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Easy No-Bake Strawberry Shortcake Icebox Cake

no-bake strawberry shortcake icebox cake - featured image
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A simple, no-bake dessert featuring layers of graham crackers, fresh strawberries, and a creamy filling made with cream cheese and whipped cream. Perfect for summer gatherings and make-ahead entertaining.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 8 ounces cream cheese (softened to room temperature)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pounds fresh strawberries (hulled and sliced)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 box (14.4 ounces) graham crackers (about 3 sleeves)
  • Additional fresh strawberries (for garnish, optional)
  • Mint sprigs (for garnish, optional)
  • White chocolate shavings (for garnish, optional)

Instructions

  1. Prep the strawberries: Wash and dry strawberries thoroughly. Remove green tops and slice into even slices, about 1/4-inch thick. Place in a medium bowl and toss with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Let sit for 15-20 minutes to macerate.
  2. Whip the cream: Pour cold heavy cream into a large chilled bowl. Using an electric mixer on medium-high speed, whip until soft peaks form, about 2-3 minutes.
  3. Make the cream cheese base: In a separate large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scrape down sides of bowl to ensure no lumps remain.
  4. Fold it all together: Gently fold whipped cream into cream cheese mixture using a rubber spatula. Fold from bottom up, rotating bowl, until no white streaks remain. Do not overmix.
  5. Start layering: Spread a thin layer of cream mixture (about 1/2 cup) on bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers on top, breaking to fit if needed.
  6. Build the layers: Spread about 1 cup of cream mixture over graham crackers. Top with a layer of macerated strawberries (about one-third). Drizzle some strawberry syrup over cream. Repeat layers: graham crackers, cream, strawberries. End with a final layer of graham crackers topped with remaining cream mixture.
  7. Finish the top: Spread remaining cream mixture smoothly over top layer. Create decorative swoops or swirls if desired. Arrange reserved fresh strawberry slices on top.
  8. Chill: Cover dish tightly with plastic wrap, ensuring wrap touches surface of cream. Refrigerate for at least 6 hours, preferably overnight.
  9. Slice and serve: Use a sharp knife to cut clean squares. Wipe knife between cuts for best presentation. Serve cold.

Notes

Don’t rush the chill time—the graham crackers need at least 6 hours to soften. Room temperature cream cheese is essential for a smooth filling. Pat strawberries dry after washing to avoid excess moisture. Use a serrated knife for clean slices. The cake improves after 24 hours in the fridge.

Nutrition

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

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