This Strawberry Shortcake Icebox Cake is a no-bake dessert made with layers of buttery cookies, fresh strawberries, and fluffy whipped cream. After chilling, the cookies soften into a cake-like texture while the strawberry flavor spreads through every layer.
Ingredients (Serves 8–10)
Strawberry Filling:
- 4 cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream:
- 3 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Cake Layers:
- 2 packages (about 14 oz / 400 g each) shortbread cookies, graham crackers, or vanilla wafer cookies
- ½ cup strawberry jam (optional, for extra strawberry flavor)
Instructions
1. Prepare the strawberries
- Add sliced strawberries, sugar, lemon juice, and vanilla to a bowl.
- Stir gently and let sit for 20–30 minutes until they release some juices.
2. Make the whipped cream
- Beat cold heavy cream with powdered sugar, vanilla, and salt.
- Whip until stiff peaks form.
- Keep chilled until assembling.
3. Assemble the icebox cake
Use a 9×13-inch baking dish:
- Spread a thin layer of whipped cream on the bottom.
- Add a layer of cookies.
- Spread whipped cream over the cookies.
- Add a layer of strawberries.
- Repeat layers:
- Cookies
- Whipped cream
- Strawberries
Finish with a thick layer of whipped cream and decorate with extra strawberries.
(Optional: Add small spoonfuls of strawberry jam between layers for a stronger strawberry flavor.)
4. Chill
Cover and refrigerate for at least:
- 6 hours (minimum)
- Overnight is best
The cookies will soften and create a texture similar to a strawberry shortcake.
Serving Tips:
- Top with fresh strawberries and cookie crumbs before serving.
- Add white chocolate shavings for a bakery-style finish.
- For a richer version, mix 4 oz (115 g) softened cream cheese into the whipped cream before layering.
Storage:
Keep covered in the refrigerator for up to 3 days.
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