This was berry shortcake icebox cake.
A short video on a Food52.com's article about icebox cakes immediately attracted me. There was no detailed recipe for the berry shortcake icebox cake. The article just said "Belgian butter waffle cookies + whipped cream folded with raspberry preserves and almond extract + fresh fruit, confectioners' sugar, and sliced almonds." And the short video showed how to assemble the cake. So, baked on the information, I started building my berry shortcake icebox cake.
I often see these Belgian butter waffle cookies at a grocery store, but this was my first time to buy some. In fact, our local Food Lion or Wegmans didn't have any, but Giant did! I had never thought I need to visit three grocery stores to obtain the cookies! For raspberry preserves, I have a high-quality jam from American Spoon that J gave me along with the brandied wild blackberries.
Assembling the cake was simple. Layering cookies, cream, almonds, cookies, cream, almond...
For the cream part, I whipped heavy cream, raspberry preserves, Greek yogurt and almond extract all together. I though using only heavy cream might be a little heavy and the addition of Greek yogurt might make the cream more refreshing. After freezing overnight, the icebox cake was ready to slice!
By decorated with fresh raspberries, more roasted almond slices and powdered sugar, the cake looked so pretty!
In terms of taste, it was fine, but not excellent. The flavor was subtle. I hoped it would be something like frozen yogurt-kind of ice cream, but more like frozen whipped cream. I didn't taste raspberry much. Talking about texture, it wasn't creamy like ice cream that I usually make. The cookie layers were nicely soften by cream, though. A picture of the cake on Food52.com has more layers than mine. More cookie layers and thinner cream could bring a better result, perhaps? Anyway, I don't think I will make the icebox cake again soon. It was fun to make and I was satisfied with all experience.
