Strawberry Shortcake Icebox Cake
This easy Strawberry Shortcake Icebox Cake layers rich flavors and delightful textures, making it a perfect choice for warm days and any occasion.
Ingredients
For the crust
- 2 cups crushed vanilla sandwich cookies (20 Golden Oreos)
- 6 tablespoons crushed freeze-dried strawberries (enhances strawberry flavor)
- 6 tablespoons unsalted butter (melted and cooled)
For the filling
- 3 cups heavy cream (very cold)
- 1.5 cups powdered sugar (provides sweetness)
- 1 teaspoon vanilla extract (adds depth of flavor)
- 16 ounces cream cheese (room temperature)
- 0.5 cups granulated sugar (sweetens the cream cheese layer)
- 1 cup strawberry preserves (adds moisture and fruity flavor)
- 1 teaspoon strawberry extract (intensifies the strawberry taste)
- 11 ounces vanilla wafer cookies (provides additional layers of flavor)
- 1 pound fresh strawberries (rinsed and sliced into ΒΌ-inch slices)
Instructions
Preparation
- Begin by preparing the crust. In a bowl, combine the crushed vanilla sandwich cookies with the crushed freeze-dried strawberries and melted butter. Mix until the crumbs are moistened and resemble wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish.
- Next, whip the heavy cream in a large mixing bowl with an electric mixer set to medium speed until soft peaks form.
- In another bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
Layering
- Spread half of the cream cheese and whipped cream mixture over the prepared cookie crust.
- Evenly distribute the fresh strawberry slices over the cream mixture.
- Spoon the strawberry preserves evenly over the fresh strawberries.
- Finish by spreading the remaining cream cheese and whipped cream mixture over the strawberries and preserves.
- Top the cake with crushed vanilla wafer cookies.
Chilling
- Cover the baking dish with plastic wrap and refrigerate the cake for at least 4 to 6 hours, preferably overnight.
- When ready to serve, slice with a sharp knife and enjoy.
Notes
Chill mixing bowl and beaters for better whipped cream volume. Use room-temperature cream cheese to avoid lumps. Store covered in the refrigerator for up to five days. Can freeze slices for longer storage.