Description

This Strawberry Shortcake Icebox Cake is a delightful no-bake dessert featuring layers of ladyfingers, fresh strawberry cream cheese filling, and a crunchy graham cracker crumble topping. Perfectly chilled and bursting with fresh strawberry flavor, it’s an easy and elegant treat ideal for warm weather or any special occasion.

Ingredients

Scale

Strawberry Filling

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

Cream Cheese Mixture

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

Whipped Cream

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

Assembly

6 oz ladyfingers

Graham Cracker Topping

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

For Decoration

Strawberries, for decorating

Instructions

Make the Strawberry and Cream Filling: Combine the chopped strawberries and 3 tbsp sugar and set aside to macerate while preparing the cream cheese and whipped cream mixtures.
Prepare Cream Cheese Mixture: In a large bowl, beat the room temperature cream cheese with 1/4 cup sugar until smooth and combined. Set aside.
Whip the Cream: In a separate large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3-5 minutes.
Combine Cream Cheese and Whipped Cream: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Repeat with the remaining whipped cream until fully incorporated.
Add Strawberries: Fold the chopped strawberries (drained of excess juice) into the cream cheese mixture gently to keep the mixture light and airy.
Assemble the Icebox Cake: In a 9×13 inch cake pan, layer the bottom with ladyfingers. Spread half of the strawberry cream cheese mixture evenly over the ladyfingers.
Second Layer: Add another layer of ladyfingers on top of the strawberry layer, then spread the remaining strawberry cream cheese mixture evenly on top.
Chill the Cake: Refrigerate the assembled cake for 4 to 5 hours to allow it to set and the flavors to meld.
Make Graham Cracker Topping: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl until well combined.
Bake Topping: Spread the mixture evenly on a parchment-lined baking sheet and bake for 5 to 7 minutes, until edges start to brown. Remove and let cool completely, then break into crumble pieces.
Decorate the Cake: Sprinkle the cooled graham cracker crumble on top of the chilled cake and garnish with additional fresh strawberries.
Final Chill: Return the cake to the refrigerator to continue setting until ready to serve.

Notes

For best results, use fresh, ripe strawberries for maximum sweetness and flavor.
Ensure the cream cheese is at room temperature for smooth mixing without lumps.
Chilling the cake for at least 4 hours helps the ladyfingers soften and meld with the cream filling.
The graham cracker topping adds a delightful crunch. Do not skip baking it for the best texture and flavor.
This dessert is best served cold and can be stored in the refrigerator for up to 2 days.
If you cannot find ladyfingers, sponge cake slices can be used as a substitute.

Prep Time: 20 minutes
Cook Time: 7 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: strawberry shortcake, icebox cake, no bake dessert, strawberry dessert, cream cheese dessert, whipped cream cake, graham cracker topping, summer dessert