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Best No-Bake Strawberry Shortcake Icebox Cake Recipe

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This no-bake strawberry shortcake icebox cake is the summer dessert you didn’t know you needed. It’s simple, elegant, and absolutely delicious with layers of buttery shortbread, creamy whipped cream, and juicy strawberries.

Ingredients

Scale
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pounds fresh strawberries
  • 2 tablespoons granulated sugar
  • 1 package (about 12 ounces) shortbread cookies

Instructions

  1. Wash and slice the strawberries. Rinse 2 pounds of fresh strawberries under cold water and pat them dry with a paper towel. Remove the green tops and slice the berries into even pieces, about 1/4-inch thick. You should have about 4 cups of sliced strawberries. Place them in a medium bowl and sprinkle with 2 tablespoons of granulated sugar. Gently toss to coat. Let them sit for 15-20 minutes at room temperature. The sugar will draw out the natural juices, creating a syrupy liquid. Give them a gen…
  2. Whip the cream. In a large mixing bowl, combine 3 cups of cold heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. This takes about 3-5 minutes. You’ll know it’s ready when you lift the beaters and the cream holds its shape without drooping. Be careful not to over-whip, or you’ll end up with butter. If you over-whip by accident, don’t panic—just add a tablespoon of cold cream and …
  3. Layer the cookies. Take your loaf pan and arrange a single layer of shortbread cookies on the bottom. Break some cookies in half to fill in gaps. You want the bottom completely covered, but it doesn’t have to be perfect. The cookies will soften and settle as they chill.
  4. Add a layer of cream. Spread about one-third of the whipped cream evenly over the cookies. Use your spatula to smooth it out. Don’t press down too hard—you want the cream to stay light and airy.
  5. Add a layer of strawberries. Spoon about one-third of the macerated strawberries over the cream, including some of the syrupy juice. Spread them out evenly. The juice will start to soak into the cream and cookies, which is exactly what you want.
  6. Repeat the layers. Add another layer of shortbread cookies on top of the strawberries. Then another third of the cream, followed by another third of the strawberries. Repeat one more time, ending with a final layer of cream on top. You should have three layers of cookies and three layers of cream and strawberries. The top should be completely covered with cream. If you have any leftover strawberries, you can reserve them for garnish later.
  7. Cover and chill. Cover the pan tightly with plastic wrap. Place it in the refrigerator for at least 8 hours, but overnight is best. The cookies need time to soften and absorb the cream and strawberry juices. Don’t rush this step. I know it’s hard to wait, but the texture will be off if you cut into it too early.
  8. Garnish and serve. After the cake has chilled, remove it from the fridge. Uncover and let it sit at room temperature for about 5 minutes to make slicing easier. If you reserved some strawberries, arrange them on top. You can also add a sprig of mint for color. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve immediately.

Notes

Keep everything cold for best results. Don’t skip the maceration step. Use a sharp knife for slicing. Let it chill fully for at least 8 hours, preferably overnight. This cake actually gets better after a day in the fridge. You can make it up to two days in advance.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, summer dessert, no-bake dessert, strawberry dessert, shortbread cookies, whipped cream, easy dessert

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