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Perfect No-Bake Strawberry Shortcake Icebox Cake

no-bake strawberry shortcake icebox cake - featured image
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A simple, no-bake summer dessert with layers of fresh strawberries, creamy filling, and golden crackers that soften into a cake-like texture. Perfect for hot days when you want a crowd-pleasing treat without turning on the oven.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 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 to room temperature
  • 1/4 cup granulated sugar
  • About 60 golden butter crackers (like Keebler Club crackers) OR 2 sleeves of graham crackers
  • Optional: 1/4 cup melted butter mixed with 1 tablespoon sugar for brushing the crackers
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries and mint leaves for garnish

Instructions

  1. In a large bowl, combine the sliced strawberries, 1/4 cup granulated sugar, lemon juice, and 1 teaspoon vanilla extract. Stir gently to coat. Let sit for 15-20 minutes, stirring occasionally.
  2. In a large mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and fluffy, about 2-3 minutes. Scrape down the sides.
  3. In a separate cold bowl, pour in 2 cups of cold heavy cream. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until just combined.
  5. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  6. Arrange a single layer of golden butter crackers or graham crackers on the bottom of the dish, breaking crackers to fill gaps.
  7. Spread about one-third of the cream mixture evenly over the crackers.
  8. Spoon about half of the macerated strawberries (including their juices) over the cream layer.
  9. Add another layer of crackers on top of the strawberries. Press down gently. Spread another third of the cream mixture over the crackers, then add the remaining strawberries and their juices.
  10. Add one more layer of crackers on top. Spread the remaining cream mixture over the top, covering the crackers completely.
  11. In a clean bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread or pipe over the top of the cake.
  12. Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  13. Before serving, top with fresh strawberry slices and mint leaves if desired. Cut into squares and serve cold.

Notes

For best results, let the strawberries macerate for a full 20 minutes. Ensure cream cheese is at room temperature to avoid lumps. Chill the bowl and beaters for 10 minutes before whipping cream. Press crackers down gently after each layer. This dessert improves after 24 hours in the fridge. Store covered in the refrigerator for up to 3 days. Do not freeze.

Nutrition

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

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