So, truth be told, this is really a recipe for strawberry rhubarb icebox cake. However, there was NO way I could post a recipe for such a cake with such a name in the fall. I just couldn’t. The seasonal police would have had me cuffed within minutes, not to mention those who (rightly!) believe one should only post recipes calling for ingredients that everyone has access to (as opposed to (unfairly) posting recipes calling for ingredients that some of us may have frozen in the freezer . . . ). Anyway, here’s the thing: this jam shortbread icebox cake recipe can be made with ANY fruit you have on hand (be it fresh or frozen) that can be cooked down into a compote (berries work best) – as what this recipe is truly about is making a delicious jammy compote – on the stovetop – in a matter of minutes, cooling it, adding it to cream and layering it with crushed (store-bought) shortbread cookies.Got it? The amount of fruit will always be 4 cups, but you might add a bit less sugar than called for in the recipe, as rhubarb is awfully tart, and requires more sweetening than other types of fruit. Moreover, if you’re just not feeling making your own jam, use about 1 1/2 to 2 cups of your favorite store-bought one. I promise you this jam shortbread icebox cake will be equally as delicious and no one will send the “must-make-your-own-jam-from-scratch” police after you. Scout’s honor.
Jam Shortbread Icebox Cake
- 2 cups chopped rhubarb or fruit of your choice, fresh or frozen
- 2 cups strawberries or fruit of your choice, fresh or frozen
- 1 cup granulated sugar or to taste (you may need less sugar if you use sweeter fruit)
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp pure vanilla extract
- 20 ounces shortbread cookies preferably Walker's
- 1 quart heavy cream
- Grease the sides of a 9-inch springform pan with cooking spray or butter. Line the sides with a strip of parchment and set aside.
- In a medium saucepan, combine the fruit, sugar and lemon juice and cook over medium to medium high heat until the fruit breaks down and is jam-like, about 20 - 25 minutes, stirring occasionally. Add the vanilla off the heat. Let cool to room temperature or cool in the refrigerator.
- While the compote cooks, crush the shortbread cookies in a food processor or by hand in a plastic zippered bag with a rolling pin. Crush them until they are in relatively small pieces and crumbs.
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium high speed until medium to stiff peeks form. Add the cooled compote and whisk on low speed until incorporated.
- Spread a thin layer of whipped cream on the bottom of the prepared pan and cover with a layer of crushed cookies. pressing hthe crumbs lightly into the cream. Continue layering like this until you reach the top of the pan, ending with a layer of cream. Decorate with a sprinkling of crumbs or colorful sanding sugar and place in the refrigerator for 6 to 8 hours, or overnight.
- To serve, remove the sides of the pan and peel away the parchment strip. Place on a serving plate and slice as you would a cake.
More cakes this way, peeps!