Strawberry Shortcake Icebox Cake
Introduction
If you love strawberries and creamy desserts, then you’re going to adore this Strawberry Shortcake Icebox Cake! It’s a chilled treat that combines rich flavors with light, airy textures. Perfect for summer occasions or whenever you need a sweet pick-me-up!
Why Make This Recipe
This recipe is not only delicious but also super simple to make. You don’t need to bake anything, which means less mess and more time enjoying with your family and friends. Plus, it’s a great way to use fresh strawberries, and I guarantee everyone will love it!
How to Make Strawberry Shortcake Icebox Cake
Ingredients:
- 2 cups crushed vanilla sandwich cookies (I used 20 Golden Oreos)
- 6 tablespoons crushed freeze-dried strawberries
- 6 tablespoons unsalted butter, melted and cooled
- 3 cups heavy cream, very cold
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 cup strawberry preserves (I used Smucker’s brand)
- 1 teaspoon strawberry extract
- 11 ounces vanilla wafer cookies
- 1 pound fresh strawberries, rinsed and sliced (1/4-inch slices)
Directions:
- In a mixing bowl, combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter. Mix until everything is combined and press this mixture into the bottom of a 9×13 inch baking dish.
- In another bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add the strawberry preserves and strawberry extract, mixing until well combined.
- Fold the whipped cream into the cream cheese mixture until everything is fully blended together.
- Spread half of this cream mixture over your cookie crust. Layer with half of the sliced fresh strawberries, then add a layer of vanilla wafer cookies on top.
- Repeat this layering process with the remaining cream mixture, sliced strawberries, and vanilla wafer cookies.
- Cover your cake and refrigerate for at least 4 hours or overnight to allow it to set properly.
- Serve it chilled, garnished with extra whipped cream and strawberries if you’d like!
How to Serve Strawberry Shortcake Icebox Cake
This cake is best served chilled. You can cut it into squares and top each piece with additional whipped cream and fresh strawberries for a nice touch. It’s a great dessert for BBQs, picnics, or any family gathering.
How to Store Strawberry Shortcake Icebox Cake
Once you’ve made your cake, store it in the fridge. It can last for about 3–4 days covered tightly with plastic wrap or in an airtight container. Just make sure to keep it chilled so it stays fresh!
Tips to Make Strawberry Shortcake Icebox Cake
- Use really cold heavy cream; it whips up better when it’s chilled.
- You can change up the flavor by using different fruit preserves—like raspberry or blueberry!
- Make sure to let it set in the fridge for at least 4 hours for the best texture.
Variation
Try using different cookies for the crust. Ginger snaps or chocolate wafers can give your cake a fun twist!
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes! Just make sure to thaw and drain any excess liquid before using them.
2. Is it possible to make this cake ahead of time?
Absolutely! You can prepare it a day in advance, which makes it perfect for parties.
3. Can I use whipped topping instead of homemade whipped cream?
Yes, you can use whipped topping for convenience. Just follow the package instructions for best results.
