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Easy No-Bake Strawberry Shortcake Icebox Cake

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A quick and easy no-bake dessert made with layers of graham crackers, fresh strawberries, and a creamy whipped filling. Perfect for last-minute gatherings and potlucks.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 8 oz cream cheese (softened to room temperature)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries (hulled and sliced, plus extra for topping)
  • 1 box (about 14 oz) graham crackers (about 24 full sheets)
  • Optional: 2 tablespoons strawberry jam

Instructions

  1. Prep your strawberries. Wash and hull 2 cups of strawberries, then slice them into thin, even pieces. Set aside about 1/4 cup of the prettiest slices for topping later.
  2. Soften the cream cheese. Take your 8 oz of cream cheese out of the fridge and let it sit on the counter for 30 minutes. If you’re in a hurry, you can microwave it for 10-15 seconds. Just be careful not to melt it.
  3. Whip the cream. In a large chilled bowl, pour in 2 cups of cold heavy cream. Beat on medium-high speed until soft peaks form—about 2-3 minutes with a hand mixer.
  4. Add the cream cheese. In a separate bowl, beat the softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Then gently fold this mixture into the whipped cream using a rubber spatula.
  5. Fold in the strawberries. Gently fold the sliced strawberries into the cream mixture. Don’t overmix—you want visible streaks of strawberry throughout.
  6. Layer the graham crackers. Arrange a single layer of graham crackers in the bottom of your 9×13 dish. You’ll need to break some crackers to fit.
  7. Spread the cream mixture. Spread about one-third of your strawberry cream mixture over the graham crackers. Use your spatula to spread it evenly, going all the way to the edges.
  8. Repeat the layers. Add another layer of graham crackers on top of the cream, then another third of the cream mixture. Repeat one more time so you have three layers of crackers and three layers of cream, ending with cream on top.
  9. Top with strawberries. Arrange your reserved strawberry slices on top of the final cream layer.
  10. Chill, chill, chill. Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  11. Serve cold. Slice and serve straight from the fridge. Use a sharp knife and wipe it clean between cuts for the prettiest slices.

Notes

For best results, chill overnight. The cream cheese stabilizes the whipped cream and adds a subtle tang. Use full-fat ingredients for best texture. Slice strawberries evenly to prevent watery spots.

Nutrition

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

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