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Creamy Strawberry Shortbread Icebox Cake

Creamy Strawberry Shortbread Icebox Cake - featured image
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A no-bake, creamy, and refreshing icebox cake layered with buttery shortbread cookies, whipped cream, and fresh strawberries, perfect for summer gatherings.

Ingredients

Scale
  • About 24 shortbread cookies (around 240g or 8.5 oz)
  • 2 cups fresh strawberries, hulled and sliced (about 300g or 10.5 oz)
  • 2 cups heavy whipping cream (480ml or 16 fl oz), cold
  • 1/3 cup powdered sugar (40g)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (115g), softened (optional but recommended)
  • Zest of 1 lemon

Instructions

  1. Prepare the Cream Mixture (10 minutes): In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add powdered sugar and vanilla extract, mixing until fully combined and creamy. In a separate chilled bowl, whip the heavy cream until soft peaks form (about 3-4 minutes on medium-high speed). Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Add lemon zest and fold in gently. Be careful not to overmix to keep the cream light.
  2. Slice the Strawberries (5 minutes): Rinse and hull the strawberries, then slice them evenly. Set aside about 1/4 cup (40g or 1.4 oz) of sliced strawberries for garnish.
  3. Layer the Cake (10 minutes): In your 9×9-inch pan, spread a thin layer of the cream mixture on the bottom to help the shortbread stick. Arrange a single layer of shortbread cookies in the pan, fitting them snugly but not overlapping too much. Spread about one-third of the cream mixture evenly over the cookies. Add a layer of sliced strawberries on top of the cream. Repeat the layering process twice more: cookies, cream, strawberries, ending with a final cream layer.
  4. Chill Overnight (at least 6 hours): Cover the cake tightly with plastic wrap and refrigerate overnight. This allows the shortbread to soften and absorb moisture from the cream and fruit, transforming into a cake-like texture. A minimum of 4 hours works if impatient but texture will be less perfect.
  5. Garnish and Serve: Before serving, arrange the reserved strawberry slices on top for a beautiful, fresh finish. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use cold heavy cream and chill your mixing bowl for best whipped cream results. Be gentle when folding whipped cream into cream cheese mixture to keep it light and airy. Warming the knife under hot water before slicing helps achieve clean cuts. For dairy-free or gluten-free versions, substitute ingredients accordingly. Prepare the cake the day before serving for best texture.

Nutrition

Keywords: strawberry shortbread icebox cake, no-bake dessert, summer dessert, easy cake recipe, whipped cream cake, fresh strawberry dessert

Find it online: https://twirltaste.com/creamy-strawberry-shortbread-icebox-cake-recipe-easy-and-perfect-for-summer/