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.
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.