Strawberry Shortcake Icebox Cake
Introduction
Are you looking for a delicious dessert that is easy to make and perfect for any occasion? Look no further! The Strawberry Shortcake Icebox Cake is a delightful treat that combines flavors and textures everyone loves. It’s light, refreshing, and absolutely irresistible!
Why Make This Recipe
This Strawberry Shortcake Icebox Cake is a fantastic dessert for warm days and special gatherings. It’s quick to prepare and doesn’t need any baking, making it perfect for busy afternoons. Plus, it’s a hit with both kids and adults! When I made it for my family, they couldn’t get enough, and it became a new favorite at our summer barbecues!
How to Make Strawberry Shortcake Icebox Cake
Ingredients:
- 2 cups crushed vanilla sandwich cookies (20 Golden Oreos)
- 6 tablespoons crushed freeze-dried strawberries
- 6 tablespoons unsalted butter, melted and cooled
- 3 cups heavy cream, very cold
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 cup strawberry preserves (Smucker’s brand)
- 1 teaspoon strawberry extract
- 11 ounces vanilla wafer cookies
- 1 pound fresh strawberries, rinsed and sliced (1/4-inch slices)
Directions:
- In a bowl, combine the crushed vanilla sandwich cookies with the melted butter and crushed freeze-dried strawberries. Press the mixture into the bottom of a baking dish to form a crust.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In another bowl, mix the cream cheese and granulated sugar until smooth. Gradually fold in the whipped cream until well combined.
- Spread half of the cream mixture over the crust.
- Layer half of the sliced fresh strawberries on top, then spread half of the strawberry preserves and half of the strawberry extract.
- Repeat the layers with the remaining crust, cream mixture, strawberries, preserves, and extract.
- Finish with a layer of vanilla wafer cookies on top.
- Refrigerate for at least 4 hours or overnight to allow the cake to set before serving.
How to Serve Strawberry Shortcake Icebox Cake
Slice the cake into generous pieces and serve it chilled. It pairs wonderfully with a dollop of whipped cream or a few more fresh strawberry slices on top. Perfect for summer picnics or holiday festivities!
How to Store Strawberry Shortcake Icebox Cake
To keep your Strawberry Shortcake Icebox Cake fresh, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Just make sure to keep it chilled until you’re ready to serve!
Tips to Make Strawberry Shortcake Icebox Cake
- Be sure to use very cold heavy cream for the best results when whipping.
- You can sub in different flavors of preserves or fruits based on your preference.
- For extra flavor, add a splash of lemon juice to the cream mixture.
Variation
You can switch up the strawberries for other fruits like blueberries or raspberries for a mixed berry version. This recipe is versatile and delicious no matter what!
FAQs
Q1: Can I make this cake in advance?
A1: Yes! This cake is perfect for making ahead. Just refrigerate it for at least 4 hours or overnight.
Q2: What can I use instead of freeze-dried strawberries?
A2: If you don’t have freeze-dried strawberries, you can skip them or use crushed graham crackers for the crust.
Q3: How long will leftovers last?
A3: Leftovers can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh!
