Description
This cool and creamy Strawberry Malt Icebox Cake is the no-bake hero of summer dessert. Layers of vanilla wafers, malted whipped cream, and fresh strawberries soften into a sliceable, milkshake-meets-shortcake dream after a long chill in the fridge. It’s nostalgic, easy to make ahead, and just the kind of sweet you want to pull out of the fridge on a hot afternoon.
Ingredients
- 48–54 vanilla wafers
- 2/3 cup malted milk powder
- 2 tablespoons powdered sugar
- Pinch of fine sea salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced into scant ½-inch rounds (plus more for topping)
Instructions
Line the Pan – Line a 9×5-inch loaf pan with plenty of plastic wrap, making sure it hangs generously over all four sides. Press 16 vanilla wafers in a single layer across the bottom of the pan, top side down.
Make the Malted Whipped Cream – In a medium bowl, whisk together the malted milk powder, powdered sugar, and salt. Add a splash of the heavy cream and whisk until smooth to avoid lumps. Then, gradually whisk in the rest of the cream and the vanilla extract. Beat until soft but sturdy peaks form—use electric beaters if you’d rather not whisk by hand.
Layer It Up – Spread a layer of whipped cream over the wafers, followed by a layer of strawberry slices. Repeat the layers – cream, wafers, cream, strawberries – until you reach the top of the pan, finishing with a final layer of whipped cream.
Wrap and Chill – Fold the overhanging plastic wrap up and over the cake. If any whipped cream is exposed, add another piece of plastic wrap to cover. Refrigerate for at least 12 hours, or up to 24 hours, to allow the wafers to soften and the flavors to meld.
Unwrap and Serve – Unwrap the cake and invert it onto a serving plate. Peel away the plastic wrap, top with a few extra strawberry slices and crumbled vanilla wafers, and serve in thick, cold slices.