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No-Bake Strawberry Shortcake Icebox Cake – Easy 15-Minute Dessert

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A no-bake strawberry shortcake icebox cake that comes together in just 15 minutes of active work. Layers of golden vanilla cookies, fresh macerated strawberries, and fluffy whipped cream create a tender, cake-like dessert that’s perfect for summer.

Ingredients

  • Fresh strawberries, hulled and sliced (about 2 pounds or 900g)
  • Granulated sugar, 1/3 cup (65g)
  • Heavy whipping cream, 2 cups (480ml)
  • Powdered sugar, 1/4 cup (30g)
  • Vanilla extract, 1 teaspoon (5ml)
  • Golden vanilla cookies, about 48 cookies (one standard 12-ounce box)

Instructions

  1. Prep the strawberries: Wash and hull about 2 pounds of fresh strawberries. Slice them into even pieces, about 1/4-inch thick. Toss them in a bowl with 1/3 cup granulated sugar and let them sit for 15 minutes. You’ll see the juices start to pool at the bottom of the bowl. Give them a gentle stir halfway through.
  2. Whip the cream: Pour 2 cups of cold heavy whipping cream into a chilled mixing bowl. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form. This takes about 3-4 minutes with a hand mixer. You’re looking for peaks that hold their shape when you lift the beaters—not so stiff that they look curdled, but firm enough to stand up. Be careful not to overwhip, or you’ll end up with butter.
  3. Start layering: Spread a thin layer of whipped cream on the bottom of your 9×13 dish. This helps the first layer of cookies stick and stay in place. Arrange a single layer of golden vanilla cookies over the cream, breaking some in half to fill in the gaps. Don’t worry about perfection—the cream hides everything.
  4. Add the strawberry layer: Spoon about one-third of the macerated strawberries and their juices over the cookies. Spread them evenly with the back of a spoon. The juices will start soaking into the cookies immediately, which is exactly what you want.
  5. Repeat the layers: Spread about one-third of the remaining whipped cream over the strawberries. Add another layer of cookies, then another third of the strawberries, then more cream. Repeat one more time until you’ve used all the ingredients. You should end with a final layer of whipped cream on top. Smooth it out with a spatula.
  6. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is best. The cookies need time to soften into that cake-like texture, and the flavors need time to meld together. I’ve made the mistake of cutting into it after only 3 hours, and the cookies were still crunchy in the middle—not terrible, but not the magic texture you’re after.
  7. Serve: When you’re ready to serve, you can garnish the top with fresh strawberry slices and a few mint leaves if you’re feeling fancy. Slice into squares and serve cold straight from the fridge. The first slice might be a little messy, but that’s part of the charm.

Notes

Don’t skip the maceration step—the juices are essential for softening the cookies. Use a glass or ceramic dish to avoid metallic taste from strawberries. For best texture, chill overnight. If strawberries are very watery, drain slightly before layering. Press cookies down gently into cream for even moisture absorption.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, easy dessert, summer dessert, no-bake dessert, strawberry dessert, make-ahead dessert

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