Strawberry Shortcake Icebox Cake

$- 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar - 1 1/2 cups heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 12-14 store-bought ladyfinger cookies - Fresh mint leaves for garnish (optional) To make Strawberry Shortcake Icebox Cake, you need fresh, tasty ingredients. Start with ripe strawberries. They add sweetness and color. You will also need granulated sugar to sweeten the berries. Heavy cream is key for a rich, creamy layer. Powdered sugar gives the whipped cream a touch of sweetness. Vanilla extract brings a nice flavor to the cream. Ladyfinger cookies serve as the cake's base. These cookies soak up the strawberry juices well. Lastly, fresh mint leaves are optional but add a bright touch when you serve. Gather these items before you start. Having everything ready helps the process go smoothly. This cake is not only easy to make but also a delight to eat. {{ingredient_image_1}} First, take 2 cups of fresh strawberries. Hull and slice them well. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Mix them together. This helps to draw out the juices. Let them sit for about 15-20 minutes. You will see the juices form at the bottom of the bowl. This step is key for flavor. Next, you need to whip the cream. In a clean bowl, add 1 1/2 cups of heavy cream. Then add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Use a hand mixer to whip the cream. Mix until you see stiff peaks. Be careful not to over-whip; you want it light and fluffy. This creamy texture is what makes the cake so nice. Now, it's time to assemble the cake. Grab a 9x9 inch baking dish. Start by adding a layer of whipped cream at the bottom. Next, dip each ladyfinger cookie in the strawberry juices for just a second. Arrange them in a single layer over the cream. Don’t let them soak too long or they will get soggy! After the ladyfingers, spread a layer of sliced strawberries on top. Follow this with another layer of whipped cream. Keep repeating these layers until you use all the ingredients. Finish with a top layer of whipped cream. Cover the dish with plastic wrap. Refrigerate it for at least 4 hours or overnight. This lets all the flavors blend together and softens the cookies. To get the best whipped cream, start with cold heavy cream. Use a clean bowl and whisk. You want to mix until you see stiff peaks. This means the cream stands up on its own. Be careful not to over-whip. Over-whipped cream becomes grainy and loses its fluff. Keep an eye on it to avoid this mistake. To help your cream stay light and airy, use a hand mixer on low speed. Gradually increase the speed as it thickens. This method gives you better control. Also, adding powdered sugar and vanilla early helps the flavor blend well. When layering your cake, avoid soggy ladyfingers. Just dip each one in the strawberry juice for one second. If you soak them too long, they will fall apart. Place them side by side in a single layer. Even layering is key. Start with a layer of whipped cream at the bottom. Then add ladyfingers, followed by a layer of strawberries. Repeat this until you finish all the ingredients. Make sure the last layer is whipped cream. This keeps everything together and looks nice. For serving, slice the cake into squares. Use a sharp knife for clean edges. You can place each piece on individual plates to impress your guests. Drizzle some of the reserved strawberry juices over the top for extra flavor. For garnishing, use fresh mint leaves. They add a bright touch. You can also top with extra strawberry slices. This makes your cake look fresh and inviting. Pro Tips Use Fresh Strawberries: Fresh strawberries yield the best flavor and texture, enhancing the overall taste of the dessert. Whipping Cream Technique: Whip the cream until stiff peaks form but avoid over-whipping to maintain a light and airy texture. Layering Tips: Ensure each ladyfinger is dipped quickly in the strawberry juices to prevent sogginess while still absorbing flavor. Chill Time: Allow the cake to chill overnight for the best flavor melding and texture; this also helps the ladyfingers soften perfectly. {{image_2}} You can change the flavors of your cake easily. Try adding different berries like blueberries or raspberries. These can give your cake a fresh twist and new taste. You can also use flavored whipped cream. For example, adding lemon or almond extract can give a unique flavor. This makes the dessert fun and exciting! If you want to switch things up, you can change the base. Instead of ladyfinger cookies, use sponge cake or graham crackers. Both options work well and add their own taste. Sponge cake gives a light texture, while graham crackers add a nice crunch. This way, you can make the cake your own! You can also adapt the cake for different diets. For those who can't have dairy, use dairy-free whipped cream. Brands like coconut cream work great. If you need a gluten-free option, choose gluten-free ladyfingers or use gluten-free cake. These changes let everyone enjoy this tasty treat without worry. To store your leftovers, cover the cake tightly with plastic wrap. This helps keep the cake fresh and prevents it from absorbing other smells in the fridge. I recommend storing it in the fridge for up to three days. After that, the ladyfingers may become too soft. Yes, you can freeze Strawberry Shortcake Icebox Cake. To freeze, slice the cake into portions and wrap each piece in plastic wrap. Then place the wrapped pieces in a freezer-safe bag. This helps maintain their flavor and texture. When you are ready to enjoy them, take the slices out and let them thaw in the fridge overnight. Serve them cold for the best taste. A Strawberry Shortcake Icebox Cake is a no-bake dessert. It combines layers of whipped cream, strawberries, and ladyfinger cookies. This cake is easy to make and perfect for warm days. The dish has roots in classic American desserts. It captures summer flavors in a sweet, creamy treat. You can store this cake in the fridge for up to three days. The whipped cream stays fresh and the flavors deepen. To keep the cake at its best, cover it tightly with plastic wrap. This prevents it from absorbing other fridge smells. Yes, you can make this cake a day ahead. In fact, letting it sit overnight in the fridge improves the taste. The cookies soak up the strawberry juices and soften nicely. Just remember to cover it well to keep it fresh. If you need an alternative to ladyfinger cookies, try sponge cake or graham crackers. Both options work well and still taste great. For gluten-free needs, look for gluten-free ladyfingers or cookies. These swaps ensure everyone can enjoy this delightful dessert. This blog post walked you through creating a delicious Strawberry Shortcake Icebox Cake. You learned about the simple ingredients, step-by-step instructions, and tips for making perfect layers. I also shared fun variations to try and how to store your cake. In my view, everyone should give this cake a chance. It’s refreshing, easy to make, and perfect for any occasion. Don’t hesitate to experiment with your own flavors and toppings. Enjoy your delightful dessert!$

A refreshing and easy dessert featuring layers of strawberries, whipped cream, and ladyfinger cookies.

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Prep Time 20

Total Time 4 20

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
12-14 pieces store-bought ladyfinger cookies
to taste leaves fresh mint for garnish (optional)

Instructions

In a medium bowl, combine the sliced strawberries and granulated sugar. Mix well and let sit for about 15-20 minutes to draw out the juices.
In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip; you want it light and fluffy.
In a 9x9 inch baking dish or rectangular dish, start by adding a layer of the whipped cream on the bottom.
Next, dip each ladyfinger cookie briefly in the strawberry juices (not too long, or they’ll get soggy!) and arrange them in a single layer over the whipped cream.
Spread a layer of sliced strawberries over the ladyfingers, followed by another layer of whipped cream.
Repeat the layering process until all the ingredients are used, finishing with a layer of whipped cream on top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the flavors meld and the cookies soften.
Before serving, garnish the top with any remaining strawberry slices and fresh mint leaves for a pop of color.

Notes

Slice the cake into squares and serve on individual plates. Drizzle reserved strawberry juices over the top for extra flavor.

Keyword cake, dessert, no-bake, strawberry