Strawberry Icebox Cake: A Cool and Creamy No-Bake Delight
This easy Strawberry Icebox Cake is a dreamy no-bake dessert featuring layers of vanilla wafer cookies, homemade whipped cream, and fresh macerated strawberries. Perfect for summer, this light and creamy treat is simple to make and bursting with fresh berry flavor!
If you’re looking for a refreshing, easy-to-make dessert that tastes like summer in every bite, this Strawberry Icebox Cake is the perfect treat. With layers of crisp vanilla wafer cookies, luscious homemade strawberry whipped cream, and macerated strawberries, this no-bake dessert is a delightful combination of textures and flavors.
The best part? It requires minimal effort but delivers maximum flavor. Just a few simple ingredients and a little patience while it chills, and you’ll have a stunning, crowd-pleasing dessert that looks as good as it tastes.
Why You'll Love This Strawberry Icebox Cake
No Oven Required – Perfect for hot days when you don’t want to turn on the oven.
Easy to Make – Simple layering technique with minimal prep.
Light and Refreshing – A dreamy, fruity dessert with a creamy texture.
Great for Any Occasion – Ideal for summer gatherings, BBQs, birthdays, or just a special weekend treat.
Make-Ahead Friendly – Prepare it in advance and let it set overnight for the best texture.
Ingredients Breakdown: What You’ll Need
For the Macerated Strawberries
Strawberries (2 ¼ pounds, hulled and diced) – Fresh strawberries provide natural sweetness and a bright, juicy flavor. Macerating them helps release their juices, creating a natural syrup that enhances the cake’s flavor.
Granulated Sugar (4 tablespoons) – Draws out the moisture in the strawberries, making them softer and even more flavorful.
For the Whipped Cream
Heavy Cream (3 cups) – The base of the luscious whipped cream, giving the cake its creamy texture.
Confectioners' Sugar (¾ cup) – Sweetens the whipped cream and helps stabilize it.
Vanilla Extract (½ teaspoon) – Adds depth and enhances the flavor of the cream.
For the Icebox Cake
Vanilla Wafer Cookies (54 round wafers) – Provide structure and absorb moisture from the whipped cream and strawberries, softening into a cake-like texture.
Strawberry Whipped Cream – A fluffy, flavorful layer that makes every bite irresistibly creamy.
Macerated Strawberries – Brings bursts of fruity freshness to every layer.
Strawberry Slices (for garnish, optional) – A final touch for a beautiful presentation.
Step-By-Step Instructions
1. Macerate the Strawberries
In a large bowl, combine the diced strawberries with granulated sugar.
Stir well and let sit for about 10 minutes until the berries soften and release their juices.
2. Make the Strawberry Whipped Cream
Using a stand mixer fitted with a whisk attachment (or a hand mixer), beat 1 cup of heavy cream on medium-high speed until thickened.
Gradually add the remaining 2 cups of heavy cream, beating until soft peaks form.
Add confectioners' sugar and vanilla extract, then continue beating until the whipped cream reaches stiff peaks(meaning it holds its shape when lifted).
3. Assemble the Icebox Cake
Line a 9x5-inch loaf pan with three pieces of parchment paper, leaving about a 4-inch overhang on each side. This will make it easier to lift the cake out once set.
Start with a layer of vanilla wafer cookies, arranging them to fit snugly in the bottom of the pan.
Spread ⅓ of the whipped cream over the cookies, using a small offset spatula to even it out.
Add ⅓ of the macerated strawberries and their juices, spreading evenly.
Repeat these layers until you reach the top of the pan, finishing with a layer of whipped cream.
Cover the surface with a small piece of parchment paper, then wrap tightly with plastic wrap.
4. Chill and Serve
Freeze the cake for 4-5 hours or until completely set.
Once set, remove the cake from the freezer and let it sit at room temperature for about 5 minutes. If it’s still too hard to lift, wait a few more minutes.
Using the parchment paper overhang, carefully lift the cake from the pan and place it on a platter.
Garnish with fresh strawberry slices and serve chilled.
Tips for the Best Strawberry Icebox Cake
Use Fresh, Ripe Strawberries – The sweeter and juicier they are, the better your cake will taste.
Chill the Whipped Cream Bowl – For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
Make It Ahead – This cake tastes even better after chilling overnight, allowing the cookies to fully absorb the flavors.
Experiment with Different Cookies – Try graham crackers or shortbread for a different twist.
For a Softer Texture – Let the cake sit in the fridge (instead of the freezer) for at least 8 hours to create a more cake-like consistency.
FAQs
Can I use frozen strawberries?
Yes! If using frozen strawberries, let them thaw completely before macerating. They’ll release extra juices, which can make the cake even more flavorful.
How long does this cake last?
Stored in the fridge, this cake stays fresh for up to 3 days. If frozen, it can last for up to a week.
Can I make this dairy-free?
Yes! Substitute coconut whipped cream for the heavy cream to make a dairy-free version.
What if I don’t have a loaf pan?
You can assemble this in a square baking dish or even in individual cups for a fun, single-serving version!
Why This Recipe is Perfect for You
If you love simple, fresh, and delicious desserts, this Strawberry Icebox Cake is the perfect addition to your recipe collection. It’s great for warm-weather gatherings, easy enough for beginners, and loved by both kids and adults alike.
This cake is a must-try if you:
Want a no-bake dessert for summer
Love fresh strawberries
Enjoy light, creamy, and refreshing treats
Need a make-ahead dessert for a party
Strawberry Icebox Cake
This easy Strawberry Icebox Cake is a dreamy no-bake dessert featuring layers of vanilla wafer cookies, homemade whipped cream, and fresh macerated strawberries. Perfect for summer, this light and creamy treat is simple to make and bursting with fresh berry flavor!
Ingredients
- Strawberries (2 ¼ pounds, hulled and diced)
- Granulated Sugar (4 tablespoons)
- Heavy Cream (3 cups)
- Confectioners' Sugar (¾ cup)
- Vanilla Extract (½ teaspoon)
- Vanilla Wafer Cookies (54 round wafers)
- Strawberry Whipped Cream
- Macerated Strawberries
- Strawberry Slices (for garnish, optional)
Instructions
- In a large bowl, combine the diced strawberries with granulated sugar.
- Stir well and let sit for about 10 minutes until the berries soften and release their juices.
- Using a stand mixer fitted with a whisk attachment (or a hand mixer), beat 1 cup of heavy cream on medium-high speed until thickened.
- Gradually add the remaining 2 cups of heavy cream, beating until soft peaks form.
- Add confectioners' sugar and vanilla extract, then continue beating until the whipped cream reaches stiff peaks(meaning it holds its shape when lifted).
- Line a 9x5-inch loaf pan with three pieces of parchment paper, leaving about a 4-inch overhang on each side. This will make it easier to lift the cake out once set.
- Start with a layer of vanilla wafer cookies, arranging them to fit snugly in the bottom of the pan.
- Spread ⅓ of the whipped cream over the cookies, using a small offset spatula to even it out.
- Add ⅓ of the macerated strawberries and their juices, spreading evenly.
- Repeat these layers until you reach the top of the pan, finishing with a layer of whipped cream.
- Cover the surface with a small piece of parchment paper, then wrap tightly with plastic wrap.
- Freeze the cake for 4-5 hours or until completely set.
- Once set, remove the cake from the freezer and let it sit at room temperature for about 5 minutes. If it’s still too hard to lift, wait a few more minutes.
- Using the parchment paper overhang, carefully lift the cake from the pan and place it on a platter.
- Garnish with fresh strawberry slices and serve chilled.
Notes
Tips for the Best Strawberry Icebox Cake
- Use Fresh, Ripe Strawberries – The sweeter and juicier they are, the better your cake will taste.
- Chill the Whipped Cream Bowl – For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
- Make It Ahead – This cake tastes even better after chilling overnight, allowing the cookies to fully absorb the flavors.
- Experiment with Different Cookies – Try graham crackers or shortbread for a different twist.
- For a Softer Texture – Let the cake sit in the fridge (instead of the freezer) for at least 8 hours to create a more cake-like consistency.
Try It & Share!
If you make this Strawberry Icebox Cake, I’d love to hear how it turns out! Leave a comment below, snap a photo, and tag me on Instagram (@cooksnapbake) so I can see your beautiful creations! Happy baking! 🍓🎂
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