Sweet layers of yuzu citrus whipped cream meet buttery shortbread in this no-bake icebox cake. I know what you’re thinking: “But yuzu is a winter fruit!” You’re right, but this recipe relies on yuzucha, the Korean yuzu jam traditionally used to make tea, to act as a reminder that it will once again get cold — promise.
In the United States, icebox cake recipes can be found as far back as the 1920s. They require only three key ingredients: cookies, a whipped topping and time to set. The cookies are layered between rich whipped cream, which lends its moisture and fat to transform any crunchy cookie into a spongy “cake” when chilled long enough. The more time an icebox cake can set, the softer and dreamier the texture becomes. Its name comes from the old-school refrigerators you stored them in, but in modern times it lends a vintage feel to these no-bake treats.
Strawberries and shiso (perilla) add brightness and texture as the final garnishes on top. Shortbread cookies give it an elevated taste, which is definitely not due to the high-butter content. But feel free to experiment with whatever cookies, fruits and herbs you prefer. There are countless icebox cake variations out there, so customize away!
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