Chocolate Strawberry Icebox Dot Cake
The viral dot cake is everywhere and now it’s here. I thought I would put a little twist on mine. It still has the signature sprinkle crust on top, but mine does not have any cake. It’s an icebox cake made with thin chocolate cookies, whipped cream and some strawberries to add a bit of a summer feel.
Nabisco no longer makes their thin chocolate wafer cookies, but the thin oreos with cream filling removed is a great alternative. But if you feel a bit ambitious, you could make your own.
Here is the link to my recipe:
Chocolate Strawberry Icebox Dot Cake
Equipment
- 4 4 Ounce Ramekins or Containers
Ingredients
- 12 Thin Chocolate Cookies Homemade or Bought
- 3-4 Fresh Strawberries
- 1 ¼ Cups of Farmland Fresh Dairies Heavy Cream
- 5 Tablespoons of Powdered Sugar
- 1 Teaspoon Vanilla Bean Paste or Extract
- ½ Cup of Nonpareil Sprinkles
Instructions
- Chop the straberries into a small dice. Set aside.
- In a lareg bowl beat together the heavy cream, powdered sugar and vanilla. Start on slow speed and gradually increase to medium. Beat until you have medium – stiff peaks. Don't over mix.
- Place the whipped cream in a pastry bag.
- Pipe a thin layer of cream in the bottom of one of the ramekins. Sprinkle with a few diced strawberries. Next press a cookie on top and continue layering. You should have 3 of these layers. Top the third cookie with more cream and using an off set spatula or a straight knife scrape the cream so it's even with the top of the container.
- Place the sprinkles in a bowl.
- Dip the top of the filled ramekin into the sprinkles.
- Repeat with the remaining containers and chill in the fridge for at least 6 hours or over night.
- Enjoy!
