Strawberry Icebox Cake with Vanilla Wafers
Inspired by techniques from Serious Eats.
A striking layered icebox cake built from softened vanilla wafers, strawberry compote and vanilla cream, chilled until sliceable.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 132 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.2 g per serving
24.4 % of the 50 g daily maximum · 48.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- colander or sieve
- medium saucepan
- medium bowl set over a bowl of iced water
- stand mixer or hand mixer
- 23 x 10 cm loaf tin
- cling film
- offset spatula
- 23 x 33 cm rimmed baking tray
- baking paper
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 2.7 g |
| Carbohydrate | 27.3 g |
| of which sugars | 18.6 g |
| of which free sugars | 12.2 g |
| Fat | 19.5 g |
| of which saturates | 11 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
