Go Back
As the weather warms up and summer approaches, there's nothing quite as refreshing as a dessert that captures the essence of the season. Enter the Strawberry Shortcake Icebox Cake, a delightful no-bake treat that combines the classic flavors of strawberry shortcake with the ease and convenience of an icebox cake. This recipe is perfect for warm days when you want a sweet indulgence without the fuss of baking. With layers of fresh strawberries, creamy filling, and a light base, this dessert not only satisfies your sweet tooth but also celebrates the vibrant flavors of ripe strawberries.

Strawberry Shortcake Icebox Cake

Beat the heat this summer with a refreshing Strawberry Shortcake Icebox Cake! This no-bake dessert combines fresh strawberries, whipped cream, and your choice of ladyfingers or sponge cake, creating a creamy, dreamy treat. Easy to assemble and perfect for warm days, it highlights the sweetness of ripe strawberries while being quick to make. With its light texture and vibrant flavors, this cake is ideal for gatherings, picnics, or just a delightful indulgence at home. Enjoy the simple joy of summer with this delicious dessert!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for strawberries)

2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 package (12 oz) of store-bought ladyfingers or sponge cake

1 cup strawberry jam

Fresh mint leaves for garnish (optional)

Instructions
 

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

    Whip Cream: In a large mixing bowl, add the heavy cream, powdered sugar, vanilla extract, and lemon zest. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to overwhip.

      Assemble the Cake Layers:

        - Begin by spreading a layer of strawberry jam on the bottom of a 9x13 inch baking dish.

          - Dip each ladyfinger briefly into the remaining juices of the macerated strawberries (do not soak too long) and arrange a layer at the bottom of the dish over the jam.

            - Spread half of the whipped cream mixture over the layer of ladyfingers.

              - Spoon half of the macerated strawberries over the whipped cream.

                Repeat the Layers:

                  - Add another layer of dipped ladyfingers, followed by the remaining whipped cream.

                    - Top with the remaining macerated strawberries and any extra juices.

                      Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the ladyfingers to soften.

                        Serve: Once ready to serve, cut the cake into squares, garnish with fresh mint leaves if desired, and enjoy the refreshing layers of strawberry shortcake goodness!

                          Prep Time, Total Time, Servings: 30 min | 4 hrs chill time | 6 servings