Strawberries & Cream Icebox Cake | The Clove Coterie
Strawberries & Cream Icebox Cake
30 mins prepServes 10
This Strawberries & Cream Icebox Cake features layers of strawberry poppyseed cookie, chamomile honey vanilla bean chantilly, and macerated fresh strawberries, culminating in a delightful dessert topped with freeze-dried strawberry dust.
1: Preheat oven to 350°F.
2: Beat the butter and sugars until creamed. Add eggs and vanilla, then beat again.
3: Add flour and stir until combined.
4: Add strawberries and poppyseeds, and mix until just combined.
5: Spread dough out in a thin, even rectangular layer.
6: Bake for 11-15 minutes and let cool completely.
7: Heat the heavy cream and honey in a small saucepan over medium until just simmering, then stir.
8: Add the tea bags, cover with a lid, and set aside for 20 minutes.
9: Squeeze out and dispose of tea bags, then set aside cream until fully cooled. Chill for at least an hour.
10: In a chilled bowl, beat the chilled cream and vanilla bean paste until soft peaks form. Use immediately.
11: For the macerated strawberries, add all ingredients to a bowl and mix until combined. Chill until ready to use for at least 45 minutes.
