Raspberry Almond Shortbread Icebox Cake
This Raspberry Almond Shortbread Icebox Cake has layers of raspberry and almond mousse, buttery shortbread and fresh raspberries. It’s light, fruity and no bake, making it a great dessert for the warm weather of summer!
This post is sponsored by Walkers Shortbread, but all opinions are my own.
So I’ve been working with Walkers Shortbread for a while now, which you may know if you read the blog regularly. I always love using their shortbread in recipes because it’s so darn delicious. It’s perfectly buttery and sweet and all the varieties are fun to try.
Well, now that I’m also a massive Outlander fan (and I mean massive), I love their shortbread even more – simply because it’s Scottish. 🙂 I love all things Scottish. If you follow Walkers Shortbread on Instagram and keep an eye out for their stories, you might even catch a glimpse of some kilts and bag pipes. And since the variety of Walkers Shortbread I’m using this time is the Pure Butter Shortbread Highlanders and Jamie (from Outlander) is a highlander, I wanted to find a way to tie some kind of Scottish spin into this recipe.
After doing some googling, I found that raspberries are pretty big in Scotland so I decided to use that flavor, along with the shortbread, to make this fun and easy icebox cake. It’s so Scottish. 😉
The mousse layers are made with cream cheese as the base and lightened up with that mousse-like texture using whipped cream. Once the mousse base in made, you’ll divide it into two bowls. Since there are two almond layers and one raspberry layer, you’ll want about 2/3 of the mixture in one bowl and the rest in another. The almond layers are flavored with some almond extract, while the raspberry layer is flavored with raspberry jam and some fresh raspberries, chopped into pieces.
Layered in between the mousse layers are the shortbread cookies. Like I mentioned before, I used the Pure Butter Shortbread Highlanders, but the other varieties would work well too. The Highlanders cookies were a little firmer than some of the other varieties, so be sure to dunk the cookies in the milk for a full 3-4 seconds so that they soak up some milk. You want to be sure they soften nicely.
Once everything is layered together, you’ll want it to sit in the fridge for at least 4-5 hours so everything can firm and the shortbread cookies can soften. I usually allow it to sit overnight.
This icebox cake is so darn tasty. It’s so light in texture and the fruity flavor is perfect for summer! Combined with the buttery cookies, it’s definitely a hit. You won’t want to stop eating it. 🙂
Raspberry Almond Shortbread Icebox Cake
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 12 oz cream cheese, room temperature
- 3/4 cup sugar
- 1/2 cup + 2 tbsp milk, divided
- 2 1/2 cups heavy whipping cream, cold
- 1 1/4 cups powdered sugar
- 2 1/2 tsp almond extract
- 3 tbsp raspberry jam
- 4 oz fresh raspberries, chopped
- Five 4.7 oz boxes Walkers shortbread (I used the Walkers Pure Butter Shortbread Highlanders)
RASPBERRY WHIPPED CREAM
- 3/4 cup heavy whipping cream, cold
- 6 tbsp powdered sugar
- 1 1/2 tbsp raspberry jam
- Fresh raspberries
1. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
2. To make the mousse, beat cream cheese and sugar for together in a large mixer bowl until smooth.
3. Add 2 tablespoons of milk to the cream cheese mixture and beat until smooth. Set the cream cheese mixture aside and make the whipped cream.
4. Whip heavy whipping cream and powdered sugar on high until stiff peaks form.
5. Carefully fold whipped cream into cream cheese mixture.
6. Divide the mousse between two bowls. You’ll want about 2/3 of the mixture in one bowl and the rest in another.
7. Gently fold the almond extract into the larger amount of mousse. Set aside.
8. Gently fold the raspberry jam into the smaller amount of mousse. Fold the raspberries into the raspberry mixture. Set aside.
9. Place the remaining 1/2 cup of milk in a small bowl. Place a single layer of shortbread cookies into the bottom of the pan, dipping each into the milk before adding.
10. Top the cookies with about 1/2 of the almond mixture and spread into an even layer.
11. Place another layer of shortbread cookies on top of the almond mixture, dipping them in the milk first.
12. Top the cookies with the raspberry mixture and spread into an even layer.
13. Place another layer of shortbread cookies on top of the raspberry mixture, dipping them in the milk first
14. Spread the remaining almond mixture evenly on top of the cookies.
15. Refrigerate cake until firm, 4-5 hours or overnight.
16. Once firm, remove icebox cake from pan and set on a serving plate.
17. To make the whipped cream for on top, whip heavy whipping cream, powdered sugar and raspberry jam on high until stiff peaks form.
18. Pipe swirls of the raspberry whipped cream around the top edge of the cake and finish it off with fresh raspberries. Refrigerate until ready to serve.
You might also like: