Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 packages of store-bought sponge cake or ladyfingers; 4 cups fresh strawberries, hulled and sliced; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Treats

I love making Strawberry Shortcake Icebox Cake during the warm months when strawberries are at their peak. This recipe is incredibly easy and allows the flavors to meld together beautifully, creating a refreshing treat that everyone adores. The combination of creamy whipped topping, fresh strawberries, and soft cake layers makes it a delightful dessert to enjoy with family and friends. Plus, it only takes a few minutes to assemble, and the rest is just chilling time in the fridge!

Created by

Sloane Patterson

Last updated on 2026-02-27T20:53:36.293Z

When it comes to no-bake desserts, Strawberry Shortcake Icebox Cake holds a special place in my heart. I remember the first time I made it; the juxtaposition of the light whipped cream with juicy strawberries was simply divine. I discovered that letting the cake sit for a few hours—or even overnight—allows all the flavors to soak in, transforming simple ingredients into an exquisite masterpiece.

Another tremendous advantage is how versatile this recipe is! Sometimes, I add a splash of vanilla extract or even a hint of lemon juice to enhance the flavors further. Experimenting like this has turned each cake into a delightful surprise, ensuring that my family and friends always anticipate this sweet treat with excitement.

Why You Will Love This Recipe
Layers of fresh strawberries beautifully balanced with creamy whipped topping.
No baking required, making it a perfect summer dessert.
The flavors deepen as it chills, providing a refreshing treat at any gathering.

Perfecting the Cream

The key to achieving the perfect whipped cream for your Strawberry Shortcake Icebox Cake is to start with cold ingredients. Ensure that your heavy whipping cream is chilled in the refrigerator before you begin. This helps it whip up faster and reach those stiff peaks more easily. Keep an eye on the mixture as it whips; stop as soon as it holds peaks, avoiding overwhipping, which can lead to graininess.

When adding powdered sugar, consider gradually incorporating it into the cream during whipping. This method helps to avoid clumps, ensuring a smooth texture. You can adjust the amount of sugar based on your personal preference for sweetness—just remember that the strawberries will also contribute some natural sweetness.

Layering Technique

Layering is essential for achieving that perfect balance of flavors in your Icebox Cake. Using store-bought sponge cake or ladyfingers can save you time, but make sure they're fresh and soft. If you'd like, you can brush the layers with a simple syrup or a splash of vanilla extract mixed with water for extra moisture and flavor intensity. This step is crucial to prevent the cake from being dry and enhances the overall taste.

When assembling, aim for even layers of cream and strawberries to avoid skewed flavors in every bite. Using a spatula helps spread the whipped cream smoothly over the cake, allowing it to meld with the strawberries. Don’t be shy to press gently to help the layers stick together, which keeps them from sliding apart when serving.

Ingredients

For the Cake

2 packages of store-bought sponge cake or ladyfingers
4 cups fresh strawberries, hulled and sliced
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Enjoy your preparation!

Instructions

Prepare the Cream

In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form.

Layer the Ingredients

In a rectangular dish, start by placing a layer of sponge cake or ladyfingers at the bottom. Spread a layer of the whipped cream over the cake, followed by a layer of sliced strawberries.

Repeat the Layers

Continue layering with the cake, cream, and strawberries until all ingredients are used, finishing with a whipped cream layer on top.

Chill

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Serve

Slice the chilled cake, garnish with additional strawberries if desired, and enjoy!

Serve and enjoy this delightful cake!

Pro Tips

For an extra layer of flavor, consider adding a splash of orange juice to the strawberries before layering them.

Make-Ahead Tips

One of the best aspects of the Strawberry Shortcake Icebox Cake is its make-ahead potential. You can prepare this dessert a day in advance, which allows the flavors to meld beautifully as it chills. Storing it overnight in the refrigerator enhances the strawberry flavor and creates a creamy, cohesive texture that’s simply delightful.

For storage, cover your dish tightly with plastic wrap to avoid absorbing any odors from your fridge. If you’re making this for a gathering, it’s a good idea to prepare individual servings in small cups or jars for a fun presentation. This way, you can easily portion out servings while keeping the cake fresh.

Ingredient Substitutions

If you’re looking for a lighter version of this dessert, consider substituting the heavy cream with coconut cream or yogurt. This substitution can add a unique flavor twist while reducing the richness. When using yogurt, opt for full-fat Greek yogurt for the best texture and flavor, ensuring it pairs well with the strawberries.

For a gluten-free option, ladyfingers may not be suitable as they often contain wheat. Instead, you can use gluten-free sponge cakes or even gluten-free cookies like almond biscotti or oat-based options which will provide a similar texture and flavor while keeping the dessert safe for those with gluten sensitivity.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can! Just make sure to thaw and drain them before use to prevent excess moisture.

→ How long does the cake last in the fridge?

The cake can be stored covered in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! It actually tastes better when made a day in advance as the flavors develop.

→ Is there a non-dairy alternative for the cream?

Yes, you can use coconut whipped cream or a dairy-free whipped topping as a substitute.