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Lemon Berry Icebox Cake with Whipped Cream & Soft Cookies Recipe

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This delightful Lemon Berry Icebox Cake combines the tartness of fresh lemons with the sweetness of mixed berries, layered between soft cookies and whipped cream. It’s a refreshing dessert perfect for any occasion, bringing together flavors and textures in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cut into small pieces
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • Additional berries for garnish (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy, about 2-3 minutes.
  3. Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing well until fully incorporated and smooth.
  4. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and the zest of 1 large lemon.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
  7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cookies cool, prepare the lemon curd. In a saucepan, combine 1/2 cup of fresh lemon juice, the zest of 2 lemons, 3/4 cup of granulated sugar, and 3 large eggs. Whisk until well blended, then add 1/2 cup of unsalted butter, cut into small pieces.
  9. Cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 10-12 minutes.
  10. Once thickened, strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature.
  11. In a clean mixing bowl, whip 2 cups of heavy whipping cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
  12. To assemble your icebox cake, place a cookie as the base layer, top with a layer of lemon curd, then a dollop of whipped cream, followed by a layer of mixed berries. Repeat until you reach the top, finishing with whipped cream and additional berries for garnish.

Nutrition

Keywords: Ensure the cookies cool completely before assembling the cake to prevent melting the lemon curd and whipped cream. Use high-quality unsalted butter for the best flavor.

Find it online: https://softtasty.com/lemon-berry-icebox-cake-with-whipped-cream-soft-cookies-recipe/