Easy No-Bake Strawberry Shortcake Icebox Cake
A creamy, dreamy no-bake layered dessert featuring fresh strawberries, whipped cream, and buttery shortbread cookies. Perfect for summer, this icebox cake is quick to assemble and requires overnight chilling for the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream, cold
- 1/3 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract
- Approximately 30 shortbread cookies or graham crackers
- 1 tablespoon fresh lemon juice
Instructions
- Prep the Strawberries (10 minutes): Hull and slice about 4 cups of fresh strawberries. Toss them with 2 tablespoons of granulated sugar and 1 tablespoon of fresh lemon juice. Let sit at room temperature for 10 minutes to macerate.
- Whip the Cream (5-7 minutes): Pour 2 cups of cold heavy whipping cream into a chilled mixing bowl. Add 1/3 cup granulated sugar and 1 teaspoon vanilla extract. Whip with an electric mixer or whisk until soft peaks form.
- Layer the Icebox Cake (15 minutes): Spread a thin layer of whipped cream in a 9×13 inch glass baking dish. Arrange a layer of shortbread cookies or graham crackers over the cream. Spoon a third of the macerated strawberries evenly over the cookies, then add a generous layer of whipped cream. Repeat layering two more times, ending with whipped cream on top. Reserve some strawberry slices for garnish if desired.
- Chill Overnight (At least 6 hours): Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow cookies to soften and flavors to meld.
- Serve (5 minutes): Garnish the top with reserved strawberry slices or crushed shortbread cookies. Slice and serve chilled.
Notes
Do not rush the chilling time; overnight refrigeration is crucial for the cookies to soften and flavors to meld. Use cold cream and a chilled bowl for best whipping results. If strawberries are too watery, drain excess juice before layering to prevent sogginess. For dairy-free, substitute heavy cream with whipped coconut cream. For gluten-free, use gluten-free shortbread or graham crackers.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 250
- Sugar: 18
- Fat: 15
- Carbohydrates: 25
- Protein: 3
Keywords: no-bake dessert, strawberry shortcake, icebox cake, summer dessert, easy dessert, layered cake, whipped cream, shortbread cookies