Go Back
- Fresh strawberries - Granulated sugar - Heavy whipping cream - Powdered sugar - Vanilla extract - Ladyfinger cookies or sponge cake layers - Fresh mint leaves for garnish - For heavy whipping cream, you can use coconut cream or whipped topping. - If you need gluten-free options, look for gluten-free ladyfinger cookies or sponge cake. - Choose ripe, sweet strawberries. Look for bright red color and firm texture. - Use pure vanilla extract. It gives your cake a rich and true flavor. Macerating the strawberries To start, you need to prepare the strawberries. Take one pound of fresh strawberries, hull them, and slice them. Place the sliced strawberries in a medium bowl. Add two tablespoons of granulated sugar. Toss them gently to mix. Let them sit for about 30 minutes. This process draws out the juices, making them sweet and flavorful. Whipping the cream Next, grab a large mixing bowl. Pour in two cups of heavy whipping cream. Use an electric mixer on medium speed. Whip the cream until soft peaks form. This usually takes a few minutes. Gradually add in half a cup of powdered sugar and one teaspoon of vanilla extract. Continue whipping until stiff peaks form. Your whipped cream should be fluffy and smooth, perfect for layering. How to properly layer the cake Now, take a 9x13 inch baking dish. Start by placing ladyfinger cookies at the bottom in a single layer. This will be your first layer. Next, spread half of the whipped cream over the cookies. Use a spatula to smooth it out evenly. After that, spoon half of the macerated strawberries over the cream, including their juices. Tips for even distribution To ensure your flavors mix well, repeat the layers. Add another layer of ladyfinger cookies, followed by the remaining whipped cream. Top it off with the rest of the strawberries. Make sure each layer is even. This keeps every bite delicious and balanced. Recommended chilling time Cover the dish with plastic wrap. Place it in the refrigerator for at least four hours. For the best flavor and texture, let it chill overnight. This helps the flavors blend and the cake to set. How to cut and serve the cake When you’re ready to serve, remove the dish from the fridge. Use a sharp knife to cut it into squares. Make sure to cut through all the layers. If you want, garnish with fresh mint leaves for a pop of color. Enjoy your Strawberry Shortcake Icebox Cake! For the full recipe, refer to the earlier section. To make great whipped cream, start with cold cream. Use a chilled bowl too. Whip the cream at medium speed until soft peaks form. This takes about 2 to 3 minutes. Then, slowly add powdered sugar and vanilla. Keep whipping until stiff peaks form. Avoid over-whipping, or you might get butter instead of cream. Common mistakes include not using cold tools and over-whipping. If your cream is warm, it won’t whip well. If you whip too much, it will separate. Keep an eye on it to get just the right texture. Taste is key in this dessert. Adjust sugar based on your sweetness level. You can start with less sugar and add more if needed. This way, you can control how sweet it is. To add a twist, consider flavoring the cream. A bit of lemon or orange zest can brighten the taste. You can also add a splash of almond extract for a nutty twist. Just a drop can change everything! This cake works well when made in advance. To prepare it ahead, follow the recipe and layer it in your dish. Cover it well with plastic wrap, then chill. It tastes better the longer it sits, so letting it rest overnight is best. For storing leftovers, keep the cake covered in the fridge. It stays fresh for about 3 days. If you have any extra strawberries, add them on top before serving. This keeps them from going mushy. For the full recipe, check out the details above. Enjoy your delicious creation! {{image_2}} You can make this cake even more fun by adding flavors. Try adding lemon or orange zest to the whipped cream. This adds a bright taste and a nice aroma. Just a teaspoon or two can make a big difference. You can also mix in other fruits. Consider using blueberries, raspberries, or peaches. Each fruit brings its own sweetness and color. Feel free to mix and match to find your favorite combo! If you want a vegan version, use coconut cream instead of heavy cream. It whips up nicely and has a rich flavor. For ladyfingers, look for vegan options or use sponge cake made without eggs. For a low-sugar version, cut the sugar in half. You can use a sugar substitute like stevia or monk fruit. This keeps the sweetness without all the sugar. Making this cake look pretty is key! For garnishing, add extra sliced strawberries on top. A sprinkle of zest can also add a pop of color. You can even drizzle a bit of chocolate sauce for extra flair. When serving, cut the cake into squares and place them on colorful plates. This makes it look festive for any party. You can also use mason jars for individual servings. They are fun and easy to handle! For the full recipe, check out the details above. This cake is not just delicious; it’s also a feast for the eyes! Store any leftover strawberry shortcake icebox cake in the fridge. Place it in an airtight container. This helps keep it fresh and moist. If you don’t have a container, cover the dish tightly with plastic wrap. This keeps the flavors locked in. Can you freeze strawberry shortcake icebox cake? Yes, you can freeze it! Just make sure to slice it first. Wrap each slice in plastic wrap and place them in a freezer bag. This will save space and keep it fresh. To thaw, move the slices to the fridge for a few hours or overnight. Enjoy them cold or at room temperature. How long will the ingredients last? Fresh strawberries last about 3-5 days in the fridge. Heavy whipping cream stays good for about a week. Always check the sell-by dates. Tips on checking for freshness include looking for mold on berries and smelling the cream. Fresh ingredients make for the best strawberry shortcake icebox cake. This recipe is a delight and easy to store! Check the Full Recipe for more details. This cake takes about 30 minutes to prepare. After that, you must chill it for at least 4 hours. If you have time, let it sit overnight. This extra time helps the flavors blend. Yes, you can make this recipe gluten-free. Use gluten-free ladyfinger cookies or sponge cake layers. Check labels carefully to ensure all ingredients are free from gluten. You can use many fruits in this cake. Fresh blueberries, raspberries, or peaches work well. You can mix and match for a fun twist. Just remember to keep the fruit fresh! Yes, preparing this dessert a day ahead is a great idea. It lets the flavors combine and the cake set nicely. Just cover it well in the fridge to keep it fresh. To slice the cake, use a sharp knife dipped in warm water. This helps the knife glide through the layers smoothly. Wipe the knife between cuts for clean slices. Enjoy your beautiful cake! For the full recipe, check out the details above. You’ve learned how to make a delicious strawberry shortcake icebox cake. From picking the best strawberries to choosing the right layers, each step is key. Remember to embrace creativity with variations and flavor swaps. Storing leftovers properly extends freshness and taste. With these tips and tricks, you can impress anyone with this delightful treat. Enjoy crafting and sharing your cake!

Strawberry Shortcake Icebox Cake

Make your dessert dreams come true with this delightful Strawberry Shortcake Icebox Cake! Layers of fresh strawberries, whipped cream, and ladyfingers create a heavenly treat perfect for any occasion. With simple ingredients and easy-to-follow steps, you'll impress your guests with this no-bake dessert. Ready in just 30 minutes plus chilling time, click through to explore the full recipe and indulge in a slice of summer bliss!
Print Recipe Pin Recipe

Ingredients
  

1 lb fresh strawberries, hulled and sliced

3 tablespoons granulated sugar (divided)

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

24-30 store-bought ladyfinger cookies (or sponge cake layers)

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently and let sit for about 30 minutes to allow the strawberries to release their juices.

    In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

      Take a 9x13 inch baking dish and start layering. Begin with a layer of ladyfinger cookies, arranging them in a single layer at the bottom of the dish.

        Spread half of the whipped cream over the layer of cookies, smoothing it out evenly with a spatula.

          Add half of the macerated strawberries (with their juices) over the whipped cream layer.

            Repeat the layers again: another layer of ladyfinger cookies, followed by the remaining whipped cream, and finally topping with the rest of the strawberries.

              Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the best flavor and texture.

                Before serving, garnish with fresh mint leaves if desired. Slice into squares to serve.

                  Prep Time: 30 mins | Total Time: 4 hours | Servings: 8-10