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Gluten Free Strawberry Shortcake Icebox Cake Recipe

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 hours 20 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Strawberry Shortcake Icebox Cake is a delightful no-bake dessert that layers crispy gluten-free sugar cookies with luscious whipped cream and fresh strawberries. Perfectly chilled overnight, it offers a creamy, fruity treat that’s easy to prepare and ideal for warm days or any occasion requiring a light, refreshing dessert.

Ingredients

Whipped Cream

  • 3 cups heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup + 2 Tablespoons powdered sugar

Strawberry Shortcake Layers

  • 12 oz crispy gluten free sugar cookies (or gluten free graham crackers)
  • 1-1/2 lbs strawberries, trimmed and sliced

Instructions

  1. Chill Equipment: Place the bowl and whisk attachment of an electric mixer, or a large glass bowl and beaters if using a hand mixer, into the freezer for at least 10 minutes to chill thoroughly.
  2. Prepare Whipped Cream: Remove the chilled bowl and add the heavy whipping cream and vanilla extract. Begin whipping on low speed while gradually adding powdered sugar. Increase the speed as the cream thickens, continuing to whip until soft peaks form and the cream holds its shape without becoming lumpy.
  3. Assemble the Cake Layers: Spread a thin, even layer of whipped cream at the bottom of an 8×8 inch baking dish. Arrange 9 gluten-free cookies over the cream layer. Spread another layer of whipped cream over the cookies, then evenly top with one-third of the sliced strawberries.
  4. Repeat Layering: Repeat the layering process two more times: cookies, whipped cream, and strawberries, creating a total of three layers. You may have a small amount of whipped cream left over to top the final layer if desired.
  5. Chill the Cake: Cover the baking dish tightly with plastic wrap and refrigerate overnight (approximately 12 hours) to allow the cookies to soften slightly and flavors to meld.
  6. Serve: When ready, slice the cake into squares and serve chilled for a refreshing dessert experience.

Notes

  • Use gluten-free sugar cookies or graham crackers for the best texture and flavor.
  • Chilling the mixing bowl helps achieve fluffier whipped cream.
  • The dessert requires an overnight chill to soften the cookies and enhance flavor melding.
  • For extra flavor, you can macerate the strawberries with a tablespoon of sugar before layering.
  • This dessert can be made a day ahead, making it perfect for entertaining.

Find it online: https://evelynscooking.com/gluten-free-strawberry-shortcake-icebox-cake-recipe/