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Strawberry Shortcake Icebox Cake Delightful Summer Treat

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- 2 cups fresh strawberries, hulled and sliced - 1 tablespoon granulated sugar - 1 teaspoon vanilla extract I love starting with fresh strawberries. They give the cake vibrant color and great taste. First, wash and hull the strawberries, then slice them into small pieces. In a bowl, mix the strawberries with granulated sugar and let them sit. This helps release their sweet juices. Adding vanilla extract enhances their flavor too. - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon almond extract Next, we need creamy goodness. Use heavy whipping cream for that light texture. In a large bowl, whip the cream until soft peaks form. Gradually add powdered sugar as you whip. This will sweeten the cream just right. Don’t forget the almond extract! It adds a lovely hint of flavor that pairs well with strawberries. - 1 package (14 ounces) store-bought ladyfinger cookies (or sponge cake) - 1/2 cup slivered almonds (for garnish) Now, it’s time for the cake base. You can choose ladyfinger cookies or sponge cake. Ladyfingers soak up the strawberry juices nicely, making the cake soft. Place them in a 9x13 inch baking dish. For garnish, slivered almonds add a crunchy touch on top. They make the cake look pretty and taste even better. This combination of fresh strawberries, rich cream, and a soft cake base makes the perfect icebox cake for summer. {{ingredient_image_1}} First, grab two cups of fresh strawberries. Slice them up and put them in a medium bowl. Add one tablespoon of granulated sugar to the strawberries. Mix them gently, then let them sit for about ten minutes. This time helps the sugar pull out the juices from the strawberries. You will see the strawberries become syrupy and sweet. This step adds a great flavor to your cake. Next, take a large bowl and pour in two cups of heavy whipping cream. Add half a cup of powdered sugar, one teaspoon of vanilla extract, and one teaspoon of almond extract. Use a hand mixer or stand mixer to whip the cream. Beat it until you see soft peaks form. This means the cream holds its shape but is still fluffy. Be careful not to over-whip, or it will turn into butter! Now it’s time to layer your cake. Take a 9x13 inch baking dish and line the bottom with ladyfinger cookies or slices of sponge cake. Place them side by side. Spread a layer of the whipped cream over the cookies. Then, add a layer of your sweetened strawberries. Keep repeating this process, alternating layers of cookies, whipped cream, and strawberries. Finish with a layer of whipped cream on top. Cover the dish with plastic wrap and place it in the fridge. Let it chill for at least four hours, or overnight if you can wait. This helps all the flavors mix and the cookies soften. Before serving, sprinkle some slivered almonds on top for a crunchy finish. To whip cream to soft peaks, start with cold heavy cream. Pour it into a large bowl. Use a hand mixer or whisk. Beat the cream and watch closely. Once it thickens, add powdered sugar and extracts. Keep mixing until soft peaks form. Soft peaks hold their shape but still droop. Do not over-whip; it can turn into butter! For even layering, use a 9x13 inch baking dish. Start with ladyfinger cookies or sponge cake. Place them side by side, covering the bottom. Spread whipped cream evenly on top. Next, add a layer of sugared strawberries. Repeat this process. Make sure each layer is smooth and even. This way, every bite tastes great! Chilling the cake is key. It allows the flavors to blend. The cookies will soften, creating a nice texture. Cover the dish with plastic wrap. Refrigerate for at least four hours, or overnight if you can wait. This step makes the cake taste better and easier to slice. Enjoy the delicious outcome! Pro Tips Choose Ripe Strawberries: Select bright red, ripe strawberries for the best flavor and sweetness. This will enhance the overall taste of your icebox cake. Whip Cream to Right Consistency: Be careful not to over-whip the cream; you want it fluffy and smooth, not grainy. Stop whipping as soon as soft peaks form. Layering Technique: For a more aesthetically pleasing cake, alternate the direction of the ladyfingers in each layer. This adds visual interest when sliced. Chill Overnight: If possible, let the cake chill overnight. This allows the flavors to meld beautifully and the cookies to soften perfectly. {{image_2}} You can switch up the strawberries for other fruits. Blueberries and raspberries work great. They add a nice burst of flavor. You can also try peaches or blackberries. Each fruit gives a new taste and look to the cake. Mixing fruits can make it even more fun! If you need a gluten-free cake, you can use gluten-free ladyfinger cookies. These cookies taste just as good. You can also use gluten-free sponge cake. Make sure to check the labels. This way, everyone can enjoy this cool treat! Want to shake things up? You can add different extracts! Try coconut or lemon for a zesty twist. You can also top your cake with chocolate shavings or fresh mint leaves. These extra touches can make your cake even more special. Get creative and have fun with flavors and toppings! To store leftovers in the fridge, place the cake in an airtight container. If you don't have one, cover it tightly with plastic wrap. This keeps the cake fresh and stops it from drying out. Store it in the fridge for up to three days. It’s best to eat it within this time for the best taste and texture. For long-term storage, you can freeze the cake. However, freezing can change the texture. The cookies may become soggy when thawed. To freeze, wrap the cake tightly in plastic wrap and then in foil. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight. The cake can last in the fridge for about three days. After that, it may start to lose flavor and texture. Check for any signs of spoilage, like mold or an off smell. For the best experience, I recommend finishing the cake within this time frame. Yes, you can use frozen strawberries. They will work well in this recipe. Just make sure to defrost them first. Drain any excess juice to avoid a soggy cake. Fresh strawberries have a better taste and texture, but frozen ones are a great option. The cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. As the days pass, the cookies may become softer. The flavor stays good, though. Yes, you can make this cake a day ahead. In fact, it often tastes better the next day. The flavors blend nicely when it sits. Just cover it well with plastic wrap before refrigerating. This way, it stays fresh and ready to enjoy! You learned how to make a delicious strawberry dessert with fresh ingredients like strawberries and cream. I shared step-by-step instructions and tips for great results. Feel free to try variations with different fruits and flavors. Remember, proper storage helps maintain its taste and texture. Enjoy the process and impress your friends and family. Enjoy this treat for any occasion!

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Looking for a cool and easy dessert to impress? This Strawberry Shortcake Icebox Cake is your answer! Packed with fresh strawberries, whipped cream, and soft ladyfingers, it’s a delightful summer treat that requires no baking. Whether you’re hosting a barbecue or just craving something sweet, this cake is perfect. Let’s dive into the simple steps that will make this a go-to dessert for every occasion!

Why I Love This Recipe

  1. Fresh and Fruity: This cake highlights the natural sweetness of fresh strawberries, making it a delightful and light dessert perfect for any occasion.
  2. No Bake Convenience: With no baking required, this dessert is quick to assemble, allowing you to focus on enjoying time with friends and family.
  3. Layered Perfection: The combination of whipped cream, cookies, and strawberries creates a beautiful layered effect that is as pleasing to the eye as it is to the palate.
  4. Versatile and Customizable: This recipe can be easily adapted with different fruits or flavors, making it a go-to dessert for any season.

Ingredients

Fresh Ingredients

– 2 cups fresh strawberries, hulled and sliced

– 1 tablespoon granulated sugar

– 1 teaspoon vanilla extract

I love starting with fresh strawberries. They give the cake vibrant color and great taste. First, wash and hull the strawberries, then slice them into small pieces. In a bowl, mix the strawberries with granulated sugar and let them sit. This helps release their sweet juices. Adding vanilla extract enhances their flavor too.

Dairy Components

– 2 cups heavy whipping cream

– 1/2 cup powdered sugar

– 1 teaspoon almond extract

Next, we need creamy goodness. Use heavy whipping cream for that light texture. In a large bowl, whip the cream until soft peaks form. Gradually add powdered sugar as you whip. This will sweeten the cream just right. Don’t forget the almond extract! It adds a lovely hint of flavor that pairs well with strawberries.

Cake Base

– 1 package (14 ounces) store-bought ladyfinger cookies (or sponge cake)

– 1/2 cup slivered almonds (for garnish)

Now, it’s time for the cake base. You can choose ladyfinger cookies or sponge cake. Ladyfingers soak up the strawberry juices nicely, making the cake soft. Place them in a 9×13 inch baking dish. For garnish, slivered almonds add a crunchy touch on top. They make the cake look pretty and taste even better.

This combination of fresh strawberries, rich cream, and a soft cake base makes the perfect icebox cake for summer.

Step-by-Step Instructions

Preparing the Strawberries

First, grab two cups of fresh strawberries. Slice them up and put them in a medium bowl. Add one tablespoon of granulated sugar to the strawberries. Mix them gently, then let them sit for about ten minutes. This time helps the sugar pull out the juices from the strawberries. You will see the strawberries become syrupy and sweet. This step adds a great flavor to your cake.

Whipping the Cream

Next, take a large bowl and pour in two cups of heavy whipping cream. Add half a cup of powdered sugar, one teaspoon of vanilla extract, and one teaspoon of almond extract. Use a hand mixer or stand mixer to whip the cream. Beat it until you see soft peaks form. This means the cream holds its shape but is still fluffy. Be careful not to over-whip, or it will turn into butter!

Layering the Cake

Now it’s time to layer your cake. Take a 9×13 inch baking dish and line the bottom with ladyfinger cookies or slices of sponge cake. Place them side by side. Spread a layer of the whipped cream over the cookies. Then, add a layer of your sweetened strawberries. Keep repeating this process, alternating layers of cookies, whipped cream, and strawberries. Finish with a layer of whipped cream on top. Cover the dish with plastic wrap and place it in the fridge. Let it chill for at least four hours, or overnight if you can wait. This helps all the flavors mix and the cookies soften. Before serving, sprinkle some slivered almonds on top for a crunchy finish.

Tips & Tricks

Achieving the Perfect Whip

To whip cream to soft peaks, start with cold heavy cream. Pour it into a large bowl. Use a hand mixer or whisk. Beat the cream and watch closely. Once it thickens, add powdered sugar and extracts. Keep mixing until soft peaks form. Soft peaks hold their shape but still droop. Do not over-whip; it can turn into butter!

Layering Techniques

For even layering, use a 9×13 inch baking dish. Start with ladyfinger cookies or sponge cake. Place them side by side, covering the bottom. Spread whipped cream evenly on top. Next, add a layer of sugared strawberries. Repeat this process. Make sure each layer is smooth and even. This way, every bite tastes great!

Refrigeration Tips

Chilling the cake is key. It allows the flavors to blend. The cookies will soften, creating a nice texture. Cover the dish with plastic wrap. Refrigerate for at least four hours, or overnight if you can wait. This step makes the cake taste better and easier to slice. Enjoy the delicious outcome!

Pro Tips

  1. Choose Ripe Strawberries: Select bright red, ripe strawberries for the best flavor and sweetness. This will enhance the overall taste of your icebox cake.
  2. Whip Cream to Right Consistency: Be careful not to over-whip the cream; you want it fluffy and smooth, not grainy. Stop whipping as soon as soft peaks form.
  3. Layering Technique: For a more aesthetically pleasing cake, alternate the direction of the ladyfingers in each layer. This adds visual interest when sliced.
  4. Chill Overnight: If possible, let the cake chill overnight. This allows the flavors to meld beautifully and the cookies to soften perfectly.

Variations

Alternative Fruit Options

You can switch up the strawberries for other fruits. Blueberries and raspberries work great. They add a nice burst of flavor. You can also try peaches or blackberries. Each fruit gives a new taste and look to the cake. Mixing fruits can make it even more fun!

Gluten-Free Adaptations

If you need a gluten-free cake, you can use gluten-free ladyfinger cookies. These cookies taste just as good. You can also use gluten-free sponge cake. Make sure to check the labels. This way, everyone can enjoy this cool treat!

Flavor Enhancements

Want to shake things up? You can add different extracts! Try coconut or lemon for a zesty twist. You can also top your cake with chocolate shavings or fresh mint leaves. These extra touches can make your cake even more special. Get creative and have fun with flavors and toppings!

Storage Info

Short-Term Storage

To store leftovers in the fridge, place the cake in an airtight container. If you don’t have one, cover it tightly with plastic wrap. This keeps the cake fresh and stops it from drying out. Store it in the fridge for up to three days. It’s best to eat it within this time for the best taste and texture.

Long-Term Storage

For long-term storage, you can freeze the cake. However, freezing can change the texture. The cookies may become soggy when thawed. To freeze, wrap the cake tightly in plastic wrap and then in foil. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight.

Shelf Life Guidelines

The cake can last in the fridge for about three days. After that, it may start to lose flavor and texture. Check for any signs of spoilage, like mold or an off smell. For the best experience, I recommend finishing the cake within this time frame.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. They will work well in this recipe. Just make sure to defrost them first. Drain any excess juice to avoid a soggy cake. Fresh strawberries have a better taste and texture, but frozen ones are a great option.

How long does the cake last in the fridge?

The cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. As the days pass, the cookies may become softer. The flavor stays good, though.

Can I make this cake a day in advance?

Yes, you can make this cake a day ahead. In fact, it often tastes better the next day. The flavors blend nicely when it sits. Just cover it well with plastic wrap before refrigerating. This way, it stays fresh and ready to enjoy!

You learned how to make a delicious strawberry dessert with fresh ingredients like strawberries and cream. I shared step-by-step instructions and tips for great results. Feel free to try variations with different fruits and flavors. Remember, proper storage helps maintain its taste and texture. Enjoy the process and impress your friends and family. Enjoy this treat for any occasio

- 2 cups fresh strawberries, hulled and sliced - 1 tablespoon granulated sugar - 1 teaspoon vanilla extract I love starting with fresh strawberries. They give the cake vibrant color and great taste. First, wash and hull the strawberries, then slice them into small pieces. In a bowl, mix the strawberries with granulated sugar and let them sit. This helps release their sweet juices. Adding vanilla extract enhances their flavor too. - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon almond extract Next, we need creamy goodness. Use heavy whipping cream for that light texture. In a large bowl, whip the cream until soft peaks form. Gradually add powdered sugar as you whip. This will sweeten the cream just right. Don’t forget the almond extract! It adds a lovely hint of flavor that pairs well with strawberries. - 1 package (14 ounces) store-bought ladyfinger cookies (or sponge cake) - 1/2 cup slivered almonds (for garnish) Now, it’s time for the cake base. You can choose ladyfinger cookies or sponge cake. Ladyfingers soak up the strawberry juices nicely, making the cake soft. Place them in a 9x13 inch baking dish. For garnish, slivered almonds add a crunchy touch on top. They make the cake look pretty and taste even better. This combination of fresh strawberries, rich cream, and a soft cake base makes the perfect icebox cake for summer. {{ingredient_image_1}} First, grab two cups of fresh strawberries. Slice them up and put them in a medium bowl. Add one tablespoon of granulated sugar to the strawberries. Mix them gently, then let them sit for about ten minutes. This time helps the sugar pull out the juices from the strawberries. You will see the strawberries become syrupy and sweet. This step adds a great flavor to your cake. Next, take a large bowl and pour in two cups of heavy whipping cream. Add half a cup of powdered sugar, one teaspoon of vanilla extract, and one teaspoon of almond extract. Use a hand mixer or stand mixer to whip the cream. Beat it until you see soft peaks form. This means the cream holds its shape but is still fluffy. Be careful not to over-whip, or it will turn into butter! Now it’s time to layer your cake. Take a 9x13 inch baking dish and line the bottom with ladyfinger cookies or slices of sponge cake. Place them side by side. Spread a layer of the whipped cream over the cookies. Then, add a layer of your sweetened strawberries. Keep repeating this process, alternating layers of cookies, whipped cream, and strawberries. Finish with a layer of whipped cream on top. Cover the dish with plastic wrap and place it in the fridge. Let it chill for at least four hours, or overnight if you can wait. This helps all the flavors mix and the cookies soften. Before serving, sprinkle some slivered almonds on top for a crunchy finish. To whip cream to soft peaks, start with cold heavy cream. Pour it into a large bowl. Use a hand mixer or whisk. Beat the cream and watch closely. Once it thickens, add powdered sugar and extracts. Keep mixing until soft peaks form. Soft peaks hold their shape but still droop. Do not over-whip; it can turn into butter! For even layering, use a 9x13 inch baking dish. Start with ladyfinger cookies or sponge cake. Place them side by side, covering the bottom. Spread whipped cream evenly on top. Next, add a layer of sugared strawberries. Repeat this process. Make sure each layer is smooth and even. This way, every bite tastes great! Chilling the cake is key. It allows the flavors to blend. The cookies will soften, creating a nice texture. Cover the dish with plastic wrap. Refrigerate for at least four hours, or overnight if you can wait. This step makes the cake taste better and easier to slice. Enjoy the delicious outcome! Pro Tips Choose Ripe Strawberries: Select bright red, ripe strawberries for the best flavor and sweetness. This will enhance the overall taste of your icebox cake. Whip Cream to Right Consistency: Be careful not to over-whip the cream; you want it fluffy and smooth, not grainy. Stop whipping as soon as soft peaks form. Layering Technique: For a more aesthetically pleasing cake, alternate the direction of the ladyfingers in each layer. This adds visual interest when sliced. Chill Overnight: If possible, let the cake chill overnight. This allows the flavors to meld beautifully and the cookies to soften perfectly. {{image_2}} You can switch up the strawberries for other fruits. Blueberries and raspberries work great. They add a nice burst of flavor. You can also try peaches or blackberries. Each fruit gives a new taste and look to the cake. Mixing fruits can make it even more fun! If you need a gluten-free cake, you can use gluten-free ladyfinger cookies. These cookies taste just as good. You can also use gluten-free sponge cake. Make sure to check the labels. This way, everyone can enjoy this cool treat! Want to shake things up? You can add different extracts! Try coconut or lemon for a zesty twist. You can also top your cake with chocolate shavings or fresh mint leaves. These extra touches can make your cake even more special. Get creative and have fun with flavors and toppings! To store leftovers in the fridge, place the cake in an airtight container. If you don't have one, cover it tightly with plastic wrap. This keeps the cake fresh and stops it from drying out. Store it in the fridge for up to three days. It’s best to eat it within this time for the best taste and texture. For long-term storage, you can freeze the cake. However, freezing can change the texture. The cookies may become soggy when thawed. To freeze, wrap the cake tightly in plastic wrap and then in foil. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight. The cake can last in the fridge for about three days. After that, it may start to lose flavor and texture. Check for any signs of spoilage, like mold or an off smell. For the best experience, I recommend finishing the cake within this time frame. Yes, you can use frozen strawberries. They will work well in this recipe. Just make sure to defrost them first. Drain any excess juice to avoid a soggy cake. Fresh strawberries have a better taste and texture, but frozen ones are a great option. The cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. As the days pass, the cookies may become softer. The flavor stays good, though. Yes, you can make this cake a day ahead. In fact, it often tastes better the next day. The flavors blend nicely when it sits. Just cover it well with plastic wrap before refrigerating. This way, it stays fresh and ready to enjoy! You learned how to make a delicious strawberry dessert with fresh ingredients like strawberries and cream. I shared step-by-step instructions and tips for great results. Feel free to try variations with different fruits and flavors. Remember, proper storage helps maintain its taste and texture. Enjoy the process and impress your friends and family. Enjoy this treat for any occasion!

Strawberry Shortcake Icebox Cake

A refreshing dessert made with layers of ladyfinger cookies, whipped cream, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 half cup powdered sugar
  • 1 teaspoon almond extract
  • 1 package (14 ounces) store-bought ladyfinger cookies (or sponge cake)
  • 1 half cup slivered almonds (for garnish)

Instructions
 

  • In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to combine and let sit for about 10 minutes to release their juices.
  • In a separate large bowl, whip the heavy cream, powdered sugar, and both vanilla and almond extracts until soft peaks form.
  • In a 9x13 inch baking dish, begin layering the cake: start with a layer of ladyfinger cookies placed side by side or sliced sponge cake across the bottom.
  • Evenly spread a layer of whipped cream over the cookies, followed by a layer of the sugared strawberries.
  • Repeat the layering process (cookies, whipped cream, strawberries) until all ingredients are used, finishing with a layer of whipped cream on top.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cookies to soften.
  • Before serving, sprinkle slivered almonds on top for added crunch and garnish.

Notes

Slice the cake into squares and serve on individual plates, garnished with a fresh strawberry on top and a drizzle of the reserved strawberry juice from the bowl.
Keyword cake, dessert, icebox cake, strawberry

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