Layers of vanilla bean sugar cookies, mascarpone whipped cream, and fresh strawberries come together in this summery Strawberry Shortcake Icebox Cake. Betty Crocker™ Sugar Cookie Mix is combined with vanilla bean paste and baked until golden brown and crisp. The cookies are then layered with vanilla bean-freckled mascarpone cream and lots of fresh strawberries. After a rest in the refrigerator, the cookies absorb some of the whipped cream and soften to a cake-like texture. Recipes | Betty Crocker
Ingredients
Cookies
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon vanilla bean paste or vanilla
Filling
- 1/2 cup cold mascarpone cheese (4 oz)
- 1/3 cup powdered sugar
- 2 cups cold heavy whipping cream
- 1 tablespoon vanilla bean paste
- 3 cups sliced fresh strawberries
Strawberry Topping
- 1 cup sliced fresh strawberries
- 1 to 2 tablespoons granulated sugar
Instructions
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Step 1
Heat oven to 375°F. Line baking sheets with parchment paper.
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Step 2
In a medium bowl, stir all Cookie ingredients until a soft dough forms. Scoop dough into 36 portions, about 1 tablespoon each, and place on the baking sheets about 2 inches apart. Bake one baking sheet at a time for about 10 minutes or until cookies are golden brown and crisp around the edges. Cool on the baking sheet for 2 minutes. Remove from the baking sheet to a cooling rack; cool completely.
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Step 3
In a large bowl, beat mascapone cheese and powdered sugar with an electric mixer on medium speed until smooth. Gradually beat in the heavy cream in a steady stream on low speed until blended. Beat in 1 tablespoon vanilla bean paste until blended. Increase speed to high and beat until medium peaks form.
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Step 4
On a serving platter, place 7 cookies in a circle with the edges touching. Place 1 cookie in the center of the circle. Break up 1 cookie and use the pieces to fill in the gaps.
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Step 5
Spread 1/4 of the whipped cream mixture over the top of the cookies. Place about 1 cup of the strawberries in a single layer over the whipped cream. Repeat 2 more times.
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Step 6
Add the final layer of cookies and top with the remaining whipped cream. Refrigerate at least 4 hours or up to 12 hours.
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Step 7
Just before serving, in a small bowl, mix together the Strawberry Topping ingredients. Let stand 10 minutes.
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Step 8
Top the cake with the strawberries and serve.
