Creamy Fresh Peach Icebox Cake
A cool, creamy dessert featuring layers of fresh peaches, whipped mascarpone cream, and store-bought pound cake, perfect for summer gatherings and easy to prepare.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package store-bought pound cake or sponge cake slices (about 10 oz / 280 g)
- 8 oz (225 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream, cold
- ¼ cup (30 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 4–5 ripe fresh peaches, peeled and sliced (about 2 cups / 300 g)
- 1 tablespoon fresh lemon juice
- Optional: 1 tablespoon honey or maple syrup
- Optional garnishes: fresh mint leaves, toasted sliced almonds or crushed pistachios
Instructions
- Peel and slice the peaches: blanch peaches in boiling water for 30 seconds, plunge into ice water, peel, and slice into ¼-inch wedges. Toss with lemon juice and drizzle honey or maple syrup if desired.
- Prepare the whipped mascarpone cream: combine mascarpone, heavy cream, powdered sugar, vanilla extract, and salt in a medium bowl. Whip with an electric mixer on medium speed until soft peaks form, about 3-5 minutes.
- Assemble the cake layers: in a 9×9-inch dish, place a layer of pound cake slices. Spread one-third of the whipped mascarpone cream evenly over the cake. Arrange half of the peach slices over the cream. Repeat layering with remaining cake, cream, and peaches, finishing with a final layer of whipped cream on top. Smooth the surface with a spatula.
- Chill the cake: cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
- Serve and garnish: garnish with fresh mint leaves and toasted almonds or pistachios. Slice with a sharp knife dipped in hot water for clean cuts.
Notes
Use ripe but firm peaches for best texture. Avoid overwhipping mascarpone to prevent graininess. Chilling overnight improves flavor and texture. For gluten-free, use gluten-free cake layers. Substitute mascarpone with Greek yogurt for a lighter version. Avoid freezing to maintain texture.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Keywords: peach icebox cake, whipped mascarpone, summer dessert, easy dessert, no bake cake, fresh peaches, creamy dessert