Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 6 h
Yield: 8 servings
Ingredients: 1 pound fresh strawberries, sliced; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 package (14 oz) ladyfinger cookies; 1/4 cup milk

Highlighted under: Everyday Baking Ideas

I absolutely adore making Strawberry Shortcake Icebox Cake, especially during the warmer months when strawberries are at their peak. This recipe not only highlights the sweetness of fresh strawberries but also features layers of fluffy whipped cream and delicate sponge cake. As I carefully stack these layers, I love how the flavors meld together and create a refreshing dessert. It's a no-bake treat that's as pleasing to the eye as it is to the palate, perfect for gatherings or simply enjoying at home with family.

Created by

Megan Scott

Last updated on 2026-02-01T20:49:35.466Z

When I first stumbled upon this Strawberry Shortcake Icebox Cake recipe, I knew I had to give it a try. The concept of layering soft cake with fresh strawberries and whipped cream seemed like a perfect summer treat. It was a hit at my last gathering, and the best part is that it can be assembled in advance and stored in the fridge, allowing the flavors to deepen.

One tip I discovered is to use slightly overripe strawberries for an even sweeter taste. The juiciness of the berries seeps into the layers, making each bite divine. Plus, the no-bake aspect means I can spend more time enjoying the company of my guests!

Why You'll Love This Recipe
Light and fluffy texture that melts in your mouth
Incredible flavor from fresh strawberries and whipped cream
Quick to assemble, making it ideal for any occasion

Choosing the Best Strawberries

The quality of strawberries you choose greatly affects the overall flavor of your Strawberry Shortcake Icebox Cake. Look for strawberries that are bright red, plump, and fragrant, as these are signs of ripeness and sweetness. Avoid any that are dull or have green spots, as they may be underripe.

When preparing the strawberries, the 2 tablespoons of powdered sugar are key to drawing out their natural juices, creating a delicious syrup that enhances the cake's moisture and flavor. Allowing the strawberries to sit for about 10 minutes is sufficient time for the sugar to work its magic.

Perfecting the Whipped Cream

Whipped cream is the backbone of this dessert, and there are a few tips to ensure it turns out perfectly. Using heavy whipping cream is crucial; it has a higher fat content, which allows for a stable texture. Make sure your bowl and beaters are chilled, as this helps achieve those soft peaks more swiftly.

When whipping, start at a low speed to prevent splattering, then gradually increase to medium-high until soft peaks form. Be careful not to overwhip, as this can lead to a grainy texture. Soft peaks should just hold their shape but still have a smooth, glossy appearance—this ideal consistency elevates the cake.

Layering Techniques

When layering your cake, it's essential to briefly dip each ladyfinger in milk to soften them. This step is crucial as it prevents them from becoming overly dry in the final dessert. Just a quick dip—about 1 second each—is all you need; too long, and they might fall apart.

As you layer, make sure to spread the whipped cream evenly over the ladyfingers, allowing it to create a barrier that holds the strawberries in place. This ensures that when you cut into the cake, you get perfect slices without everything falling apart. Visual consistency is key here, as each layer should be visible yet harmoniously blended.

Ingredients

Gather these simple ingredients to create the perfect Strawberry Shortcake Icebox Cake:

Ingredients

1 pound fresh strawberries, sliced
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (14 oz) ladyfinger cookies
1/4 cup milk

Once you have all your ingredients ready, you can start creating this beautiful dessert!

Instructions

Follow these easy steps to assemble your Strawberry Shortcake Icebox Cake:

Prepare the Strawberries

In a bowl, mix the sliced strawberries with 2 tablespoons of powdered sugar. Let the mixture sit for about 10 minutes to create a syrup.

Make the Whipped Cream

In another bowl, combine the heavy whipping cream, remaining powdered sugar, and vanilla extract. Whip until soft peaks form.

Layer the Cake

Dip each ladyfinger in milk briefly to soften, then layer them at the bottom of a 9x13 inch dish. Spread a layer of whipped cream over the ladyfingers, followed by a layer of strawberries. Repeat the layers until you fill the dish.

Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. Slice and serve chilled.

Your Strawberry Shortcake Icebox Cake is now ready to enjoy!

Pro Tips

For added richness, gently fold in some mascarpone cheese into the whipped cream before layering.

Storing and Serving

After assembling the Strawberry Shortcake Icebox Cake, cover it with plastic wrap and place it in the refrigerator. It can be stored for up to 2 days, but I recommend consuming it within a day for the best texture and flavor. The longer it sits, the more the ladyfingers absorb the strawberry syrup, creating a beautifully harmonious flavor profile.

For serving, consider garnishing each slice with additional whipped cream and a whole strawberry on top for an elegant presentation. If you're feeling adventurous, a drizzle of chocolate sauce or a sprinkle of mint leaves can add an extra layer of flavor and visual appeal.

Variations on a Classic

While this recipe is delightful as is, feel free to experiment with different fruits based on the season. Peaches, blueberries, or raspberries can be substituted or mixed in with strawberries for a fresh twist. Just ensure to adjust the sugar levels based on the fruit's sweetness to keep the balance right.

You can also substitute the ladyfinger cookies with pound cake or angel food cake for a different texture. Just remember that each type may require slight adjustments in the soaking time with milk for optimal softness.

Troubleshooting Tips

If your whipped cream isn’t whipping up, check the freshness of your cream. Older cream may not whip well and can lead to disappointing results. If you're in a humid environment, the whipped cream may struggle to hold its shape; consider adding a stabilizer like a tablespoon of cornstarch to help it maintain structure.

In case the cake looks too runny after chilling, it may be due to excess strawberry syrup. Next time, try draining some of the juice off before assembling, or add a layer of graham cracker crumbs between the strawberries and whipped cream to act as a sponge for excess moisture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.

→ How long will the cake last in the fridge?

The cake can be stored in the fridge for up to 3 days. It's best enjoyed fresh.

→ Can I make this cake ahead of time?

Absolutely! This cake is perfect for making a day in advance. The flavors deepen as it chills.

→ What can I substitute for ladyfingers?

You can use sponge cake or even graham crackers if you prefer, just adjust the soaking time accordingly.