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Easy No-Bake Strawberry Shortcake Icebox Cake Recipe

no-bake strawberry shortcake icebox cake - featured image
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A simple, no-bake dessert made with layers of vanilla wafers, sweet cream, and fresh strawberries. Perfect for hot summer days, this icebox cake comes together in 20 minutes and sets in the fridge for a creamy, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract (pure)
  • 2 tablespoons fresh lemon juice
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 2 tablespoons granulated sugar (optional, for berries)
  • 1 tablespoon lemon juice (for berries)
  • 2 boxes (about 11 ounces each) vanilla wafers or shortbread cookies
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (optional, for topping)
  • Fresh strawberries and mint leaves for garnish

Instructions

  1. Prepare the strawberries: Wash, hull, and slice strawberries into 1/4-inch thick pieces. Toss with granulated sugar and 1 tablespoon lemon juice. Let sit while preparing cream.
  2. Make the cream filling: In a large chilled bowl, beat 2 cups cold heavy whipping cream on medium speed until soft peaks form (3-4 minutes). Add sweetened condensed milk, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice. Beat on low speed just until combined.
  3. Layer the cake: Spread a thin layer (about 1/2 cup) of cream mixture on the bottom of a 9×13-inch dish. Arrange a single layer of vanilla wafers on top. Spread half of remaining cream over cookies. Top with half of sliced strawberries and their juices. Add another layer of cookies, then remaining cream, then remaining strawberries. End with a final layer of cookies on top.
  4. Make the topping: In the same bowl, beat remaining 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread over top layer of cookies. Cover tightly with plastic wrap.
  5. Refrigerate: Place dish in refrigerator for at least 4 hours, preferably overnight. Cookies will soften and absorb cream.
  6. Garnish and serve: Just before serving, top with fresh strawberry slices and mint leaves. Slice into squares and serve cold.

Notes

For best texture, refrigerate overnight. Do not skip lemon juice in cream mixture—it helps set the cream and balances sweetness. Use cold cream for proper whipping. For clean slices, wipe knife between cuts.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, summer dessert, easy dessert, strawberry dessert, no-bake dessert

Find it online: https://zorbmeal.com/easy-no-bake-strawberry-shortcake-icebox-cake-recipe/