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For this Strawberry Shortcake Icebox Cake, you need 2 cups of fresh strawberries. Start by hulling and slicing them. This brings out their juicy sweetness. I suggest letting the strawberries sit with 1 tablespoon of powdered sugar. This process is called maceration. It helps to release their delicious juices and makes them even tastier. You will also need 1 ½ cups of heavy whipping cream. This cream gives the cake its rich and fluffy texture. Mix this with ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract. These sweeteners enhance the cream's flavor and make it delightful. Beat the mixture until soft peaks form. This will create a light and airy whipped cream. Next, use 1 cup of cream cheese that is softened to room temperature. Mix it with 1 tablespoon of fresh lemon juice and the zest of 1 lemon. This combination adds a tangy flavor that brightens the cake. Make sure the mixture is smooth and creamy. Fold in 1 cup of the whipped cream gently. This keeps the fluffiness intact while combining flavors. {{ingredient_image_2}} Start by hulling and slicing the fresh strawberries. You need about 2 cups. Place them in a medium bowl. Add 1 tablespoon of powdered sugar to the strawberries. Gently toss them to coat. Let them sit for 10-15 minutes. This helps the strawberries release their juices. You want them sweet and juicy for the cake. Next, grab a large mixing bowl. Pour in 1 ½ cups of heavy whipping cream. Add the remaining ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract. Use an electric mixer to beat the mixture. Keep mixing until you see soft peaks form. This will make your cream light and fluffy. In a separate bowl, add 1 cup of softened cream cheese. Pour in 1 tablespoon of fresh lemon juice and the zest of 1 lemon. Mix these ingredients with your electric mixer until smooth. Make sure there are no lumps. Now, gently fold in 1 cup of the whipped cream. Do this carefully to keep the cream light and airy. To start assembling, take an 8x8 inch dish. Spoon a thin layer of the cream cheese mixture into the bottom. Spread it evenly across the base. Next, arrange a layer of graham crackers over this mixture. Break them if needed to fit. Spread another layer of the cream cheese mixture over the crackers. Then, add a generous layer of the macerated strawberries on top. Be sure to include some juice for flavor. Repeat this layering until you run out of ingredients. Finish with a final layer of whipped cream on top. Cover the assembled cake tightly with plastic wrap. Place it in the refrigerator. Chill for at least 4 hours, or better yet, overnight. This helps the flavors mix and the cake set up nicely. Right before serving, add more fresh strawberries and a sprinkle of lemon zest on top. Enjoy this delicious treat! To make perfect whipped cream, start with cold heavy cream. Place your bowl and beaters in the fridge for a few minutes. Use an electric mixer on medium speed. Add the powdered sugar and vanilla extract. Mix until soft peaks form. This means the cream holds its shape but still has a soft texture. Avoid over-mixing, as it can turn into butter. Macerating strawberries is easy. Slice the fresh strawberries and place them in a bowl. Add a tablespoon of powdered sugar and mix gently. Let them sit for 10-15 minutes. This helps the strawberries release their juices. The sugar draws out the sweetness, making them even more delicious. Use these juicy strawberries in your cake for added flavor. Presentation makes a big impact. Serve chilled slices on elegant dessert plates. Garnish with fresh mint leaves for color. Add a sprinkle of lemon zest for brightness. You can also drizzle some strawberry juice on the plate for extra flair. These small touches will impress your guests and make your dessert shine! Pro Tips Choose Ripe Strawberries: Opt for fresh, ripe strawberries for the best flavor. Look for berries that are bright red, plump, and fragrant. Chill Your Ingredients: For a fluffier whipped cream, chill your mixing bowl and beaters before whipping the heavy cream. Layering Technique: When layering, ensure you spread the cream cheese mixture evenly to create a uniform texture throughout the cake. Make Ahead: This dessert tastes even better the next day! Prepare it a day in advance to allow the flavors to develop fully. {{image_4}} You can change the fruit in this icebox cake. Try blueberries, raspberries, or peaches. Each fruit brings its own flavor. For example, peaches add a sweet, juicy taste. Blueberries offer a burst of tanginess. You can even mix fruits for a colorful look. Just make sure to use fresh fruit for the best taste. If you want a different sweet taste, use honey or maple syrup. They add a unique flavor. For a low-calorie option, consider using stevia or erythritol. Each sweetener changes the cake's taste a little, so choose what you like. Just adjust the amount based on the sweetness level you prefer. Make this cake gluten-free easily! Use gluten-free graham crackers. Many brands offer great options that taste just as good. You can also use almond flour cookies or crushed oats. Just make sure all your ingredients are gluten-free. This way, everyone can enjoy this tasty treat! To keep your Strawberry Shortcake Icebox Cake fresh, cover it tightly. Use plastic wrap or a lid. Store it in the fridge for up to three days. The flavors will blend even more, making it taste great! Just make sure to keep it chilled, as it is best served cold. If you want to save some for later, you can freeze the icebox cake. Slice it into pieces first. Wrap each slice in plastic wrap, then place them in an airtight container. It will stay good in the freezer for about one month. When you’re ready to enjoy it again, thaw it in the fridge overnight. For the best taste, serve the cake cold. Take it out of the fridge just before serving. If you have frozen slices, let them thaw completely. Add fresh strawberries and a sprinkle of lemon zest on top for a pretty touch. This makes each slice look fancy and taste fresh! Yes, you can use frozen strawberries. Just thaw them first. Pat them dry to remove extra moisture. This helps keep the cake from getting soggy. Frozen strawberries may not be as firm as fresh ones, but they still taste great. You can store the cake in the fridge for up to 3 days. Keep it covered tightly to prevent it from drying out. The flavors will develop more over time, making it even tastier. You can use Greek yogurt or mascarpone cheese. Both options will give a creamy texture. They also add a unique flavor to the cake. Just make sure they are smooth before mixing. Absolutely! This cake is great to make a day ahead. It needs time to chill and set. Preparing it in advance helps the layers blend well together, enhancing the taste. Yes, you can add more layers if you want. Just keep adding layers of cream and strawberries. This makes for a taller, more impressive cake. Just ensure you have enough ingredients to make it work! In this post, we covered how to make a delightful icebox cake with fresh strawberries, cream, and more. You learned about each ingredient, from preparing the strawberries to chilling the cake. We explored tips for perfect whipped cream and variations with other fruits. Remember, you can easily store leftovers and re-serve them later. Experiment with flavors and make this cake your own. Enjoy creating your tasty dessert!

Strawberry Shortcake Icebox Cake

A refreshing and light dessert featuring layers of creamy filling, graham crackers, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1.5 cups heavy whipping cream
  • 0.5 cups powdered sugar, divided
  • 1 teaspoon pure vanilla extract
  • 12-15 pieces graham crackers, broken into halves or quarters
  • 1 cup cream cheese, softened to room temperature
  • 1 tablespoon fresh lemon juice
  • 1 piece zest of lemon

Instructions
 

  • In a medium bowl, combine the sliced strawberries with 1 tablespoon of the powdered sugar. Gently toss to coat the strawberries, then allow them to sit for about 10-15 minutes.
  • In a large mixing bowl, use an electric mixer to beat the heavy whipping cream with the remaining ½ cup of powdered sugar and the vanilla extract until soft peaks form.
  • In a separate bowl, combine the softened cream cheese, lemon juice, and lemon zest. Mix with an electric mixer until smooth and creamy, then gently fold in 1 cup of the whipped cream until just combined.
  • Spoon a thin layer of the cream cheese mixture into the bottom of an 8x8 inch dish, spreading it evenly across the base.
  • Arrange a layer of graham crackers over the cream mixture, breaking them if necessary to fit snugly in the dish.
  • Spread another layer of the cream cheese mixture over the graham crackers, followed by a generous layer of the macerated strawberries, including some of their juices.
  • Repeat the layering process: add another layer of graham crackers, followed by the cream cheese mixture, then top with more strawberries.
  • Continue until all ingredients are used, finishing with a final layer of the whipped cream on top.
  • Cover the assembled cake tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight.
  • Just before serving, garnish the cake with additional fresh strawberries and a light sprinkle of lemon zest.

Notes

Serve chilled slices on elegant dessert plates, garnished with fresh mint leaves for an extra pop of color and flavor.
Keyword dessert, icebox cake, strawberry