Name: Strawberry Shortcake No-Bake Icebox Cake
Prep time: 30 min
Total time: 4 h
Cuisine: American
Ingredients: 1 pound fresh strawberries, hulled and cut into bite-sized pieces; 1/4 cup granulated sugar; 2 cups heavy cream; 1 tablespoon vanilla extract; 2 cups powdered sugar; 8-10 graham crackers; 2 tablespoons vanilla pudding mix (unprepared)

This Strawberry Shortcake No-Bake Icebox Cake is a delightful dessert that combines the freshness of strawberries with the creaminess of whipped topping, all layered between crisp graham crackers. It’s a perfect treat for warm days when I want something sweet without turning on the oven.

Why You’ll Love This Recipe

I find this recipe incredibly appealing because it’s simple to prepare and doesn’t require any baking. The combination of juicy strawberries, sweetened whipped cream, and graham crackers creates a harmonious blend of textures and flavors. It’s an ideal dessert for gatherings, potlucks, or just a special treat for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fresh strawberries, hulled and cut into bite-sized pieces
1/4 cup granulated sugar
2 cups heavy cream
1 tablespoon vanilla extract
2 cups powdered sugar
8-10 graham crackers
2 tablespoons vanilla pudding mix (unprepared)

Directions

I start by reserving a handful of strawberries for garnishing the top of the cake. The remaining strawberries go into a large bowl, sprinkled with granulated sugar, stirred to combine, and set aside.
In a tall bowl, I whip the heavy cream using a stand mixer or electric hand mixer on high speed until trails begin to form. Then, I add the vanilla extract and 1/4 cup of powdered sugar, continuing to whip until stiff peaks form. I set this aside.
I line a 9 x 5-inch loaf pan with plastic wrap, ensuring there’s enough excess to wrap over the top later.
I layer one-third of the whipped cream into the pan, spoon half of the strawberries evenly on top, and then add a layer of graham crackers, breaking them as necessary to fit.
I repeat the layering process, ending with a final layer of whipped cream on top.
I wrap the excess plastic wrap over the top and place the cake in the freezer for 3 to 4 hours to set.
Before serving, I remove the cake from the freezer, unwrap it, and garnish the top with the reserved strawberries.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 30 minutes, with an additional 3 to 4 hours of chilling time in the freezer.

Variations

I enjoy experimenting with this recipe by adding different fruits such as blueberries or raspberries for a mixed berry version. Sometimes, I sprinkle crushed nuts or drizzle chocolate sauce between the layers for added flavor and texture.

Storage/Reheating

To keep the cake firm, I store it in the freezer, covered with plastic wrap or in an airtight container. It’s best enjoyed within 1 to 2 weeks. Before serving, I let it sit at room temperature for about 15 minutes to soften slightly for easier slicing.

FAQs

How far in advance can I make this cake?

I often prepare this cake a day in advance. It allows the flavors to meld together beautifully, and it’s ready to serve when needed.

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor, I sometimes use thawed frozen strawberries in a pinch. However, I make sure to drain any excess liquid to prevent the cake from becoming soggy.

Is there a substitute for graham crackers?

Yes, I sometimes use vanilla wafers or ladyfingers as an alternative to graham crackers. They offer a different texture but still complement the creamy layers well.

Can I use whipped topping instead of homemade whipped cream?

Absolutely. When I’m short on time, I use store-bought whipped topping. However, I prefer homemade whipped cream for its richer taste and texture.

How do I prevent the cake from sticking to the pan?

I always line the pan with plastic wrap, leaving enough overhang to cover the top. This makes it easy to lift the cake out of the pan once it’s set.

Conclusion

This Strawberry Shortcake No-Bake Icebox Cake is a delightful dessert that’s both easy to make and delicious to eat. Its layers of sweet strawberries, creamy whipped topping, and crisp graham crackers make it a favorite in my household. Whether I’m hosting a summer gathering or simply craving a sweet treat, this cake never disappoints.