Description
Indulge in the refreshing delight of Strawberry Icebox Shortcake, a no-bake dessert that perfectly balances fluffy whipped cream, fresh strawberries, and soft cake layers. This easy-to-make treat is ideal for summer gatherings, picnics, or barbecues, offering a visually stunning presentation and satisfying flavors that will impress your guests. With its light texture and customizable options, this dessert invites creativity—add your favorite fruits or flavors to make it uniquely yours. Whether you serve it in individual cups or as a whole cake, Strawberry Icebox Shortcake promises a delightful experience that’s sure to become a seasonal favorite.
Ingredients
Scale
- 1 pound fresh strawberries (hulled and sliced)
- 4 tablespoons granulated sugar (divided)
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon powdered sugar
- 14 ounces ladyfinger cookies or sponge cake layers
- 1 tablespoon lemon juice (optional)
Instructions
- In a medium bowl, mix sliced strawberries with 2 tablespoons of granulated sugar. Let sit for 30 minutes to macerate.
- In a large mixing bowl, beat heavy cream, vanilla extract, and remaining sugar with an electric mixer until soft peaks form. Add powdered sugar and whip until stiff peaks form.
- In a 9×13 inch dish, layer ladyfinger cookies or sponge cake at the bottom. Optionally drizzle with lemon juice. Spread half of the whipped cream over the cookies followed by half of the macerated strawberries.
- Repeat layers with remaining ingredients.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg