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Creamy No-Bake Strawberry Shortcake Icebox Cake

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A simple, no-bake summer dessert featuring layers of vanilla wafers, whipped cream, and fresh strawberries that soften into a cake-like texture after chilling.

Ingredients

Scale
  • 24–30 Vanilla Wafers or Ladyfingers
  • 2 cups Heavy Whipping Cream (cold)
  • 1/3 to 1/2 cup Granulated Sugar
  • 1/2 cup Unsalted Butter (softened)
  • 2 teaspoons Vanilla Extract
  • 1.5 pounds Fresh Strawberries (sliced)
  • 2–3 tablespoons Strawberry Jam or Preserves
  • 1/4 cup Whole Milk (for dipping)
  • Powdered Sugar (for garnish)
  • Fresh Mint Leaves (for garnish)

Instructions

  1. Wash, hull, and thinly slice 1.5 pounds of fresh strawberries. Pat dry if very juicy and set aside 1 cup for garnish.
  2. In a large cold bowl, combine heavy whipping cream, softened butter, vanilla extract, and sugar. Beat on medium-high speed until stiff peaks form.
  3. Gently fold the strawberry jam into the whipped cream until streaks of pink remain.
  4. Quickly dip each vanilla wafer into cold milk and arrange in a single layer at the bottom of a 9×13 inch dish.
  5. Spread half of the whipped cream mixture over the cookie layer, then scatter half of the sliced strawberries on top.
  6. Add another layer of dipped cookies, followed by the remaining whipped cream. Arrange the remaining strawberries on top.
  7. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
  8. Before serving, dust with powdered sugar and garnish with fresh mint leaves. Slice and serve chilled.

Notes

Keep all ingredients cold to ensure the cream whips properly. Do not over-dip the cookies in milk to avoid a mushy texture. For best results, chill overnight to allow cookies to fully soften. Do not freeze, as the texture will suffer upon thawing.

Nutrition

Keywords: no-bake dessert, strawberry shortcake, icebox cake, summer dessert, easy dessert, creamy dessert, fresh strawberries, vanilla wafers

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