Strawberry Shortcake Icebox Cake
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.
Servings: 16 Servings
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 9x13-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.
Nutrition
Serving: 1Serving | Calories: 600kcal | Carbohydrates: 54g | Protein: 6g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 82mg | Sodium: 256mg | Potassium: 255mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1123IU | Vitamin C: 50mg | Calcium: 74mg | Iron: 2mg
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