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No-Bake Strawberry Shortcake Icebox Cake: Easy 15-Minute Dessert

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A quick and easy no-bake dessert made with layers of vanilla wafers, macerated strawberries, and homemade whipped cream. Perfect for summer entertaining, this icebox cake comes together in just 15 minutes of active prep and requires no oven.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 3 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt (optional)
  • 2 (11-ounce) boxes vanilla wafers (about 80–90 wafers)
  • Fresh whole strawberries with stems (for garnish, optional)
  • Mint sprigs (for garnish, optional)
  • Additional whipped cream for piping (optional)

Instructions

  1. Macerate the Strawberries: In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat. Let it sit at room temperature for 15-20 minutes, stirring occasionally, until the strawberries release their juices.
  2. Whip the Cream: In a separate large bowl, add the cold heavy cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, start on low speed, then gradually increase to medium-high. Whip until stiff peaks form, about 3-5 minutes.
  3. Layer One: Spread a single layer of vanilla wafers across the bottom of a 9×13-inch baking dish, covering the entire surface without gaps (about 30-35 wafers).
  4. Layer One: Spoon about one-third of the macerated strawberries (including juices) evenly over the wafers.
  5. Layer One: Drop spoonfuls of whipped cream over the strawberries, then gently spread into an even layer using a spatula. Use about one-third of the cream.
  6. Repeat Layers: Add another layer of wafers on top of the cream, pressing down gently. Add another third of the strawberries, then another third of the cream. Repeat one more time with the remaining wafers, strawberries, and cream, ending with a final layer of cream on top.
  7. Finish the Top: Smooth the top layer of cream with a spatula. Cover the dish tightly with plastic wrap, ensuring the wrap touches the surface of the cream.
  8. Chill: Refrigerate for at least 6 hours, but overnight is best (up to 24 hours).
  9. Garnish and Serve: Before serving, top with fresh whole strawberries and mint sprigs if desired. Slice and serve cold.

Notes

Do not skip macerating the strawberries; it is crucial for softening the wafers. Whip cream to stiff peaks for best texture. Press wafers down gently after each layer. Chill overnight for best results. Garnish right before serving. Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended.

Nutrition

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

Find it online: https://pokirecipes.com/no-bake-strawberry-shortcake-icebox-cake-easy-15-minute-dessert/