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Light No-Bake Strawberry Shortcake Icebox Cake (Easy Summer Dessert)

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A light and refreshing no-bake dessert featuring layers of vanilla wafers or shortbread cookies, macerated strawberries, and a creamy Greek yogurt whipped cream filling. Perfect for summer gatherings without turning on the oven.

Ingredients

Scale
  • 1 cup (240 ml) heavy whipping cream (chilled)
  • 1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons (45 g) powdered sugar (or honey/maple syrup to taste)
  • 1 teaspoon vanilla extract
  • 2 pounds (about 900 g) fresh strawberries
  • 2 tablespoons (30 g) granulated sugar (optional, depending on sweetness of berries)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 package (about 12 oz or 340 g) vanilla wafer cookies or shortbread cookies

Instructions

  1. Prep the strawberries. Wash and dry the strawberries. Remove the green tops and slice them into even pieces—about 1/4-inch thick. If they’re large, quarter them. Place them in a bowl and toss with the sugar and lemon juice. Let them sit for at least 15 minutes. You’ll see juices start to pool at the bottom. That’s good—those juices will soak into the cookies.
  2. Make the cream mixture. In a large mixing bowl, pour the chilled heavy cream. Using an electric mixer on medium speed, whip the cream until soft peaks form—this takes about 2-3 minutes. You’ll know it’s ready when the cream holds a gentle peak that flops over slightly. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter.
  3. Fold in the yogurt. Gently fold the Greek yogurt into the whipped cream using a rubber spatula. Use a light hand—you want to keep the airiness. The mixture should be thick, creamy, and slightly tangy. Taste it. Adjust sweetness if needed.
  4. Start layering. Spread a thin layer of the cream mixture on the bottom of your baking dish—just enough to coat it. This prevents the cookies from sliding around. Then, arrange a single layer of vanilla wafers or shortbread cookies on top. Break a few to fill gaps, but try to keep it even.
  5. Add strawberries. Spoon about one-third of the macerated strawberries (including their juices) over the cookie layer. Spread them evenly. Then, dollop about one-third of the cream mixture over the strawberries and spread it gently. Don’t press down—you want to keep the layers distinct.
  6. Repeat layers. Add another layer of cookies, then strawberries, then cream. Repeat one more time. You should have three layers of cookies and three layers of cream, with strawberries distributed throughout. End with a final layer of cream on top. This top layer can be smooth or swirled—your call.
  7. Chill, chill, chill. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better. I know it’s tempting to dig in sooner, but the cookies need time to soften and absorb the strawberry juices. After 6 hours, they’ll be cake-like. After 12 hours? Pure magic.
  8. Garnish and serve. Just before serving, top with a few fresh strawberry slices and maybe a mint leaf for color. Slice into squares and serve cold. It’s also lovely with a dollop of extra whipped cream, but honestly, it doesn’t need it.

Notes

Chill your bowl and beaters for fluffiest whipped cream. Don’t skip the lemon juice—it brightens the strawberries. Let strawberries macerate fully for best flavor. Use a sharp knife for clean slices. This cake actually gets better after a day in the fridge. For best texture, chill at least 6 hours, preferably overnight.

Nutrition

Keywords: no-bake, strawberry shortcake, icebox cake, summer dessert, easy dessert, light dessert, no oven

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