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- 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup shortcake cookies, crushed - 1/2 cup Greek yogurt - Mint leaves for garnish Gathering the right ingredients is key to a great Strawberry Shortcake Icebox Cake. Start with fresh strawberries. Their bright flavor is what makes this dessert shine. Look for ripe berries that smell sweet and have a vibrant color. Next, heavy whipping cream is a must. It adds richness and a light texture. Powdered sugar sweetens the cream without graininess. Vanilla extract brings warmth and depth to the flavor. For the base, choose shortcake cookies. You can buy them or make your own. Either way, they provide the perfect crunch. Greek yogurt adds creaminess and helps balance the sweetness. Finally, don’t forget mint leaves. They bring a fresh touch and look great on top. With these ingredients, you are ready to create a dessert that is both simple and delicious. {{ingredient_image_1}} To prepare the strawberries, start by hulking and slicing them. Use 2 cups of fresh strawberries for the best flavor. Place the sliced strawberries in a medium bowl. Add 2 tablespoons of powdered sugar and toss them gently. Let them sit for about 10 minutes. This time allows the strawberries to macerate, making them sweeter. The sugar draws out juice and creates a syrupy consistency. You will love how juicy and sweet they become! Next, grab a mixing bowl and pour in 1 cup of heavy whipping cream. Add the remaining 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Whip this mixture until you see soft peaks forming. This usually takes about 2 to 3 minutes. Now, gently fold in 1/2 cup of Greek yogurt. This step adds creaminess and a slight tang to the whipped cream. Your whipped cream mixture should look smooth and fluffy. For the first layer, take a 9x9 inch baking dish. Line the bottom with half of the crushed shortcake cookies. Spread them evenly to cover the base. Next, add half of your whipped cream mixture over the cookie crumbs. Smooth it out with a spatula. Now, spoon half of the macerated strawberries on top of the whipped cream layer. Distribute them evenly so every bite has strawberries. Repeat the layers by adding the remaining crushed cookies. Then, top with the rest of the whipped cream mixture and finish with the remaining strawberries. Cover the dish with plastic wrap and place it in the fridge. Chill it for at least 4 hours, or better yet, overnight. This waiting time allows all the flavors to come together beautifully. Before serving, garnish with fresh mint leaves for a nice touch! To make the best whipped cream, start with cold cream. Cold cream whips better and faster. Whip the cream until it forms soft peaks. This means it holds shape but still looks fluffy. Be careful not to overwhip it. If you whip too long, it turns into butter. Stop when the cream looks smooth and airy. When choosing strawberries, look for bright red ones. They should feel firm and have a sweet smell. Avoid berries with green or mushy spots. You can also use frozen strawberries if fresh ones are not available. Just thaw them and drain excess juice before using. Garnish your cake with fresh mint leaves. This adds color and a fresh taste. Use a sharp knife to cut neat slices. Serve it chilled for the best flavor. You can also add extra strawberries on top for a beautiful look. Pro Tips Use ripe strawberries: Choose bright red, ripe strawberries for the best flavor and sweetness. The riper the berry, the more delicious your icebox cake will be! Chill the bowl: For better whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps achieve fluffy peaks. Experiment with flavors: Feel free to mix in other fruits like blueberries or raspberries for a twist! You can also add a splash of lemon juice to the strawberries for extra zing. Make it ahead: This dessert is perfect for making ahead of time. It actually tastes better the next day, as the flavors meld and the cookies soften beautifully. {{image_2}} You can change the taste of your cake easily. For a different flavor, try using vanilla or almond extract instead of just vanilla. Almond gives a nice nutty touch. You can also add citrus zest, like lemon or orange, to brighten the cake. This adds a fun twist and makes it more refreshing. If you need gluten-free options, there are many choices. You can use gluten-free shortcake cookies. They work just as well. For those who want a dairy-free treat, swap heavy cream with coconut cream. You can also replace Greek yogurt with a dairy-free yogurt. These swaps let everyone enjoy this cake. Feel free to mix in other fruits. In summer, peaches or blueberries are great. In fall, try apples or pears for a cozy taste. You can also make holiday-themed adaptations. For example, add cranberries for a festive look. Each season brings new flavors to explore in your icebox cake. To keep your Strawberry Shortcake Icebox Cake fresh, store it in the fridge. Use plastic wrap to cover the dish tightly. This helps keep the cake moist and prevents it from absorbing other smells. The cake stays good for about 3 days in the fridge. After that, the cookies might get too soft. You can freeze this cake for longer storage. First, cut it into slices. Wrap each slice in plastic wrap, then place them in an airtight container. This protects them from freezer burn. The cake can last up to 2 months in the freezer. When you want to eat it, take out a slice and place it in the fridge overnight to thaw. When ready to serve, take the cake out of the fridge. Let it sit for about 10 minutes at room temperature. This helps bring back some of its original texture. Garnish with fresh mint leaves for a nice touch. For the best taste, serve it chilled. Enjoy the flavors of fresh strawberries and creamy goodness! Strawberry Shortcake Icebox Cake can last up to three days in the fridge. After that, the cookies may get too soggy. Keep it covered with plastic wrap to keep it fresh longer. Yes, you can make this dessert ahead of time. In fact, I recommend making it a day before. This way, the flavors blend well, and the cookies soften nicely. Just remember to cover it well in the fridge. To slice and serve, use a sharp knife. Dip the knife in warm water for easy cutting. This helps create clean lines and neat slices. Use a spatula to lift the slices onto plates. You can use frozen strawberries, but fresh ones taste better. If you use frozen, let them thaw and drain excess liquid. This prevents the cake from getting too soggy. Yes, you can easily make a smaller portion. Just use a smaller dish and cut the ingredient amounts in half. This way, you still enjoy the cake without making too much. This blog post showed you how to make a delicious Strawberry Shortcake Icebox Cake. You learned the essential ingredients, like fresh strawberries and whipped cream. We explored step-by-step instructions for preparation and layering. Tips for perfecting your whipped cream and selecting ripe strawberries helped you along the way. Lastly, we shared ways to store and adapt your cake. Enjoy creating this refreshing dessert, and remember, your personal touch makes it even better!

Strawberry Shortcake Icebox Cake

A refreshing and creamy dessert featuring layers of strawberries, whipped cream, and shortcake cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shortcake cookies, crushed
  • 1/2 cup Greek yogurt
  • to taste Mint leaves for garnish

Instructions
 

  • In a medium bowl, combine the sliced strawberries with 2 tablespoons of powdered sugar. Toss to coat and let them macerate for about 10 minutes.
  • In a separate mixing bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form. Gently fold in the Greek yogurt until smooth and creamy.
  • Line the bottom of a 9x9 inch square baking dish with a layer of shortcake cookie crumbs using half of the crushed cookies.
  • Spread half of the whipped cream and yogurt mixture over the cookie crumbs, smoothing it out to cover evenly.
  • Spoon half of the macerated strawberries over the whipped cream layer, distributing them evenly.
  • Repeat the layers: add the remaining crushed cookies, followed by the rest of the whipped cream mixture, and top with the rest of the strawberries.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  • Before serving, garnish with fresh mint leaves for a pop of color and freshness.

Notes

Chill overnight for best flavor.
Keyword cake, dessert, no-bake, strawberry