Dessert

Strawberry Shortcake Icebox Cake Recipe

ByMariam Harutyunyan January 5, 2026January 5, 2026

Introduction

This Strawberry Shortcake Icebox Cake is a refreshing and creamy dessert perfect for warm days. Layers of whipped cream, cream cheese, fresh strawberries, and ladyfingers come together to create a delightful no-bake treat. Topped with a crunchy graham cracker crumble, it’s a crowd-pleaser that’s easy to prepare ahead of time.

A square slice of layered strawberry shortcake sits on a white plate with intricate edges, resting on a white marbled surface with a red-striped cloth underneath. The dessert has three main layers: the bottom and middle layers consist of soft, light yellow cake, while the second and third layers feature white cream mixed with bright red strawberry pieces. The top is covered with a thick layer of white cream, golden brown crumbs, and four vibrant, halved strawberries placed evenly across the surface. A silver fork is placed on the plate next to the cake. In the background, there is another slice on a white plate and a white bowl filled with whole strawberries, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs fresh strawberries, washed, hulled and chopped
3 tbsp (24g) sugar

8 oz cream cheese, room temperature
1/4 cup (52g) sugar

2 3/4 cups (660ml) heavy whipping cream, cold
1 1/4 cups (144g) powdered sugar

2 tsp vanilla extract
6 oz ladyfingers*
1/3 cup (89g) graham cracker crumbs (about 3 graham cracker sheets)

1 tbsp (13g) sugar
Pinch of salt
2 1/2 tbsp unsalted butter, melted

Strawberries, for decorating

Instructions

Step 1: Combine the chopped strawberries and 3 tablespoons of sugar in a bowl and set aside to macerate while preparing the filling.
Step 2: In a large mixing bowl, beat the cream cheese with 1/4 cup sugar until smooth and creamy. Set aside.

Step 3: In another large bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 4: Gently fold about one-third of the whipped cream into the cream cheese mixture. Repeat until all whipped cream is incorporated, keeping the mixture light and airy.
Step 5: Fold the macerated strawberries (without their juices) into the cream cheese mixture carefully.

Step 6: Arrange a full layer of ladyfingers at the bottom of a 9×13 inch cake pan.
Step 7: Spread half of the strawberry cream cheese mixture evenly over the ladyfingers.
Step 8: Add another full layer of ladyfingers on top, then spread the remaining strawberry cream cheese mixture evenly over them.

Step 9: Refrigerate the icebox cake for 4-5 hours to allow it to set.
Step 10: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 1 tablespoon sugar, a pinch of salt, and melted butter until well mixed.
Step 11: Spread the graham cracker mixture evenly on a parchment-lined or silicone baking mat cookie sheet. Bake for 5-7 minutes until the edges start to brown.

Step 12: Let the graham cracker topping cool, then break it into crumble pieces.
Step 13: Sprinkle the crumble topping over the chilled icebox cake along with fresh strawberries for decoration.
Step 14: Return the cake to the fridge to set until ready to serve.

Tips & Variations

For a tangier flavor, add a tablespoon of lemon zest to the cream cheese mixture.
Use strawberries at their peak ripeness for the best sweetness and flavor.
Swap ladyfingers for pound cake slices if preferred for a denser texture.

Add a splash of strawberry liqueur or vanilla for an adult twist.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The cake is best enjoyed within that time for optimal texture and freshness. If needed, let the cake sit at room temperature for 10-15 minutes before serving to soften slightly. The graham cracker crumble should be added fresh before serving to keep it crisp.

How to Serve

A square slice of layered strawberry shortcake sits on a white plate with a silver fork on the side. The dessert has three thick layers of soft yellow cake, separated by two layers of white cream filled with small pieces of fresh red strawberries. The top layer is covered with white cream, sprinkled generously with golden brown crumbs, and decorated with four halved strawberries arranged on top. In the background, there is a white bowl filled with whole strawberries and a second plate of the same dessert, all set on a white marbled surface with a red and white striped cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the strawberry mixture in advance?

Yes, you can macerate the strawberries a few hours ahead or even the night before. Just be sure to drain any excess juice before folding them into the cream mixture to prevent sogginess.

What can I use if I don’t have ladyfingers?

Pound cake or sponge cake slices work well as a substitute for ladyfingers. They provide a similar texture and absorb the cream nicely without falling apart.

Mariam Harutyunyan