Description
Blissful layers of creamy blueberry shortbread icebox cake promise pure summer indulgence. Cool, no-bake magic melds buttery shortbread crumbs with luscious blueberry cream, delivering a refreshing dessert you’ll crave all season long.
Ingredients
Scale
Cake Ingredients:
Shortbread Crust Ingredients:
- 2 cups (480 milliliters) flour
- 1 cup (226 grams) salted butter, room temperature
- 2/3 cup (80 grams) powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Blueberry Filling Ingredients:
- 4 cups (600 grams) blueberries
- 3/4 cup (150 grams) sugar
- 3 tablespoons cornstarch
- 6 tablespoons (90 milliliters) water
Cream Cheese and Topping Ingredients:
- 1 (8 ounces/226 grams) package softened Philadelphia cream cheese
- 1 cup (120 grams) powdered sugar
- 2 (8 ounces/226 grams) containers thawed frozen whipped topping
- 1/2 cup (85 grams) white chocolate, cut into shavings
Instructions
- Craft the buttery shortbread foundation by mixing softened butter and powdered sugar until velvety smooth at room temperature. Incorporate vanilla and almond extracts for depth of flavor.
- Gently fold flour into the butter mixture, creating a crumbly dough that will form the base. Press evenly into a glass baking dish, ensuring uniform thickness.
- Preheat the oven to 325°F (163°C) and bake the shortbread crust for 15-20 minutes until edges turn golden. Allow to cool completely at room temperature.
- Create the vibrant blueberry compote by simmering one portion of blueberries with sugar until they release their natural juices. Dissolve cornstarch in water and blend into the simmering mixture.
- Continue cooking the blueberry sauce until it thickens and becomes glossy. Remove from heat and fold in remaining fresh blueberries for texture and brightness.
- Whip cream cheese with powdered sugar until silky and light, creating a smooth base for the cake’s creamy layer.
- Gently fold whipped topping into the cream cheese mixture, creating a luxurious and airy filling.
- Assemble the icebox cake by spreading the cream cheese layer over the cooled shortbread crust. Carefully distribute the blueberry compote across the surface.
- Top with additional whipped topping, creating elegant swirls and peaks for visual appeal.
- Garnish with delicate white chocolate shavings to add a sophisticated finish.
- Refrigerate for a minimum of 1.5 hours to allow flavors to meld and cake to set perfectly.
Notes
- Crust Crumble Prevention: Ensure butter is softened at room temperature for smoother mixing and easier pressing into the baking dish.
- Berry Burst Control: Let blueberry filling cool completely before layering to prevent cream cheese layer from becoming runny.
- Dairy-Free Adaptation: Substitute cream cheese with coconut cream and use vegan whipped topping for a plant-based version.
- Make-Ahead Magic: Prepare this dessert a day in advance for deeper flavor melding and easier serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 336 kcal
- Sugar: 30 g
- Sodium: 118 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 48 mg