Welcome to your new favorite summer indulgence: the Blueberry Shortbread Icebox Cake. This no-bake delight combines the tangy sweetness of fresh blueberries with the rich, creamy texture of whipped cream and cream cheese, all layered upon a buttery shortbread crust. It’s a dessert that promises to be a hit at any gathering, offering a refreshing escape from the summer heat.
Ingredients Breakdown
Let’s explore the components that make this dessert a standout:
- Shortbread Crust: A simple yet elegant base that sets the stage with its buttery richness.
- 1 cup (2 sticks) room temperature salted butter
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- Blueberry Filling: The star of the show, combining fresh blueberries with a thickened, sweet sauce.
- 4 cups blueberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 6 tablespoons water (plus more as needed)
- Cream Cheese Whip: Adds a layer of creamy, tangy luxury to the cake.
- 1 (8 oz) package of softened Philadelphia cream cheese
- 1 cup powdered sugar
- 1 (8 oz) container of thawed frozen whipped topping
- Topping: The final flourish that adds texture and decadence.
- 1 (8 oz) container of thawed frozen whipped topping
- 1/2 cup white chocolate, cut into shavings
Step-by-Step Creation
- Prepare the Shortbread Crust:
- Preheat your oven to 325°F (163°C) and grease a 3-quart glass baking dish with butter.
- Cream the butter and powdered sugar until smooth. Blend in the vanilla and almond extracts. Gradually mix in flour until just combined.
- Press the mixture into the baking dish and bake for 15-20 minutes, or until slightly golden. Let it cool completely.
- Make the Blueberry Filling:
- Simmer 1 cup of blueberries with sugar until the sugar dissolves. Mix water with cornstarch and add to the blueberries, boiling until thickened. Cool to room temperature, then stir in the remaining blueberries.
- Whip up the Cream Cheese Layer:
- Beat the cream cheese with powdered sugar until smooth, then fold in the whipped topping until well combined.
- Assemble the Cake:
- Spread a layer of cream cheese whip over the cooled crust, followed by the blueberry filling, and finally top with a layer of whipped topping.
- Garnish with white chocolate shavings and chill in the refrigerator for at least 1.5 hours before serving.
Preparation and Cooking Time
- Prep Time: 40 minutes
- Cooking Time: 20 minutes (for the crust)
- Total Time: Approximately 1 hour, plus chilling time
This Blueberry Shortbread Icebox Cake is more than just a dessert; it’s a celebration of summer flavors, textures, and joy. Perfect for any occasion or simply as a treat for yourself, it promises to bring a smile to everyone who tries a slice. Embrace the simplicity and elegance of this dessert and let it become a staple in your summer recipe collection.
