Print

Easy No-Bake Strawberry Shortcake Icebox Cake: Best Summer Dessert

no-bake strawberry shortcake icebox cake - featured image
Print Recipe

This no-bake strawberry shortcake icebox cake layers graham crackers, stabilized whipped cream, and fresh macerated strawberries for a cool, creamy summer dessert that requires no oven time.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 3 cups heavy cream or heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cream cheese, softened
  • 1 box (about 14 ounces) graham crackers
  • Additional fresh strawberries, sliced (for topping)
  • Mint sprigs (optional, for garnish)

Instructions

  1. Prepare the strawberries: In a large bowl, combine the sliced strawberries, 3 tablespoons of sugar, and 1 tablespoon of lemon juice. Stir gently to coat. Let this sit for about 15-20 minutes while you prepare the cream.
  2. Make the stabilized whipped cream: In a large mixing bowl, add the 2 tablespoons of softened cream cheese. Beat it with your electric mixer on medium speed until it is smooth and creamy, about 30 seconds. Add the powdered sugar and vanilla extract, and beat until combined. Slowly pour in the heavy cream while mixing on low speed. Once all the cream is added, increase the speed to medium-high and whip until stiff peaks form, about 3-4 minutes.
  3. Start layering: Spread a thin layer of whipped cream on the bottom of your 9×13-inch dish. Arrange a single layer of graham crackers on top of the cream, breaking them as needed to fit.
  4. Add the strawberry layer: Spoon about one-third of the strawberry mixture (including the juices) over the graham crackers. Spread it evenly. Then, dollop about one-third of the remaining whipped cream on top and spread it gently to cover the strawberries.
  5. Repeat the layers: Add another layer of graham crackers, then another third of the strawberries and juices, and another third of the cream. Repeat this process one more time. You should end with a final layer of whipped cream on top.
  6. Decorate and chill: Arrange your reserved strawberry slices on top of the final cream layer. Cover the dish tightly with plastic wrap, making sure the wrap touches the surface of the cream. Refrigerate for at least 6 hours, but overnight is best.
  7. Serve: Slice the cake into squares. Use a sharp knife and wipe it clean between cuts for neat slices. Serve cold straight from the fridge.

Notes

For best results, chill overnight. The cream cheese stabilizes the whipped cream and prevents sogginess. If using frozen strawberries, thaw and drain well before using. The cake keeps in the refrigerator for up to 3 days.

Nutrition

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

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