Iced Summer Cake Recipe

Name: Iced Summer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 5 1/4 ounces shortbread cookies chocolate; 5 shortbread cookies additional; 3 1/2 tablespoons melted butter; 4 cups cream thick; 1 cup ricotta; 1 1/4 cups cream cheese; 1 1/2 cups sugar; 1/2 teaspoon vanilla powder; 1/2 lemon zest; 9/16 cup strawberries frozen; 7 1/16 tablespoons blueberries; 7 11/16 tablespoons raspberries; strawberries; blueberries; raspberries; cherries

Servings: persons

cake
5 1/4 ounces shortbread cookies chocolate
5 shortbread cookies additional
3 1/2 tablespoons melted butter
4 cups cream thick
1 cup ricotta
1 1/4 cups cream cheese
1 1/2 cups sugar
1/2 teaspoon vanilla powder
1/2 lemon zest
9/16 cup strawberries frozen
7 1/16 tablespoons blueberries
7 11/16 tablespoons raspberries
strawberries
blueberries
raspberries
cherries

1
Cake Preparation:
2
Crush the cookies into fine crumbs. and mix with melted butter.
3
Line the bottom of a round mold (at least 7 centimeters high) with some parchment paper.
4
Press the dough to the bottom of the mold, and let rest in the freezer.
5
Beat together the cream, ricotta, cream cheese, sugar, vanilla powder, and lemon zest to make a cheese paste..
6
Stir the strawberries, and mix with half the cheese paste.
7
Pour the strawberry and cheese mixture over the layer of cookie dough, and place in freezer for at least 30 minutes.
8
Remove pan from freezer.
9
Cover strawberry mixture with a thin layer of cookies.
10
Puree 50 grams of blueberries and 50 grams of raspberries, and mix with the remaining dough and cheese.
11
Stir in the remaining 25 grams of blueberries and 25 grams of raspberries, then pour the batter into the mold covering the cookie layer.
12
Cover and place in the freezer for at least 5 hours.
13
For Decoration:
14
To serve, take cake out of freezer at least 30 minutes before serving.
15
Decorate with fresh strawberries, blueberries, raspberries and cherries.

1791

kcal

Calories

140

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cake, 5 1/4 ounces shortbread cookies chocolate, 5 shortbread cookies additional, 3 1/2 tablespoons melted butter, and more.

Yes, Iced Summer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Iced Summer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions