscoff cookies
- Fresh strawberries whole or sliced
Instructions
- In a large bowl, whip the vegan heavy cream with the crushed freeze-dried strawberries, powdered sugar, lemon zest, vanilla, and salt until stiff peaks form, about 3 to 5 minutes with a hand mixer.
- Line a loaf pan or 8x8-inch dish with parchment paper, leaving overhang for easy removal.
- Spread a thin layer of whipped cream on the bottom.
- Then, add a layer of Biscoff cookies, breaking them to fit if needed.
- Next, spread ⅓ of the whipped cream over the cookies.
- Add a generous layer of sliced strawberries and repeat with two more layers: cookies, whipped cream, strawberries.
- Finish with a final layer of whipped cream.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften into cake-like layers.
- Before serving, top with crushed Biscoff cookies, extra strawberries, and a drizzle of melted Biscoff spread if using. Slice and enjoy cold!
Video
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