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Lemon and Ginger Icebox Cake with Berries

Lemon ginger ice box cake with berries
June 19, 2020

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. 

When you need an easy make-ahead dessert, the icebox cake is your ace in the hole. These crispy ginger wafers absorb the moisture from the lemony cream transforming overnight into a rich cake fit for any occasion. It is so simple. Just whip up the cream, stir in the lemon curd and assemble. The next day you’ll have a masterpiece.

Lemon and Ginger Icebox Cake Slice

It’s that easy: You can also crumble the cookies in a plastic bag with a rolling pin and just scatter the crumbs between the layers if that sounds easier to you. I also encourage you to play around with other cookies such as chocolate wafers, vanilla wafers and even graham crackers. All make surprisingly good icebox cakes.

 

 

Lemon and Ginger Icebox Cake

Click Here to Print the Recipe for the Lemon and Ginger Icebox Cake with Berries.

Lemon ginger ice box cake with berries
Lemon and Ginger Icebox Cake with Berries
Cook time:
30min
Total time:
30min

Servings:
8

Ingredients

  • 2 1/2 cups chilled whipping cream
  • 1/2 cup confectioner’s sugar, plus more for sprinkling
  • One 10 oz. jar purchased lemon curd
  • Two 5.25 oz. packages thin ginger wafers (I used Anna’s Ginger Swedish Thins)
  • 2 pt. assorted blueberries, raspberries and blackberries
  • Lemon slices and candied ginger, for garnish

Instructions

  1. Beat the whipping cream with the sugar on high speed with the whip attachment until soft peaks form. Beat in the lemon curd until you have stiff peaks and all is nicely blended.
  2. Line a loaf pan with plastic wrap, leaving an overhang. Arrange one layer of cookies in the bottom of the pan filling in empty spaces with broken pieces. Spread 1 cup of cream evenly over the top and another layer of cookies.
  3. Continue layering cookies and cream with about 7 or 8 layers of cookies, ending with a layer of cream. Wrap the plastic from the sides over the top and refrigerate overnight.
  4. When ready to serve, pull the plastic away from the top of the pan and unmold the cake onto a serving plate. Peel the plastic away from the cake and garnish with berries, lemon slices and candied ginger. Keep refrigerated until just before serving or the cake will become too soft to cut cleanly. Slice and serve the cake garnished with more berries and a sprinkle of powdered sugar.
  5. Variation: You can also use the raspberry coulis sauce from my Lemon Curd Napoleon with Berries and Raspberry Coulis recipe with this dessert. Add a squirt on the plate or a squiggle over the top of the cake. It’s delicious.
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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