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Homemade Strawberry Shortcake Icebox Cake (Easy No-Bake Recipe)

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This no-bake strawberry shortcake recipe features layers of tender shortcake cookies, fresh macerated berries, and fluffy homemade cream, all set to perfection in the fridge. It’s the ultimate make-ahead dessert that converts even the biggest dessert skeptics.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream, cold
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 packages (about 12 ounces each) shortcake cookies or sweet biscuits
  • 2 tablespoons unsalted butter, melted (optional)

Instructions

  1. Macerate the strawberries: In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat every berry. Let this sit at room temperature for at least 30 minutes, stirring once halfway through, until a ruby-red syrup forms.
  2. Make the cream layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl. Add the powdered sugar and vanilla, then beat until combined and creamy.
  3. Whip the cream: In a separate cold bowl, pour in the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.
  4. Fold it all together: Take about one-third of the whipped cream and stir it into the cream cheese mixture to lighten it up. Then gently fold in the remaining whipped cream using a rubber spatula until no white streaks remain. The texture should be light and cloud-like.
  5. Layer the cake: Spread a thin layer of the cream mixture (about 1/2 cup) on the bottom of a 9×13-inch dish. Arrange a single layer of shortcake cookies on top, breaking some to fit if needed. Spoon about one-third of the macerated strawberries and their juice over the cookies. Spread about one-third of the remaining cream mixture on top of the berries. Repeat this layering process two more times: cookies, berries, cream. You should end with a final layer of cream on top.
  6. Finish and chill: Spread the top layer of cream smoothly. If desired, reserve a few pretty strawberry slices and arrange them on top. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Notes

Let cream cheese sit out for at least an hour before starting to avoid lumps. Don’t skip macerating the berries—the syrup is essential for softening the cookies. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. The cake needs the full 8 hours of chilling time for the cookies to soften properly. Can be made up to 2 days in advance; tastes best on day 2. Can be frozen for up to 2 months.

Nutrition

Keywords: strawberry shortcake, icebox cake, no-bake dessert, summer dessert, make-ahead dessert, strawberry dessert, no-bake cake

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