Strawberry Lemon Icebox Cupcakes

Name: Strawberry Lemon Icebox Cupcakes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 pint of strawberries, stemmed and chopped small; ½ c of Trader Joe's Organic Strawberry Preserves; Juice of 1 lemon; 1 ½ c of heavy whipping cream; ¼ c of powdered sugar; 1 ½ sleeves of Trader Joe's Meyer Lemon Cookie Thins OR Nilla waffers

12 steps

Prep:20minCook:4h

These Strawberry Lemon Icebox Cupcakes are creamy, fruity, and light. Perfect for when you don't want to turn on your oven! Make the morning of or the day before you plan on serving. If you don't have cookie thins available to you, this would work with Nilla wafers as well.

Updated at: Thu, 17 Aug 2023 02:50:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories235.3 kcal (12%)

Total Fat14.3 g (20%)

Carbs25.6 g (10%)

Sugars17.9 g (20%)

Protein1.6 g (3%)

Sodium71.1 mg (4%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 pintstrawberries

stemmed and chopped small

½ cStrawberry Preserves

Organic

1juice of lemon

1 ½ cheavy whipping cream

¼ cpowdered sugar

1.5 sleevesMeyer Lemon Cookie Thins

OR Nilla waffers

Instructions

Step 1

In a medium bowl, add the chopped strawberries, lemon juice, and strawberry preserves. Mix until well incorporated and set aside for 10 minutes.

Step 2

Line a muffin tin and set aside until ready to build the icebox cupcakes.

Step 3

In the bowl of a stand mixer with a whisk attachment, add powdered sugar and heavy whipping cream. Whip on the highest setting until stiff peaks are achieved.

Step 4

To assemble the icebox cupcakes, place 1 cookie upside down so the nooks and crannies are exposed into the bottom of the muffin tin.

Step 5

Add a small dollop of whipped cream on top of the cookie. No need to worry about spreading it evenly.

Step 6

Add a small teaspoon of the strawberries to the top of the whipped cream.

Step 7

Add a cookie to the top of the strawberries and gently push down to even the layers out. It’s OK if the cookie breaks.

Step 8

Repeat steps 5-7 until you reach the top of the muffin tin.

Step 9

For the final layer put a cookie right side up so the smooth side is on top and cover with whipped cream.

Step 10

Save any leftover strawberries or broken cookies for garnish.

Step 11

Cover the muffin tin with plastic wrap and place in the fridge for 4-8hrs.

Step 12

To serve, remove the icebox cupcakes from the muffin tin using a butter knife for support. Serve with leftover strawberries and meyer lemon cookie crumbles. Or pick it up with your hands and dive in!