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You need 2 cups of fresh strawberries for this cake. Make sure to hull and slice them. The strawberries add a sweet and juicy flavor that is key to this dessert. Toss the sliced strawberries with 3 tablespoons of granulated sugar. This helps to bring out their natural juices. Let them sit for about 15-20 minutes. This process is called macerating. You will love how juicy they become! For the creamy layers, gather 1 cup of heavy whipping cream and 1 cup of mascarpone cheese. The heavy cream adds rich texture, while the mascarpone brings a smooth, soft taste. Also, add 1 teaspoon of vanilla extract to enhance the flavor. First, whip the cream until it forms soft peaks. Then, mix it with the mascarpone and vanilla. This mix is what makes the cake so creamy and delightful. You will need 12-15 golden Oreo cookies or vanilla wafers. These cookies give a nice crunch and flavor. Layer them in between the cream and strawberries. For a pretty touch, you can use mint leaves as a garnish. Fresh mint adds color and a little extra flavor. You can also add extra strawberries on top for decoration. These choices make your cake look inviting and delicious! {{ingredient_image_1}} To start, you need fresh strawberries. Take 2 cups and hull them. Slice the strawberries into thin pieces. Place them in a medium bowl. Add 2 tablespoons of granulated sugar. Toss the strawberries to coat them well. Let them sit for 15 to 20 minutes. This helps them release their sweet juices. The result will be a delicious mix of sweet strawberries and syrup. Next, grab a separate bowl for the whipped cream. Pour in 1 cup of heavy whipping cream. Beat it with a mixer until soft peaks form. Slowly add the last tablespoon of sugar. Keep beating until you see stiff peaks. Now, gently fold in 1 cup of mascarpone cheese. Add 1 teaspoon of vanilla extract for flavor. Mix until everything is smooth and well combined. This creamy mixture will add richness to the cake. Now it’s time to layer your cake. Get an 8x8 or 9x9 rectangular dish. Start with a thin layer of the whipped cream mix at the bottom. Next, place a layer of golden Oreo cookies on top. Make sure they cover the whole base without overlapping. Spoon a layer of the prepared strawberries and their juices over the cookies. Repeat these layers until you reach the top of the dish. Finish with a layer of the whipped cream mixture. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or better yet, overnight. This chilling time allows the cookies to soften and the flavors to blend. To get great whipped cream, use cold heavy cream. Chill your bowl and beaters too. Start beating on medium speed until soft peaks form. Add sugar slowly. Keep beating until stiff peaks form. Be careful not to overbeat, or it may turn grainy. The cream should be smooth and fluffy, perfect for your cake. Store your Strawberry Shortcake Icebox Cake in the fridge, covered tightly. It stays fresh for up to three days. Serve it cold for the best taste. If you want to impress, garnish each slice with fresh strawberries and mint leaves. This adds color and a fresh touch to every plate. For this cake, a rectangular dish works best. An 8x8 or 9x9 dish is perfect. It helps keep the layers neat and makes serving easier. You can also use a glass dish to show off those beautiful layers. A clear dish makes your cake look even more inviting! Pro Tips Use Fresh Strawberries: For the best flavor and texture, always use fresh, ripe strawberries. Frozen strawberries may release excess moisture, affecting the cake's consistency. Chill Thoroughly: Allow the icebox cake to chill overnight if possible. This helps the flavors meld and the cookies soften to create the perfect creamy texture. Layering Technique: When layering, ensure the cookies are well covered by the cream and strawberries. This prevents them from becoming too soggy and maintains a nice structure. Garnish for Presentation: Use fresh mint leaves and additional strawberry slices for garnish before serving. This adds a beautiful touch and enhances the flavor. {{image_2}} You can swap the golden Oreo cookies for many others. Try vanilla wafers or ladyfingers. Both options work well to hold the layers. They add a different taste and texture. If you like chocolate, use chocolate cookies too. The contrast will surprise your taste buds. Want to kick up the flavor? Add some zest! A little lemon or orange zest can brighten the cream. You can also mix in a splash of almond extract. It adds a nice twist to the classic taste. For berry lovers, try adding blueberries or raspberries with the strawberries. If you need a gluten-free dessert, you have choices! Look for gluten-free cookies at the store. There are many brands that make tasty options. You can also use crushed gluten-free graham crackers. They make a great base while keeping your dish free of gluten. Enjoy your sweet treat without worry! Store your Strawberry Shortcake Icebox Cake in the fridge. Use plastic wrap to cover it tightly. This keeps the cake fresh for up to three days. The longer it sits, the softer the cookies will become. This adds to the cake's creamy texture. You can freeze the cake, but it may change texture. Wrap it well in plastic wrap and then in foil. Freeze for up to one month. When ready to eat, move it to the fridge for a few hours. Let it thaw slowly to keep its shape. For the best taste, enjoy the cake fresh. If you have leftovers, store them properly. Adding a layer of whipped cream on top before serving can help keep it moist. Always check for any signs of spoilage before eating. Enjoy this delightful treat while it's fresh! You can store your Strawberry Shortcake Icebox Cake in the fridge for up to four days. The cookies will stay soft and the flavors will mix well. Just cover it tightly with plastic wrap or a lid. This keeps the cake fresh and tasty. Yes, you can use frozen strawberries. Just thaw them first and drain any excess juice. This makes them softer and easier to mix into your cake. The flavor may be a bit different, but they will still taste great. Some great toppings for your Strawberry Shortcake Icebox Cake include: - Fresh strawberries - Whipped cream - Mint leaves - Chocolate shavings These toppings add color and flavor. You can mix and match to find what you like best! You now know how to make a delicious Strawberry Shortcake Icebox Cake. We covered fresh strawberries, cream and cheese, and cookie options. You learned step-by-step instructions for preparation, whipped cream, and layering. Tips helped you achieve perfect whipped cream and store the dessert correctly. Variations allow for substitutions and gluten-free options. This cake is not only tasty but also fun. Enjoy making it and share with others.

Strawberry Shortcake Icebox Cake

A delicious layered dessert featuring fresh strawberries, whipped cream, and golden Oreo cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 12-15 pieces golden Oreo cookies (or any vanilla wafers)
  • to taste mint leaves for garnish (optional)

Instructions
 

  • In a medium bowl, combine sliced strawberries and 2 tablespoons of granulated sugar. Toss to coat the strawberries and let them sit for 15-20 minutes to release their juices.
  • In a separate bowl, beat the heavy whipping cream until soft peaks form. Gradually add in the remaining tablespoon of granulated sugar and continue to beat until stiff peaks form.
  • Gently fold in the mascarpone cheese and vanilla extract into the whipped cream until fully combined and smooth.
  • In a rectangular dish (8x8 or 9x9 works well), start layering. Begin with a thin layer of the mascarpone whipped cream mixture at the bottom of the dish.
  • Place a layer of the golden Oreo cookies on top of the cream, ensuring they cover the entire base without overlapping.
  • Spoon a layer of the macerated strawberries, along with some of the strawberry juices, over the cookies.
  • Repeat the layers (cream, cookies, strawberries) until you reach the top of your dish, finishing with a layer of the whipped mascarpone mixture.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cookies to soften and the flavors to meld.
  • Before serving, garnish with fresh mint leaves and extra strawberries as desired.

Notes

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