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Just four ingredients and 15 minutes prep time is all it takes to make this extravagant looking strawberry icebox cake from Fitwaffle's, Eloise Head.

From the book


This is perfect for summer! Think warm BBQ out in the garden in the sunshine. You think you’re too full for dessert, but this is brought to the table and suddenly your extra dessert stomach opens! It’s creamy, yet light and fruity. Take 15 minutes to make it the day before, then pop it into the refrigerator until you’re ready to serve.

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400ml cold double cream (see tip)
50g icing (powdered) sugar
500g strawberries, hulled and sliced 6mm (1⁄4 inch) thick
170g digestive biscuits (or graham crackers)

Essential kit

You will need: an electric hand mixer, and a 28 x 18cm (11 x 7in) dish.


In a large mixing bowl, whip together the cream and icing (powdered) sugar with an electric hand mixer until soft peaks form.

Spread one third of the whipped cream over the bottom of a 28 x 18cm (11 x 7in) dish, smoothing it out evenly. Arrange one third of the biscuits over the cream, filling in any gaps with broken biscuits, then layer one third of the strawberry slices over the biscuits. Repeat with the remaining ingredients to make 2 more layers, finishing with strawberries.

Chill in the refrigerator for at least 5 hours, then serve and enjoy!

Store in the refrigerator for up to 3 days.

Tip: If you can’t find double cream, use 320ml heavy cream + 80g sour cream.

Swap: Swap the strawberries for raspberries or blueberries for a different flavour.


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From the book: Fitwaffle’s Baking It Easy: All my best 3-ingredient recipes and most-loved cakes and desserts

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