Ingredients
Equipment
Method
For the Cookies
- Preheat the oven to 350°F. Line two large baking sheets with silicone mats or parchment paper and set them aside.
- Place the strawberry powder in a large bowl. Sift in the flour, baking soda, and salt. Whisk to combine. Set aside.1½ cups all-purpose flour, 11g (0.4oz) freeze-dried strawberries, ½ tsp baking soda, ¼ tsp salt
- Cream the butter and sugar together until light and fluffy. Add the egg yolk and vanilla extract and beat to combine. Add half of the dry ingredients and beat until fully integrated. Repeat with the remaining dry ingredients.1/2 cup + 3 tbsp unsalted butter, 2/3 cup granulated sugar, 1 egg yolk, 1 tsp vanilla extract
- Form the dough into a ball and place it in the center of a piece of parchment paper. Wrap the paper loosely around the dough to form a rectangular shape. Roll the dough out to fill the shape of the parchment paper. You should have a sheet of cookie dough. Transfer it to the fridge and chill for 30 minutes.
- Once the 30 minutes are up, unwrap the dough and place it on a floured surface. Roll the dough out to an 1/8" thickness. Using a biscuit cutter, cut out a series of cookies. Arrange them on the prepared baking sheets and cook for 12 minutes or until lightly golden. Transfer the cookies to a cooling rack and let cool completely.
For the Strawberry Ruby Chocolate Cream
- Pour the cream into a large bowl. Add the strawberry powder and color gel if using. Whip everything together on high until soft peaks form.2 cups heavy cream, 11g (0.4oz) freeze-dried strawberries
- In a microwave proof bowl, heat the ruby chocolate in 30 second intervals until completely melted. Add a spoonful of the cream to the chocolate and fold to combine. Repeat until the cream is fully integrated. *** Chill the cream for 1 hour.120g (4oz) ruby chocolate chips
To Assemble
- Line a pullman loaf pan with plastic wrap with lots of overhang. Spread a little of the cream on the bottom of the pan. Take a cookie and spread some cream on it. Take another cookie and make a sandwich. Place it in the pan. Repeat with two more cookies until you have an even layer. Spread a little cream on top. Repeat this process until you run out of cookies. Pour the remaining cream on top and smooth the surface.
- Wrap the overhang of plastic wrap over the final layer of cream. Transfer the loaf pan to the fridge and let sit for 8 hours or until solid. ****
For the Chantilly Cream
- Whip the cream, powdered sugar, and vanilla extract on high until light and fluffy. Take the icebox cake out of the loaf pan and cover it with a thin layer of Chantilly cream.2 cups heavy cream, ¼ cup powdered sugar, 1 tsp vanilla extract
- Transfer the remaining Chantilly cream to a large piping bag fitted with a star tip. Pipe rosettes on top of the cake and return it to the fridge. Let chill for an hour before serving. *****
- Just before serving, cover the top of the cake with the freeze-dried strawberry dust. Slice and serve immediately.6g (0.2oz) freeze-dried strawberries
Notes
** If you don't feel like making your own cookies, use graham crackers instead.
*** It's important to add the cream slowly, so the chocolate doesn't cool too quickly and seize.
**** The mixture will feel far too loose going into the pan but I promise it will set up nice and firm.
***** This cake does not like heat and humidity, so make sure you keep the cake cold.