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Icebox cakes have enjoyed a resurgence in popularity, captivating dessert lovers with their delightful simplicity and refreshing nature. These no-bake delights are not only easy to prepare but also serve as the perfect solution for warm weather gatherings, potlucks, or family celebrations. Among the many variations, the Strawberry Shortcake Icebox Cake stands out as a quintessential summer treat, combining the freshness of strawberries with the creamy richness of whipped cream and the delightful texture of ladyfinger cookies.

Strawberry Shortcake Icebox Cake

Discover the refreshing delight of Strawberry Shortcake Icebox Cake, the perfect no-bake dessert for summer gatherings! This easy recipe combines fresh strawberries, creamy whipped cream, and soft ladyfinger cookies for a luscious treat that requires minimal effort. Enjoy the harmonious blend of flavors and textures as each layer comes together in a delightful symphony. Perfect for potlucks or a family celebration, this cake is sure to impress everyone at the table. Indulge in a slice of summer today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for the strawberries)

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 box (12 oz) ladyfinger cookies (savoiardi)

1 cup mascarpone cheese

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Strawberries: In a medium bowl, combine sliced strawberries and granulated sugar. Gently stir and let sit for about 20 minutes, allowing the strawberries to release their juices.

    Make the Whipped Cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip, as it should be light and fluffy.

      Combine with Mascarpone: In another bowl, gently fold the mascarpone cheese into the whipped cream mixture until well combined and smooth.

        Layer the Cake: In a rectangular dish (9x13 inches works well), start layering your icebox cake. Begin with a layer of the mascarpone-whipped cream mixture, spreading it evenly across the bottom.

          Add Ladyfingers: Place a layer of ladyfinger cookies over the cream mixture, slightly overlapping them. You can dip the cookies quickly in the reserved strawberry juice for extra flavor, but it's optional.

            Add Strawberries: Spoon half of the macerated strawberries over the layer of ladyfingers, making sure to cover them generously.

              Repeat Layers: Add another layer of the mascarpone-whipped cream mixture, followed by another layer of ladyfingers and the remaining strawberries. Finish with one last layer of the whipped cream on top.

                Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set.

                  Serve: When ready to serve, cut into squares and garnish each piece with fresh mint leaves if desired.

                    Prep Time, Total Time, Servings: 30 minutes | 4 hours chilling | 8 servings