I've yet to meet anyone who doesn't love a good icebox cake in all its fun, easy-pleasing simplicity—chocolate wafers and whipped cream with a touch of sugar, piled and layered upon one another to a construct a literal cake tower. The cake is left to sit in the fridge overnight until the wafers have softened to a cake-like texture. Dig in; a spoon is more appropriate than a fork and it's generally just chocolate and cream all the way down.
But until strawberries go out of season, Magnolia Bakery is putting a twist on the original ($4.75), blending in a fresh strawberry puree into the whipped cream, giving it a cheerful pink hue. The strawberry flavor is delicate, just enough to remind you that yes, summer is still here.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.