I built a Strawberry Icebox Cake that hides an unexpected secret between the layers.

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I never expected a Strawberry Shortcake Icebox Cake to make me stop mid-bite, but it does. I layer crunchy vanilla wafer cookies with bright fresh strawberries and something about the chill makes the flavors sharpen, like they finally agree on a plan.

I kept it simple on purpose, yet it somehow feels a little extravagant, like dessert that accidentally became fancy. When I think of summer, Strawberry Icebox Cake now pops into my head, and I catch myself plotting excuses to serve it.

It’s playful, a little messy, and it ruins other desserts for me, in the best way.

Ingredients

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Vanilla wafer cookies: crunchy carbohydrate base, adds sweetness and nostalgic cookie flavor, mostly simple carbs.
Heavy whipping cream: rich in fat, makes thick creamy layers, adds calories and richness.
Powdered sugar: pure carbohydrates melts into cream gives sweetness and smooth texture.
Vanilla extract: tiny bit of flavor, hardly any nutrients, boosts overall sweetness perception.
Strawberries: vitamin C rich, provide fiber and bright tartness that balances it’s sweetness.
Granulated sugar: straight carbs, intensifies sweetness, no fiber, use sparingly if watching sugar intake.
Pinch of salt: tiny sodium, enhances flavors, cuts through sweet, makes everything taste more rounded.

Ingredient Quantities

11-ounce package vanilla wafer cookies (about 36 cookies)

2 cups heavy whipping cream cold

1/2 cup powdered sugar sifted

1 teaspoon pure vanilla extract

1 1/2 to 2 pounds fresh strawberries hulled and sliced (about 4 to 5 cups)

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice optional

pinch of salt

How to Make this

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1. Hull and slice 1 1/2 to 2 pounds fresh strawberries, toss with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice if using, let sit 10 to 15 minutes so they macerate and release some juice.

2. Chill your mixing bowl and beaters for a few minutes, then whip 2 cups cold heavy whipping cream with 1/2 cup sifted powdered sugar, 1 teaspoon pure vanilla extract and a pinch of salt until soft to medium peaks form, dont overbeat or it will get grainy.

3. Choose a shallow 8×8 or 9×13 pan and arrange a single layer of the 11-ounce package vanilla wafer cookies (about 36 cookies), breaking cookies as needed to fill gaps.

4. Spread about a third of the whipped cream over the cookie layer, then spoon a third of the macerated strawberries and a little of their juice evenly over the cream.

5. Repeat: another cookie layer, another third of the whipped cream, and another third of the strawberries; finish with a top layer of whipped cream and the remaining strawberries for garnish.

6. Press the assembled cake down gently with a spatula or your hand so the layers settle and the juice can soak into the wafers.

7. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, until the wafers soften into cake like layers.

8. For cleaner slices or faster serving you can pop the cake in the freezer for 30 to 60 minutes to firm up, then slice with a warm knife.

9. Serve chilled, spoon any extra strawberry juices over slices, and store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. 8×8 or 9×13 shallow pan for layering the cookies and cream
2. Large mixing bowl, chill it for the whipped cream
3. Electric hand mixer with beaters or a sturdy whisk if you dont have one
4. Rubber or silicone spatula for spreading and pressing the layers
5. Chef’s knife and cutting board to hull and slice the strawberries
6. Measuring cups and spoons (1/2 cup, 2 Tbsp, 1 tsp)
7. Small bowl and spoon to macerate the berries
8. Plastic wrap to cover while it chills
9. Long sharp knife for clean slices and a towel to warm the blade before cutting

FAQ

How long does it take to put this together and chill? Answer: Active prep is about 20 minutes, then chill at least 4 hours but overnight is best so the wafers soften up and flavors meld.

Can I make it ahead of time? Answer: Yes, make it up to 24 hours ahead for best texture, cover tightly and keep in the fridge. After 48 hours the layers get very soft and kinda mushy.

Why are my vanilla wafers soggy or still crunchy? Answer: If theyre soggy you layered too much strawberry juice or didnt chill long enough. If theyre crunchy you didnt let it rest in the fridge. Use sliced strawberries that arent overly juicy and blot them a bit with a paper towel.

How do I keep the whipped cream from falling flat or getting watery? Answer: Use very cold heavy cream and a chilled bowl, whip until medium to stiff peaks, and fold gently. Using sifted powdered sugar like in the recipe helps stabilize it, but eat within a day for best look.

Can I use frozen strawberries or different cookies? Answer: Frozen berries work but thaw and drain them first or theyll add too much liquid. Swap cookies if you want but keep something thin and crisp so it softens the right way, like shortbread or thin butter cookies.

Whats the best way to serve it so it looks good? Answer: Slice with a sharp knife dipped in hot water and wiped between cuts, plate right away, top with a few whole berries and a spoonful of whipped cream. It wont hold tall looks for long so serve soon after cutting.

Strawberry Shortcake Icebox Cake Recipe Substitutions and Variations

Vanilla wafer cookies: swap in graham crackers or plain shortbread cookies, about the same amount by volume; they give a firmer, buttery layer that holds up well.
Heavy whipping cream: use chilled full fat coconut cream for a dairy free version, scoop the thick solids and whip with powdered sugar and vanilla in the same amount; or for extra stability fold 4 ounces mascarpone into whipped cream.
Powdered sugar: make your own by pulsing 1 cup granulated sugar with 1 tablespoon cornstarch in a blender or food processor until very fine, this mimics store bought confectioners sugar.
Fresh strawberries: freeze then thawed strawberries work in a pinch, or swap with mixed berries or sliced ripe peaches; if using frozen, drain excess juice and toss with a little extra sugar and lemon to brighten the flavor.

Pro Tips

– Chill everything first: bowl, beaters and the cream, it really whips up faster and holds its shape better. If you forget just drop the bowl in the freezer for 5 to 10 minutes, dont leave it so long it starts to freeze.

– Stop at soft to medium peaks, dont overbeat or you get grainy butter. If you accidentally go too far try adding 1 tablespoon cold cream and whip a few seconds, sometimes that pulls it back.

– Cut the strawberries fairly small so they soak evenly, toss them with the sugar and a squeeze of lemon and let them sit at least 10 minutes. Reserve a few tablespoons of the juice to spoon over slices when serving, that little extra juice makes each bite taste fresher.

– Press the assembled layers gently but dont mash them, a flat spatula or a second pan wrapped in plastic helps the wafers absorb evenly. For clean slices chill overnight or freeze 30 to 60 minutes, and slice with a knife dipped in hot water and wiped between cuts. Store up to 3 days in the fridge and if the top gets a bit sad add a dusting of crushed wafers or a quick dollop of fresh whipped cream before serving.

Strawberry Shortcake Icebox Cake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I built a Strawberry Icebox Cake that hides an unexpected secret between the layers.

Servings

servings

Calories

465

kcal

Equipment: 1. 8×8 or 9×13 shallow pan for layering the cookies and cream
2. Large mixing bowl, chill it for the whipped cream
3. Electric hand mixer with beaters or a sturdy whisk if you dont have one
4. Rubber or silicone spatula for spreading and pressing the layers
5. Chef’s knife and cutting board to hull and slice the strawberries
6. Measuring cups and spoons (1/2 cup, 2 Tbsp, 1 tsp)
7. Small bowl and spoon to macerate the berries
8. Plastic wrap to cover while it chills
9. Long sharp knife for clean slices and a towel to warm the blade before cutting

Ingredients

11-ounce package vanilla wafer cookies (about 36 cookies)
2 cups heavy whipping cream cold
1/2 cup powdered sugar sifted
1 teaspoon pure vanilla extract
1 1/2 to 2 pounds fresh strawberries hulled and sliced (about 4 to 5 cups)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice optional
pinch of salt

Directions

Hull and slice 1 1/2 to 2 pounds fresh strawberries, toss with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice if using, let sit 10 to 15 minutes so they macerate and release some juice.
Chill your mixing bowl and beaters for a few minutes, then whip 2 cups cold heavy whipping cream with 1/2 cup sifted powdered sugar, 1 teaspoon pure vanilla extract and a pinch of salt until soft to medium peaks form, dont overbeat or it will get grainy.
Choose a shallow 8×8 or 9×13 pan and arrange a single layer of the 11-ounce package vanilla wafer cookies (about 36 cookies), breaking cookies as needed to fill gaps.
Spread about a third of the whipped cream over the cookie layer, then spoon a third of the macerated strawberries and a little of their juice evenly over the cream.
Repeat: another cookie layer, another third of the whipped cream, and another third of the strawberries; finish with a top layer of whipped cream and the remaining strawberries for garnish.
Press the assembled cake down gently with a spatula or your hand so the layers settle and the juice can soak into the wafers.
Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, until the wafers soften into cake like layers.
For cleaner slices or faster serving you can pop the cake in the freezer for 30 to 60 minutes to firm up, then slice with a warm knife.
Serve chilled, spoon any extra strawberry juices over slices, and store leftovers covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.