Description
Strawberry Matcha Icebox Cake is a refreshing no-bake dessert featuring layers of matcha-infused whipped cream, fresh strawberries, and crisp cookies that soften into a cake-like texture as it chills. The earthy matcha perfectly balances the sweetness of the berries.
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries, sliced
- 24 graham crackers or tea biscuits
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- Extra matcha powder for garnish
- Whole strawberries for garnish
Instructions
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- In a separate chilled bowl, whip heavy cream, powdered sugar, matcha powder, and vanilla extract until stiff peaks form.
- Fold half of the whipped cream mixture into the cream cheese mixture until smooth.
- Gently fold in the remaining whipped cream.
- Spread a thin layer of matcha cream in the bottom of an 8×8-inch dish.
- Add a layer of graham crackers or tea biscuits.
- Spread a layer of matcha cream over the crackers.
- Top with a layer of sliced strawberries.
- Repeat the layers until all ingredients are used, ending with a cream layer.
- Cover and refrigerate for at least 6 hours or overnight.
- Dust the top with additional matcha powder.
- Garnish with whole strawberries before serving.
- Slice and serve chilled.
Notes
- Overnight chilling creates the best cake-like texture.
- Use culinary-grade matcha for a balanced flavor and vibrant color.
- Pat strawberries dry before layering to avoid excess moisture.
- Ladyfingers can be substituted for graham crackers.
- Store refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion