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To make Strawberry Shortcake Icebox Cake, gather these items: - 1 pound fresh strawberries, hulled and sliced - 2 tablespoons granulated sugar - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - 12-15 shortbread cookies (store-bought or homemade) - Fresh mint leaves for garnish (optional) You can swap some ingredients if needed. Use any fresh fruit, like peaches or blueberries, instead of strawberries. For a lighter cake, try low-fat whipped cream. You can use honey or maple syrup instead of granulated sugar for sweetness. If you are gluten-free, use gluten-free cookies. You can also make your own cookies at home. To make this cake, you'll need a few tools: - A mixing bowl for strawberries - A mixing bowl for whipped cream - A whisk or electric mixer for whipping cream - A 9x9 inch baking dish for layering - A spatula for spreading cream - Plastic wrap to cover the dish These tools will help you create a lovely dessert with ease! First, take one pound of fresh strawberries. Remove the green tops and slice them. Place the sliced strawberries in a bowl. Add two tablespoons of granulated sugar. Toss the strawberries gently. Let them sit for about 15 minutes. This helps the strawberries release their juices. You will see the sugar mix with the juice. This step makes the strawberries sweet and tasty. Next, grab a separate bowl. Pour in one cup of heavy whipping cream. Add two tablespoons of powdered sugar. Don't forget one teaspoon of vanilla extract. Use a hand mixer or whisk. Beat the mixture for about 3 to 5 minutes. Look for medium peaks to form. This is when the cream thickens but is still soft. It should look fluffy and smooth. Now, let’s layer the cake. Take a 9x9 inch baking dish. Start with a layer of shortbread cookies at the bottom. You can break the cookies if they don’t fit. Spread a generous layer of the whipped cream over the cookies. Then, add a layer of the macerated strawberries. Make sure to include the juices. Repeat this process with the remaining cookies, cream, and strawberries. Finish with a top layer of whipped cream. Cover the dish with plastic wrap. Place it in the fridge for at least 4 hours. If you can, let it chill overnight. This helps all the flavors blend. When ready to serve, you can garnish with mint leaves. Slice into squares and enjoy! To make the best whipped cream, start with cold tools. Use a chilled bowl and beaters. This helps the cream whip faster. You want medium peaks, not stiff peaks. Medium peaks hold shape but are still soft. Beat the cream for about 3 to 5 minutes. Watch closely to avoid overwhipping. Overwhipped cream can turn into butter. Adding powdered sugar gives it a nice sweetness. The vanilla extract adds a lovely flavor too. When layering, start with a layer of cookies. You can break the cookies if they don’t fit. Spread whipped cream evenly over the cookies. Then, add macerated strawberries with their sweet juices. Repeat the layers until you use all your ingredients. Try to end with whipped cream on top. This creates a pretty finish. If you want, add fresh mint leaves for a pop of color. One common mistake is not letting strawberries sit long enough. They need time to release their juices. Skipping this step can make the cake too dry. Another mistake is not chilling the cake long enough. Refrigerate it for at least 4 hours. This helps the cookies soften and absorb flavors. Finally, be careful when whipping the cream. Don’t overwhip it, or it will become grainy. Remember these tips for a perfect Strawberry Shortcake Icebox Cake! {{image_2}} You can change the flavor of this cake easily. Try using different fruits like blueberries or raspberries. They add a nice twist. You can also use peaches or even cherries. For a fun twist, add a layer of lemon curd. It gives a fresh taste that pairs well with the cream. You can mix in a bit of cocoa powder to the whipped cream for a chocolate flavor. This adds a rich taste that chocolate lovers will enjoy. While shortbread cookies are classic, you can switch them up. Try using graham crackers for a different crunch. They give a nice texture and flavor. You can also use vanilla wafers for a sweeter base. If you want something more hearty, try oatmeal cookies. They add a chewy texture that contrasts nicely with the cream. If you need gluten-free options, use gluten-free cookies. Many brands make tasty options that work well in this cake. For a dairy-free version, use coconut cream instead of heavy cream. It whips up just like regular cream and adds a nice coconut flavor. You can also use almond milk or oat milk for the whipped cream. Just make sure to add a stabilizer like cornstarch to help it hold its shape. To keep your leftover Strawberry Shortcake Icebox Cake fresh, cover it tightly. Use plastic wrap or foil to seal the dish. This will prevent air and moisture from getting in. Store it in the refrigerator. It stays good for up to three days. Make sure to slice it before serving for easy access. You can freeze this cake if you have lots of leftovers. First, slice the cake into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps keep the cake fresh. You can freeze it for up to two months. When you want to eat it, just thaw it in the fridge overnight. The cake will last about three days in the fridge. After that, the cookies may get too soggy. If you freeze it, the flavor and texture stay good for two months. This makes it a great option for meal prep or making ahead for a party. Enjoy your cake fresh for the best taste! Yes, you can make this cake ahead of time. In fact, I recommend it! The flavors blend better when the cake sits. You can prepare it up to a day in advance. Just cover it well and place it in the fridge. When you are ready to serve, simply add your mint leaves for garnish. You can use many fruits in this cake. Ripe peaches, blueberries, or raspberries work well. You can even mix different fruits together. Just remember to adjust the sugar based on the sweetness of the fruit you choose. This keeps your cake balanced and tasty. The right consistency for whipped cream is when it forms medium peaks. This usually takes about 3-5 minutes of whipping. To test, lift the beaters out of the cream. The peaks should hold their shape but still be soft. If it looks too stiff, it has been over-whipped. Aim for a light and fluffy texture. This blog post covered every part of making a delicious cake. We discussed ingredients, tools, and each step, from preparing strawberries to layering. I shared tips for perfect whipped cream and common mistakes to avoid. Variations let you experiment with flavors and dietary needs. Finally, I included storage tips to keep your cake fresh. Enjoy creating your cake, and remember, practice makes perfect!

Strawberry Shortcake Icebox Cake

Dive into the deliciousness of Strawberry Shortcake Icebox Cake, a no-bake dessert that's perfect for warm days! With layers of fresh strawberries, whipped cream, and buttery shortbread cookies, this treat is both easy to make and incredibly satisfying. Ready to impress your friends and family? Check out the full recipe to create this delightful dessert and enjoy a sweet taste of summer in every bite! Click to discover all the steps!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

12-15 shortbread cookies (store-bought or homemade)

Fresh mint leaves for garnish (optional)

Instructions
 

In a bowl, combine the sliced strawberries with granulated sugar. Toss gently and let them sit for about 15 minutes to macerate, allowing their juices to release.

    Meanwhile, in a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until medium peaks form. This should take about 3-5 minutes.

      In a 9x9 inch baking dish, start layering the dessert. Begin with a layer of shortbread cookies at the bottom. You can break them if needed to fit the dish.

        Spread a generous layer of whipped cream over the cookies, followed by a layer of the macerated strawberries with their juices.

          Repeat the layering process with the remaining cookies, whipped cream, and strawberries until you've used all ingredients, finishing with a layer of whipped cream on top.

            Cover the baking dish with plastic wrap and refrigerate for at least 4 hours (or overnight if possible) to allow the flavors to meld and the cookies to soften.

              Before serving, garnish with fresh mint leaves if desired, and slice into squares to serve.

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 9-12