Description
This no-bake Strawberry Shortcake Icebox Cake is light, creamy, and bursting with fresh strawberry flavor. Made with fluffy whipped cream and crispy gluten-free cookies, it’s an effortless and crowd-pleasing dessert you can enjoy any time of year.
Ingredients
Scale
- 3 cups heavy whipping cream
- 1½ teaspoons vanilla extract
- ¼ cup + 2 tablespoons powdered sugar
- 12 oz crispy gluten-free sugar cookies or graham crackers
- 1½ lbs fresh strawberries, trimmed and sliced
- Optional: mint leaves, extra strawberries, white chocolate for garnish
Instructions
- In a large mixing bowl, beat heavy cream, vanilla, and powdered sugar with a hand mixer until stiff peaks form. Set aside.
- Slice strawberries and pat dry.
- Spread a thin layer of whipped cream on the bottom of a 9×13-inch dish.
- Arrange a layer of gluten-free cookies over the cream.
- Add a thick layer of whipped cream, then a layer of sliced strawberries.
- Repeat layers: cookies, whipped cream, and strawberries, finishing with whipped cream on top.
- Decorate with strawberry slices or mint, if desired.
- Cover and chill for 4–6 hours or overnight before serving.
Notes
- Chill time is essential for softening the cookie layers into a cake-like texture.
- Make individual portions in jars or dessert cups for fun serving ideas.
- Swap strawberries with mixed berries or peaches for seasonal variety.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert
- Cuisine: American