Easy Creamy Strawberry Shortcake Icebox Cake
A no-bake, fuss-free summer dessert layering fresh strawberries, whipped cream, and tender shortcake cookies for a creamy, refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12–15 shortcake cookies (store-bought or homemade)
- 3 cups fresh strawberries, hulled and sliced
- 2 cups (480 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Wash, hull, and slice about 3 cups of fresh strawberries. Toss with 1 teaspoon sugar if desired and set aside for 10 minutes to macerate.
- In a chilled medium bowl, whip 2 cups cold heavy whipping cream with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form (3-4 minutes).
- Spread a thin layer of whipped cream on the bottom of a 9×9-inch baking dish.
- Arrange a layer of 4-5 shortcake cookies over the cream.
- Add a generous layer of sliced strawberries over the cookies, then spread whipped cream on top.
- Repeat layering cookies, strawberries, and cream until all ingredients are used, finishing with a thick cream layer.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with additional fresh strawberries or a sprinkle of lemon zest.
Notes
Chill bowl and beaters before whipping cream for best results. If berries are very juicy, pat dry after macerating to avoid soggy cake. For firmer texture, reduce chilling time slightly. Use coconut cream and dairy-free cookies for a vegan version. Graham crackers or gluten-free cookies can substitute shortcake cookies.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 3
Keywords: strawberry shortcake, icebox cake, no-bake dessert, summer dessert, easy dessert, creamy dessert, shortcake cookies, whipped cream, fresh strawberries