Strawberry Shortcake Icebox Cake

If you’re looking for a dessert that’s as beautiful as it is delicious, this Strawberry Shortcake Icebox Cake is the perfect choice. This no-bake masterpiece combines layers of luscious strawberry cream filling, soft vanilla cookies, juicy fresh strawberries, and fluffy whipped cream, all topped with a sweet and crunchy strawberry shortcake crumble. Not only is it visually stunning, but it’s also incredibly easy to make—no oven required. Perfect for summer gatherings, holiday parties, or any special occasion, this dessert will quickly become a family favorite.

Ingredients

• 2 cups crushed vanilla sandwich cookies (about 20 Golden Oreos)
• 6 tablespoons crushed freeze-dried strawberries
• 6 tablespoons unsalted butter, melted and cooled
• 3 cups heavy cream, very cold
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, room temperature
• ½ cup granulated sugar
• 1 cup strawberry preserves (such as Smucker’s)
• 1 teaspoon strawberry extract
• 11 ounces vanilla wafer cookies
• 1 pound fresh strawberries, rinsed and sliced (¼-inch slices)

Instructions

1. Make the crumble topping
   • Divide the crushed vanilla sandwich cookies evenly into two bowls.
   • In one bowl, add crushed freeze-dried strawberries and 3 tablespoons melted butter. Stir well.
   • In the second bowl, mix the remaining 3 tablespoons melted butter with the plain cookie crumbs.
   • Combine both bowls to create the strawberry shortcake crumble topping. Set aside.
2. Prepare the whipped cream
   • In a large bowl, beat very cold heavy cream on low for 1 minute.
   • Gradually increase speed to high and beat for 2–3 minutes until soft peaks form.
   • Add powdered sugar and vanilla extract, then beat until stiff peaks form. Set aside.
3. Make the strawberry cream filling
   • In another large bowl, beat cream cheese and granulated sugar for 2 minutes until smooth.
   • Add strawberry preserves and strawberry extract, beating for 2–3 minutes until creamy.
   • Fold half of the whipped cream into the cream cheese mixture until light and fluffy. Reserve the remaining whipped cream.
4. Assemble the cake
   • Spread half of the strawberry cream filling into the bottom of a 9×13 glass baking dish.
   • Arrange about half of the vanilla wafer cookies in a single layer over the filling.
   • Layer evenly with sliced fresh strawberries.
   • Spread the remaining strawberry cream filling over the strawberries.
   • Add another single layer of the remaining vanilla wafer cookies.
   • Spread the reserved whipped cream evenly over the top.
   • Sprinkle the strawberry shortcake crumble evenly over the whipped cream.
5. Chill and serve
   • Refrigerate for 4–6 hours or overnight for best results.
   • Slice and serve chilled.

Serving and Storage Tips

Serving Tips

• Serve the Strawberry Shortcake Icebox Cake well-chilled for the best texture and flavor.
• For a decorative touch, garnish each slice with fresh strawberry slices, a sprig of mint, or a drizzle of strawberry sauce.
• Use a sharp knife dipped in hot water (and wiped dry) to cut clean slices.
• Pair with a refreshing drink like iced coffee, lemonade, or a light sparkling wine for a perfect dessert experience.

Storage Tips

• Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
• Keep it in an airtight container or cover tightly with plastic wrap to prevent it from absorbing other refrigerator odors.
• This dessert is not recommended for freezing, as the fresh strawberries and whipped cream can lose their texture after thawing.
• For the best presentation, add any fresh fruit garnishes right before serving.

Variations

1. Mixed Berry Icebox Cake
   Replace fresh strawberries with a combination of fresh raspberries, blueberries, and blackberries. Use mixed berry preserves instead of strawberry preserves for the cream filling. This variation adds a burst of different berry flavors and a colorful presentation while maintaining the creamy, no-bake delight.
2. Lemon Strawberry Icebox Cake
   Add 1–2 teaspoons of lemon zest to the cream cheese mixture and replace the vanilla extract in the whipped cream with lemon extract. You can also swirl in a bit of lemon curd into the filling for a tangy twist. This variation adds a bright, citrusy flavor that pairs perfectly with the strawberries for a refreshing dessert.
3. Chocolate Strawberry Icebox Cake
   Incorporate ½ cup of finely chopped dark or milk chocolate into the strawberry crumble topping or sprinkle chocolate shavings on the whipped cream layer before chilling. You can also add a tablespoon of cocoa powder to the cream cheese filling. This chocolate version adds richness and decadence for chocolate lovers.
4. Almond Strawberry Icebox Cake
   Add ½ teaspoon almond extract to the cream cheese filling instead of strawberry extract. Sprinkle toasted sliced almonds over the whipped cream topping before adding the crumble. This variation gives a nutty depth that complements the sweet strawberries and creamy layers.
5. Vegan Strawberry Icebox Cake
   Substitute the heavy cream with full-fat coconut cream whipped until stiff peaks. Use vegan cream cheese and vegan cookies for the layers. Replace powdered sugar with a vegan-friendly sweetener. This plant-based version makes the dessert accessible to those avoiding dairy while still delivering great flavor and texture.
6. Gluten-Free Strawberry Icebox Cake
   Use gluten-free vanilla sandwich cookies and gluten-free vanilla wafers to keep the layers safe for gluten-sensitive guests. Ensure all other ingredients, such as extracts and preserves, are certified gluten-free. This variation allows everyone to enjoy the dessert without compromising on taste or texture.

FAQs

1. Can I make this cake ahead of time?
   Yes, this icebox cake is perfect for making ahead. Prepare it the day before and chill it for at least 4 hours or overnight for the best flavor and texture.
2. How long does the cake last in the refrigerator?
   When stored properly covered, the cake will stay fresh for up to 3 days in the fridge.
3. Can I use frozen strawberries instead of fresh?
   It’s best to use fresh strawberries, as frozen ones tend to release extra moisture and can make the cake soggy.
4. Can I substitute cream cheese with something else?
   You can use mascarpone cheese for a richer flavor or vegan cream cheese for a dairy-free option.
5. Is it possible to make this cake gluten-free?
   Yes, simply use gluten-free vanilla sandwich cookies and gluten-free vanilla wafers.
6. Can I use whipped topping instead of homemade whipped cream?
   You can use store-bought whipped topping, but homemade whipped cream has a fresher taste and better texture.
7. How do I prevent the cookies from getting too soggy?
   Make sure to chill the cake for the recommended time to allow cookies to soften slightly but not become mushy. Also, use thick layers of cream filling and fresh strawberries.
8. Can I add other fruits besides strawberries?
   Absolutely! Blueberries, raspberries, or sliced peaches work great as alternatives or additions.
9. Do I need to crush the cookies finely?
   The crushed sandwich cookies for the crumble topping should be fine enough to hold together but still have some texture for crunch.
10. What size dish is best for assembling this cake?
    A 9×13-inch glass baking dish works best for layering and chilling this icebox cake evenly.

This Strawberry Shortcake Icebox Cake is a dreamy combination of creamy, fruity, and crunchy layers that’s sure to impress your guests. Whether you’re preparing it for a potluck, birthday celebration, or simply to satisfy a sweet craving, it’s an easy, make-ahead dessert that looks and tastes like a bakery-quality treat

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