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Berry Cornbread Ice Box Cake

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Makes 8 to 10 servings 1x

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Ingredients

  • 1 cup (150g) fresh strawberries, sliced
  • 4 tbsp granulated sugar, divided
  • 2 tbsp lemon juice, divided
  • 1/8 tsp Chinese five-spice powder, optional
  • 1 cup (150g) fresh blueberries
  • 1/8 tsp ground coriander, optional
  • 2 cups (480g) heavy cream
  • 1/2 cup (113g) mascarpone
  • 3 tbsp (30g) confectioners’ sugar
  • 2 tsp vanilla extract or vanilla bean paste
  • 4 cups (250g) Trader Joe’s Cornbread Crisps, from two 6-ounce bags (see notes)

Optional additional whipped cream and garnish:

  • 1 cup heavy cream
  • 1 1/2 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract or vanilla bean paste
  • Pinch of kosher salt
  • 1/4 cup (40g) blueberries
  • 1/4 cup (40g) strawberries, hulled and halved
  • 1/4 cup (40g) fresh corn kernels

Instructions

  1. Hull and slice the strawberries. In a medium bowl, stir together 1 cup sliced strawberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, and Chinese five spice powder, if using. Set aside.
  2. In another bowl, stir together 1 cup of blueberries, the remaining 2 tablespoons of sugar, the remaining 1 tablespoon of lemon juice, and ground coriander, if using. Use a fork to mash about 1/4 of the blueberries to help release their juices. Set aside.
  3. Let both bowls of fruit macerate for 30 minutes.
  4. When ready to assemble, whip the cream. In a large bowl (or the bowl of a stand mixer fitted with a whisk attachment), combine heavy cream, mascarpone, confectioners’ sugar, and vanilla and beat to medium peaks—when the beater is lifted out of the bowl, the peaks should just start to fall over—about 4 minutes.
  5. Assemble: Spread a thin layer of whipped cream on the bottom of the dish to anchor the cornbread crisps in place. Place a single layer of cornbread crisps in the dish, followed by the strawberries and a few spoonfuls of the liquid from the bottom of the bowl. Spread 1/3 of the remaining whipped cream on top of the berries.  Add another single layer of cornbread crisps, followed by the blueberries and a few spoonfuls of their liquid, and then another 1/3 of the whipped cream. Add a final layer of cornbread crisps and top with the remaining whipped cream. Cover with foil or plastic wrap and chill overnight, or up to 48 hours.
  6. Optional garnish: If you’d like to top the icebox cake with additional whipped cream, combine 1 cup heavy cream, 1 1/2 tablespoons confectioners’ sugar, 1/2 teaspoon vanilla, and a pinch of salt in a medium bowl and use an electric hand mixer (or a whisk) to beat to medium peaks. Top the icebox cake with the whipped cream,  1/4 cup of halved strawberries, and 1/4 cup blueberries. Sprinkle on fresh corn kernels. 

Note: If you don’t have access to a Trader Joe’s, you can substitute graham crackers (about 15-20 full sheets) or your favorite somewhat thin, flat cookie.