This Strawberry Shortcake Icebox Cake is the perfect no bake summer dessert. A layered dessert that is so easy to make and sure to impress all your friends and family.
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Why We Love Strawberry Shortcake Icebox Cake
- So simple to make.
- Only requires 5 ingredients.
- A great make ahead dessert.
- Perfect dessert to share at summer potlucks or parties.
Strawberry Shortcake Icebox Cake Ingredients
- Strawberries
- Heavy Whipping Cream
- Powdered Sugar
- Pure Vanilla Extract
- Graham Crackers
Substitution Suggestions:
- Strawberries: Fresh strawberries work best for this recipe. Frozen will have too much moisture and can make the cream filling weepy and soggy.
- Heavy Whipping Cream: You can replace the cream, powdered sugar and vanilla with a tub of thawed whipped topping.
- Graham Crackers: You could also use vanilla wafer cookies, golden Oreo cookies, lady fingers, chewy sugar cookies, lemon sandwich cookies or even chocolate Oreos or chocolate graham crackers for a fun chocolate addition.
This icebox cake is a fun twist on a traditional strawberry shortcake with fresh strawberries and sweet cream. The perfect dessert recipe during the strawberry season.
How to Make Strawberry Icebox Cake
- First step is to clean and slice the strawberries. Once they are sliced, set them aside.
- In a stand mixer with the whisk attachment, or with hand beaters and large bowl, whisk the heavy cream until it reaches soft peaks.
- Add the powdered sugar and vanilla extract. Whisk until it reaches stiff peaks.
- To a 10x6 or 8x8 baking dish, cover the bottom with a single layer of graham crackers. This will take about 4-5 graham cracker sheets depending on the dish you use.
- On top of the graham crackers spread ⅓ of the cream evenly over the graham crackers.
- Next place about 1 cup of the sliced strawberries in a single layer on top of the cream.
- Now repeat the layers two more times: graham crackers, cream, strawberries.
- Tightly cover the baking dish with plastic wrap and chill for 4-8 hours or overnight.
- Slice, serve and enjoy!
Storing Icebox Cake
Store the cake in the fridge tightly covered with plastic wrap. This icebox cake will last in the fridge for 2-3 days.
You can also freeze the icebox cake. Wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw cake in fridge for a few hours before slicing and serving.
Tips for the Best Strawberry Icebox Cake
- To avoid strawberries weeping on the top layer of cream, decorate the top with sliced strawberries after the cake has chilled.
- When making the whipped cream use a chilled bowl and cold cream. This helps the cream come together quickly.
- Let the cake set and become firm for at least 4 hours before serving it. Chilling the cake overnight is best, but can be served nicely after 4 hours.
- To serve the icebox cake out of the dish, line the dish with plastic wrap. Once the cake is firm or frozen, lift the cake out of the dish and place on a cake board or stand and gently pull the plastic wrap out from under the cake. This works great if the cake is frozen. If the cake is just chilled, you might have to use a spatula to help lift the cake off the plastic wrap.
FAQs About Icebox Cake
In the early 20th century, an icebox was a form of refrigeration that was non mechanical. Housewives would make desserts and chill them in their icebox, which became known as icebox cakes.
Yes, the cake is made out of whipped cream which needs to stay cold for safety reasons. It also needs to be refrigerated so the cake stays firm.
Store the cake in the fridge tightly covered with plastic wrap, and it will last in the fridge for 2-3 days.
You can also freeze the cake. Wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw cake in fridge for a few hours before slicing and serving.
The icebox cake became popular in the 1930s when more processed ingredients became available and companies were printing recipes on the boxes.
Other Delicious No Bake Desserts:
- Lemon Cheesecake Bars
- Scotch-a-roos
- S'mores Bars
- Cheesecake Bars
- Peanut Butter Bars
- Cookies and Cream Cheesecake Bars
- Peanut Butter Cereal Bars
Strawberry Shortcake Icebox Cake
Ingredients
- 14 graham cracker sheets
- 3 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 cups sliced strawberries
Instructions
- Clean and slice the strawberries. Once they are sliced, set them aside.
- In a stand mixer with the whisk attachment, whisk the heavy cream until it reaches soft peaks. Add the powdered sugar and vanilla extract. Whisk until it reaches stiff peaks.
- To a 10x6 or 8x8 baking dish, cover the bottom with a single layer of graham crackers. This will take about 4-5 graham cracker sheets.
- On top of the graham crackers spread ⅓ of the cream evenly over the graham crackers.
- Next place about 1 cup of the sliced strawberries in a single layer on top of the cream.
- Now repeat the layers two more times: graham crackers, cream, strawberries.
- Tightly cover the baking dish with plastic wrap and chill for 4-8 hours or overnight. Slice, serve and enjoy!
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