Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 30 min
Total time: 6 h
Yield: 8 servings
Ingredients: 2 cups heavy cream; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; 1 package store-bought shortcake cups (about 12 cups); Additional strawberries for garnish

Highlighted under: Oven Inspiration

I absolutely adore transforming seasonal strawberries into a delightful dessert, and my Strawberry Shortcake Icebox Cake never disappoints. With layers of whipped cream and soft, pillowy cake, each bite is a refreshing taste of summer. As the cake sits in the fridge, the flavors meld beautifully, making it perfect for gatherings or a special occasion. I find it so satisfying to serve something that looks as good as it tastes, especially when garnished with fresh strawberries on top.

Created by

Tamsyn Calder

Last updated on 2026-02-28T07:37:35.565Z

I remember the first time I made Strawberry Shortcake Icebox Cake for a barbecue; it was a hit from the moment I served it. The chill of the cake combined with the sweetness of the strawberries creates an irresistible dessert. I recommend letting it sit overnight in the fridge. This not only enhances the flavor but ensures that the cake soaks up just the right amount of moisture, making it incredibly indulgent.

One tip I like to share is to use ripe strawberries, as they significantly elevate the overall taste. To take it a notch higher, feel free to alternate layers with other berries. Each version deserves its moment and makes for a delightful twist on the original!

Why You'll Love This Recipe
Light and airy texture that melts in your mouth
Perfectly sweetened with fresh strawberries bursting with flavor
No baking required – an easy, make-ahead dessert that impresses

Understanding the Ingredients

The primary elements of this Strawberry Shortcake Icebox Cake include heavy cream, fresh strawberries, and shortcake cups. Heavy cream is crucial for achieving that luscious whipped topping that contrasts beautifully with the soft cake. Ensure your cream is well-chilled before whipping; colder cream whips faster and increases in volume, providing a fluffier texture. Opt for organic strawberries if possible, as they offer a more robust flavor and sweetness, enhancing the overall experience of the cake.

Store-bought shortcake cups save time and effort, but don’t shy away from making your own if you feel adventurous! Homemade versions can be customized to your taste, and the extra flavor of freshly baked shortcakes can elevate this dish further. If you're gluten-free, consider using gluten-free sponge cake or ladyfingers, which will work similarly in providing that soft, cake-like layer.

Layering Techniques

Proper layering is key to achieving a beautiful and well-structured icebox cake. Start with a thin layer of whipped cream as a base to help the shortcake cups adhere better, preventing them from sliding around when slicing. Ensure to cover the strawberries completely with the whipped cream to seal in moisture and flavor, allowing them to meld beautifully with the other layers.

For an added flavor twist, consider infusing your whipped cream with a touch of lemon zest or almond extract along with the vanilla. This subtle undertone creates a delightful contrast with the sweet strawberries and makes the whipped cream extra special. Just a teaspoon of zest or extract can transform the overall taste profile of your dessert.

Ingredients

Gather these fresh ingredients to get started on your no-bake cake:

Ingredients

2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
1 package store-bought shortcake cups (about 12 cups)
Additional strawberries for garnish

Make sure all ingredients are prepared before starting the assembly of the cake.

Instructions

Follow these steps carefully to create your scrumptious icebox cake:

Prepare the Whipped Cream

In a large mixing bowl, whisk the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whisk until stiff peaks form.

Layer the Cake

In a rectangular dish, spread some whipped cream as the bottom layer. Place the shortcake cups in a single layer over the whipped cream, followed by a layer of sliced strawberries. Spoon more whipped cream over the strawberries.

Repeat Layers

Repeat the process until you have used all of the ingredients, finishing with a layer of whipped cream on top. Spread it evenly and smooth it out.

Chill

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

Serve

Before serving, garnish with additional strawberries on top. Slice and enjoy your Strawberry Shortcake Icebox Cake chilled!

Enjoy your creation with family and friends!

Pro Tips

For a chocolate variation, consider adding cocoa powder to the whipped cream or layering in some chocolate shavings between the strawberries.

Make-Ahead Tips

This Strawberry Shortcake Icebox Cake is an ideal dessert for making ahead of time. Once you assemble the cake, it can safely chill in the refrigerator for up to 48 hours. This extended chilling time not only allows the flavors to meld but also enhances the texture. The whipped cream becomes slightly firmer while maintaining its lightness, making the dessert easier to slice and serve.

If you anticipate leftovers, consider serving them in individual cups. This way, you can store the cake in portions rather than as a whole. It keeps well for about three days in the fridge, but keep in mind that the layers may begin to soften slightly, so it's best enjoyed fresh if possible.

Serving Suggestions

Garnishing is a vital part of presenting your Strawberry Shortcake Icebox Cake. For an elegant touch, slice whole strawberries into fan shapes and place them strategically on top. You can also drizzle a bit of balsamic reduction over the cake just before serving, which adds a gourmet flair and brings out the strawberries' sweetness even more.

Pair your cake with a scoop of vanilla ice cream or a dollop of lemon curd on the side for an extra layer of flavor. The creamy ice cream complements the cake's texture beautifully, while lemon curd introduces a refreshing tartness that brightens every bite. Consider serving with a sprig of fresh mint for a pop of color and added freshness.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to let them thaw and drain excess juice before using.

→ How long will the cake last in the fridge?

It can be stored in the fridge for up to 3 days, but it's best enjoyed fresh.

→ Can I make this cake vegan?

Absolutely! Use coconut cream in place of heavy cream and vegan shortcake.

→ What can I substitute for store-bought shortcake cups?

You can use ladyfingers, homemade sponge cake, or any other soft biscuit.