No-Bake Strawberry Mascarpone Icebox Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layers of sweet mascarpone cream and fresh strawberries nestled between delicate ladyfingers create a luscious, no-bake icebox cake perfect for warm days. This Italian-inspired recipe, ready in about 20 minutes, layers ladyfinger cookies, mascarpone cheese, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 8 oz mascarpone cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  2. Step 2: In a separate chilled bowl, whip 1 cup heavy cream until soft peaks form, about 3-4 minutes, then gently fold it into the mascarpone mixture until fully combined.
  3. Step 3: Lightly brush or dip 24 ladyfinger cookies in cold water for 1 second each, then line the bottom of an 8x8 inch dish with a single layer.
  4. Step 4: Spread half of the mascarpone cream mixture evenly over the ladyfingers, then layer 1 cup sliced fresh strawberries on top, sprinkling 1/2 tsp lemon zest over the berries.
  5. Step 5: Repeat with another layer of ladyfingers dipped in water, the remaining mascarpone cream, and finish with the remaining strawberries and lemon zest.
  6. Step 6: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the ladyfingers to soften and flavors to meld.

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