Recipe: Roasted Strawberry and Chocolate Cookie Cake

Bobbie Lloyd

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Published April 23, 2025

an extreme close-up view of a pink strawberry cake with chocolate cookies on a white cake stand

Use either sweet summer strawberries or frozen to make the Roasted Strawberry and Chocolate Cookie Icebox Cake.

Courtesy Quentin Bacon

Sweet summer strawberries are always a delicious treat, but when you roast the berries beforehand, the complex sugars and flavors are enhanced. You can also use frozen strawberries; just don’t thaw them.

Roasted Strawberry and Chocolate Cookie Icebox Cake

Makes one 9-inch round cake

Serves 8 to 10

Ingredients

3 cups heavy cream

2 teaspoons pure vanilla extract

½ cup full-fat cream cheese, preferably Philadelphia brand, at room temperature

½ cup powdered sugar, sifted

2¼ cups Oven-Roasted Strawberries (recipe follows)

3 (10.1 oz) packages Oreo Thins or 2 (13.1 oz) packages regular Oreos

2 tablespoons powdered sugar

Directions

Line a 9-inch springform pan with two pieces of overlapping plastic wrap.

In a stand mixer fitted with the whisk, starting on speed 1 or low, whip the heavy cream until it begins to thicken. Add the vanilla. Slowly turn the mixer speed to speed 2 or medium and continue mixing until medium peaks form, 4 to 6 minutes. Remove from the bowl and set aside.

Using the same mixer bowl (you don’t need to clean it), change to the paddle. Add the cream cheese and mix until smooth and creamy. Slowly add the powdered sugar and mix again. Scrape down the bottom and sides of the bowl. Mix for 10 seconds until creamy.

Remove the bowl from the mixer and fold in the whipped cream and oven-roasted strawberries until thoroughly combined and smooth. Completely scrape down the bottom and sides of bowl and fold again.

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To assemble: Use an offset spatula to spread ½ cup of the strawberry whipped cream into the pan. Spread all the way to the edge of the pan.

Cover with a single layer of Oreo Thins, about 20 cookies: 13 around the edges and 7 in the center, getting all the way to the edge of the pan. Fill in any of the voids with broken cookies. Spread 1 cup of the strawberry whipped cream on top of the wafers. Repeat, covering the strawberry whipped cream with Oreo Thins and 3 more layers each of cream and Oreo Thins, ending with the strawberry whipped cream. Spread until smooth. Cover the top with 20 cookies.

Fold the plastic wrap up over the whipped cream to cover loosely. Refrigerate for at least 4 to 5 hours, until the cookies are soft when poked with a knife.

To unmold, release the sides on the springform pan. Push the cake up from the bottom and remove the ring. To remove the bottom of the springform, hold onto the cake firmly, then flip it bottom side up. Use the tip of a sharp knife to poke the cake and pull off the base. Remove the plastic wrap. Flip the cake top side up. Place the cake on a decorative plate or cake stand. Dust with the powdered sugar.

Cut 6 to 10 slices using a warmed and dry serrated knife, cleaning the knife between each cut. Serve immediately.

Oven-Roasted Strawberries

The best way to get the most flavor from strawberries is to oven-roast them. This concentrates the flavor without reducing them into a jam or a puree. The goal is to create a thick but juicy strawberry mash.

Makes about 2 cups

Ingredients

2 quarts fresh strawberries, hulled, or 1 (32 oz) or 2 (16 oz) packages frozen whole strawberries (do not thaw)

2 tablespoons granulated sugar

Directions

Position a rack in the center of the oven and preheat the oven to 350°F. Line a sheet pan or a 9 x 13-inch pan with parchment paper.

Arrange the strawberries on the lined pan. Sprinkle with the sugar and toss to coat.

Roast the strawberries for 10 minutes. Stir the strawberries to incorporate if they have released a lot of juice. Check to see if they are soft. If they are, using the bottom of a cup, press and flatten each strawberry to release more juice.

Set the timer for another 5 minutes and watch them carefully. You may need to do this a couple of times. It all depends on how juicy the strawberries are (some strawberries are much juicier than others). You don’t want them to dry out and burn, but you also don’t want them swimming in juice. The amount of time in the oven will depend on how much juice is released. Stir the strawberries several times so that they don’t burn on the edges of the pan.

They are done when they have a jam-like consistency. Remove the pan from the oven and place on a cooling rack. After 5 minutes, remove the strawberries from the pan. If they are very wet, drain off some of the liquid and reserve for another use. (This happens sometimes with fresh strawberries.)

Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Excerpted from The Magnolia Bakery Handbook of Icebox Desserts by Bobbie Lloyd. Copyright © 2025 by Magnolia Intellectual Property, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

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