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Best No-Bake Summer Strawberry Shortcake Icebox Cake

strawberry shortcake icebox cake - featured image
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A creamy, no-bake dessert featuring layers of golden vanilla wafers, macerated fresh strawberries, and a light cream cheese whipped cream. Perfect for hot summer days when you want a stunning dessert without turning on the oven.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 2 packages (about 12 ounces each) golden vanilla wafers or shortbread cookies
  • Additional fresh strawberries for garnish
  • Mint leaves (optional)

Instructions

  1. Prepare the strawberries: Wash, dry, and hull the strawberries. Slice them about 1/4-inch thick. Toss the sliced berries in a large bowl with the sugar, lemon juice, and vanilla extract. Let them sit for 15-20 minutes to macerate.
  2. Make the cream layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat until combined. Scrape down the sides of the bowl.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined. The texture should be light, airy, and spreadable.
  4. Layer the cake: Spread a thin layer of the cream mixture on the bottom of a 9×13-inch baking dish. Arrange a single layer of vanilla wafers on top of the cream, covering the bottom as evenly as possible.
  5. Spoon about one-third of the macerated strawberries over the cookies, spreading them evenly. Then spread about one-third of the remaining cream mixture over the strawberries. Repeat this process: cookies, strawberries, cream. You should get three layers total, ending with a layer of cream on top.
  6. Spread the final layer of cream smoothly over the top. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is even better.
  7. Just before serving, top the cake with reserved fresh strawberry slices and mint leaves if using. Slice into squares and serve cold.

Notes

Don’t rush the chilling time—at least 6 hours is essential for the cookies to soften properly. For best results, make the night before serving. Use fresh strawberries only; frozen will make the cake soggy. Full-fat cream cheese is recommended for stability. The cake keeps in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: no-bake dessert, strawberry shortcake, icebox cake, summer dessert, no oven dessert, strawberry dessert, make-ahead dessert

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