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My Dish Spin

Strawberry Shortcake Icebox Cake Delightful Summer Treat

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- 2 cups fresh strawberries, hulled and sliced - 2 tablespoons granulated sugar - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 10 to 12 pieces of store-bought shortcakes or ladyfingers - Fresh mint leaves for garnish Strawberry Shortcake Icebox Cake shines with fresh strawberries. I love using ripe, juicy berries. Their natural sweetness makes this treat delightful. Granulated sugar adds just the right touch to enhance the strawberries' flavor. Heavy whipping cream is essential for the fluffy texture. It creates a light, creamy layer. I mix it with powdered sugar and vanilla extract. This combination brings sweetness and a lovely aroma. Store-bought shortcakes or ladyfingers provide ease and convenience. They soak up the strawberry juices well. This helps create a perfect balance of flavors. For a finishing touch, fresh mint leaves add color and a hint of freshness. They elevate the cake's look and taste. Gather these ingredients, and you're ready to create a summer delight! {{ingredient_image_1}} First, take 2 cups of fresh strawberries and hull them. Slice them into thin pieces. In a medium bowl, add the sliced strawberries and 2 tablespoons of granulated sugar. Toss them gently. Let them sit for about 30 minutes. This time allows the strawberries to release their juices. You want to see some syrup form. This syrup will add flavor to the cake. Now, grab a large bowl. Pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Use an electric mixer to whip the mixture. Beat it until stiff peaks form. This will take about 3 to 5 minutes. Stiff peaks mean the cream holds its shape well. This is the key to a rich texture in your cake. Start with an 8-inch square baking dish. Spoon a layer of whipped cream at the bottom. Next, place 10 to 12 pieces of store-bought shortcakes or ladyfingers on top. Make sure to slightly overlap them. Now, take the macerated strawberries, juice included, and spoon them over the shortcakes. Spread them evenly. Repeat these layers: whipped cream, shortcakes, and strawberries. Continue until you reach the top of the dish. Make the last layer whipped cream, topped with a generous amount of strawberries. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or overnight if you can. This time helps the flavors meld together perfectly. - Using fresh strawberries: Always choose ripe, bright red strawberries. They should smell sweet and feel firm. This ensures your cake has the best flavor. Fresh strawberries add a juicy sweetness that makes the cake shine. - Achieving the right cream texture: When whipping the cream, use cold heavy cream. This helps it whip quickly. Mix until you see stiff peaks. This means the cream holds its shape. If it looks too runny, it won’t hold the layers well. - Serving ideas and garnish suggestions: Serve chilled slices on individual plates. Add a dollop of whipped cream on top. A fresh mint leaf adds a nice touch. You can also drizzle the slices with leftover strawberry juices. This adds color and flavor. - Utilizing remaining strawberry juices: Don’t toss the strawberry juices! Use them to drizzle over the slices. They add extra sweetness and enhance the strawberry flavor. This small addition makes a big difference in presentation and taste. Pro Tips Choose Ripe Strawberries: Select the ripest strawberries you can find for the best flavor. Look for bright red color and a sweet aroma. Chill Your Tools: For a fluffier whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. Layering Technique: Make sure to press the shortcakes or ladyfingers down gently after adding the strawberries to ensure even distribution of flavors. Make Ahead: This dessert tastes even better the next day! Prepare it a day ahead to allow flavors to meld and the cake to set beautifully. {{image_2}} You can mix things up with different fruits. Blueberries and raspberries work great. They add nice colors and flavors. You can even try peaches or kiwi for a twist. For toppings, get creative! Drizzle chocolate sauce on top for a sweet touch. You can also sprinkle some chopped nuts for extra crunch. This makes each bite exciting and different. If you need gluten-free options, look for gluten-free shortcakes. Many stores carry them now. You can also make your own with gluten-free flour. For dairy-free whipped cream, use coconut cream or almond cream. Both options whip up nicely and taste great. These swaps let everyone enjoy this dessert without worry. To keep your Strawberry Shortcake Icebox Cake fresh, refrigerate it right away. Use plastic wrap to cover the dish tightly. This prevents air from drying out the cake and keeps it moist. If you want to freeze it, slice the cake first. Wrap each piece in plastic wrap and then place them in a freezer-safe container. This makes it easy to grab a slice later. In the refrigerator, this cake will stay fresh for about 3 to 4 days. Look out for any changes in texture or smell. If the whipped cream looks watery or has a sour smell, it’s time to toss it. Always check for mold on the strawberries. Freshness is key for enjoying this delicious treat! Yes, you can make this cake ahead of time. I recommend chilling it for at least 4 hours. For the best taste, chill it overnight. This time helps the flavors mix and the layers to set well. If you don’t have shortcakes, you can use ladyfingers or sponge cake. Both options work great. They will soak up the strawberry juices and hold the whipped cream nicely. You can even use vanilla wafers for a fun twist. You can use frozen strawberries in this recipe. Just thaw them first. Drain any excess liquid to avoid a soggy cake. They may not be as sweet, so add a bit more sugar if needed. Frozen strawberries can still taste great in your icebox cake! Strawberry shortcake icebox cake is simple and fun to make. You start with fresh strawberries and cream. Layer them with shortcakes for a delicious treat. Remember to chill the cake to let the flavors blend. You can even try different fruits or toppings to mix it up. This cake is a great dessert for any occasion. With proper storage, it can last several days. Enjoy your tasty creation and share it with friends and family!

WANT TO SAVE THIS RECIPE?

Are you ready to treat yourself to a refreshing delight this summer? I’m excited to share my easy Strawberry Shortcake Icebox Cake, a perfect blend of fresh strawberries and creamy goodness. This no-bake dessert is simple to make and will impress your friends and family. Grab your ingredients, and let’s whip up a sweet summer treat that you’ll want to make again and again!

Why I Love This Recipe

  1. Fresh and Fruity Flavor: This icebox cake bursts with the vibrant taste of fresh strawberries, making it a perfect treat for warm weather.
  2. No-Bake Convenience: With no baking required, this dessert is easy to assemble, allowing you to enjoy more time with family and friends.
  3. Layered Delight: The combination of whipped cream, strawberries, and shortcakes creates a beautiful layered dessert that’s visually stunning.
  4. Make-Ahead Magic: This cake tastes even better after chilling, making it an ideal dessert to prepare in advance for gatherings.

Ingredients

Main Ingredients for Strawberry Shortcake Icebox Cake

– 2 cups fresh strawberries, hulled and sliced

– 2 tablespoons granulated sugar

– 2 cups heavy whipping cream

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– 10 to 12 pieces of store-bought shortcakes or ladyfingers

– Fresh mint leaves for garnish

Strawberry Shortcake Icebox Cake shines with fresh strawberries. I love using ripe, juicy berries. Their natural sweetness makes this treat delightful. Granulated sugar adds just the right touch to enhance the strawberries’ flavor.

Heavy whipping cream is essential for the fluffy texture. It creates a light, creamy layer. I mix it with powdered sugar and vanilla extract. This combination brings sweetness and a lovely aroma.

Store-bought shortcakes or ladyfingers provide ease and convenience. They soak up the strawberry juices well. This helps create a perfect balance of flavors.

For a finishing touch, fresh mint leaves add color and a hint of freshness. They elevate the cake’s look and taste.

Gather these ingredients, and you’re ready to create a summer delight!

Step-by-Step Instructions

Preparing the Strawberries

First, take 2 cups of fresh strawberries and hull them. Slice them into thin pieces. In a medium bowl, add the sliced strawberries and 2 tablespoons of granulated sugar. Toss them gently. Let them sit for about 30 minutes. This time allows the strawberries to release their juices. You want to see some syrup form. This syrup will add flavor to the cake.

Whipping the Cream

Now, grab a large bowl. Pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Use an electric mixer to whip the mixture. Beat it until stiff peaks form. This will take about 3 to 5 minutes. Stiff peaks mean the cream holds its shape well. This is the key to a rich texture in your cake.

Assembling the Cake

Start with an 8-inch square baking dish. Spoon a layer of whipped cream at the bottom. Next, place 10 to 12 pieces of store-bought shortcakes or ladyfingers on top. Make sure to slightly overlap them. Now, take the macerated strawberries, juice included, and spoon them over the shortcakes. Spread them evenly. Repeat these layers: whipped cream, shortcakes, and strawberries. Continue until you reach the top of the dish. Make the last layer whipped cream, topped with a generous amount of strawberries. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or overnight if you can. This time helps the flavors meld together perfectly.

Tips & Tricks

Essential Tips for Success

– Using fresh strawberries: Always choose ripe, bright red strawberries. They should smell sweet and feel firm. This ensures your cake has the best flavor. Fresh strawberries add a juicy sweetness that makes the cake shine.

– Achieving the right cream texture: When whipping the cream, use cold heavy cream. This helps it whip quickly. Mix until you see stiff peaks. This means the cream holds its shape. If it looks too runny, it won’t hold the layers well.

Presentation Tips

– Serving ideas and garnish suggestions: Serve chilled slices on individual plates. Add a dollop of whipped cream on top. A fresh mint leaf adds a nice touch. You can also drizzle the slices with leftover strawberry juices. This adds color and flavor.

– Utilizing remaining strawberry juices: Don’t toss the strawberry juices! Use them to drizzle over the slices. They add extra sweetness and enhance the strawberry flavor. This small addition makes a big difference in presentation and taste.

Pro Tips

  1. Choose Ripe Strawberries: Select the ripest strawberries you can find for the best flavor. Look for bright red color and a sweet aroma.
  2. Chill Your Tools: For a fluffier whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping.
  3. Layering Technique: Make sure to press the shortcakes or ladyfingers down gently after adding the strawberries to ensure even distribution of flavors.
  4. Make Ahead: This dessert tastes even better the next day! Prepare it a day ahead to allow flavors to meld and the cake to set beautifully.

Variations

Alternative Fruits and Toppings

You can mix things up with different fruits. Blueberries and raspberries work great. They add nice colors and flavors. You can even try peaches or kiwi for a twist. For toppings, get creative! Drizzle chocolate sauce on top for a sweet touch. You can also sprinkle some chopped nuts for extra crunch. This makes each bite exciting and different.

Dietary Adaptations

If you need gluten-free options, look for gluten-free shortcakes. Many stores carry them now. You can also make your own with gluten-free flour. For dairy-free whipped cream, use coconut cream or almond cream. Both options whip up nicely and taste great. These swaps let everyone enjoy this dessert without worry.

Storage Info

How to Store the Cake

To keep your Strawberry Shortcake Icebox Cake fresh, refrigerate it right away. Use plastic wrap to cover the dish tightly. This prevents air from drying out the cake and keeps it moist. If you want to freeze it, slice the cake first. Wrap each piece in plastic wrap and then place them in a freezer-safe container. This makes it easy to grab a slice later.

How Long Will It Last?

In the refrigerator, this cake will stay fresh for about 3 to 4 days. Look out for any changes in texture or smell. If the whipped cream looks watery or has a sour smell, it’s time to toss it. Always check for mold on the strawberries. Freshness is key for enjoying this delicious treat!

FAQs

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. I recommend chilling it for at least 4 hours. For the best taste, chill it overnight. This time helps the flavors mix and the layers to set well.

What can I use if I don’t have shortcakes?

If you don’t have shortcakes, you can use ladyfingers or sponge cake. Both options work great. They will soak up the strawberry juices and hold the whipped cream nicely. You can even use vanilla wafers for a fun twist.

Is it possible to use frozen strawberries?

You can use frozen strawberries in this recipe. Just thaw them first. Drain any excess liquid to avoid a soggy cake. They may not be as sweet, so add a bit more sugar if needed. Frozen strawberries can still taste great in your icebox cake!

Strawberry shortcake icebox cake is simple and fun to make. You start with fresh strawberries and cream. Layer them with shortcakes for a delicious treat. Remember to chill the cake to let the flavors blend. You can even try different fruits or toppings to mix it up. This cake is a great dessert for any occasion. With proper storage, it can last several days. Enjoy your tasty creation and share it with friends and famil

- 2 cups fresh strawberries, hulled and sliced - 2 tablespoons granulated sugar - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 10 to 12 pieces of store-bought shortcakes or ladyfingers - Fresh mint leaves for garnish Strawberry Shortcake Icebox Cake shines with fresh strawberries. I love using ripe, juicy berries. Their natural sweetness makes this treat delightful. Granulated sugar adds just the right touch to enhance the strawberries' flavor. Heavy whipping cream is essential for the fluffy texture. It creates a light, creamy layer. I mix it with powdered sugar and vanilla extract. This combination brings sweetness and a lovely aroma. Store-bought shortcakes or ladyfingers provide ease and convenience. They soak up the strawberry juices well. This helps create a perfect balance of flavors. For a finishing touch, fresh mint leaves add color and a hint of freshness. They elevate the cake's look and taste. Gather these ingredients, and you're ready to create a summer delight! {{ingredient_image_1}} First, take 2 cups of fresh strawberries and hull them. Slice them into thin pieces. In a medium bowl, add the sliced strawberries and 2 tablespoons of granulated sugar. Toss them gently. Let them sit for about 30 minutes. This time allows the strawberries to release their juices. You want to see some syrup form. This syrup will add flavor to the cake. Now, grab a large bowl. Pour in 2 cups of heavy whipping cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Use an electric mixer to whip the mixture. Beat it until stiff peaks form. This will take about 3 to 5 minutes. Stiff peaks mean the cream holds its shape well. This is the key to a rich texture in your cake. Start with an 8-inch square baking dish. Spoon a layer of whipped cream at the bottom. Next, place 10 to 12 pieces of store-bought shortcakes or ladyfingers on top. Make sure to slightly overlap them. Now, take the macerated strawberries, juice included, and spoon them over the shortcakes. Spread them evenly. Repeat these layers: whipped cream, shortcakes, and strawberries. Continue until you reach the top of the dish. Make the last layer whipped cream, topped with a generous amount of strawberries. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or overnight if you can. This time helps the flavors meld together perfectly. - Using fresh strawberries: Always choose ripe, bright red strawberries. They should smell sweet and feel firm. This ensures your cake has the best flavor. Fresh strawberries add a juicy sweetness that makes the cake shine. - Achieving the right cream texture: When whipping the cream, use cold heavy cream. This helps it whip quickly. Mix until you see stiff peaks. This means the cream holds its shape. If it looks too runny, it won’t hold the layers well. - Serving ideas and garnish suggestions: Serve chilled slices on individual plates. Add a dollop of whipped cream on top. A fresh mint leaf adds a nice touch. You can also drizzle the slices with leftover strawberry juices. This adds color and flavor. - Utilizing remaining strawberry juices: Don’t toss the strawberry juices! Use them to drizzle over the slices. They add extra sweetness and enhance the strawberry flavor. This small addition makes a big difference in presentation and taste. Pro Tips Choose Ripe Strawberries: Select the ripest strawberries you can find for the best flavor. Look for bright red color and a sweet aroma. Chill Your Tools: For a fluffier whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. Layering Technique: Make sure to press the shortcakes or ladyfingers down gently after adding the strawberries to ensure even distribution of flavors. Make Ahead: This dessert tastes even better the next day! Prepare it a day ahead to allow flavors to meld and the cake to set beautifully. {{image_2}} You can mix things up with different fruits. Blueberries and raspberries work great. They add nice colors and flavors. You can even try peaches or kiwi for a twist. For toppings, get creative! Drizzle chocolate sauce on top for a sweet touch. You can also sprinkle some chopped nuts for extra crunch. This makes each bite exciting and different. If you need gluten-free options, look for gluten-free shortcakes. Many stores carry them now. You can also make your own with gluten-free flour. For dairy-free whipped cream, use coconut cream or almond cream. Both options whip up nicely and taste great. These swaps let everyone enjoy this dessert without worry. To keep your Strawberry Shortcake Icebox Cake fresh, refrigerate it right away. Use plastic wrap to cover the dish tightly. This prevents air from drying out the cake and keeps it moist. If you want to freeze it, slice the cake first. Wrap each piece in plastic wrap and then place them in a freezer-safe container. This makes it easy to grab a slice later. In the refrigerator, this cake will stay fresh for about 3 to 4 days. Look out for any changes in texture or smell. If the whipped cream looks watery or has a sour smell, it’s time to toss it. Always check for mold on the strawberries. Freshness is key for enjoying this delicious treat! Yes, you can make this cake ahead of time. I recommend chilling it for at least 4 hours. For the best taste, chill it overnight. This time helps the flavors mix and the layers to set well. If you don’t have shortcakes, you can use ladyfingers or sponge cake. Both options work great. They will soak up the strawberry juices and hold the whipped cream nicely. You can even use vanilla wafers for a fun twist. You can use frozen strawberries in this recipe. Just thaw them first. Drain any excess liquid to avoid a soggy cake. They may not be as sweet, so add a bit more sugar if needed. Frozen strawberries can still taste great in your icebox cake! Strawberry shortcake icebox cake is simple and fun to make. You start with fresh strawberries and cream. Layer them with shortcakes for a delicious treat. Remember to chill the cake to let the flavors blend. You can even try different fruits or toppings to mix it up. This cake is a great dessert for any occasion. With proper storage, it can last several days. Enjoy your tasty creation and share it with friends and family!

Strawberry Shortcake Icebox Cake

A refreshing and delightful dessert featuring layers of whipped cream, strawberries, and shortcakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 10-12 pieces store-bought shortcakes or ladyfingers
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and set aside for about 30 minutes to allow the strawberries to release their juices.
  • In a separate large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form using an electric mixer. This should take about 3-5 minutes.
  • In an 8-inch square baking dish or a similar-sized container, start with a layer of the whipped cream mixture at the bottom.
  • Place a layer of shortcakes or ladyfingers on top of the whipped cream, slightly overlapping if necessary.
  • Spoon some of the macerated strawberries (including their juices) on top of the shortcakes, spreading them evenly.
  • Repeat layers, alternating between whipped cream, shortcakes, and strawberries, until you reach the top of the dish or run out of ingredients. Ensure the last layer is whipped cream topped with a generous amount of strawberries.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.
  • When ready to serve, remove from the refrigerator, garnish with fresh mint leaves, and cut into squares or slices to serve.

Notes

Serve chilled slices on individual plates, drizzled with any remaining strawberry juices, and topped with a dollop of whipped cream and a sprig of mint for a fresh, colorful finish.
Keyword cake, dessert, no bake, strawberry

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