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Strawberry Shortcake Icebox Cake Recipe

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3.8 from 2 reviews

This Strawberry Shortcake Icebox Cake is a delightful no-bake dessert perfect for warm weather, featuring layers of fresh strawberries, creamy whipped cream and cream cheese filling, ladyfingers, and a crisp graham cracker crumble topping. It requires refrigeration to set, making it a refreshing and easy-to-make treat that serves 15.

Ingredients

Strawberry Filling

  • 2 pounds fresh strawberries (washed, hulled and chopped)
  • 3 tablespoons (24g) sugar

Cream Cheese Mixture

  • 8 ounces cream cheese (room temperature)
  • ¼ cup (52g) sugar

Whipped Cream

  • 2 ¾ cups (660ml) heavy whipping cream (cold)
  • 1 ¼ cups (144g) powdered sugar
  • 2 teaspoons vanilla extract

Assembly Layers

  • 6 ounces ladyfingers

Graham Cracker Topping

  • ⅓ cup (89g) graham cracker crumbs (about 3 graham cracker sheets)
  • 1 tablespoon (13g) sugar
  • Pinch of salt
  • 2 ½ tablespoons unsalted butter (melted)

For Garnish

  • Strawberries (for decorating)

Instructions

  1. Make the Strawberry and Cream Filling: Combine the chopped strawberries with 3 tablespoons of sugar and set aside to macerate while preparing the cream mixture. This allows the strawberries to release their juices and become sweetened.
  2. Prepare Cream Cheese Mixture: In a large mixing bowl, beat the cream cheese with ¼ cup sugar until smooth and well combined. Set aside.
  3. Whip Cream: In a separate large mixer bowl, whip the cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form, creating a fluffy texture.
  4. Combine Whipped Cream and Cream Cheese: Fold one-third of the whipped cream into the cream cheese mixture gently to lighten it. Repeat with the next third and then the remaining whipped cream until fully combined without deflating.
  5. Add Strawberries: Fold the macerated strawberries (drained of juices) into the cream cheese mixture carefully to distribute evenly without breaking the berries.
  6. Assemble the Cake – Layer 1: Place a layer of ladyfingers at the bottom of a 9×13 inch cake pan, ensuring they cover the base evenly.
  7. Layer Strawberry Cream: Spread about half of the strawberry cream cheese mixture evenly over the ladyfingers.
  8. Layer 2: Add another full layer of ladyfingers on top of the strawberry cream layer.
  9. Top with Remaining Cream: Spread the remaining strawberry cream mixture into an even layer over the ladyfingers.
  10. Chill Cake: Place the cake in the refrigerator for 4-5 hours to set and meld the flavors together.
  11. Make Graham Cracker Topping: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter; mix until well combined.
  12. Bake Topping: Spread the graham cracker mixture evenly on a parchment-lined or silicone mat baking sheet. Bake for 5-7 minutes or until the edges begin to brown, creating a crisp crumble.
  13. Cool and Crumble: Remove from oven, allow topping to cool slightly, then break into small crumble pieces.
  14. Decorate Cake: Sprinkle the cooled graham cracker crumble over the top of the set icebox cake along with additional fresh strawberries for garnish.
  15. Final Chill: Return the decorated cake to the fridge to continue setting until ready to serve.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the mixture.
  • Cold heavy cream whips better and results in more volume for a light texture.
  • Drain the strawberry juices before folding into the cream to prevent soggy layers.
  • The cake requires at least 4 hours for best texture but can be chilled overnight.
  • Ladyfingers can be substituted with sponge cake if desired.
  • Store leftovers covered in the refrigerator and consume within 2-3 days.
  • For a stronger vanilla flavor, use pure vanilla bean paste instead of extract.

Find it online: https://cookedbysarah.com/strawberry-shortcake-icebox-cake-recipe/