Strawberry Mascarpone Icebox Cake

The Garden is Overflowing, So Naturally, I Made Dessert

Creamy mascarpone, juicy strawberries, and buttery cookies—all layered up into the ultimate no-bake dessert of springtime dreams.

When your balcony basil starts acting like it owns the place, there’s only one thing to do: make dessert. And not just any dessert—a creamy, dreamy Strawberry Mascarpone Icebox Cake that screams spring. If you’ve never tried strawberries and basil together, you’re missing out. It’s the fresh twist you didn’t know your sweet tooth needed.

The basil whipped cream brings something unexpected and refreshing to the classic strawberry combo, while the butter cookies add just the right texture. It’s the kind of layered beauty that tastes even better after a good overnight rest in the fridge.

This is one of those desserts that doesn’t try too hard but still manages to steal the show. And honestly, isn’t that the dream?

Why this Recipe Works

• Mascarpone = magic: It creates a rich, velvety base without being too sweet or heavy.

• Basil whipped cream adds a twist: A subtle herbal note that pairs beautifully with strawberries.

• Butter cookies for structure: No soggy mess here—just creamy layers with texture.

• No-bake with impact: Elegant enough for guests, simple enough for Tuesday night.

• Seasonal strawberries: Sweet, ripe, and perfect for layering.

Tips for Making Strawberry Mascarpone Icebox Cake

• Strain your strawberries after macerating—this keeps the cake from getting watery.

• Chill overnight for the cleanest slices and firmest texture.

• Use soft mascarpone at room temp to avoid lumps in your cream.

• Infuse the cream fully with basil, then strain and chill before whipping.

• Swap out basil for mint if that’s what your garden’s giving you.

🌱 A Bite of Sustainability

This dessert embraces the season by using fresh, local strawberries and homegrown basil. Growing your own herbs not only reduces food waste and packaging but adds a hyper-fresh element that store-bought simply can’t match. Supporting local farmers and using what’s in season is one of the tastiest ways to eat sustainably.

How To Make Strawberry Mascarpone Icebox Cake

This Strawberry Mascarpone Icebox Cake features layers of sweet berries, basil whipped cream, and cookies for an easy, elegant spring no-bake dessert.

Macerate the Strawberries

In a medium bowl, toss strawberries with sugar and let sit for 30 minutes. Strain before using.

Make the Mascarpone Whipped Cream

Using a stand mixer with the whisk attachment, beat mascarpone, sugar, vanilla, zest, and salt until smooth (1–2 min). Slowly stream in the cold cream while mixing on medium. Once incorporated, increase to high and beat until thick and fluffy. Use Immediately.

Make the Basil Whipped Cream

In a saucepan, heat cream just until bubbles form at the edges. Remove from heat, stir in basil, and let steep 30 minutes. Strain and chill 2–3 hours. Once cold, beat with sugar and vanilla until soft peaks form. Use immediately.

Assemble the Cake

In a 2-quart baking dish, spread a thin layer of mascarpone cream. Add a layer of cookies, another layer of cream, then sliced strawberries. Repeat until dish is nearly full. Top with basil whipped cream. Garnish with extra strawberries and basil leaves. Chill 6–8 hours before serving.

Basil in Dessert? Trust Me.

There’s something magical about a dessert that tastes like sunshine and backyard basil. This strawberry mascarpone icebox cake is proof that simple ingredients—ripe berries, fresh herbs, and buttery cookies—can create something truly show-stopping. It’s a sweet ending with very little effort and a lot of flair.

Have you ever tried basil in dessert before? Or do you have another flavor combo I should try? Let’s talk herb-powered sweets in the comments! 🌿🍓