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For the Strawberry Shortcake Icebox Cake, you will need some simple ingredients. Here is a complete list: - Fresh strawberries - Granulated sugar - Heavy whipping cream - Powdered sugar - Vanilla extract - Sponge cake or ladyfinger cookies - Fresh mint leaves Each ingredient plays a key role in making this cake delightful. Fresh strawberries bring sweetness and color. Granulated sugar helps draw out the juice from the strawberries, creating a tasty syrup. Heavy whipping cream forms the fluffy whipped topping, while powdered sugar adds just the right sweetness. Vanilla extract enhances the flavor of the cream, making it rich and inviting. You can use round sponge cake or ladyfinger cookies as the base. They soak up the strawberry juices, adding to the cake's flavor. Finally, fresh mint leaves add a pop of color and a refreshing touch when you serve it. Gather these ingredients, and you are ready to create a summer treat that everyone will love! {{ingredient_image_2}} 1. Start with 2 cups of fresh strawberries. Hull and slice them. 2. Put the sliced strawberries in a medium bowl. 3. Add 1/4 cup of granulated sugar. 4. Gently toss the strawberries until they are well coated. 5. Let the mixture sit for 10-15 minutes at room temperature. 6. This resting time helps form a sweet syrup from the strawberries. 1. In another bowl, pour in 1 cup of heavy whipping cream. 2. Use an electric mixer on medium speed to beat the cream. 3. As it thickens, slowly add 1/2 cup of powdered sugar. 4. Also add 1 teaspoon of vanilla extract for flavor. 5. Keep whipping until soft peaks form. 6. Be careful not to overwhip; you want it light and airy. 1. If using sponge cake, slice it into rounds. 2. Use ladyfinger cookies whole if you prefer. 3. In a 9x13 inch baking dish, place a layer of cake or cookies. 4. Spoon a thick layer of whipped cream over this base. 5. Add a layer of the macerated strawberries on top. 6. Pour some of the strawberry juice over the cream. 7. Repeat layering: cake, whipped cream, strawberries, until you reach the top. 8. Finish with a final layer of whipped cream for a lovely look. 9. Cover tightly with plastic wrap and refrigerate for at least 4 hours. 10. For best results, chill overnight to let flavors mix and soften. 11. Before serving, add fresh mint leaves and extra strawberry slices for garnish. - Look for bright red strawberries. - Check for firm texture. - Avoid any soft or mushy ones. - Buy them in season for the best taste. - Summer months are ideal for fresh strawberries. Choosing the right strawberries is key to a great icebox cake. Fresh, ripe strawberries burst with flavor. They should feel firm and have a shiny skin. Always check for any signs of spoilage. When they are in season, the taste is at its best. You can find them at local farms or markets during summer. This will ensure your cake shines with the best flavors. - Start with cold heavy cream. - Chill your mixing bowl and beaters. - Beat until soft peaks form. - Stop before it becomes too thick. Whipped cream makes this cake dreamy. Start with cold heavy cream for the best results. Chilling your bowl and beaters helps it whip faster. Beat the cream slowly and stop when it forms soft peaks. Overwhipping will make it grainy, which is not what you want. A light and fluffy whipped cream is the goal for a perfect layer of cream. - Use even layers for balance. - Spread whipped cream smoothly. - Add strawberries with their juice. - Finish with a whipped cream layer. Layering is important for a beautiful cake. Start with a layer of sponge or ladyfingers. Spread whipped cream evenly on each layer. When adding strawberries, include some juice. This adds moisture and flavor. Finish with a thick layer of whipped cream on top. It makes your cake look inviting and delicious. Remember, presentation is key, so take your time with each layer! Pro Tips Use Fresh Strawberries: For the best flavor, opt for ripe, in-season strawberries. They will enhance the overall taste of your icebox cake. Whip Cream to Soft Peaks: Be careful not to overwhip the cream. Stop when you reach soft peaks for a light and airy texture that complements the cake. Chill Overnight: For optimal flavor and texture, let your cake chill overnight. This allows the layers to meld beautifully and the cake to soften. Garnish Just Before Serving: To keep the mint leaves fresh and vibrant, add them as a garnish right before serving the cake. {{image_4}} You can swap strawberries for other berries. Blueberries or raspberries work great too. Their tartness adds fun and flavor. You can also mix berries for a colorful look. Adding citrus zest brings a fresh twist. Orange or lemon zest brightens the cake. It gives a nice zing that enhances the fruit. For a vegan version, use coconut cream instead of heavy cream. It whips up nicely and adds a tropical flavor. You can also try almond milk or oat milk for a lighter cream. Egg-free sponges are easy to find or make. They keep the cake fluffy and light. You can get creative with flavors! Add almond or lemon extract for a unique taste. Just a few drops can change the whole cake. If you want something special, try adding a splash of liqueur, like amaretto. For a warm note, sprinkle in some cinnamon or nutmeg. These small changes make a big difference! To store your Strawberry Shortcake Icebox Cake, cover it tightly with plastic wrap. This keeps it fresh and prevents odors from mixing. Place it in the fridge for up to three days. The longer it sits, the more the flavors blend. Yes, you can freeze the cake! It’s best to freeze it before adding the fresh mint or extra strawberries. Wrap the cake tightly in plastic wrap, then in aluminum foil. This protects it from freezer burn. You can keep it in the freezer for about one month. When you are ready to enjoy your cake again, take it out of the freezer. Place it in the fridge overnight to defrost slowly. This helps maintain its texture. Avoid thawing at room temperature, as it can make the cake soggy. Enjoy the delicious layers of flavor! Yes, you can make the cake ahead of time. I recommend chilling it for at least 4 hours. For the best flavor, chill it overnight. The longer it rests, the better the flavors blend. If you need a substitute for heavy cream, you have options. Use full-fat coconut milk for a non-dairy choice. You can also try whipping cream. Both will work well in this recipe. The cake lasts about 3 days in the fridge. Keep it covered to maintain freshness. When the cake starts to look soggy or smells off, it’s time to throw it away. This blog outlines how to create a delicious strawberry cake. You learned about the key ingredients like fresh strawberries, sugar, and whipped cream. I shared step-by-step instructions for preparation and tips for perfecting each layer. We also explored variations to suit any diet and discussed storage options. Remember, using the freshest strawberries is key to flavor. Enjoy experimenting with this recipe. You can impress friends and family with your own creations. Happy baking!

Strawberry Shortcake Icebox Cake

A refreshing and delightful dessert featuring layers of strawberries, whipped cream, and sponge cake or ladyfingers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package round sponge cake or ladyfinger cookies
  • to taste fresh mint leaves for garnish

Instructions
 

  • In a medium bowl, combine the sliced strawberries with the granulated sugar. Gently toss the strawberries until they are evenly coated. Let the mixture sit for 10-15 minutes at room temperature.
  • In a separate bowl, use an electric mixer to beat the heavy cream on medium speed until it begins to thicken. Gradually add the powdered sugar and vanilla extract, then continue whipping until soft peaks form.
  • If you are using sponge cake, slice it into evenly sized rounds. If you prefer ladyfingers, you can leave them whole.
  • In a 9x13 inch baking dish, start your layers by placing a single layer of sponge cake rounds or ladyfingers at the bottom.
  • Spoon a generous layer of the whipped cream mixture over the cake, spreading it evenly across the surface.
  • Next, add a layer of the macerated strawberries on top of the whipped cream, including some of the strawberry juice.
  • Continue to alternate the layers: cake, whipped cream, strawberries, repeating until the dish is nearly full. Finish with a layer of whipped cream on top.
  • Once assembled, cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  • Just before serving, garnish the cake with fresh mint leaves and a few extra slices of strawberry.

Notes

For best results, refrigerate overnight to allow flavors to meld.
Keyword cake, dessert, icebox, no-bake, strawberry