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To make your Strawberry Shortcake Icebox Cake, gather these items: - 2 cups fresh strawberries, hulled and sliced - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 cups heavy whipping cream - 1/4 cup powdered sugar - 1 teaspoon almond extract - 1 package (12-14) shortcake cookies or icebox-style cookies - Fresh mint leaves for garnish (optional) Fresh strawberries give the best flavor and texture. They are juicy and sweet. When you slice them, they release juice, perfect for macerating. Frozen strawberries work too but change the cake's texture. They can be mushy once thawed. If you can, always go for fresh strawberries. If you can't find shortcake cookies, don't worry. You can use vanilla wafers or graham crackers. Both options provide a nice crunch. They also soak up the strawberry juice well. If you want a gluten-free option, look for gluten-free cookies. Just make sure they taste good to you! {{ingredient_image_2}} To start, grab two cups of fresh strawberries. Hull and slice them into small pieces. Place the strawberries in a medium bowl. Add half a cup of granulated sugar. Toss the strawberries gently until they are well coated with sugar. Let them sit for about 30 minutes. This time allows the sugar to draw out the natural juices, making the strawberries sweet and syrupy. While the strawberries are soaking, it’s time to make the whipped cream. Pour two cups of heavy whipping cream into a large mixing bowl. Use an electric mixer to whip the cream. Beat the cream until soft peaks form. This means the cream is starting to thicken. Next, add a quarter cup of powdered sugar and one teaspoon of almond extract. Keep mixing until you see stiff peaks. This process creates a light and fluffy texture. Now, you are ready to layer your cake. Start with a rectangular or square baking dish. Place a layer of shortcake cookies at the bottom. Make sure the cookies cover the whole bottom of the dish. Next, take the strawberry whipped cream mixture and spread a generous layer over the cookies. Add another layer of shortcake cookies on top. Repeat this process, alternating between whipped cream and cookies. Continue until you use all the ingredients. Finish with a final layer of whipped cream. Drizzle any leftover strawberry juice on top. Decorate with reserved strawberries and mint leaves if you like. Now, tightly cover the dish with plastic wrap. Chill the cake in the fridge for at least four hours. For best results, let it chill overnight. This helps the flavors blend and the cake firm up nicely. To make great whipped cream, start with cold cream. Use heavy whipping cream for the best texture. Pour the cream into a large bowl. Mix it on medium speed. Stop when soft peaks form. This means the cream is thickening. Then, add the powdered sugar and almond extract. Mix until stiff peaks form. This gives a light and fluffy whip. Be careful not to overbeat. Overbeating makes the cream grainy and less smooth. Layering is key to a great icebox cake. Start with a complete layer of shortcake cookies. Make sure there are no gaps. If gaps show, the cream will leak through. Spread the whipped cream evenly on top. Use a spatula to smooth it out. Then, add the next layer of cookies. Repeat this process until all layers are used. Finish with whipped cream on top. This helps keep everything together. Presentation makes a big difference. Cut the cake into even squares for serving. Use a sharp knife for clean cuts. Drizzle some extra strawberry juice on each piece. This adds color and flavor. Top with extra strawberries and fresh mint leaves. This makes your dessert look stunning and fresh. You want it to look as good as it tastes! Pro Tips Choose Ripe Strawberries: Select strawberries that are bright red and fragrant for the best flavor and sweetness in your icebox cake. Whip Cream to Stiff Peaks: Ensure your whipped cream reaches stiff peaks for a stable structure, making it easier to layer and hold the cake together. Use an Airtight Container: Store your icebox cake in an airtight container or tightly wrap it to prevent it from absorbing any odors from the fridge. Let it Chill Overnight: For the best texture and flavor, allow your icebox cake to chill overnight, giving it time to set properly. {{image_4}} You can make a chocolate version of this cake. Start by using chocolate cookies instead of shortcake cookies. These cookies add a rich flavor that pairs well with strawberries. For the whipped cream, add some cocoa powder or melted chocolate while you whip it. This creates a dreamy chocolate layer. Stack it just like the original version, and you will have a tasty twist. If you need a gluten-free option, choose gluten-free cookies. Many brands offer gluten-free shortcake or icebox cookies. You can also use gluten-free graham crackers. Check the labels to ensure they are safe for your diet. The rest of the recipe stays the same, so you can enjoy a delicious dessert without worries. You can change the fruit based on the season. Try using peaches in summer or blueberries in the spring. For a fall treat, add spiced apples or pears. Just follow the same steps. Cut the fruit into slices and macerate them as you did with strawberries. Each fruit adds its own unique flavor. This way, you can enjoy this icebox cake year-round! To keep your Strawberry Shortcake Icebox Cake fresh, cover it tightly. Use plastic wrap or a lid. This keeps the moisture in. Store it in the fridge. Make sure it is in a cool spot away from strong odors. When stored properly, this cake lasts about 3 to 5 days in the fridge. The flavors will deepen as it sits. However, the cookies may soften over time. Enjoy it within this time frame for the best taste. Yes, you can freeze the cake! Wrap it tightly in plastic wrap. Then, place it in a freezer-safe container. It can stay frozen for up to 2 months. To enjoy, thaw it in the fridge overnight before serving. The texture may change slightly, but it will still taste great! Yes, you can make this cake ahead of time. It actually tastes better after chilling. Prepare it the day before serving. This gives the flavors time to blend. Just cover it well and keep it in the fridge. It will be ready when you are. If you do not have almond extract, try vanilla extract. It gives a nice flavor, too. You can also use hazelnut extract for a nutty twist. If you want a fruitier taste, use orange or lemon zest. Each option will change the taste slightly but still be yummy. You will know the whipped cream is ready when it forms stiff peaks. Start whipping on low speed, then increase to medium. Look for soft peaks first, then keep whipping. When the peaks stand up straight and do not fall, it’s ready. Be careful not to over-whip, or it will turn grainy. You now have a clear guide to making a delicious Strawberry Shortcake Icebox Cake. We covered ingredients, step-by-step instructions, and helpful tips to avoid common mistakes. You can even switch things up with fun variations and storage tips. This cake is easy to make and perfect for any occasion. Enjoy impressing friends and family with your skills! Simple techniques lead to great taste, so dive in and have fun with it.

Strawberry Shortcake Icebox Cake

A refreshing dessert made with layers of whipped cream, strawberries, and shortcake cookies, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 package shortcake cookies or icebox-style cookies (12-14)
  • none Fresh mint leaves for garnish (optional)

Instructions
 

  • In a medium bowl, combine the sliced strawberries and granulated sugar. Toss the ingredients thoroughly and let them sit for approximately 30 minutes.
  • Pour the heavy whipping cream into a large mixing bowl. Using an electric mixer, whip the cream until soft peaks begin to form.
  • Gradually add in the powdered sugar and almond extract to the whipped cream. Continue beating until stiff peaks form.
  • Once the strawberries have macerated, gently fold in half of the strawberry mixture into the whipped cream.
  • In a rectangular or square baking dish, start layering with a bottom layer of shortcake cookies.
  • Spread a generous layer of the strawberry whipped cream mixture over the cookies, followed by another layer of shortcake cookies.
  • Continue the layering process, alternating between the whipped cream and cookies until all ingredients are used, finishing with a final layer of whipped cream on top.
  • Drizzle any remaining strawberry juice over the top layer of whipped cream and arrange the reserved strawberries decoratively on top.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

For best results, chill overnight to allow flavors to meld.
Keyword dessert, icebox cake, no-bake, strawberry