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The ingredients for this strawberry shortcake icebox cake are simple and fresh. You will need: - Fresh strawberries - Granulated sugar - Heavy whipping cream - Powdered sugar - Vanilla extract - Sponge cake or ladyfinger cookies - Fresh mint leaves for garnish Each ingredient plays a key role. Fresh strawberries bring sweetness and color. Granulated sugar helps draw out the strawberry juices. Heavy whipping cream adds richness, while powdered sugar gives the cream a hint of sweetness. Vanilla extract deepens the flavor. The sponge cake or ladyfingers provide a soft base to soak up the strawberry juices. Finally, fresh mint leaves add a burst of color and a refreshing touch. Gather these items, and you're ready to make a delicious dessert that everyone will love! {{ingredient_image_1}} 1. First, we macerate the strawberries. In a medium bowl, mix 2 cups of sliced strawberries with 1/4 cup of granulated sugar. Toss them gently. Let them sit for 10 to 15 minutes. This will help the strawberries release their sweet juices. 2. Next, we whip the cream. In another bowl, use an electric mixer. Start whipping 1 cup of heavy cream. When it begins to thicken, add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until you see soft peaks form. This will create a fluffy, sweet layer. 1. For the first layer, choose your base. If you have sponge cake, slice it into rounds. If you have ladyfingers, you can use them whole. Place the cake or ladyfingers at the bottom of a 9x13 inch baking dish. 2. Now, add the second layer. Spoon the whipped cream mixture over the cake. Spread it evenly with a spatula. 3. For the third layer, add the strawberries. Spoon the macerated strawberries over the whipped cream. Don't forget to include some of the strawberry juice for extra flavor. 4. Repeat these layers: cake, whipped cream, and strawberries. Keep going until the dish is full. End with a nice layer of whipped cream on top. 1. Cover the dish with plastic wrap. Place it in the refrigerator for at least 4 hours. If you want the best taste, let it chill overnight. This helps the flavors blend and the cake to soften. 2. Before serving, take off the wrap and garnish the top. Add fresh mint leaves and a few extra strawberry slices. This adds a nice touch and makes it look pretty! Maceration helps make the strawberries juicy and sweet. Here are some tips: - Allowing adequate time for juices: After mixing the strawberries with sugar, let them sit for 10 to 15 minutes. This time lets the sugar pull out the juice. You want a nice syrup to mix with the cake layers. - Sweetness considerations: Adjust the sugar based on your taste and the strawberry's ripeness. Some strawberries need more sugar. Test a slice before mixing. Whipping the cream is key for a light texture. Follow these tips: - Achieving the right consistency: Start whipping the cream on low speed. Slowly increase to medium-high. Stop when you see soft peaks. Don’t over-whip, or it will turn into butter! - Using chilled equipment: Keep your mixing bowl and beaters cold. This helps the cream whip faster and hold its shape better. You can chill them in the fridge or freezer for a few minutes. Layering makes the cake beautiful and tasty. Here are some methods to ensure success: - Tips for even layers: Use a spatula to spread the whipped cream. Make sure each layer is even. This helps the cake look neat and helps all flavors mix well. - Avoiding sogginess: Use just enough strawberry juice in each layer. Too much juice can make the cake soggy. Keep the sponge cake or ladyfingers firm to hold up well. Pro Tips Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries. They should be sweet and juicy to enhance the overall dessert. Chill the Whipped Cream: For a more stable whipped cream, chill your mixing bowl and beaters before whipping the cream. This helps achieve better peaks. Layering Technique: Ensure each layer is spread evenly to create a beautiful presentation. Don't skimp on the strawberry juice as it adds flavor and moisture. Overnight Rest: Allowing the icebox cake to chill overnight not only enhances the flavors but also helps the cake layers soften beautifully. {{image_2}} You can switch up the fruit in this cake. Try using blueberries or raspberries instead of strawberries. They add a new flavor and look pretty too. Mixing different fruits together can create a fun twist. You can use peaches, cherries, or even a mix of berries. Just make sure to adjust the sugar based on how sweet the fruit is. Want to elevate your cake? Adding citrus zest can brighten the flavors. Try lemon or orange zest for a fresh taste. You can also incorporate liqueurs like Grand Marnier or Amaretto. Just mix a little into your whipped cream for extra depth. This small change can make a big difference in flavor. Looking for healthier options? You can make a low-sugar version of this cake. Use less sugar in the strawberries and whipped cream. Another option is to swap heavy cream for Greek yogurt. This will cut down on fat and add protein. It still tastes great and keeps the cake creamy. To keep your Strawberry Shortcake Icebox Cake fresh, use an airtight container. This helps prevent air from drying it out. You can also cover the dish tightly with plastic wrap. Chilling is key. Aim for at least four hours, but overnight is best. It allows flavors to mix well and the cake to soften perfectly. Yes, you can freeze this cake! Slice it into portions before freezing for easy servings. Wrap each piece in plastic wrap and place them in a freezer-safe bag. To thaw, move the cake to the fridge for several hours or overnight. Avoid thawing at room temperature to keep the texture nice. In the fridge, your cake lasts about three days. After that, it may lose its freshness. Look for signs of spoilage like a sour smell or changes in texture. If the strawberries turn mushy or the cream looks off, it’s time to toss it. Enjoy your delicious creation while it’s at its best! You can use whole milk or half-and-half as a substitute. Both will work, but they will not whip up as thick. If you want a thicker texture, try using coconut cream. It gives a nice flavor and works well in desserts. The cake can last up to three days in the fridge. Make sure to cover it well. If you see any signs of spoilage, like a sour smell, it’s best to throw it away. Yes, you can make it a day ahead. The longer it sits, the better the flavors blend. Just remember to cover it well and chill it in the fridge. Fresh strawberries make the cake taste great. You can use frozen strawberries, but they may be mushy. If you use frozen, let them thaw and drain excess juice before adding them. Yes, you can use store-bought whipped cream. It saves time and is handy for quick desserts. Just make sure to get a good brand for the best taste. In this blog post, we covered how to make a Strawberry Shortcake Icebox Cake. You learned about the key ingredients, from fresh strawberries to sponge cake. I gave you step-by-step guides for preparation, layering, and chilling. I shared useful tips for perfecting each step and explored delicious variations. Proper storage methods and answers to common questions helped clarify the process. This cake is a fun and tasty treat you can easily enjoy. Don't hesitate to try it out!

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
  • 0.25 cup granulated sugar
  • 1 cup heavy whipping cream
  • 0.5 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 granulated sugar. Toss gently and let sit for 10-15 minutes until they release their juices.
  • In another bowl, use an electric mixer to whip the heavy cream until it starts to thicken. Gradually add powdered sugar and vanilla extract, and continue whipping until soft peaks form.
  • If using sponge cake, slice it into rounds. If using ladyfingers, you can use them whole.
  • In a 9x13 inch baking dish, start layering: place a layer of sponge cake or ladyfingers at the bottom.
  • Spoon a layer of the whipped cream mixture over the cake, spreading it evenly.
  • Add a layer of the macerated strawberries on top of the whipped cream, including some of the strawberry juice for added flavor.
  • Repeat the layers: cake, whipped cream, and strawberries until the dish is filled, finishing with a layer of whipped cream on top.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and for the cake to soften.
  • Before serving, garnish with fresh mint leaves and a few extra strawberry slices for decoration.

Notes

For best results, refrigerate overnight to enhance flavor.
Keyword cake, dessert, no-bake, strawberry