Strawberry Shortcake Icebox Cake with No Oven Needed: Delightful and Easy!
A delightful and easy no-bake strawberry shortcake icebox cake that is perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 pound of fresh strawberries, sliced
- 1 package of store-bought ladyfinger cookies
- Mint leaves for garnish (optional)
Instructions
- In a large bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- In a 9×13 inch dish, spread a layer of whipped cream on the bottom.
- Arrange a layer of ladyfinger cookies over the whipped cream.
- Top the cookies with a layer of sliced strawberries.
- Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Before serving, garnish with fresh mint leaves if desired.
Notes
- For best results, use fresh strawberries.
- This cake can be made a day in advance.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg