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Easy No-Bake Strawberry Shortcake Icebox Cake Recipe for Summer Fun

no bake strawberry shortcake icebox cake - featured image
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A quick and easy no-bake icebox cake featuring layers of fresh strawberries, whipped cream, and crisp shortcake cookies, perfect for summer celebrations with a festive American flag design.

Ingredients

Scale
  • About 24 shortcake cookies (store-bought buttery shortcakes preferred or homemade biscuits)
  • 4 cups fresh strawberries, sliced (about 600 g)
  • 2 cups cold heavy whipping cream (480 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (about 150 g)
  • Optional: mint leaves for garnish

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 10 minutes before whipping the cream.
  2. Pour 2 cups of cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks form (about 3 minutes). Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form. Avoid overbeating.
  3. Rinse and dry 4 cups of fresh strawberries. Slice them thinly into roughly 1/4-inch pieces. Rinse and pat dry 1 cup blueberries.
  4. Spread a thin layer of whipped cream evenly on the bottom of a 9×13 inch dish.
  5. Place a layer of about 8 shortcake cookies side by side, covering the cream completely.
  6. Spread a generous layer of sliced strawberries over the cookies, followed by about one-third of the remaining whipped cream. Smooth gently with a spatula.
  7. Repeat layering with another layer of shortcake cookies, more whipped cream, and strawberries. Reserve some strawberries and blueberries for decoration.
  8. Use the remaining whipped cream to cover the top evenly. Arrange reserved strawberries in stripes and blueberries in the upper left corner to create the American flag design.
  9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Slice into squares carefully with a sharp knife, wiping the blade clean between cuts.

Notes

Chill mixing bowl and beaters before whipping cream for better volume. Drain excess strawberry juice to prevent sogginess. Use sturdy shortcake cookies to maintain texture. Refrigerate at least 4 hours or overnight for best results. For dairy-free, substitute heavy cream with coconut cream and use dairy-free cookies.

Nutrition

Keywords: no-bake, strawberry shortcake, icebox cake, summer dessert, American flag cake, easy dessert, patriotic dessert

Find it online: https://cheerycrisp.com/easy-no-bake-strawberry-shortcake-icebox-cake-recipe-for-summer-fun/