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 a light and fruity no bake dessert, making it a great treat for the warm weather of summer!

Can’t get enough of these flavors? Be sure to try my Raspberry Almond Layer Cake and Raspberry Almond Poke Cake for more berry deliciousness!

Raspberry Almond Shortbread Icebox Cake slice on a plate

Raspberry Almond Shortbread Icebox Cake on a cake stand

Raspberry Almond Shortbread Icebox Cake

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. 😉

Raspberry Almond Shortbread Icebox Cake on a cake stand with a slice removed
Raspberry Almond Shortbread Icebox Cake slice on a plate

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 on a cake stand
Raspberry Almond Shortbread Icebox Cake slice on a plate

You might also like:

Mini Berry Almond Cheesecakes
Almond Amaretto Cupcakes

Raspberry Almond Layer Cake
Raspberry Almond Poke Cake

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A slice of Raspberry Almond Shortbread Icebox Cake
Recipe

Raspberry Almond Shortbread Icebox Cake

  • Author: Lindsay
  • Prep Time: 5 hours
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Raspberry Almond Shortbread Icebox Cake has layers of raspberry and almond mousse, buttery shortbread and fresh raspberries. It’s a light and fruity no bake dessert, making it a great treat for the warm weather of summer!


Scale

Ingredients

CAKE LAYERS

  • 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

Instructions

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.


Keywords: ice cream cake recipe, homemade ice cream cake, icebox cake, icebox cake recipe, raspberry cake, almond cake, almond cake recipe, best ice cream cake

Enjoy!

Overhead view of a slice of Raspberry Almond Shortbread Icebox Cake

Raspberry Almond Shortbread Icebox Cake - layers of Walkers shortbread, almond and raspberry mousse and fresh raspberries! No bake, easy and delicious!

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Recipe rating

11 Comments
  1. Paula

    Made this for a dinner party and the cake was beautiful.  Thank you for the clear directions.  I had only made one icebox cake previously and the cookies melted into the whipped cream.  After 24 hours in the frig, this cake was really hard to cut because the shortbread cookies had not softened enough.  It taste good but looked a mess when sliced.  If it made it again, I would crumble the shortbread cookies so they have the chance to absorb more of the whipped cream layers.

    1. Debbie

      Did you dip the cookies in milk as suggested before applying the raspberry layer and when adding more cookies, were they also dipped. This is how I dip my cookies.. I add them in a single layer in a Pyrex cass dish. I pour milk over the cookies and let set for 30 sec and remove quickly for layering. I am just wondering if you got a batch of cookies that could of been on the shelf a bit. Thanks for commenting about this recipe 😊

  2. Jean | DelightfulRepast.com

    Lindsay, this is beyond gorgeous! And I love every ingredient, especially Walker’s shortbread, so I know I’m going to love this! Do you deliver?

  3. Dalila G.

    You can not go wrong with a buttery shortbread cookie, LOVE them!!
    This icebox cake looks glorious!!
    I hope my turns out as good as yours looks, but I’m sure I’ll eat it anyway. 😉
    I plan to travel to Scotland one of these days, it’s on my “fun-get-aways” list.
    Thanks Lindsay for another great recipe!

  4. Thelma Nuyen

    I have never seen “Walkers Shortbread Highlanders” in local grocery stores. What would be a good substitute?

    1. Lindsay

      You could use most any of their shortbread varieties. I personally think the Pure Butter Shortbread Rounds would be the best substitute though.

  5. Mir

    They’re totally big in Scotland. They have this dessert called the raspberry fool which is like berries and tons of cream. Fun stuff!
    This is the prettiest icebox cake ever. Ever.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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