Nectarine Shortbread Icebox Cake with Caramel

Fall is coming, but it’s not here yet, and I am holding on to cold and creamy while the temperature pushes 100.

So a Nectarine Shortbread Icebox Cake with Caramel is the thing that’s going to carry me through the weekend. Inspired by David Tanis’ Raspberry-Nectarine Icebox Cake, this version is nectarine-centric and crazy simple, using store-bought biscuits or scones, jarred caramel sauce, and shortbread cookies from a package (I love Walker’s). The only “cooking” to be done, if you could call it that, is whipping up some faintly sweet whipped cream. 

This icebox cake is layered up – biscuits, caramel, cream, and nectarines – so that the cream and fruit juices soak into the “cake.” Shortbread cookies, crumbled up and sprinkled over the top, add shortbread sweetness and crunch.

Creamy, crunchy and fruity, with smooth, brown-sugary swirls of caramel, this Nectarine Shortbread Icebox Cake with Caramel is bound to become an easy favorite.

Nectarine Shortbread Icebox Cake with Caramel is simple to make, using store-bought biscuits or scones, jarred caramel sauce, and shortbread cookies from a package. It's delicious and refreshing for those still very hot days.

Nectarine Shortbread Icebox Cake with Caramel

2 cups heavy cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
10 biscuits or small scones
1 ½ cups caramel sauce (your favorite jarred brand)
2 ripe nectarines, sliced
8 shortbread cookies (such as Walker’s), crumbled

In a stand mixer or medium bowl using a hand-held mixer, whip the cream, vanilla, and powdered sugar until soft peaks form. 

Line the bottom of a loaf pan with 6 biscuits or scones. Drizzle half the caramel over. Spread half the whipped cream on top of the caramel. Top with ¾ of the nectarine slices. Repeat with the remaining biscuits, caramel, whipped cream, and nectarines. Refrigerate 6 hours or overnight. Sprinkle with crumbled cookies before serving.