Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk
“This icebox cake is perfect for summer because you don’t have to turn on your oven,” says baker and recipe developer Samantha Seneviratne. Store-bought ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream. We prefer thin ginger cookies, but almond cookies or thicker shortbread would be just as tasty.
What you’ll need
Electric Mixer
$40 At Amazon
Potato Masher
$15 At Amazon
8x8" Baking Dish
$18 At Amazon
Medium Saucepan with Lid
$36.99 At Amazon
