Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 6 h
Yield: 8 servings
Ingredients: 2 cups of fresh strawberries, sliced; 1 cup of heavy cream; 1/2 cup of cream cheese, softened; 1/4 cup of powdered sugar; 1 teaspoon of vanilla extract; 1 package (16 oz) of store-bought pound cake, sliced

Highlighted under: Timeless Desserts

I absolutely love making Strawberry Shortcake Icebox Cake during the summer months when strawberries are at their peak. This dessert is incredibly easy to prepare and requires no baking, which means I can enjoy a refreshing treat without heating up the kitchen. The combination of fluffy whipped cream, fresh strawberries, and soft cake layers creates a delightful balance of textures and flavors. Plus, it’s perfect for gatherings since it can be prepared ahead of time and served chilled, making it my go-to recipe for warm days!

Created by

Adele Summers

Last updated on 2026-02-28T03:45:35.569Z

When I first made this Strawberry Shortcake Icebox Cake, I was amazed at how simple yet delicious it turned out. I wanted to create a dessert that highlighted the sweet flavor of fresh strawberries, and this recipe did just that. The key is to let the cake sit in the fridge for several hours, allowing the flavors to meld beautifully.

One trick I’ve found is to use a mix of heavy cream and a little bit of cream cheese in the whipped topping, which gives it a richer, creamier texture. The result is a treat that not only looks stunning but also tastes heavenly!

Why You'll Love This Recipe
No-bake preparation for a hassle-free dessert
Fresh strawberries shine through in every bite
Creamy layers that create a delightful mouthfeel
Chill overnight for maximum flavor impact

Understanding the Ingredients

The stars of this Strawberry Shortcake Icebox Cake are undoubtedly the fresh strawberries. When selecting strawberries, opt for ripe, firm fruits with a vibrant color to ensure maximum sweetness and flavor. Avoid any that are bruised or overly soft, as they may not hold up well in the cake and can release excess moisture, affecting the texture.

Using heavy cream is essential for achieving that luxurious, fluffy whipped topping. I recommend using heavy cream with a fat content of at least 36% to ensure it whips up beautifully into soft peaks. If you want a lighter option, you can substitute half of the heavy cream with Greek yogurt, but be mindful that this will alter the flavor and texture slightly.

Layering Techniques for Success

When layering your cake, be careful not to oversaturate the layers with the cream mixture. It's tempting to add a lot for richness, but too much liquid can lead to a soggy dessert. A light hand will keep the textures distinct, allowing you to enjoy the spongy pound cake, airy cream, and juicy strawberries separately in each bite.

Another helpful tip is to use a slightly warm knife (run it under hot water and dry it) when slicing the cake to keep the layers intact. This way, each slice will look beautiful and presentable, which is especially important when bringing this dessert to gatherings. Presentation enhances the enjoyment!

Storage and Serving Suggestions

After chilling, Strawberry Shortcake Icebox Cake can be stored for up to three days in the refrigerator. But for the best flavor and texture, I recommend serving it within 24 hours. Keep it tightly covered to prevent the cake from drying out and to maintain its chilly freshness. If you plan to make it a day ahead, that’s ideal, as it lets the flavors meld together wonderfully.

You can customize servings by offering a side of extra strawberries or even a drizzle of chocolate sauce for those craving a richer dessert. For a fun twist, try adding a layer of crushed cookies, like shortbread or graham crackers, to introduce some crunch and a different flavor profile!

Ingredients

For the Cake

2 cups of fresh strawberries, sliced
1 cup of heavy cream
1/2 cup of cream cheese, softened
1/4 cup of powdered sugar
1 teaspoon of vanilla extract
1 package (16 oz) of store-bought pound cake, sliced

These ingredients come together for a decadent treat!

Instructions

Prepare the Cream Mixture

In a large bowl, beat the heavy cream and cream cheese together until fluffy. Add in the powdered sugar and vanilla extract, then continue to beat until soft peaks form.

Layer the Ingredients

In a rectangular dish, create a layer of sliced pound cake. Top it with a layer of the whipped cream mixture and then a layer of sliced strawberries. Repeat the layers until all ingredients are used, ending with the whipped cream on top.

Chill the Cake

Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight to let the flavors meld.

Serve

Once chilled, slice and serve with additional strawberries on top if desired.

Enjoy this delicious summer dessert!

Pro Tips

For the best flavor, use ripe strawberries in season, and feel free to add a splash of lemon juice to the cream for a zesty twist.

Troubleshooting Common Issues

If you find that the whipped cream isn’t holding its shape, it may be overwhipped. Watch closely once you reach soft peaks; stop mixing just when it starts to look glossy. The cream should retain its structure without becoming grainy. If you accidentally overwhip, gently fold in some more cream to balance it out.

Another frequent issue is the cake layers becoming too wet. This can happen if the strawberries are too juicy or the cream is applied too heavily. To prevent this, ensure your strawberries are appropriately drained and patted dry before layering. If using frozen strawberries, allow them to thaw completely and drain excess liquid before use.

Scaling the Recipe

This recipe is easily scalable; whether you’re hosting a small gathering or a larger party, you can double the ingredients. Just remember to use a larger dish to accommodate the increased layers. For a larger batch, consider increasing the chilling time to allow the layers to firm up and set properly.

If you're looking to reduce the servings, feel free to cut the ingredients in half, but keep in mind that the chilled cake will still require the same chilling time to achieve that perfect texture. Planning ahead will offer the best results, as this dessert thrives on time spent in the fridge.

Delicious Variations

To add a twist to this classic dessert, consider incorporating different berries along with or instead of strawberries. Raspberries, blueberries, or blackberries can be delightful alternatives that add tartness and a burst of color. Layering different fruits also creates a visually stunning cake, perfect for special occasions.

For a unique flavor, infuse the cream with a hint of citrus zest or almond extract to complement the strawberries. A little lemon or orange zest can brighten up the overall flavor, making it feel even more refreshing and suitable for summer gatherings. Experimenting with flavors can make this dish your signature dessert!

Questions About Recipes

→ Can I make this cake in advance?

Yes! This cake is best made the day before serving to allow the flavors to develop.

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best flavor, you can use thawed frozen strawberries in a pinch.

→ Is it possible to make a gluten-free version?

Absolutely! Just substitute the pound cake with a gluten-free pound cake or sponge cake.

→ How long will leftovers last in the fridge?

Leftover cake can last up to 2-3 days in the refrigerator. Just make sure it's covered well to maintain freshness.