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Nectarine Shortbread Icebox Cake with Caramel
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.
Inspired by David Tanis’ Raspberry-Nectarine Icebox Cake, this version is nectarine-centric and simple, using store-bought biscuits or scones, jarred caramel sauce, and shortbread cookies from a package (I love Walker’s).
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.
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.
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