Berries and Cream Ladyfinger Icebox Cake

Name: Berries and Cream Ladyfinger Icebox Cake
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 8 to 10 servings
Ingredients: 1/2 cup sour cream; 1/2 cup sugar; 2 1/2 cups heavy cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon lemon zest; 12 medium whole strawberries, hulled and sliced; 1 cup blueberries; 45 lady fingers (the crunchy, dry kind)

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Berries and Cream Ladyfinger Icebox Cake

0 Reviews

This impressive cake will steal the show at your next celebration (but it's surprisingly easy to make). Whipped cream acts as a glue to enable your ladyfinger exterior to stand tall. We recommend using a large serving spoon to portion out the dessert, scooping it right into bowls.

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

460

Total Fat

29

Saturated Fat

17

Carbohydrates

45

Dietary Fiber

1

Sugar

14

Protein

7

Cholesterol

197

Sodium

101

Total: 12 hr 15 min
Prep: 15 min
Inactive: 12 hr

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

460

Total Fat

29

Saturated Fat

17

Carbohydrates

45

Dietary Fiber

1

Sugar

14

Protein

7

Cholesterol

197

Sodium

101

Total: 12 hr 15 min
Prep: 15 min
Inactive: 12 hr

Ingredients

1/2 cup sour cream

1/2 cup sugar

2 1/2 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon lemon zest

12 medium whole strawberries, hulled and sliced

1 cup blueberries

45 lady fingers (the crunchy, dry kind)

Directions

Special equipment:

One 9-by-4-inch springform pan

Combine the sour cream and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the heavy cream, vanilla and lemon zest and continue to beat, starting on medium speed and increasing to medium-high, until stiff peaks form, about 2 minutes.
Toss the strawberries and blueberries together in a medium bowl.
Fill a resealable plastic bag with 1/4 cup of the whipped cream mixture and snip one of the corners off. Pipe the mixture around the bottom edge of a 9-by-4-inch springform pan (this will act as the glue for your lady finger edge). Push 21 of the lady fingers into the cream, standing them up with the pretty sugar-coated side facing out,. Now line the bottom of the pan with about 8 lady fingers, broken into pieces as needed, to make an even layer. Top with a third of the whipped cream mixture and spread out evenly. Scatter a third of the berries on top of the cream. Repeat the layering with another 8 lady fingers, a third of the whipped cream mixture and a third of the berries 2 more times for a total of 3 layers.
Loosely wrap the cake with plastic wrap and refrigerate for 12 hours or overnight to soften the lady fingers.
When ready to serve, unlock the pan and remove the collar from around the cake. Scoop portions into bowls with a large spoon.