Lemon and Raspberry Icebox Cake

I think as Victorians we'd all agree that it's been HOT outside. When it gets to be this hot we know that it's time to turn off the oven and whip out our no-bake dessert recipes for inspiration. This time we decided to try out an icebox cake!

For those of you unfamiliar with this dessert it consists of various types of cookies (graham crackers, chocolate wafers, shortbread, etc.) layered between whipped cream. The most common version is chocolate cookies and vanilla whipped cream. The fun thing is that when you put cookies and whip cream together and let them sit overnight in the fridge, the cookies soften and you get a consistency more like cake than cookie.

We decided to switch things up this time though, so today we're bringing you a twist on the old favourite that has shortbread cookies, lemon whipped cream, and raspberries. 

This dessert couldn't be easier to whip up (and you NEVER have to turn on your oven!). We think that it's a good mix of made-from-scratch and store-bought which we can all appreciate in late August when there are above average temperatures, and Back to School is just around the corner. 

Go out there and buy your shortbread cookies and lemon curd from the grocery store. We won't judge you! Then, all you'll have to do is whip up the whipped cream and do some light assembly and you'll be set.

The whipped cream is flavoured with both lemon zest and lemon juice to make sure that the lemon really shines through. A bit of butter adds richness. The assembly requires you to layer cookies with the whipped cream and lemon curd four times until you have a tower of dessert delight. We made ours in a 9" springform pan but a standard 9 x 13 pan would also do the trick.

If you're like us and can't bear the thought of turning on your oven anytime soon, but still want to eat delicious desserts, then this recipe is for you!

Lemon and Raspberry Icebox Cake

1/4 cup salted butter, very soft

3 cups heavy whipping cream

1/2 cup icing sugar

1/8 tsp. salt

zest of 2 large lemons

2 boxes (350 g) store-bought shortbread cookies

1 cup lemon curd (1/4 cup reserved)

1 half-pint raspberries

Directions:

1. In a large mixing bowl, whip the butter until very soft. Very gradually add the heavy cream and continue beating until smooth. Add sugar, salt, and lemon zest. Whip until the mixture forms stiff peaks. Gradually, beat in lemon juice until fully incorporated. The lemon whipped cream should hold peaks.

2. Place the lemon curd in a Ziploc bag, press out the air, and seal the bag. Cut a very s mall hole at the bottom corner and set aside.

3. Spread a small amount of whipped cream in the bottom of a 9" spring form pan. 

4. Lay down a layer of short bread cookies. Spoon a thin layer of whipped cream over the cookies. Drizzle about 1/4 of the lemon curd over the whipped cream layer. Repeat three more times. You should end up with 4 layers total, finishing with a final drizzle of lemon curd.

5. Cover and let chill in the fridge overnight. 

6. When you're ready to serve, drizzle over reserved lemon curd and decorate with raspberries.

Leftovers will keep in the fridge for 1-2 days. 

Inspired by this recipe on Chew Out Loud