Strawberry Pistachio Icebox Cake

The Ultimate in Strawberries and Cream

Is there any more heavenly combination than strawberries and cream? Actually—yes. Strawberries and pistachio. More accurately, strawberries and pistachio and cream. Okay, okay: strawberries, pistachio, cream and cookies. That’s it! I swear!

This is all you need to begin the most divine of all icebox cakes. What is an icebox cake, you ask? It’s like a trifle, minus the custard, booze optional. This is a family-friendly, liqueur and liquor-free concoction, and it is a crowd pleaser. There is nothing to it, but slapping some fabulousness together and letting it sit overnight until it becomes Über-fabulous. Heaven in a bowl, and easy as you please.

I’ve made this before with vanilla whipped cream and it was so good we all scarfed it down until our tummies hurt and then got up again the next morning to gobble it down for breakfast. But strawberry and pistachio has to be one of my all-time favourite combinations (you’ll see many incarnations of this delicious pairing to come on this blog) and it fits so perfectly here.

I have used a store-bought pistachio butter, but from the finest of food merchants: SOMA Chocolatemaker in Toronto. You can make your own, of course, but why would you, when products like this exist. Next time you are in the Distillery District or on Queen West, stop in a grab a couple of jars (the hazelnut too), along with a myriad of other treats.*

SOMA Chocolatemaker makes beautiful pistachio paste.

If you’d like to try this with Homemade Pistachio Paste, the incomparable Stella Parks aka BRAVETART gives you the key here. But I had the SOMA version in my cupboard, and the only raw pistachios I could find were from California. They are bland and lacking in the subtle, magical, ethereal pistachio flavour that comes from Sicilian, Iranian or Moroccan pistachios. So while I’m waiting on a special order of the very best pistachios, I’ll happily buy this smooth and flawless nut butter by people who know their stuff when it comes to good food.

When you layer this cake, the cookies and strawberries will not lay flat or smooth, so you’ll press and spread the cream a bit to fill in any air holes. What doesn’t get filled will likely disappear as the dry cookies expand, absorbing liquid from both strawberries and cream, transforming overnight into the most heavenly, cakey, delightfully cream-covered strawberry slop you will ever have. It’s messy and sludgy and gorgeous in its deliberate disarray.

If you think something so simple and so easy can’t be this divine, you will be amazed and delighted beyond all measure. Try it. What have you got to lose, but your deference to structure, form and—once you taste it—proportion?

*For goods from SOMA: You don’t need to hit the brick & mortar actual store. Everything is online, with FREE shipping within Canada (min $50) & Porch Drops (min $50) + Next Day Curbside pick-ups at the factory. online@somachocolate.com. And NO! They did not pay me to say this. Sadly. Doesn’t matter. Just get your hands on some of this business because it’s the real deal.

Strawberry Pistachio Icebox Cake

Strawberries and pistachio cream soften vanilla cookies into a cake-like texture for a bowl of glorious decadence.
Prep Time 20 mins
Resting Time 1 d
Course Dessert
Cuisine American, British, Canadian
Servings 8 people

Ingredients
  

  • 4 pints strawberries, rinsed and sliced
  • 4 cups whipped cream (1 L)
  • 1 box Nilla wafers
  • ½ cup pistachio paste (storebought or homemade)
  • ½ cup granulated or superfine sugar
  • 1 tsp vanilla

Instructions
 

  • Rinse and slice three pints of strawberries. For the last pint, remove the green tops and set those berries aside for later.
  • Add ½ cup of cream to the bowl of a standmixer along with the pistachio paste. Using the paddle attachment, blend on low until the pistachio is fully incorporated into the cream, scraping down the sides as necessary.
  • Add sugar, vanilla and the rest of the cream. Using the whisk attachment, beat together on low until mostly blended, about one minute, then beat on high until stiff peaks form.
  • Smear a ½ cup of pistachio cream on the bottom of your bowl (preferably glass) to anchor your cookies.
  • Your layers should proceeds like this: cookies, strawberries, cream. Smooth your cream over each layer gently. You want to fill in any huge gaps without completely squahing and deflating the cream. A few holes are not a problem, they will fill up as the cookies expand.
  • Keep going until you are out of sliced berries. Top with one last layer of cream, and chill overnight. You can add your whole berries to decorate before you chill it or after, whicheve rmakes it easier to wrap it up. Let sit at room temperature for 20 minutes before serving.
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Published by

Theresa

Tea sommelier, love to cook AND bake. Soups are my go-to comfort food and I rely on an excess of garlic in almost everything but dessert. I review Canadian cookbooks for those who want to know which to gift or buy for your own collection.

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