Raspberry Almond Shortbread Icebox Cake

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This Raspberry Almond Shortbread Icebox Cake has layers of raspberry and almond mousse, buttery shortbread and fresh raspberries. It’s a light and fruity no bake dessert, making it a great treat for the warm weather of summer!

Can’t get enough of these flavors? Be sure to try my Raspberry Almond Layer Cake and Raspberry Almond Poke Cake for more berry deliciousness!

Raspberry Almond Shortbread Icebox Cake

So I’ve been working with Walkers Shortbread for a while now, which you may know if you read the blog regularly. I always love using their shortbread in recipes because it’s so darn delicious. It’s perfectly buttery and sweet and all the varieties are fun to try.

Well, now that I’m also a massive Outlander fan (and I mean massive), I love their shortbread even more – simply because it’s Scottish. 🙂 I love all things Scottish. If you follow Walkers Shortbread on Instagram and keep an eye out for their stories, you might even catch a glimpse of some kilts and bag pipes. And since the variety of Walkers Shortbread I’m using this time is the Pure Butter Shortbread Highlanders and Jamie (from Outlander) is a highlander, I wanted to find a way to tie some kind of Scottish spin into this recipe.

After doing some googling, I found that raspberries are pretty big in Scotland so I decided to use that flavor, along with the shortbread, to make this fun and easy icebox cake. It’s so Scottish. 😉

The mousse layers are made with cream cheese as the base and lightened up with that mousse-like texture using whipped cream. Once the mousse base in made, you’ll divide it into two bowls. Since there are two almond layers and one raspberry layer, you’ll want about 2/3 of the mixture in one bowl and the rest in another. The almond layers are flavored with some almond extract, while the raspberry layer is flavored with raspberry jam and some fresh raspberries, chopped into pieces.

Layered in between the mousse layers are the shortbread cookies. Like I mentioned before, I used the Pure Butter Shortbread Highlanders, but the other varieties would work well too. The Highlanders cookies were a little firmer than some of the other varieties, so be sure to dunk the cookies in the milk for a full 3-4 seconds so that they soak up some milk. You want to be sure they soften nicely.

Once everything is layered together, you’ll want it to sit in the fridge for at least 4-5 hours so everything can firm and the shortbread cookies can soften. I usually allow it to sit overnight.

This icebox cake is so darn tasty. It’s so light in texture and the fruity flavor is perfect for summer! Combined with the buttery cookies, it’s definitely a hit. You won’t want to stop eating it. 🙂

You might also like:

Mini Berry Almond Cheesecakes
Almond Amaretto Cupcakes

Raspberry Almond Layer Cake
Raspberry Almond Poke Cake

Recipe

Raspberry Almond Shortbread Icebox Cake

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• Author: Lindsay
• Prep Time: 5 hours
• Cook Time: 0 minutes
• Total Time: 5 hours
• Yield: 12-14 Slices
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

This no bake Raspberry Almond Shortbread Icebox Cake is light, fruity and perfect for summer. It has layers of raspberry and almond mousse, buttery shortbread and fresh raspberries!

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Ingredients

Cake Layers

• 12 oz cream cheese, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp + 1/2 cup (150ml) milk, divided
• 2 1/2 cups (600ml) heavy whipping cream, cold
• 1 1/4 cups (145g) powdered sugar
• 2 1/2 tsp almond extract
• 3 tbsp raspberry jam
• 4 oz fresh raspberries, chopped
• 5 (4.7 oz) boxes Walkers Shortbread, I used the Walkers Pure Butter Shortbread Highlanders

Toppings

• 3/4 cup (180ml) heavy whipping cream, cold
• 6 tbsp (44g) powdered sugar
• 1 1/2 tbsp raspberry jam
• Fresh raspberries
• Sliced almonds

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Instructions

Make the Fillings

1. Prepare a 9-inch springform pan by lining the sides with parchment paper or an acetate collar that sticks about an inch above the sides of the pan.
2. In a large mixer bowl, beat cream cheese and sugar together until smooth.
3. Add 2 tablespoons of milk to the cream cheese mixture and beat until smooth. Set cream cheese mixture aside.
4. In a large mixer bowl, whip heavy whipping cream and powdered sugar on high until stiff peaks form.
5. Carefully fold whipped cream into cream cheese mixture to make the mousse.
6. Divide the mousse between two bowls. You’ll want about 2/3 of the mixture in one bowl and the rest in another smaller bowl.
7. Gently fold the almond extract into the larger amount of mousse. Set aside.
8. Gently fold the raspberry jam into the smaller amount of mousse. Then fold the chopped raspberries into the raspberry mousse. Set aside.

Assemble the Icebox Cake

1. Place the remaining 1/2 cup of milk in a small bowl. Briefly dip shortbread cookies in the milk (about 3-4 seconds per cookie) and layer them into the bottom of the pan in a single layer.
2. Top the cookie layer with 1/2 of the almond mixture and spread into an even layer.
3. Place another layer of milk-dipped shortbread cookies on top of the almond mixture.
4. Top the cookies with the raspberry mixture and spread into an even layer.
5. Place another layer of milk-dipped shortbread cookies on top of the raspberry mixture.
6. Spread the remaining almond mixture evenly on top of the cookies.
7. Refrigerate cake until firm, 4-5 hours or overnight.

Finish Off the Cake

1. Once firm and ready to serve, remove icebox cake from pan, gently peel away the acetate collar or parchment paper, and set on a serving plate.
2. Make the whipped cream topping by beating heavy whipping cream, powdered sugar and raspberry jam on high until stiff peaks form.
3. Fill a piping bag fitted with a tip (I used Ateco #844) and pipe swirls of raspberry whipped cream around the top edge of the cake. Then top with fresh raspberries and sliced almonds, if desired.
4. Refrigerate until ready to serve. Best if eaten within 3-4 days.

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Nutrition

• Serving Size: 1 Slice
• Calories: 612
• Sugar: 40.6 g
• Sodium: 277.4 mg
• Fat: 36.9 g
• Carbohydrates: 64 g
• Protein: 7.4 g
• Cholesterol: 77.1 mg

Enjoy!