Strawberry shortcake icebox cake is a show-stopping featuring a berry cream filling, soft vanilla cookies, and plenty of whipped cream to satisfy any sweet tooth.

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Table of Contents

Strawberry Shortcake Icebox Cake Ingredients
Substitutions and Additions
How to Make Strawberry Shortcake Icebox Cake
How to Serve Strawberry Shortcake Icebox Cake
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
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Strawberry shortcake icebox cake is a dreamy no-bake dessert with layers of fresh whipped cream, soft vanilla cookies, and a creamy strawberry and cream cheese filling. This sweet and creamy treat will be a family favorite.

If you love this cool and lush strawberry dessert then you’ll also want to make Strawberry Delight, Strawberry Heaven on Earth Cake, and Strawberry Trifle,

Strawberry Shortcake Icebox Cake Ingredients

You will need:

2 cups crushed vanilla sandwich cookies, I used 20 Golden Oreos
6 tablespoons crushed freeze-dried strawberries
6 tablespoons unsalted butter, melted and cooled
3 cups heavy cream, very cold
1½ cups powdered sugar
1 teaspoon vanilla extract
16 ounces cream cheese, room temperature
½ cup granulated sugar
1 cup strawberry preserves, I used Smucker’s brand
1 teaspoon strawberry extract
11 ounces vanilla wafer cookies
1 pound fresh strawberries, rinsed and sliced (¼-inch slices)

Substitutions and Additions

STRAWBERRY EXTRACT: I like the addition of the strawberry extract to the cream cheese mixture as it boosts the strawberry flavor. I used a dark red strawberry extract (LorAnn Gourmet Strawberry baking emulsion), so I did not need to add any additional food coloring to get that beautiful pink color. It is used in equal amounts as a standard strawberry extract. Some strawberry extracts are clear or very light pink, so you may want to add 2-3 drops of red food coloring to your cream cheese in addition to the extract to get that beautiful pink color.

WHIPPED CREAM: You can substitute 2 (8-ounce) tubs of Cool Whip for the homemade whipped cream in this easy dessert recipe. If you choose to do so, I suggest cutting back on the granulated sugar in the recipe, as the commercial brands of whipped topping are much sweeter than this homemade one.

COOKIES: If you do not want to buy two different types of cookies for this easy recipe, you can substitute the crushed vanilla sandwich cookies with an additional half a box of vanilla wafer cookies. You will just want to note that your crumb topping will be a little thinner and lighter than with the vanilla sandwich cookies.

BERRIES: You could use a combination of fresh berries for this recipe. You can use a pre-mixed berry combination or stick with just one type of berry if you prefer. This is totally up to you and your taste buds!

How to Make Strawberry Shortcake Icebox Cake

STEP ONE: Divide the crushed vanilla sandwich cookies evenly (1 cup in each bowl) into two small mixing bowls.

STEP TWO: Add the crushed freeze-dried strawberries and 3 tablespoons of melted butter to one of the bowls of cookies. Stir to combine.

STEP THREE: To the second bowl of crushed vanilla sandwich cookies, stir in the remaining 3 tablespoons of the melted butter until evenly coated.

STEP FOUR: Combine the strawberry-coated crushed cookies with the plain crushed cookies to create a strawberry shortcake crumble topping. Set aside.

STEP FIVE: In a large mixing bowl, add the very cold heavy whipping cream. Using a handheld mixer, starting on low, beat the heavy whipping cream for 1 minute. Gradually increase the speed on the mixer up to high, and beat the heavy cream for another 2 to 3 minutes or until it reaches soft peaks.

STEP SIX: Add the powdered sugar and vanilla extract and continue to beat the whipped cream until stiff peaks form. Be careful not to overwhip your heavy cream. Your whipped cream should be soft but able to hold its shape on the tip of your beaters. Set aside.

STEP SEVEN: In another large mixing bowl, add the room temperature cream cheese and granulated sugar. Beat on medium speed, using a handheld mixer, for 2 minutes until the cream cheese is fluffy and smooth.

PRO TIP: Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your mixture.

STEP EIGHT: To the bowl of beaten cream cheese, add the strawberry preserves and strawberry extract and beat for an additional 2 to 3 minutes or until you have a nice creamy strawberry cream cheese mixture.

PRO TIP: The store-bought strawberry preserves were quite thick and did not thin out the cream cheese too much. A homemade strawberry preserve may be a bit looser, so your final cream cheese filling may be a bit looser. If so, you can reduce the amount of preserves used and increase the amount of extract used in your strawberry shortcake icebox cake. Also, if you use a sugar-free strawberry preserve, you may want to increase the amount of granulated sugar to 1 cup.

STEP NINE: Add half of the whipped cream to the bowl of the strawberry cream cheese mixture. Gently fold the whipped cream into the cream cheese until you have a light and fluffy strawberry cheesecake filling and you no longer see streaks of whipped cream. Reserve the other half of the whipped cream.

STEP TEN: To the bottom of a 9×13 glass baking dish, add half of the strawberry cream cheese filling to the bottom of the dish and spread it into an even layer.

STEP ELEVEN: Using 42 to 44 vanilla wafers (about half the box), cover the bottom layer of the strawberry cream cheese filling so that you have a single solid layer of cookies.

STEP TWELVE: Layer the sliced fresh strawberries over the top of all the vanilla wafer cookies so that they are in a single layer.

STEP THIRTEEN: Spread the remaining strawberry cheesecake filling evenly over the fresh sliced strawberries being careful not to disturb the fresh strawberry layer. Top this layer with the remaining half box of the vanilla wafer cookies in a single layer.

STEP FOURTEEN: Spread the other half of the homemade whipped cream evenly over the top of the final layer of vanilla wafer cookies.

STEP FIFTEEN: Finally, top the homemade whipped cream with an even layer of the reserved strawberry shortcake cookie crumble.

STEP SIXTEEN: Chill the strawberry shortcake icebox cake in the refrigerator for 4 to 6 hours or up to overnight.

PRO TIP: I like to chill my strawberry shortcake icebox cake overnight to really allow the layers of vanilla wafers cookies to soften and blend into the creamy filling. You do not have to let it chill overnight but just remember that your cookies may still have a crispness to them when slicing and serving.

How to Serve Strawberry Shortcake Icebox Cake

Popular at potlucks, picnics, and barbecues, this Strawberry Shortcake Icebox Cake looks so delightful and delicious that you will wow anyone you serve it to. Enjoy this sweet dessert with a scoop of vanilla ice cream or a cup of hot coffee. You could even add slices of fresh strawberry and a spoonful of whipped cream to the top.

Storage

IN THE FRIDGE: You can store this strawberry icebox cake in the refrigerator, covered with plastic wrap, for up to 4 days.

IN THE FREEZER: Another option is to store this no-bake strawberry dessert recipe in the freezer. It’s almost like an ice cream treat for hot summer days. You can keep it in the freezer for up to a month. I recommend letting it thaw for a bit before cutting out a piece when it’s frozen.

Strawberry shortcake icebox cake is a heavenly no-bake dessert that your friends and family will devour. An easy way to serve strawberry shortcake, this icebox cake is simple to put together and makes a great addition to any get-together. Featuring a berry cream filling, soft vanilla cookies, and plenty of whipped cream this show-stopping confection is sure to satisfy your sweet tooth.

FREQUENTLY ASKED QUESTIONS

Can I freeze this no-bake dessert?

You can freeze this delicious cake for up to a month.

Does icebox cake need to be refrigerated?

This cake should be stored in the fridge and will keep for up to 4 days.

Can I use frozen strawberries for this recipe?

We recommend sticking with fresh strawberries as the added moisture from frozen strawberries may make your cake too soggy.

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Strawberry Shortcake Icebox Cake

Strawberry shortcake icebox cake is a show-stopping featuring a berry cream filling, soft vanilla cookies, and plenty of whipped cream to satisfy any sweet tooth.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Chill Time 4

Course Dessert

Cuisine American

Servings 12

Ingredients

2 cups crushed vanilla sandwich cookies I used 20 Golden Oreos
6 tablespoons crushed freeze-dried strawberries
6 tablespoons unsalted butter melted and cooled
3 cups heavy cream very cold
1½ cups powdered sugar
1 teaspoon vanilla extract
16 ounces cream cheese room temperature
½ cup granulated sugar
1 cup strawberry preserves I used Smucker’s brand
1 teaspoon strawberry extract
11 ounces vanilla wafer cookies
1 pound fresh strawberries rinsed and sliced (¼-inch slices)

Instructions

Divide the crushed vanilla sandwich cookies evenly (1 cup in each bowl) into two small mixing bowls.
Add the crushed freeze-dried strawberries and 3 tablespoons of melted butter to one of the bowls of cookies. Stir to combine.
To the second bowl of crushed vanilla sandwich cookies, stir in the remaining 3 tablespoons of the melted butter until evenly coated.
Combine the strawberry-coated crushed cookies with the plain crushed cookies to create a strawberry shortcake crumble topping. Set aside.
In a large mixing bowl, add the very cold heavy whipping cream. Using a handheld mixer, starting on low, beat the heavy whipping cream for 1 minute. Gradually increase the speed on the mixer up to high, and beat the heavy cream for another 2 to 3 minutes or until it reaches soft peaks.
Add the powdered sugar and vanilla extract and continue to beat the whipped cream until stiff peaks form. Be careful not to overwhip your heavy cream. Your whipped cream should be soft but able to hold its shape on the tip of your beaters. Set aside.
In another large mixing bowl, add the room temperature cream cheese and granulated sugar. Beat on medium speed, using a handheld mixer, for 2 minutes until the cream cheese is fluffy and smooth.
To the bowl of beaten cream cheese, add the strawberry preserves and strawberry extract and beat for an additional 2 to 3 minutes or until you have a nice creamy strawberry cream cheese mixture.
Add half of the whipped cream to the bowl of the strawberry cream cheese mixture. Gently fold the whipped cream into the cream cheese until you have a light and fluffy strawberry cheesecake filling and you no longer see streaks of whipped cream. Reserve the other half of the whipped cream.
To the bottom of a 9×13 glass baking dish, add half of the strawberry cream cheese filling to the bottom of the dish and spread it into an even layer.
Using 42 to 44 vanilla wafers (about half the box), cover the bottom layer of the strawberry cream cheese filling so that you have a single solid layer of cookies.
Layer the sliced fresh strawberries over the top of all the vanilla wafer cookies so that they are in a single layer.
Spread the remaining strawberry cheesecake filling evenly over the fresh sliced strawberries being careful not to disturb the fresh strawberry layer. Top this layer with the remaining half box of the vanilla wafer cookies in a single layer.
Spread the other half of the homemade whipped cream evenly over the top of the final layer of vanilla wafer cookies.
Finally, top the homemade whipped cream with an even layer of the reserved strawberry shortcake cookie crumble.
Chill the strawberry shortcake icebox cake in the refrigerator for 4 to 6 hours or up to overnight.

Notes

Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your mixture.

The store-bought strawberry preserves were quite thick and did not thin out the cream cheese too much. A homemade strawberry preserve may be a bit looser, so your final cream cheese filling may be a bit looser. If so, you can reduce the amount of preserves used and increase the amount of extract used in your strawberry shortcake icebox cake. Also, if you use a sugar-free strawberry preserve, you may want to increase the amount of granulated sugar to 1 cup.

I like to chill my strawberry shortcake icebox cake overnight to really allow the layers of vanilla wafers cookies to soften and blend into the creamy filling. You do not have to let it chill overnight but just remember that your cookies may still have a crispness to them when slicing and serving.