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Best Easy No-Bake Strawberry Shortcake Icebox Cake

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A cool, creamy, no-bake dessert perfect for hot summer days. Layers of macerated strawberries, vanilla wafers, and a luscious cream cheese-whipped cream filling come together for a crowd-pleasing treat that gets better overnight.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar, divided
  • 11 ounces vanilla wafers (one standard box, regular size)
  • 8 ounces cream cheese, softened to room temperature
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup granulated sugar and lemon zest (if using). Stir gently and let sit at room temperature for 15-20 minutes until syrupy. Do not drain.
  2. Whip the cream: In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form (2-3 minutes). Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Set aside.
  3. Make the cream cheese base: In another large bowl, beat softened cream cheese with remaining 1/4 cup granulated sugar until smooth and fluffy (about 2 minutes). Scrape down sides.
  4. Fold together: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.
  5. Start layering: Spread a thin layer (about 1/2 cup) of cream mixture on the bottom of a 9×13-inch baking dish.
  6. Layer 1 – Cookies: Arrange a single layer of vanilla wafers over the cream, placing them close together but not overlapping. Break a few to fill gaps at edges.
  7. Layer 2 – Strawberries: Spoon about half of the macerated strawberries (with syrup) evenly over the cookies.
  8. Layer 3 – Cream: Spread about one-third of the remaining cream mixture over the strawberries.
  9. Repeat layers: Add another layer of vanilla wafers, followed by remaining strawberries, then another third of the cream mixture.
  10. Final layer: Add a final layer of vanilla wafers. Spread the last of the cream mixture over the top, covering cookies completely.
  11. Chill: Cover tightly with plastic wrap or foil. Refrigerate for at least 6 hours, but overnight (8-12 hours) is best.
  12. Serve: Top with fresh strawberry slices or crushed vanilla wafers if desired. Slice and serve cold.

Notes

Do not rush the chilling time. The cake needs at least 6 hours to set properly; overnight is best. Macerating the strawberries is essential for flavor and texture. Use full-fat cream cheese for best structure. For gluten-free, use certified gluten-free vanilla wafers. For a lighter version, use reduced-fat cream cheese and swap half the heavy cream for chilled full-fat coconut cream.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, summer dessert, no-bake dessert, strawberry dessert, vanilla wafer cake

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