Strawberry Shortcake Icebox Cake
What if you could enjoy the classic flavors of strawberry shortcake without turning on your oven? The Strawberry Shortcake Icebox Cake is a no-bake dessert that delivers all the sweetness and freshness of traditional strawberry shortcake with minimal effort.
Ingredients
- 1 prepared vanilla cake (or 2 thin vanilla cake layers)
- 2 cups heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tbsp strawberry jam optional, for extra flavor
Instructions
- Beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture.
- Place one cake layer in the bottom of a 9x13-inch dish.
- Spread one-third of the cream mixture over the cake, then add a layer of sliced strawberries.
- Place the second cake layer on top and repeat with another third of the cream mixture and more strawberries.
- Spread the remaining cream mixture over the top and decorate with additional sliced strawberries. Brush the strawberries lightly with strawberry jam if desired.
- Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
For a shortcut, use store-bought vanilla cake or angel food cake. Swap heavy cream with coconut cream for a dairy-free version. Use mascarpone instead of cream cheese for a richer texture. Frozen strawberries can work if fresh aren’t available—just thaw and pat dry. Add a splash of lemon juice to the cream mixture for a bright twist. Chill your mixing bowl and beaters before whipping the cream for best results. Slice strawberries evenly for uniform layers. For extra flavor, macerate the strawberries with a little sugar before assembling.