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No-Bake Strawberry Shortcake Icebox Cake: Easy Summer Dessert

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This no-bake strawberry shortcake icebox cake layers sweet, juicy strawberries with a creamy filling and soft, buttery shortcake-style cookies. It’s a cool, refreshing summer dessert that comes together in about 20 minutes of active time and requires no oven.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 2 packages (about 12 ounces each) shortcake cookies or crisp ladyfingers
  • 1/4 cup strawberry jam, warmed slightly (optional)
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Fresh strawberries and mint leaves for garnish

Instructions

  1. Prep the strawberries: Wash and hull your strawberries, then slice them into even pieces—about 1/4-inch thick. Toss them in a bowl with the 1/4 cup sugar and lemon juice. Stir gently to coat. Let them sit for about 15 minutes while you prepare the other components.
  2. Make the cream cheese filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and beat until combined, scraping down the sides as needed. In a separate bowl, whip the 2 cups of heavy cream until stiff peaks form—this takes about 3-4 minutes with a mixer. Fold the whipped cream into the cream cheese mixture gently, using a spatula, until just combined.
  3. Layer the cookies: Arrange a single layer of shortcake cookies in the bottom of your 9×13 dish. You might need to break a few to fill in gaps. If you’re using the strawberry jam trick, spread a thin layer of warmed jam over the cookies now.
  4. Add the strawberry layer: Spoon about half of the macerated strawberries over the cookies, spreading them evenly. Make sure to include some of the juices. Reserve the remaining strawberries for the next layer.
  5. Add the cream cheese layer: Spread half of the cream cheese filling over the strawberries. Use your spatula to smooth it out evenly, reaching all the corners.
  6. Repeat the layers: Add another layer of cookies on top of the cream cheese. Then add the remaining strawberries and their juices. Finally, top with the remaining cream cheese filling. Spread it gently and evenly.
  7. Chill: Cover the dish with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight.
  8. Make the whipped cream topping: Just before serving, whip the remaining 1 cup of heavy cream with the 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Spread or dollop over the chilled cake.
  9. Garnish and serve: Top with fresh strawberry slices and mint leaves for color. Slice and serve cold.

Notes

Don’t rush the chilling time. 6 hours is the minimum; overnight is ideal. Room temperature cream cheese is non-negotiable to avoid lumps. Whip the cream to stiff peaks for structure. Slice strawberries evenly (about 1/4-inch thick). Use a sharp knife run under hot water and wiped clean between cuts for clean slices. The cake can be stored in the refrigerator for up to 3 days. It can be frozen for up to 1 month (without the whipped cream topping).

Nutrition

Keywords: no-bake strawberry shortcake icebox cake, easy summer dessert, no-bake dessert, strawberry dessert, icebox cake, summer dessert

Find it online: https://tablemira.com/no-bake-strawberry-shortcake-icebox-cake-easy-summer-dessert/