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No-Bake Strawberry Shortcake Icebox Cake: Easy 10-Minute Dessert

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A no-bake dessert featuring layers of fresh strawberries, vanilla wafers, and a luscious cream cheese whipped cream filling. Ready in 10 minutes of active prep and chilled until tender and cake-like.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 4 cups sliced)
  • 1 (12-ounce) box vanilla wafers (about 60–70 cookies)
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar (for macerating strawberries)
  • ½ cup additional fresh strawberries, sliced (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Prep the strawberries: Wash and hull 2 pounds of fresh strawberries. Slice them into even pieces, about ¼-inch thick. Place in a medium bowl and sprinkle with 2 tablespoons of granulated sugar. Toss gently and let sit for 10 minutes to draw out juices.
  2. Whip the cream mixture: In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add ½ cup powdered sugar and 1 teaspoon vanilla extract, and beat until combined. Scrape down the sides of the bowl.
  3. Add the heavy cream: With the mixer running on low, slowly pour in 2 cups of cold heavy whipping cream. Once incorporated, increase speed to medium-high and whip until stiff peaks form, about 3-4 minutes. Fold in the lemon zest with a spatula.
  4. Start layering: Spread a thin layer of the cream mixture (about ½ cup) on the bottom of a 9×13-inch dish.
  5. First cookie layer: Arrange a single layer of vanilla wafers on top of the cream, covering the bottom of the dish (about 20-22 cookies).
  6. First strawberry layer: Spoon about one-third of the macerated strawberries over the cookies, spreading evenly. Drizzle a little of the strawberry juice over the cookies.
  7. First cream layer: Spread about one-third of the remaining cream mixture over the strawberries.
  8. Repeat the layers: Add another layer of cookies, then another third of the strawberries, then another third of the cream. Repeat one more time, ending with a final layer of cream on top. You should have three layers of cookies, three layers of strawberries, and three layers of cream.
  9. Finish the top: Spread the remaining cream evenly over the top. Cover tightly with plastic wrap.
  10. Chill: Refrigerate for at least 6 hours, but overnight is best.
  11. Garnish and serve: Before serving, top with fresh strawberry slices and mint leaves. Slice into squares and serve cold.

Notes

For best results, chill overnight. The cookies need time to soften into a tender, cake-like texture. Do not rush the chilling process. If cream cheese is not fully softened, lumps may form. Let it sit at room temperature for 30 minutes before starting. Use a serrated knife to slice clean squares, wiping the blade between cuts.

Nutrition

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

Find it online: https://eliplate.com/no-bake-strawberry-shortcake-icebox-cake-easy-10-minute-dessert/