Print

Easy No-Bake Strawberry Shortcake Icebox Cake Recipe

no-bake strawberry shortcake icebox cake - featured image
Print Recipe

This Kid-Approved No-Bake Strawberry Shortcake Icebox Cake came from a place of pure kitchen chaos, and it turned into the dessert I keep coming back to. It’s the one I make when I don’t want to turn on the oven, when the grocery budget is tight, and when I need something that looks impressive but takes almost no real effort.

Ingredients

Scale
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 box (about 14 ounces or 400g) graham crackers (about 36 full sheets)
  • Additional fresh strawberries, sliced (for garnish, optional)
  • Whipped cream (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Prepare the strawberries. Wash and hull the strawberries. Slice them into even pieces, about 1/4-inch thick. Place them in a medium bowl and toss with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Let them sit for about 10 minutes while you prepare the filling.
  2. Make the cream cheese mixture. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed. The mixture should be light and fluffy.
  3. Whip the cream. In a separate large bowl, pour the cold heavy cream. Add the powdered sugar. Using an electric mixer with clean beaters, whip the cream on medium-high speed until soft peaks form, about 3 to 4 minutes. Be careful not to over-whip.
  4. Fold it all together. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until just combined. The filling should be smooth, light, and creamy.
  5. Start layering. Spread a thin layer of the cream mixture (about 1/2 cup) on the bottom of your 9×13-inch baking dish. Arrange a single layer of graham crackers on top, breaking them as needed to fit. You should use about 8 to 9 full sheets per layer.
  6. Add the strawberry layer. Spoon about one-third of the remaining cream mixture over the graham crackers and spread it evenly. Arrange a layer of sliced strawberries on top of the cream. Use about one-third of the macerated berries. Repeat the layers: graham crackers, cream mixture, strawberries. You should have three layers of graham crackers and three layers of filling.
  7. Finish with the top layer. End with a final layer of graham crackers. Spread the remaining cream mixture over the top, covering the crackers completely. Use a spatula to smooth it out.
  8. Chill. Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, but overnight is better.
  9. Garnish and serve. Before serving, top with additional fresh strawberry slices and a dollop of whipped cream if desired. Slice into squares and serve cold.

Notes

Don’t skip the maceration of strawberries. Room temperature cream cheese is key for a smooth filling. Whip the cream just to soft peaks. Layer evenly. Patience is essential – chill for at least 6 hours, preferably overnight. Use a sharp knife to slice clean squares. The cake is even better the next day.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, easy dessert, kid-friendly, summer dessert, no oven dessert, graham cracker dessert

Find it online: https://flurpchef.com/easy-no-bake-strawberry-shortcake-icebox-cake-recipe/