Classic Gluten-Free Icebox Cake
A simple layered dessert made with gluten-free chocolate wafers and whipped cream that softens into a sliceable cake after chilling.
Ingredients
- 3 cups heavy whipping cream chilled
- ¼ cup powdered sugar or more, to taste
- 1 batch gluten-free chocolate wafer cookies crispy store-bought or homemade
- sliced strawberries or other fresh berries optional, for topping
Instructions
Make the whipped cream
- Beat heavy cream on medium-high until soft peaks form.
- Add powdered sugar and continue beating until stiff, glossy peaks form. If overbeaten, add a splash of cream and whisk gently to smooth.
Assemble the cake
- On a serving plate, arrange about 7 cookies in a circle with 1 cookie in the center.
- Spread a thin, even layer of whipped cream over the cookies.
- Repeat layers—7 cookies, then 4 cookies staggered on top, then whipped cream—until you’ve used 6 layers of each.
- Finish with a final layer of whipped cream.
- Chill in the fridge at least 8 hours or overnight until cookies soften into cake texture.
- Slice and serve cold. Add berries on top if desired.
Notes
Make-ahead: Chill overnight for best texture. Budget: Homemade gluten-free chocolate cookies work if store-bought are expensive. Flavor twist: Use lemon or peanut butter gluten-free cookies for variation. Storage: Keeps up to 3 days in the fridge.