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Jam Shortbread Icebox Cake | Jessie Sheehan Bakes
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Jam Shortbread Icebox Cake

This creamy icebox cake is bursting full of juicy strawberries and rhubarb.
Recipe Author Jessie Sheehan


  • 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.


If you are using store bought jam instead of making your own, use about 1 1/2 to 2 cups, or to taste.