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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 made with layers of graham cracker crust, cream cheese filling, fresh strawberries, and whipped cream. Perfect for hot days or when you need a quick, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries and mint leaves for garnish (optional)

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for 15-20 minutes to macerate.
  2. Make the graham cracker crust: In a separate bowl, mix graham cracker crumbs with 1/4 cup sugar. Pour melted butter over and stir until every crumb is moistened. Press half of this mixture firmly into the bottom of a 9×5-inch loaf pan lined with plastic wrap. Reserve the other half.
  3. Whip the cream: In a large chilled bowl, beat 1 1/2 cups cold heavy cream with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Set aside in the fridge.
  4. Make the cream cheese layer: In another bowl, beat softened cream cheese until smooth. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, beat until combined. Gradually add 1 cup heavy cream (unwhipped) and mix until smooth.
  5. Fold in the whipped cream: Gently fold half of the whipped cream into the cream cheese mixture until just combined.
  6. Start layering: Spread half of the cream cheese mixture over the pressed crust. Drain strawberries (reserve syrup) and scatter half over the cream cheese. Drizzle 1-2 tablespoons of reserved syrup over berries.
  7. Add the second crust layer: Sprinkle remaining graham cracker crumb mixture evenly over strawberries. Press down gently.
  8. Repeat the layers: Spread remaining cream cheese mixture over crumb layer. Top with remaining strawberries and another drizzle of syrup.
  9. Finish with whipped cream: Spread remaining whipped cream over top. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. Serve: Lift cake out of pan using plastic wrap. Place on serving platter, slice, and garnish with fresh strawberries and mint if desired.

Notes

For best results, chill overnight. The cake tastes even better on the second day. If using frozen strawberries, thaw and drain them first. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and coconut whipped cream.

Nutrition

Keywords: no-bake, strawberry shortcake, icebox cake, easy dessert, summer dessert, graham cracker, cream cheese

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