No-Bake Strawberry Shortcake Icebox Cake Recipe

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Looking for a dessert that’s as easy as it is delicious? This No-Bake Strawberry Shortcake Icebox Cake is the answer. It’s a delightful treat that captures the essence of summer with layers of fresh strawberries and whipped cream, all nestled between layers of soft, sweet cake.

What makes this recipe stand out is its simplicity. You don’t need to turn on the oven, and it only takes a few ingredients to create a stunning dessert that’s bursting with flavor. Perfect for gatherings or simply a sweet indulgence at home.

Imagine slicing into this cake and revealing the luscious strawberries peeking out from between the fluffy cream and soft cake layers. Each bite is refreshing and satisfying, making it a fantastic way to showcase strawberries, especially during their peak season.

Delightful No-Bake Strawberry Shortcake Icebox Cake

A no-bake strawberry shortcake icebox cake layered with strawberries and whipped cream on a decorative plate.

This No-Bake Strawberry Shortcake Icebox Cake is a luscious dessert that combines layers of fluffy whipped cream, juicy strawberries, and delightful cake. Each bite is a perfect balance of sweetness and freshness – a quintessential summer dessert made easy.

Ingredients

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
1 package of store-bought sponge cake or ladyfinger cookies
Additional strawberries for garnish

Instructions

Whip the Cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
Layer the Cake: In a rectangular baking dish, start by placing a layer of the sponge cake or ladyfingers at the bottom. Spread a layer of whipped cream over the cake, then add a layer of sliced strawberries.
Repeat Layers: Continue layering with more cake, whipped cream, and strawberries until you reach the top of the dish, finishing with a layer of whipped cream.
Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Serve: Once chilled, slice the cake and serve, garnished with additional fresh strawberries if desired.