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Easy No-Bake Strawberry Shortcake Icebox Cake

no-bake strawberry shortcake icebox cake - featured image
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A simple, no-bake dessert made with fresh strawberries, sweet cream, and shortcake biscuits. Perfect for summer gatherings, this icebox cake requires no oven and comes together in just 20 minutes of active prep time.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream, very cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 packages (about 12 biscuits total) store-bought shortcake biscuits or sponge cake cups
  • 1 cup heavy whipping cream, very cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Fresh strawberry slices and mint leaves for garnish

Instructions

  1. Macerate the strawberries: Wash, hull, and slice strawberries about 1/4-inch thick. Toss with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Let sit at room temperature for 30 minutes, stirring occasionally.
  2. Make the cream base: In a large chilled mixing bowl, whip 2 cups heavy cream on medium speed until soft peaks form (3-4 minutes). Reduce speed to low and slowly add sweetened condensed milk, 1 teaspoon vanilla, and a pinch of salt. Mix until combined and thick.
  3. Assemble the first layer: Spread a thin layer (about 1/4 cup) of cream mixture on the bottom of a 9×13-inch dish. Arrange a single layer of shortcake biscuits on top. Spoon half of the macerated strawberries (with syrup) over the biscuits. Spread half of the remaining cream mixture over the strawberries.
  4. Add the second layer: Place another layer of shortcake biscuits on top. Spoon remaining strawberries and syrup over biscuits. Top with remaining cream mixture, spreading evenly to the edges.
  5. Make the topping: In a clean bowl, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla on medium-high until stiff peaks form. Spread over the top of the cake.
  6. Chill and set: Cover tightly with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight. The biscuits need time to soften into a cake-like texture.

Notes

For best results, chill the mixing bowl and beaters in the freezer for 15 minutes before whipping cream. Use a slotted spoon to transfer strawberries to layers to avoid too much liquid. The cake can be made up to 24 hours in advance. Leftovers keep covered in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months.

Nutrition

Keywords: no-bake dessert, strawberry shortcake, icebox cake, summer dessert, easy dessert, no oven dessert

Find it online: https://cooksyla.com/easy-no-bake-strawberry-shortcake-icebox-cake/