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Strawberry Icebox Cake

  • 4 hour
  • Preparation time15 minutes
  • 12 portions
recipe image Strawberry Icebox Cake


  • 4 cups Flora Thickened Plant Cream, chilled
  • 1 cup icing sugar
  • 4 teaspoons vanilla extract
  • 36 plain biscuits
  • 2 pounds fresh strawberries, sliced
  • 1 pound fresh strawberries, diced for topping

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In a chilled mixing bowl, whip Flora Thickened Plant Cream, icing sugar, and vanilla extract until stiff peaks form. This should take around 5-6 minutes.
  2. In a 23x33cm glass pan, spread a thin layer of whipped Flora Thickened Plant Cream to coat the bottom.
  3. Layer biscuits to cover as needed, then layer sliced strawberries on top of the biscuits, then repeat to form multiple layers.
  4. Add a generous amount of whipped Flora Thickened Plant Cream on the final top layer and spread diced strawberries all over it.
  5. Cover the pan with cling wrap and refrigerate for at least 4 hours until lattice biscuits have softened and cake has firmed up.
  6. Cut the slices and serve chilled!