This easy no-bake strawberry shortcake icebox cake features layers of cream cheese whipped cream, shortbread cookies, and lots of fresh strawberries. It is a cool, creamy, and super delicious dessert.

Spatula lifting piece of strawberry refrigerator cake out of the pan showing layers of shortbread cookies, fresh strawberries, and whipped cream.

Have you noticed that we have been loving icebox cake recipes lately? They are just so perfect for summer.

When the weather gets hot, long intricate bakes just aren’t as fun. Heating up the kitchen just doesn’t sound good at all.

But that doesn’t mean we can’t have dessert! That is where icebox cakes and other no-bake desserts come in handy.

Icebox or refrigerator cakes are perfect. Just layer them up and let them chill for several hours. That’s it!

Strawberry shortcakes remind me so much of childhood. We made them with sweet biscuits, plenty of berries, and lots of whipped cream or vanilla ice cream.

This cake is a lot like that, but layered up and made ahead. And there’s no oven required to bake the biscuits!

Ingredients including cream cheese, sugar, vanilla, shortbread cookies, heavy cream, and lots of fresh strawberries ready to be made into an icebox cake.

Piece of strawberry icebox cake on plate showing layers of cream cheese whipped cream, sliced strawberries, and shortbread cookies.

Carlee’s Tips and Tricks

We used Lorna Doone shortbread cookies to keep it easy and give shortcake vibes. You could very easily use graham crackers instead. One box of graham crackers is the perfect amount for 3 layers of cookies in a 9×13-inch pan.

Feel free to experiment with other berries. This would also be good with blueberries or raspberries, or a mix of berries.

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Spatula lifting square of strawberry shortcake icebox cake out of pan.

Piece of strawberry refrigerator cake on small plate with pan of more dessert in the background.

You want to give this cake a nice long chill in the fridge. That gives the cookies a chance to soften. Make it at least 6 hours ahead of time or assemble it the day ahead for the best texture.

For a smaller group, this recipe is easy to cut in half. Just use an 8×8-inch dish instead. Then push the 0.5x button in the recipe card and it will do the math for you.

Keep Your Cream Cold

Chill your mixing bowl for 15 to 30 minutes before whipping the cream. This will help it whip quickly and evenly. Make sure the cream is cold from the fridge too. If it’s too warm, it won’t hold its shape.

I can’t wait to share this recipe with you. Let’s get layering!

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Strawberry Shortcake Icebox Cake

Author: Carlee

Servings: Servings

This strawberry shortcake icebox cake is an easy no-bake dessert that is perfect for summer. It has delicious layers of fresh berries, shortbread cookies, and homemade whipped cream. Be aware that the cake needs to chill for at least 6 hours before serving in order for the cookies to soften (yes, that's a good thing), so make sure to plan ahead.

Prep: 15

Cook: 0

Chill Time 6

Total: 6 15

Ingredients

▢ 8 ounces cream cheese slightly softened
▢ ¾ cup granulated sugar
▢ 1 Tablespoon vanilla extract
▢ 4 cups heavy cream really cold
▢ 88 Lorna Doone shortbread cookies or similar
▢ 3 pounds strawberries

Instructions

Beat the 8 ounces cream cheese, ¾ cup granulated sugar, and 1 Tablespoon vanilla extract together until smooth and fluffy. (I like using a stand mixer with the whisk attachment for this, but a hand mixer and large mixing bowl will work.)
With the mixer running on medium-low, start slowly drizzling in 4 cups heavy cream. Scrape the sides of the bowl once or twice early on to help incorporate all of the cream cheese mixture into the cream.
Once all of the cream is incorporated, turn up the mixer and whip until you have stiff peaks.
Slice or chop two pounds of strawberries.
Cover the bottom of a 9×13-inch pan with shortbread cookies. Layer on about half of the sliced strawberries and half of the whipped cream mixture.
Repeat with another layer of cookies topped with the rest of the sliced strawberries and the whipped cream.
Arrange the remaining cookies in a checkerboard pattern on the top of the cake. Cover and chill for at least 6 hours but up to a day in advance.
Before serving, cut 9 strawberries in half and place in the empty squares of the checkerboard pattern.
Cut into squares and serve.

Notes

If you don’t want to do the checkerboard pattern on top, you can do just sliced strawberries or all cookies. If you go all cookies, you will need 105 cookies and 2 pounds of strawberries. If you want all strawberries, you’ll need 70 cookies and at least 3 pounds of strawberries.
Cover any leftovers and store in the refrigerator for up to 4 days. The strawberries will soften and get juicier over time, but they will still taste delicious.