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Strawberry Shortcake Icebox Cake Fresh and Tasty Treat

by on March 10, 2025

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If you’re craving a dessert that’s fresh, easy, and oh-so-delicious, look no further! My Strawberry Shortcake Icebox Cake combines sweet strawberries, whipped cream, and crunchy cookies for a treat everyone will love. This no-bake cake is perfect for warm days or any gathering. Ready to impress your friends and family? Let’s dive into this simple recipe and make a dessert that tastes like summer in every bite!

For this icebox cake, use 2 cups of fresh strawberries. Make sure to hull and slice them. The sugar helps release their juices. This creates a sweet syrup that adds flavor. Let them sit with 1 tablespoon of granulated sugar for about 10 minutes. You need 2 cups of heavy whipping cream for a rich texture. Add 1/2 cup of powdered sugar to sweeten it. For extra flavor, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Whip these together until soft peaks form. Use a package of 14 ounces of ladyfinger cookies. These cookies are light and soak up flavors well. You can also use sponge cake if you prefer. Finally, for a crunch, top with 1/2 cup of slivered almonds. This will give your cake a nice finish. {{ingredient_image_2}} To start, take 2 cups of fresh strawberries. Remove the stems and slice them. Place the sliced strawberries in a medium bowl. Add 1 tablespoon of granulated sugar to the bowl. Gently toss the strawberries to coat them in sugar. Let them sit for about 10 minutes. This resting time helps the strawberries release their juices. The result is a sweet syrup that adds flavor. Next, get a large bowl and pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar for sweetness. Then, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Use an electric mixer to whip the cream. Start at medium speed until soft peaks form. This means your cream is light and fluffy. It will hold its shape well for layering. Now, take a 9x13 inch baking dish. Lay ladyfinger cookies along the bottom, side by side. If you prefer sponge cake, slice it and arrange it evenly. Spread a layer of whipped cream over the cookies. Make sure to cover them completely. Next, spoon on a layer of the sugared strawberries. Distribute them evenly across the whipped cream. Repeat this layering process two more times. End with a thick layer of whipped cream on top for a smooth finish. After assembling, cover the dish with plastic wrap. Place it in the refrigerator for at least 4 hours. For best results, let it chill overnight. This time allows the flavors to blend and the cookies to soften. It makes the cake even more delicious and easier to slice. To pick great strawberries, look for bright red color. They should be firm and plump. Avoid berries with green or white spots. The best strawberries smell sweet. If you can, buy them from a local farmer’s market. They often taste better than store-bought. Remember to wash them gently before use to keep them fresh. For the best whipped cream, start with cold equipment. Chill your bowl and beaters before whipping. Use heavy whipping cream for a rich texture. Mix on medium speed until soft peaks form. This takes about 3 to 5 minutes. Don’t overwhip; it can turn into butter. The cream should hold its shape but still be smooth. When layering, start with ladyfinger cookies or sponge cake. Make sure they cover the bottom well. Spread whipped cream evenly over the cookies. Then, add a layer of sugared strawberries. Repeat these layers for a stunning look. The final whipped cream layer should be nice and thick. This helps the cake hold its shape when served. Pro Tips Choose Ripe Strawberries: Select fully ripe strawberries for the best flavor and sweetness. Look for bright red berries with no white spots. Whip Cream to Right Consistency: Be careful not to overwhip the cream; it should be fluffy and hold peaks but not turn grainy. Layering Technique: Ensure even layers of whipped cream and strawberries to achieve a balanced flavor in every bite. Chill Overnight: For the best texture and flavor, allow the cake to chill overnight. This gives the ladyfingers time to absorb the moisture. {{image_4}} You can swap strawberries with other berries for fun! Try blueberries, raspberries, or blackberries. Each berry adds its own flavor. Blueberries give a sweet burst, while raspberries add a tart kick. Mix and match them to create your favorite combo. You can use equal amounts of berries as the recipe calls for strawberries. This way, you keep the same yummy texture and taste. If you need a gluten-free version, use gluten-free ladyfinger cookies or sponge cake. Look for brands that are labeled gluten-free. You can also make your own cookies using gluten-free flour. This makes it easy to enjoy the cake without gluten. Just follow the same layering steps, and you'll have a tasty treat that everyone can enjoy. To add some extra flair, try flavor infusions! You can mix different extracts into the whipped cream. For example, use lemon or coconut extract for a fresh twist. Another idea is to add a splash of orange juice to the strawberries for a citrus burst. These small changes can make your cake unique and exciting. Experiment and find your favorite flavor combination! To keep your Strawberry Shortcake Icebox Cake fresh, store it in the fridge. Use a tight cover or plastic wrap. This helps to keep the cake moist and tasty. Make sure to avoid any air gaps. If you have leftovers, try to finish them within a few days. You can freeze this cake if you want to save it for later. Wrap individual slices in plastic wrap. Then, place them in a freezer-safe bag or container. This helps to prevent freezer burn. Thaw the slices in the fridge before serving. The taste will still be nice, but the texture may change. In the fridge, the cake stays good for about 3 to 5 days. The strawberries and cream will stay fresh, but the cookies may soften. If frozen, the cake can last for about 2 months. Quality can decrease over time, so it’s best to enjoy it sooner rather than later. Yes, you can use frozen strawberries. Just thaw them first and drain any excess juice. This helps keep the cake from getting soggy. Frozen strawberries work well when fresh ones are not in season. The cake stays fresh in the fridge for about 3 days. Make sure to cover it well with plastic wrap. This keeps it moist and tasty. If you notice any liquid, just scoop it out before serving. You can use sponge cake instead of ladyfinger cookies. Slice the cake into layers for even coverage. Other options include graham crackers or even biscuit cookies for a different flavor. Yes, making it ahead of time is a great idea! You can prepare it one day before serving. Just remember to chill it for at least 4 hours or overnight for the best flavor and texture. We covered the key ingredients for a delicious cake, including fresh strawberries and cream. I provided step-by-step instructions for preparing the strawberries, whipping the cream, and assembling the cake. You also learned helpful tips, variations, and smart storage practices. Remember, using the best strawberries and mastering your cream technique is vital. Embrace creative options to make this dessert yours. Enjoy your cake making, and always have fun with flavors!

Why I Love This Recipe

  1. Fresh and Fruity: This cake is bursting with the natural sweetness of fresh strawberries, making it a perfect dessert for berry lovers.
  2. No-Bake Convenience: With no baking required, this recipe is incredibly easy and perfect for hot summer days when you want a sweet treat without turning on the oven.
  3. Layered Delight: The combination of creamy whipped cream and soft cookies creates a delightful texture that is both satisfying and refreshing.
  4. Make Ahead Friendly: This icebox cake can be prepared in advance, allowing you to enjoy more time with family and friends rather than being stuck in the kitchen.

Ingredients

Fresh Strawberries

For this icebox cake, use 2 cups of fresh strawberries. Make sure to hull and slice them. The sugar helps release their juices. This creates a sweet syrup that adds flavor. Let them sit with 1 tablespoon of granulated sugar for about 10 minutes.

Cream Ingredients

You need 2 cups of heavy whipping cream for a rich texture. Add 1/2 cup of powdered sugar to sweeten it. For extra flavor, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Whip these together until soft peaks form.

Cookies and Garnishes

Use a package of 14 ounces of ladyfinger cookies. These cookies are light and soak up flavors well. You can also use sponge cake if you prefer. Finally, for a crunch, top with 1/2 cup of slivered almonds. This will give your cake a nice finish.

Step-by-Step Instructions

Preparing the Strawberries

To start, take 2 cups of fresh strawberries. Remove the stems and slice them. Place the sliced strawberries in a medium bowl. Add 1 tablespoon of granulated sugar to the bowl. Gently toss the strawberries to coat them in sugar. Let them sit for about 10 minutes. This resting time helps the strawberries release their juices. The result is a sweet syrup that adds flavor.

Whipping the Cream

Next, get a large bowl and pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar for sweetness. Then, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Use an electric mixer to whip the cream. Start at medium speed until soft peaks form. This means your cream is light and fluffy. It will hold its shape well for layering.

Assembling the Cake

Now, take a 9×13 inch baking dish. Lay ladyfinger cookies along the bottom, side by side. If you prefer sponge cake, slice it and arrange it evenly. Spread a layer of whipped cream over the cookies. Make sure to cover them completely. Next, spoon on a layer of the sugared strawberries. Distribute them evenly across the whipped cream. Repeat this layering process two more times. End with a thick layer of whipped cream on top for a smooth finish.

Chilling Time

After assembling, cover the dish with plastic wrap. Place it in the refrigerator for at least 4 hours. For best results, let it chill overnight. This time allows the flavors to blend and the cookies to soften. It makes the cake even more delicious and easier to slice.

Tips & Tricks

Selecting the Best Strawberries

To pick great strawberries, look for bright red color. They should be firm and plump. Avoid berries with green or white spots. The best strawberries smell sweet. If you can, buy them from a local farmer’s market. They often taste better than store-bought. Remember to wash them gently before use to keep them fresh.

Whipping Cream Techniques

For the best whipped cream, start with cold equipment. Chill your bowl and beaters before whipping. Use heavy whipping cream for a rich texture. Mix on medium speed until soft peaks form. This takes about 3 to 5 minutes. Don’t overwhip; it can turn into butter. The cream should hold its shape but still be smooth.

Layering for the Best Texture

When layering, start with ladyfinger cookies or sponge cake. Make sure they cover the bottom well. Spread whipped cream evenly over the cookies. Then, add a layer of sugared strawberries. Repeat these layers for a stunning look. The final whipped cream layer should be nice and thick. This helps the cake hold its shape when served.

Pro Tips

  1. Choose Ripe Strawberries: Select fully ripe strawberries for the best flavor and sweetness. Look for bright red berries with no white spots.
  2. Whip Cream to Right Consistency: Be careful not to overwhip the cream; it should be fluffy and hold peaks but not turn grainy.
  3. Layering Technique: Ensure even layers of whipped cream and strawberries to achieve a balanced flavor in every bite.
  4. Chill Overnight: For the best texture and flavor, allow the cake to chill overnight. This gives the ladyfingers time to absorb the moisture.

Variations

Different Berries

You can swap strawberries with other berries for fun! Try blueberries, raspberries, or blackberries. Each berry adds its own flavor. Blueberries give a sweet burst, while raspberries add a tart kick. Mix and match them to create your favorite combo. You can use equal amounts of berries as the recipe calls for strawberries. This way, you keep the same yummy texture and taste.

Gluten-Free Options

If you need a gluten-free version, use gluten-free ladyfinger cookies or sponge cake. Look for brands that are labeled gluten-free. You can also make your own cookies using gluten-free flour. This makes it easy to enjoy the cake without gluten. Just follow the same layering steps, and you’ll have a tasty treat that everyone can enjoy.

Flavor Infusions

To add some extra flair, try flavor infusions! You can mix different extracts into the whipped cream. For example, use lemon or coconut extract for a fresh twist. Another idea is to add a splash of orange juice to the strawberries for a citrus burst. These small changes can make your cake unique and exciting. Experiment and find your favorite flavor combination!

Storage Info

Best Practices for Refrigeration

To keep your Strawberry Shortcake Icebox Cake fresh, store it in the fridge. Use a tight cover or plastic wrap. This helps to keep the cake moist and tasty. Make sure to avoid any air gaps. If you have leftovers, try to finish them within a few days.

Freezing Options

You can freeze this cake if you want to save it for later. Wrap individual slices in plastic wrap. Then, place them in a freezer-safe bag or container. This helps to prevent freezer burn. Thaw the slices in the fridge before serving. The taste will still be nice, but the texture may change.

Shelf Life and Quality

In the fridge, the cake stays good for about 3 to 5 days. The strawberries and cream will stay fresh, but the cookies may soften. If frozen, the cake can last for about 2 months. Quality can decrease over time, so it’s best to enjoy it sooner rather than later.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them first and drain any excess juice. This helps keep the cake from getting soggy. Frozen strawberries work well when fresh ones are not in season.

How long does the cake last in the fridge?

The cake stays fresh in the fridge for about 3 days. Make sure to cover it well with plastic wrap. This keeps it moist and tasty. If you notice any liquid, just scoop it out before serving.

What can I substitute for ladyfinger cookies?

You can use sponge cake instead of ladyfinger cookies. Slice the cake into layers for even coverage. Other options include graham crackers or even biscuit cookies for a different flavor.

Can I make it ahead of time?

Yes, making it ahead of time is a great idea! You can prepare it one day before serving. Just remember to chill it for at least 4 hours or overnight for the best flavor and texture.

We covered the key ingredients for a delicious cake, including fresh strawberries and cream. I provided step-by-step instructions for preparing the strawberries, whipping the cream, and assembling the cake. You also learned helpful tips, variations, and smart storage practices.

Remember, using the best strawberries and mastering your cream technique is vital. Embrace creative options to make this dessert yours. Enjoy your cake making, and always have fun with flavor

For this icebox cake, use 2 cups of fresh strawberries. Make sure to hull and slice them. The sugar helps release their juices. This creates a sweet syrup that adds flavor. Let them sit with 1 tablespoon of granulated sugar for about 10 minutes. You need 2 cups of heavy whipping cream for a rich texture. Add 1/2 cup of powdered sugar to sweeten it. For extra flavor, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Whip these together until soft peaks form. Use a package of 14 ounces of ladyfinger cookies. These cookies are light and soak up flavors well. You can also use sponge cake if you prefer. Finally, for a crunch, top with 1/2 cup of slivered almonds. This will give your cake a nice finish. {{ingredient_image_2}} To start, take 2 cups of fresh strawberries. Remove the stems and slice them. Place the sliced strawberries in a medium bowl. Add 1 tablespoon of granulated sugar to the bowl. Gently toss the strawberries to coat them in sugar. Let them sit for about 10 minutes. This resting time helps the strawberries release their juices. The result is a sweet syrup that adds flavor. Next, get a large bowl and pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar for sweetness. Then, mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Use an electric mixer to whip the cream. Start at medium speed until soft peaks form. This means your cream is light and fluffy. It will hold its shape well for layering. Now, take a 9x13 inch baking dish. Lay ladyfinger cookies along the bottom, side by side. If you prefer sponge cake, slice it and arrange it evenly. Spread a layer of whipped cream over the cookies. Make sure to cover them completely. Next, spoon on a layer of the sugared strawberries. Distribute them evenly across the whipped cream. Repeat this layering process two more times. End with a thick layer of whipped cream on top for a smooth finish. After assembling, cover the dish with plastic wrap. Place it in the refrigerator for at least 4 hours. For best results, let it chill overnight. This time allows the flavors to blend and the cookies to soften. It makes the cake even more delicious and easier to slice. To pick great strawberries, look for bright red color. They should be firm and plump. Avoid berries with green or white spots. The best strawberries smell sweet. If you can, buy them from a local farmer’s market. They often taste better than store-bought. Remember to wash them gently before use to keep them fresh. For the best whipped cream, start with cold equipment. Chill your bowl and beaters before whipping. Use heavy whipping cream for a rich texture. Mix on medium speed until soft peaks form. This takes about 3 to 5 minutes. Don’t overwhip; it can turn into butter. The cream should hold its shape but still be smooth. When layering, start with ladyfinger cookies or sponge cake. Make sure they cover the bottom well. Spread whipped cream evenly over the cookies. Then, add a layer of sugared strawberries. Repeat these layers for a stunning look. The final whipped cream layer should be nice and thick. This helps the cake hold its shape when served. Pro Tips Choose Ripe Strawberries: Select fully ripe strawberries for the best flavor and sweetness. Look for bright red berries with no white spots. Whip Cream to Right Consistency: Be careful not to overwhip the cream; it should be fluffy and hold peaks but not turn grainy. Layering Technique: Ensure even layers of whipped cream and strawberries to achieve a balanced flavor in every bite. Chill Overnight: For the best texture and flavor, allow the cake to chill overnight. This gives the ladyfingers time to absorb the moisture. {{image_4}} You can swap strawberries with other berries for fun! Try blueberries, raspberries, or blackberries. Each berry adds its own flavor. Blueberries give a sweet burst, while raspberries add a tart kick. Mix and match them to create your favorite combo. You can use equal amounts of berries as the recipe calls for strawberries. This way, you keep the same yummy texture and taste. If you need a gluten-free version, use gluten-free ladyfinger cookies or sponge cake. Look for brands that are labeled gluten-free. You can also make your own cookies using gluten-free flour. This makes it easy to enjoy the cake without gluten. Just follow the same layering steps, and you'll have a tasty treat that everyone can enjoy. To add some extra flair, try flavor infusions! You can mix different extracts into the whipped cream. For example, use lemon or coconut extract for a fresh twist. Another idea is to add a splash of orange juice to the strawberries for a citrus burst. These small changes can make your cake unique and exciting. Experiment and find your favorite flavor combination! To keep your Strawberry Shortcake Icebox Cake fresh, store it in the fridge. Use a tight cover or plastic wrap. This helps to keep the cake moist and tasty. Make sure to avoid any air gaps. If you have leftovers, try to finish them within a few days. You can freeze this cake if you want to save it for later. Wrap individual slices in plastic wrap. Then, place them in a freezer-safe bag or container. This helps to prevent freezer burn. Thaw the slices in the fridge before serving. The taste will still be nice, but the texture may change. In the fridge, the cake stays good for about 3 to 5 days. The strawberries and cream will stay fresh, but the cookies may soften. If frozen, the cake can last for about 2 months. Quality can decrease over time, so it’s best to enjoy it sooner rather than later. Yes, you can use frozen strawberries. Just thaw them first and drain any excess juice. This helps keep the cake from getting soggy. Frozen strawberries work well when fresh ones are not in season. The cake stays fresh in the fridge for about 3 days. Make sure to cover it well with plastic wrap. This keeps it moist and tasty. If you notice any liquid, just scoop it out before serving. You can use sponge cake instead of ladyfinger cookies. Slice the cake into layers for even coverage. Other options include graham crackers or even biscuit cookies for a different flavor. Yes, making it ahead of time is a great idea! You can prepare it one day before serving. Just remember to chill it for at least 4 hours or overnight for the best flavor and texture. We covered the key ingredients for a delicious cake, including fresh strawberries and cream. I provided step-by-step instructions for preparing the strawberries, whipping the cream, and assembling the cake. You also learned helpful tips, variations, and smart storage practices. Remember, using the best strawberries and mastering your cream technique is vital. Embrace creative options to make this dessert yours. Enjoy your cake making, and always have fun with flavors!

Strawberry Shortcake Icebox Cake

A refreshing and delightful dessert featuring layers of ladyfinger cookies, whipped cream, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 package (14 ounces) store-bought ladyfinger cookies (or sponge cake)
  • 1/2 cup slivered almonds (for garnish)

Instructions
 

  • In a medium bowl, combine the sliced strawberries with the granulated sugar. Gently toss the strawberries to evenly coat them in sugar, then let the mixture sit for about 10 minutes.
  • In a separate large bowl, add the heavy whipping cream, powdered sugar, vanilla extract, and almond extract. Using an electric mixer, whip the mixture on medium speed until soft peaks begin to form.
  • Take a 9x13 inch baking dish and lay down the ladyfinger cookies along the bottom, placing them side by side.
  • Spread an even layer of the prepared whipped cream over the cookies, ensuring complete coverage. Next, spoon on a layer of the sugared strawberries, distributing them evenly across the whipped cream.
  • Repeat the layering process twice more: add another layer of cookies, followed by a layer of whipped cream, and finish with a final layer of strawberries.
  • Conclude with a generous layer of whipped cream on top to create a smooth finish.
  • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  • Just before serving, sprinkle the slivered almonds over the top for a delightful crunch and eye-catching garnish.

Notes

For best results, refrigerate overnight to allow flavors to meld.
Keyword cake, dessert, no-bake, strawberry

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