Strawberry Shortcake Icebox Cake

When summer rolls around, nothing beats a light, creamy, and fruity dessert that’s both refreshing and indulgent. This Strawberry Shortcake Icebox Cake is the ultimate answer to your summer dessert cravings. With layers of soft ladyfinger cookies, fresh strawberries, a luscious berry cream filling, and a crunchy graham cracker topping, it’s a treat that’s as beautiful as it is delicious.

No-bake and easy to assemble, this icebox cake is perfect for hot summer days when you want a sweet treat without turning on the oven. The combination of strawberries and creamy layers makes it a crowd-pleaser at barbecues, birthday parties, or simple family gatherings.

Whether you’re a seasoned baker or a home cook looking for a fun and simple dessert, this recipe will become your go-to summer favorite.

Why You’ll Love This Strawberry Shortcake Icebox Cake

• No Bake Required: No need to heat up the kitchen—perfect for warm weather.
• Light and Refreshing: Soft cookies and fresh strawberries create a dessert that isn’t overly heavy.
• Crowd-Pleasing Dessert: Ideal for parties, potlucks, or family dinners.
• Customizable Layers: Easily swap cookies or adjust sweetness to taste.
• Quick Assembly: Most of the work involves mixing and layering, making it beginner-friendly.
• Make-Ahead Friendly: Can be assembled ahead of time and chilled until ready to serve.

Ingredients Breakdown

For the Strawberries

• 2 lbs fresh strawberries, washed, hulled, and chopped
• 3 tbsp (24g) sugar

For the Filling

• 8 oz cream cheese, room temperature
• 1/4 cup (52g) sugar
• 2 3/4 cups (660ml) heavy whipping cream, cold
• 1 1/4 cups (144g) powdered sugar
• 2 tsp vanilla extract
• 6 oz ladyfingers*

For the Graham Cracker Crumble Topping

• 1/3 cup (89g) graham cracker crumbs (about 3 graham cracker sheets)
• 1 tbsp (13g) sugar
• Pinch of salt
• 2 1/2 tbsp unsalted butter, melted
• Fresh strawberries, for decorating

Yield

• 15 servings

Tools & Equipment Needed

To make this icebox cake smoothly and efficiently, you’ll need:

• 9×13-inch cake pan
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer or stand mixer with whisk attachment
• Spatula
• Measuring cups and spoons
• Knife and cutting board for chopping strawberries
• Baking sheet (for graham cracker topping)
• Parchment paper or silicone baking mat

Step-by-Step Instructions

Step 1: Prepare the Strawberries

1. Wash, hull, and chop the fresh strawberries.
2. Combine the strawberries with 3 tablespoons of sugar and set aside while preparing the filling.

Step 2: Make the Cream Filling

1. In a large mixing bowl, beat the cream cheese and 1/4 cup sugar until smooth and creamy. Set aside.
2. In another mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
3. Fold approximately 1/3 of the whipped cream into the cream cheese mixture. Gently fold in another 1/3 of the whipped cream until fully combined.
4. Add the chopped strawberries (without the juices) to the cream cheese mixture and gently fold to combine.

Step 3: Assemble the Icebox Cake

1. Place a full layer of ladyfingers at the bottom of a 9×13-inch cake pan.
2. Spread about half of the strawberry cream cheese mixture evenly over the ladyfingers.
3. Add another full layer of ladyfingers on top.
4. Spread the remaining strawberry cream cheese mixture on top, smoothing it into an even layer.
5. Chill the cake in the refrigerator for 4–5 hours to allow it to set.

Step 4: Make the Graham Cracker Crumble

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until well combined.
3. Spread the mixture on a parchment paper–lined baking sheet.
4. Bake for 5–7 minutes, until the edges begin to brown. Remove from oven and let cool slightly, then break into crumble pieces.

Step 5: Add Topping and Serve

1. Sprinkle the cooled graham cracker crumble over the top of the chilled icebox cake.
2. Decorate with additional fresh strawberries.
3. Keep chilled until ready to serve.

Tips & Variations

• Cookie Substitutions: If ladyfingers aren’t available, soft Nilla Wafers, shortbread, or angel food cake slices work well. Quick-dip cookies in milk before layering to soften.
• No-Bake Crumble Option: If desired, graham cracker crumble can be sprinkled directly without baking for a softer topping.
• Fruit Variations: Substitute strawberries with raspberries, blueberries, or mixed berries.
• Flavor Enhancements: Add a drizzle of strawberry or raspberry syrup between layers for extra flavor.
• Vegan Option: Use vegan cream cheese, coconut whipped cream, and dairy-free cookies.

Flavor Profile & Pairings

• Texture: Creamy filling with soft cookie layers and crunchy graham cracker topping.
• Taste: Lightly sweet, slightly tart from strawberries, and rich from cream cheese.
• Best Served With: Fresh berries on top enhance color and flavor.
• Side Suggestions: Light fruit salad or simple vanilla ice cream complements the richness of the cream filling.

Nutritional Overview

Approximate per serving (15 servings):

Nutrient	Amount
Calories	325 kcal
Sugar	20.5 g
Sodium	98.6 mg
Fat	21.3 g
Carbohydrates	30.7 g
Protein	4.2 g
Cholesterol	87.7 mg

Dietary Notes: Contains dairy and gluten. Not suitable for vegan or gluten-free diets without substitutions.

Make-Ahead & Meal Prep Tips

• Prepare in Advance: Assemble the icebox cake a day before serving to allow flavors to meld.
• Storage: Keep in the refrigerator for 2–3 days, or as long as the strawberries remain fresh.
• Freezing: Not recommended due to the soft strawberries; best enjoyed fresh.

FAQs

Q1: Can I use frozen strawberries?
A1: Fresh strawberries are best. Frozen strawberries release extra moisture, which may make the cake soggy.

Q2: Can I use firm ladyfingers instead of soft ones?
A2: Yes, but briefly dip them in milk before layering to soften.

Q3: Can I make individual servings?
A3: Absolutely! Assemble in small jars or cups for a fun presentation.

Q4: Can I skip the graham cracker topping?
A4: Yes, but it adds a nice texture contrast to the creamy filling.

Q5: How long should the cake chill?
A5: Chill for 4–5 hours or overnight for best results.

Cooking Timeline (at a Glance)

Step	Time
Prep strawberries	10 minutes
Prepare cream filling	15 minutes
Assemble cake	20 minutes
Chill cake	4–5 hours
Prepare crumble	5 minutes
Add topping	5 minutes

Serving Suggestions

• Slice carefully with a sharp knife for clean layers.
• Decorate with fresh berries, mint leaves, or extra crumble for a beautiful presentation.
• Serve chilled for a refreshing summer dessert.

Recipe Variations

1. Berry Medley Icebox Cake: Use a mix of raspberries, blueberries, and strawberries.
2. Chocolate Strawberry Layer: Add a thin layer of chocolate ganache between the ladyfinger layers.
3. Citrus Twist: Add lemon zest to the cream filling for a bright, fresh flavor.
4. Mini Icebox Cakes: Use mason jars for individual servings; great for picnics or parties.

Ingredient Spotlight

Strawberries

• Selection: Choose ripe, firm strawberries for maximum sweetness and freshness.
• Storage: Keep refrigerated and wash just before use.
• Enhancement: Lightly macerate with sugar to release natural juices.

Ladyfingers

• Selection: Soft, sponge-like ladyfingers work best; firm ones can be dipped in milk.
• Storage: Store in a cool, dry place; use quickly once opened.
• Enhancement: Lightly brush with syrup or liqueur for extra flavor.

Pro Cooking Tips

• Fold whipped cream gently to maintain airiness in the filling.
• Chill each layer slightly if needed to keep distinct layers.
• Cool the graham cracker crumble completely before topping to prevent sogginess.
• Use a sharp knife dipped in hot water for neat slices.

Storage & Freezing Guide

• Refrigerator: Keep in an airtight container for 2–3 days.
• Avoid Freezing: The soft strawberries and whipped cream do not freeze well.
• Thawing: Not applicable; best enjoyed fresh from the fridge.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Dietary Notes
Calories	325 kcal	Light dessert
Protein	4.2 g	From cream cheese
Carbohydrates	30.7 g	Includes sugar from strawberries and filling
Fat	21.3 g	Cream cheese and heavy cream
Fiber	2 g	From strawberries and graham cracker topping
Suitable for	Vegetarian	Contains dairy and gluten

Expanded Conclusion

This Strawberry Shortcake Icebox Cake is a light, creamy, and fruity dessert that’s perfect for hot summer days. The combination of fresh strawberries, soft ladyfinger cookies, and whipped cream filling creates a sweet treat that’s elegant yet simple to make.

Its no-bake nature makes it easy to prepare ahead of time, allowing flavors to meld beautifully while giving you stress-free prep for parties or family gatherings. The graham cracker crumble adds texture and a delightful crunch, while the fresh strawberries on top make it visually stunning.

Whether you’re serving it to friends, family, or guests, this icebox cake is guaranteed to impress. Keep it chilled, slice carefully, and enjoy each refreshing bite. It’s a summer dessert that will quickly become a tradition in your home.

Print