When I think of summer picnics and cozy family gatherings, one dessert always comes to mind Strawberry Shortcake Icebox Cake. It’s one of those magical recipes that feels nostalgic yet incredibly fresh. My grandmother used to make a version of this cake with crisp ladyfingers and fresh whipped cream, and now I’ve adapted her method using gluten-free sugar cookies or graham crackers for a modern, allergen-friendly twist.
This no-bake treat is creamy, fruity, and packed with flavor. It’s perfect for busy weeknights, holiday dinners, or potlucks when you need something impressive that doesn’t require turning on the oven.
Table of Contents
Why You’ll Love This Strawberry Shortcake Icebox Cake
- No-Bake Simplicity: Layer and chill—no baking required!
- Perfect Texture: Crisp cookies soften into tender, cake-like layers.
- Versatile for All Seasons: Bright enough for summer, comforting enough for winter.
- Allergen-Friendly: Naturally gluten-free with the right cookie base.
- Crowd-Pleaser: Serves 12 and looks stunning on any dessert table.
Ingredients You’ll Need
Here’s what you need to build this beautiful and delicious Strawberry Shortcake Icebox Cake:
- 3 cups heavy whipping cream
- 1½ teaspoons vanilla extract
- ¼ cup + 2 tablespoons powdered sugar
- 12 oz crispy gluten-free sugar cookies (or gluten-free graham crackers)
- 1½ lbs fresh strawberries, trimmed and sliced
Optional toppings:
- Fresh mint for garnish
- Extra strawberries for decoration
- A drizzle of melted white chocolate
Prep Time
- Prep time: 20 minutes
- Chill time: 4–6 hours (or overnight for best results)
- Total time: 6.5 hours (hands-on time remains only 20 minutes)
Instructions: How to Make Strawberry Shortcake Icebox Cake
Step 1: Make the Whipped Cream
In a large mixing bowl, beat 3 cups of heavy cream, vanilla extract, and powdered sugar using an electric mixer. Whip on medium-high speed until stiff peaks form. Set aside.
Step 2: Prepare the Strawberries
Wash, trim, and slice 1½ lbs of strawberries into thin slices. Pat them dry with a paper towel to avoid excess moisture in the cake.
Step 3: Layer the Base
In a 9×13-inch baking dish, spread a thin layer of whipped cream on the bottom. This helps anchor the cookies. Add a single layer of gluten-free sugar cookies or graham crackers, breaking them as needed to fit the shape of the pan.
Step 4: Add Cream & Berries
Spread a thick layer of whipped cream over the cookie layer, followed by a layer of sliced strawberries.
Step 5: Repeat the Layers
Continue layering cookies, cream, and strawberries until all ingredients are used. Finish with a generous layer of whipped cream and a decorative pattern of strawberries on top.
Step 6: Chill
Cover the cake with plastic wrap and refrigerate for 4 to 6 hours, or overnight. This allows the cookies to absorb the cream and soften into a cake-like consistency.
Step 7: Serve
Slice, serve chilled, and garnish with mint leaves, extra strawberries, or a drizzle of melted chocolate for extra flair.
Tips for Success
- Don’t skip the chill time: It’s essential for achieving the perfect texture.
- Use fresh, firm strawberries: Avoid overly ripe or watery berries.
- Make it dairy-free: Use coconut cream instead of heavy whipping cream.
- Make individual servings: Layer in jars or dessert glasses for a portable, party-friendly version.
Storage & Make-Ahead Info
- Make-Ahead: This cake can be assembled up to 24 hours in advance.
- Refrigerator: Store leftovers covered for up to 3 days.
- Freezer: Not recommended—whipped cream can separate when frozen.
Variations You’ll Love
- Mixed Berry Version: Add blueberries, raspberries, or blackberries.
- Chocolate Lovers: Add mini chocolate chips between layers or use chocolate cookies.
- Lemon Twist: Fold a tablespoon of lemon zest into the whipped cream.
- Strawberry-Basil: Sprinkle thinly sliced basil leaves between layers for a gourmet touch.
Nutritional Information (Per Serving)
Based on 12 servings and standard ingredients:
- Calories: 290
- Fat: 18g
- Carbohydrates: 28g
- Sugar: 16g
- Protein: 3g
Note: Values vary depending on the cookie base and sweeteners used.
Print
Strawberry Shortcake Icebox Cake: A No-Bake Delight for Every Season
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
Description
This no-bake Strawberry Shortcake Icebox Cake is light, creamy, and bursting with fresh strawberry flavor. Made with fluffy whipped cream and crispy gluten-free cookies, it’s an effortless and crowd-pleasing dessert you can enjoy any time of year.
Ingredients
- 3 cups heavy whipping cream
- 1½ teaspoons vanilla extract
- ¼ cup + 2 tablespoons powdered sugar
- 12 oz crispy gluten-free sugar cookies or graham crackers
- 1½ lbs fresh strawberries, trimmed and sliced
- Optional: mint leaves, extra strawberries, white chocolate for garnish
Instructions
- In a large mixing bowl, beat heavy cream, vanilla, and powdered sugar with a hand mixer until stiff peaks form. Set aside.
- Slice strawberries and pat dry.
- Spread a thin layer of whipped cream on the bottom of a 9×13-inch dish.
- Arrange a layer of gluten-free cookies over the cream.
- Add a thick layer of whipped cream, then a layer of sliced strawberries.
- Repeat layers: cookies, whipped cream, and strawberries, finishing with whipped cream on top.
- Decorate with strawberry slices or mint, if desired.
- Cover and chill for 4–6 hours or overnight before serving.
Notes
- Chill time is essential for softening the cookie layers into a cake-like texture.
- Make individual portions in jars or dessert cups for fun serving ideas.
- Swap strawberries with mixed berries or peaches for seasonal variety.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert
- Cuisine: American
Keywords: Strawberry Shortcake Icebox Cake, no-bake strawberry dessert, gluten-free strawberry cake, summer strawberry recipe,
Serving Suggestions
Pair your Strawberry Shortcake Icebox Cake with:
- A glass of sparkling rosé or lemonade
- Fresh fruit skewers
- A dollop of extra whipped cream or vanilla yogurt
- A sprinkle of toasted almonds for crunch
Related Recipes You’ll Enjoy
Here are some delightful links to keep the dessert inspiration going:
Have you made this Strawberry Shortcake Icebox Cake? Did you add a twist like blueberries or chocolate chips? Drop your variation ideas in the comments I’d love to hear how you made it your own!
