Strawberry Ice Box Cake

Strawberry Ice Box Cake
Servings: 10 Prep 20 mins Chill At least 4 hrs or overnight


  • 3 cups sliced strawberries (2 pints)
  • 1 cup sugar
  • 1/2 cup liquid egg substitute
  • 1 package (8 ounces) mascarpone
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • 2 packages (3 ounces each) soft lady fingers (24 lady fingers total)
  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon confectioners sugar

Make It

1. Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.

2. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.

3. Separate and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1-1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 351, Fat, total (g): 21, chol. (mg): 124, sat. fat (g): 12, carb. (g): 37, fiber (g): 2, pro. (g): 6, sodium (mg): 73, Percent Daily Values are based on a 2,000 calorie diet.