Recipes

Recipe: Cherry Icebox Cake

Name: Cherry Icebox Cake
Yield: 4-6
Cuisine: European
Ingredients: Approximately 2 cups (500 g) of cherries; 1 cup (200 g) of heavy cream; 1 cup (200 g) of Greek yogurt or cottage cheese; ⅓ cup (7 cl) of milk; ⅓ cup (80 g) of unsalted butter; 1 ½ cups (200 g) of plain shortbread cookies; ½ cup (100 g) of sugar; 1 lemon

by olivia hoffman June 24, 2024

June 24, 2024

Photos and Recipes by Franck Schmitt

A little, a lot, passionately, madly… we love cherries in all sorts of dishes. Whether in savory sauces or sweet desserts, their distinctive flavor adds a cheerful touch to every bite. With these delicious fruits now fully in season, we indulge our love for them with recipes that showcase their versatility and irresistible taste in the May/June 2024 magazine.

SUBSCRIBE TO THE MAGAZINE

If you’re in the mood for something chilled and sweet, we have the perfect summer recipe for you, ma chérie! This Cherry Icebox Cake makes for a delicious end-of-meal treat and looks stunning on the table. Light, creamy, and filled with the delectable red fruit atop a crumbly shortbread crust… it’s a dessert that truly puts the “cherry on top” of a fabulous summer meal.

SEE A PREVIEW OF THE MAY/JUNE 24 MAGAZINE

Cherry Icebox Cake

Serves: 4-6 Prep Time: 30 Cooking Time: 3 hours (chilling) 3 hours (chilling)

Nutrition facts: 200 calories 20 grams fat

Ingredients

Approximately 2 cups (500 g) of cherries
1 cup (200 g) of heavy cream
1 cup (200 g) of Greek yogurt or cottage cheese
⅓ cup (7 cl) of milk
⅓ cup (80 g) of unsalted butter
1 ½ cups (200 g) of plain shortbread cookies
½ cup (100 g) of sugar
1 lemon

Instructions

Crush the shortbread cookies and combine them with softened butter until the mixture looks like wet sand. Line an 8-inch (20-centimeter) springform pan with parchment paper, then press the shortbread mixture into the bottom to form an even layer.

Wash, stem, and pit the cherries. Whisk the yogurt with sugar and milk, and add the juice from one whole lemon. Whip the heavy cream until stiff peaks form, then fold it into the yogurt mixture with a spatula. Add the cherries and gently mix. Pour this mixture over the shortbread base. Refrigerate for 3 hours.

Unmold the cake and leave it to stand at room temperature for 5 minutes before serving. You can garnish with a cherry coulis, if you wish.

To see the other cherry recipes we featured in the May/June issue – including Cornish Hen with Cherries, Cherry and Almond Clafoutis, Pickled Cherries, and Cherry Pistachio Tartlet – get a digital copy of the May/June edition of the magazine here.

French recipe recipe

Recipe: Cherry Icebox Cake

Photos and Recipes by Franck Schmitt

Cherry Icebox Cake

Ingredients

Instructions

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