Strawberry Shortcake Icebox Cake

As the warm weather rolls in, the craving for light and refreshing desserts becomes irresistible. One dessert that encapsulates the essence of summer is the Strawberry Shortcake Icebox Cake. This delightful treat combines the classic flavors of strawberry shortcake with a modern twist, offering a no-bake solution that is perfect for those hot days when you want something sweet without the hassle of turning on the oven.

Looking for a refreshing dessert to enjoy this summer? Try the Strawberry Shortcake Icebox Cake, a no-bake treat that beautifully combines whipped cream, fresh strawberries, and either ladyfingers or sponge cake. This delightful cake is simple to prepare and perfect for gatherings, picnics, or a family dinner. With its layers of flavors and vibrant colors, it’s sure to impress. Rediscover the joy of summer with this indulgent yet light dessert that everyone will love!

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Ingredients

2 cups fresh strawberries, hulled and sliced

3 tablespoons granulated sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract (for the whipped cream)

1 package (14 oz) of store-bought ladyfingers (or sponge cake)

Fresh mint leaves for garnish (optional)

Instructions

Prepare the Strawberries: In a mixing bowl, combine the sliced strawberries with granulated sugar and 1 teaspoon of vanilla extract. Toss gently to coat, then let them sit for about 30 minutes to macerate. This will draw out the juices, making a delicious strawberry syrup.

Make the Whipped Cream: In a separate large bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar together. Add in the remaining teaspoon of vanilla extract. Whip until stiff peaks form, being careful not to overbeat.

Assemble the Cake: In a rectangular baking dish (9x9 inches or similar), start with a layer of ladyfingers or sponge cake. Briefly dip each piece in the strawberry juice to soften (do not soak). Lay them side by side until the bottom of the pan is covered.

Add Strawberries and Cream: Spoon half of the macerated strawberries over the first layer. Follow with half of the whipped cream, spreading it evenly across the strawberries.

Layer Again: Add another layer of dipped ladyfingers on top of the whipped cream. Repeat the process with the remaining strawberries and whipped cream.

Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight. This allows the flavors to meld and the cake to set.

Serve: Before serving, you can wipe the sides of the pan for a cleaner look. Cut into squares and garnish with mint leaves for a fresh touch. Enjoy your delightful Strawberry Shortcake Icebox Cake!

Prep Time, Total Time, Servings:

20 minutes | 4 hours and 20 minutes | Serves 8-10