Strawberry Shortcake Icebox Cake
A no-bake dessert combining layers of strawberries, whipped cream, and cookies that softens into a delightful cake-like texture after chilling.
Ingredients
For the Strawberry Layer
- 2 pounds fresh strawberries, washed and sliced Fresh strawberries are recommended for the best flavor.
- 1 to 2 tablespoons sugar Optional, depending on strawberries' sweetness.
- 1 teaspoon lemon juice Enhances the flavor of the strawberries.
For the Cream Layer
- 2 cups heavy whipping cream, cold Make sure the cream is cold for better whipping.
- 8 ounces cream cheese, softened Optional, adds stability to the filling.
- 1 cup powdered sugar Sweetens the cream layer.
- 1 teaspoon vanilla extract Adds flavor to the cream.
For the Cookie Layer
- enough for 3 to 4 layers shortcake cookies or graham crackers Shortcake cookies give the best flavor.
Instructions
Preparation
- Prep the strawberries by slicing them and tossing with lemon juice. If they are not super sweet, sprinkle in some sugar and let them sit for about 10 minutes.
- Make the cream layer. If using cream cheese, beat it until smooth, then mix in powdered sugar and vanilla. Slowly add heavy cream and whip until thick. If skipping cream cheese, just whip the cream with powdered sugar and vanilla until stiff peaks form.
Layering
- In your dish, start with a thin layer of cream to help the cookies stick, then add a layer of cookies, cream, and strawberries. Repeat until all ingredients are used, finishing with a creamy layer and strawberries on top.
Chilling
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to meld together.
Serving
- Slice the cake with a sharp knife. If the cake is too soft, chill in the freezer for 20 to 30 minutes before cutting.
Notes
For best results, let the cake chill overnight. Substitute cookies as needed to accommodate dietary preferences. Fresh strawberries are ideal, but frozen can be used if properly thawed and drained.