Strawberry Shortcake Icebox Cake is the ultimate no-bake wonder that layers creamy strawberry cheesecake filling, pillowy whipped cream, buttery vanilla wafers and juicy fresh berries into one dreamy dessert. Picture yourself unwrapping each cookie, folding fluffy whipped cream into sweetened cream cheese swirled with strawberry preserves and freeze-dried strawberry crunch. With every slice, the flavors dance between luscious cream, crisp cookie and tangy berry bursts. It’s perfect for backyard gatherings, family potlucks or simply spoiling yourself on a lazy afternoon. Chill it overnight, then dive into a cool, light treat that feels like summer sunshine on your plate.
Table of Contents
Why You’ll Love This Strawberry Shortcake Icebox Cake
- It’s a no-bake dessert, perfect for warm days.
- Layers of creamy strawberry goodness and fresh fruit.
- Easy to make ahead, saving you time on special occasions.
- Delightfully light and refreshing, a crowd-pleaser!
- Customizable with your favorite fruits and flavors.
Strawberry Shortcake Icebox Cake
Ingredients
Equipment
Method
- Divide crushed vanilla sandwich cookies into two bowls (1 cup each).
- Mix 3 tablespoons melted butter and freeze-dried strawberries into one bowl of cookies.
- Stir remaining butter into the second bowl of cookies.
- Combine both bowls for the crumble topping; set aside.
- Whip cold heavy cream to soft peaks, add powdered sugar and vanilla, whip to stiff peaks; set aside.
- Beat cream cheese and granulated sugar until smooth.
- Add strawberry preserves and extract, beat until creamy.
- Fold half the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread half the cheesecake filling in a 9×13 dish.
- Layer vanilla wafers over filling.
- Add a layer of sliced strawberries.
- Top with remaining cheesecake filling, then a second layer of wafers.
- Spread reserved whipped cream over wafers.
- Sprinkle crumble topping.
- Chill 4–6 hours or overnight.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 22g |
| Protein | 4g |
| Carbs | 36g |
| Sugar | 20g |
Ingredients
Here’s what you’ll need to create a delicious Strawberry Shortcake Icebox Cake that will impress everyone!
- 2 cups crushed vanilla sandwich cookies – about 20 Golden Oreos
- 6 tablespoons crushed freeze-dried strawberries – for added strawberry flavor
- 6 tablespoons unsalted butter – melted and cooled
- 3 cups heavy cream – very cold for whipping
- 1½ cups powdered sugar – to sweeten the whipped cream
- 1 teaspoon vanilla extract – for extra flavor
- 16 ounces cream cheese – room temperature for easy mixing
- ½ cup granulated sugar – to sweeten the cream cheese
- 1 cup strawberry preserves – for a fruity layer
- 1 teaspoon strawberry extract – intensifies the strawberry flavor
- 11 ounces vanilla wafer cookies – for layering
- 1 pound fresh strawberries – rinsed and sliced for garnishing
How to Make Strawberry Shortcake Icebox Cake
This delightful Strawberry Shortcake Icebox Cake is a perfect treat for any occasion! With a preparation time of about 30 minutes and a chilling time of 4 to 6 hours (or overnight), you’ll have a delicious dessert ready to impress your friends and family.
Step 1: Divide Cookies
Divide crushed vanilla sandwich cookies into two bowls (1 cup each).
Step 2: Mix Strawberry Crumble
Mix 3 tablespoons melted butter and freeze-dried strawberries into one bowl of cookies.
Step 3: Prepare Second Bowl
Stir remaining butter into the second bowl of cookies.
Step 4: Combine for Topping
Combine both bowls for the crumble topping; set aside.
Step 5: Whip Cream
Whip cold heavy cream to soft peaks, add powdered sugar and vanilla, whip to stiff peaks; set aside.
Step 6: Beat Cream Cheese
Beat cream cheese and granulated sugar until smooth.
Step 7: Add Preserves
Add strawberry preserves and extract, beat until creamy.
Step 8: Fold in Whipped Cream
Fold half the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
Step 9: Spread Filling
Spread half the cheesecake filling in a 9×13 dish.
Step 10: Layer Vanilla Wafers
Layer vanilla wafers over filling.
Step 11: Add Strawberries
Add a layer of sliced strawberries.
Step 12: Top with Filling
Top with remaining cheesecake filling, then a second layer of wafers.
Step 13: Spread Whipped Cream
Spread reserved whipped cream over wafers.
Step 14: Sprinkle Crumble
Sprinkle crumble topping.
Step 15: Chill
Chill 4–6 hours or overnight.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 30 minutes |
| Cook Time | 0 minutes |
| Extra Time | 360 minutes (Chilling time) |
| Total Time | 390 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Chilled and refreshing |
Pro Tips for Making Strawberry Shortcake Icebox Cake
- Chill your mixing bowls and beaters for fluffier whipped cream.
- Use fresh, ripe strawberries for the best flavor and texture.
- Layer the ingredients carefully to create a beautiful presentation.
- Let the cake chill overnight for enhanced flavors and easier slicing.
- Consider adding a splash of lemon juice to the strawberries for a zesty kick.
How to Serve this Strawberry Shortcake Icebox Cake
- Serve chilled for a refreshing treat on warm days.
- Garnish with extra fresh strawberries for a pop of color.
- Pair with a scoop of vanilla or strawberry ice cream for added creaminess.
- Drizzle with chocolate syrup or caramel for a decadent twist.
- Top with mint leaves for a fresh, aromatic touch.
- Enjoy with a cup of herbal tea or iced lemonade for a delightful afternoon snack.
Make Ahead and Storage
You can make this cake ahead and store it easily:
Storing Strawberry Shortcake Icebox Cake Leftovers
- Cover the cake tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days.
- Keep it in an airtight container for best freshness.
Freezing Strawberry Shortcake Icebox Cake
- Wrap individual slices in plastic wrap, then in aluminum foil.
- Place wrapped slices in a freezer-safe container.
- Freeze for up to 2 months for optimal quality.
Reheating Strawberry Shortcake Icebox Cake
- Thaw in the refrigerator overnight before serving.
- For a warm treat, microwave slices for 10-15 seconds.
- Avoid overheating to maintain texture and flavor.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of cookie for the crust?
Absolutely! You can substitute the vanilla sandwich cookies with graham crackers or any other cookie you prefer. Just make sure to crush them finely to create a good base for your icebox cake.
2. How can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free cookies for both the crust and the layers. There are many gluten-free vanilla sandwich cookies and wafers available that will work perfectly in this recipe.
3. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well before slicing to avoid excess moisture in your cake. This will help maintain the texture of the layers.
4. How long can I store the Strawberry Shortcake Icebox Cake?
You can store the icebox cake in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or a lid to keep it fresh. However, for the best texture, it’s recommended to enjoy it within the first couple of days.
Final Thoughts
Get ready to indulge in a delightful Strawberry Shortcake Icebox Cake that’s as easy to make as it is delicious! This layered treat is perfect for any occasion, bringing back sweet memories of summer picnics. So gather your ingredients, whip up this creamy, fruity delight, and enjoy every bite with friends and family. You deserve it!