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- 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 package (14.1 oz) of store-bought sponge cake or ladyfingers - 1/2 cup mascarpone cheese - Fresh mint leaves for garnish - Mixing bowls - Electric mixer - 8x8 inch square dish - Plastic wrap Gather these fresh ingredients to create a delightful Strawberry Shortcake Icebox Cake. The strawberries add a sweet and juicy taste. The heavy cream and mascarpone give the cake a rich, creamy feel. Using store-bought sponge cake or ladyfingers makes this recipe simple and quick. Plus, the mint leaves add a fresh touch when you serve it. For tools, you will need mixing bowls for combining ingredients. An electric mixer is crucial for whipping cream to perfection. An 8x8 inch square dish is ideal for layering your cake. Finally, plastic wrap helps keep your cake fresh while it chills. With these ingredients and tools, you are all set to make this easy and tasty dessert. {{ingredient_image_1}} Start by tossing the sliced strawberries with 2 tablespoons of powdered sugar. This helps the strawberries get sweet and juicy. Let them sit for about 15 minutes. As they rest, they will release their delicious juices. This step adds flavor and moisture to the cake. In a large mixing bowl, combine 1 cup of heavy whipping cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer and whip on medium-high speed. Keep mixing until stiff peaks form. This thick and fluffy cream will be the star of your cake. Now, gently fold 1/2 cup of mascarpone cheese into the whipped cream. Be careful not to deflate the cream. This will create a rich, creamy layer. Next, it’s time to assemble the cake. In an 8x8 inch square dish, place a layer of sponge cake or ladyfingers at the bottom. Spread a generous layer of whipped cream over the sponge cake. Then, add a layer of the macerated strawberries. Repeat this layering until you use all the ingredients. Finish with a layer of whipped cream on top. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or overnight if you can wait. This chilling time lets the flavors meld together. Before serving, garnish the top with fresh mint leaves and a few whole strawberries. This adds a pop of color and makes the cake look even more inviting. For an elegant touch, slice the cake into squares and serve on individual plates. Drizzle some of the leftover strawberry juices over each slice for extra flavor. Enjoy this delightful treat! To get fluffy whipped cream, start with cold cream. Use a chilled bowl and beaters. This keeps the cream from getting warm while mixing. Mix on medium-high speed until you see stiff peaks. This means it holds its shape well. If you want to switch it up, you can use coconut cream or a dairy-free alternative. Just remember, these may change the taste a bit. For a lovely look, use fresh mint and whole strawberries. Place a sprig of mint on top for color. Scatter some sliced strawberries around the cake too. You can also drizzle some of the strawberry juice over each slice. If you want a bit more fun, add chocolate shavings or edible flowers for a pop. If your cake ends up soggy, it may be from too much juice in the strawberries. To fix this, drain some of the liquid before layering. You can also add more sponge cake to soak up the extra juice. If your layers are too runny, try chilling the cake longer. This helps it set better. Pro Tips Choose Ripe Strawberries: Select strawberries that are bright red and fragrant for the best flavor. Avoid any that are dull or have green spots. Whip Cream Just Right: Be careful not to over-whip the cream; it should hold stiff peaks but still be smooth. Over-whipped cream can turn grainy. Use a Good Quality Mascarpone: Opt for a high-quality mascarpone cheese for a richer flavor and creamier texture in the whipped cream mixture. Chill for Maximum Flavor: Allow the cake to chill overnight if possible. This will enhance the flavors and create a firmer texture. {{image_2}} You can swap strawberries for other fruits. Blueberries and raspberries work great. They add fun colors and tastes. If you want a tropical vibe, try mango or pineapple. Both fruits add a unique twist that brightens the cake. For those needing gluten-free options, look for gluten-free sponge cake. Many stores sell it or you can make your own. If you need dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and adds a hint of coconut flavor. To boost flavor, add citrus zest to the whipped cream. It gives a fresh and bright taste. You can also mix in chocolate or coffee flavors for a richer experience. This adds depth and surprises to every bite. To keep your Strawberry Shortcake Icebox Cake fresh, store it in the fridge. Cover the dish tightly with plastic wrap. This keeps the cake moist and prevents it from absorbing other smells. If you have leftovers, you can freeze the cake. Cut it into slices and wrap each piece in plastic wrap. Then, place the slices in an airtight container. This way, you can enjoy a piece later on. The cake stays fresh in the fridge for about 3 to 5 days. You should eat it within this time for the best taste. If you freeze the cake, it can last for up to 2 months. Just remember to let it thaw in the fridge before serving. Look for signs that the cake has gone bad. If you see any mold or a sour smell, it's best to throw it away. A change in texture can also mean it's time to say goodbye. Yes, you can use frozen strawberries. They are easy and convenient. However, fresh strawberries taste better. Frozen strawberries may be softer and release more juice. If you use frozen, thaw them first. Drain any extra juice before adding them to your cake. This keeps your layers from getting too soggy. The cake needs to chill for at least 4 hours. Chilling helps the flavors mix well. It also makes the cake firm. For the best taste and texture, chill overnight. This extra time allows the whipped cream to set perfectly. If you don't have mascarpone, use cream cheese. Mix it with a bit of heavy cream for a smooth texture. You can also use ricotta cheese, but it’s a bit grainier. For a lighter option, try Greek yogurt. Just make sure to adjust the sweetness to your liking. Yes, this cake is great to make ahead. You can prepare it a day before serving. Just keep it covered in the fridge. This gives the cake time to chill and the flavors time to blend. It’s perfect for parties or gatherings! This recipe for a fruity cake blends fresh strawberries and creamy layers. You’ve learned how to prepare the ingredients, mix the whipped cream, and assemble each layer expertly. Key tips help solve common issues and offer creative twists. Remember, you can adjust the recipe for different fruits or dietary needs. Store your cake well to keep it fresh. Make this delightful dessert for your next gathering and impress everyone. Enjoy every delicious bite!

Berry Bliss Strawberry Shortcake Icebox Cake

A refreshing and creamy dessert featuring layers of strawberries, whipped cream, and sponge cake.
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 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (14.1 oz) store-bought sponge cake or ladyfingers
  • 1/2 cup mascarpone cheese
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a medium bowl, toss the sliced strawberries with 2 tablespoons of powdered sugar. Let them sit for about 15 minutes until they release their juices.
  • In a large mixing bowl, combine the heavy whipping cream, the remaining powdered sugar (about 1/4 cup), and the vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form.
  • Gently fold the mascarpone cheese into the whipped cream mixture until well combined. This will create a rich and creamy layer for your cake.
  • In an 8x8 inch square dish, start by laying down a layer of sponge cake or ladyfingers at the bottom.
  • Spread a generous layer of the whipped cream mixture over the sponge cake, followed by a layer of the macerated strawberries. Repeat the layers (sponge cake, 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 if possible) to let the flavors meld and the cake set.
  • Before serving, garnish the top with fresh mint leaves and a few whole strawberries for an added pop of color.

Notes

For an elegant touch, slice the cake into squares and serve on individual plates, drizzling some of the leftover strawberry juices over each slice.
Keyword dessert, icebox cake, shortcake, strawberry