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- 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar - 1 teaspoon vanilla extract (for strawberries) - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract (for whipped cream) - 1 package (14 oz) of store-bought shortcake cookies (or ladyfingers) The base of this icebox cake is simple yet delicious. Fresh strawberries are key. They bring a bright flavor and juicy texture. Granulated sugar helps draw out the juices from the strawberries. The vanilla extract adds a lovely aroma. We use heavy whipping cream to create that light and fluffy whipped cream. Powdered sugar sweetens the cream perfectly. Lastly, shortcake cookies or ladyfingers hold everything together. - Fresh mint leaves - Additional strawberry juice For garnishes, fresh mint leaves add a pop of green and a hint of freshness. Drizzling extra strawberry juice over the slices enhances the berry flavor. These small touches make your cake look even more delightful! To start, you need to macerate the strawberries. In a medium-sized mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Gently toss the strawberries until they are well coated. This process helps them release their natural juices. Let this mixture sit at room temperature for about 15-20 minutes. You will see the strawberries become juicy and sweet. Now it’s time to make the whipped cream. In a new mixing bowl, use an electric mixer to whip 1 cup of heavy cream. Start on a low speed and slowly increase it. As the cream thickens, add in 1/2 cup of powdered sugar and another teaspoon of vanilla extract. Keep whipping until you see soft peaks form. The cream should be light, fluffy, and ready to spread. Choose a long rectangular or square baking dish for the cake. Start with a layer of shortcake cookies at the bottom. Place them slightly overlapping to cover the base. Next, spoon a generous layer of the macerated strawberries over the cookies. Be sure to include the syrupy juices for extra flavor. After that, spread a layer of whipped cream evenly over the strawberries using a spatula. Continue this layering process. Start with more shortcake cookies, then add another layer of strawberries, and then another layer of whipped cream. Repeat until all ingredients are used. Make sure the top layer is whipped cream for a nice finish. Once you finish assembling, cover the dish tightly with plastic wrap. Place it in the fridge and let it chill for at least 4 hours. For the best flavor and texture, let it sit overnight. This waiting time allows the cookies to soften and the flavors to mix beautifully. To get the best flavor from your strawberries, macerate them. This means mixing them with sugar and letting them sit. Use 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract for this. Stir the strawberries gently so they get coated well. Let them sit for 15 to 20 minutes. This will help the strawberries release their juices and get sweet. The juices will mix with the sugar and vanilla, making a tasty syrup. This syrup adds a lot of flavor to your cake. Whipping cream can be easy if you follow some steps. Start with cold heavy cream in a bowl. Use an electric mixer on low speed. Slowly increase the speed as the cream thickens. Add in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until you see soft peaks. The cream should be light and fluffy. Do not overwhip, or it may turn grainy. This perfect whipped cream will add a rich texture to your cake. Layering the icebox cake is key to its look and taste. Start by placing shortcake cookies at the bottom of your dish. You can overlap them a bit to cover the space. Next, spoon a layer of the macerated strawberries over the cookies. Make sure to include the syrup too. Then, spread a layer of whipped cream over the strawberries. Repeat this process until all your ingredients are used up. Finish with a layer of whipped cream on top. This not only looks nice but also keeps the cake fresh. {{image_4}} You can switch up the fruits or cookies in this recipe. Try using blueberries, raspberries, or peaches. Each fruit gives a new taste and look. You can also use different cookies, like vanilla wafers or ginger snaps. These changes add fun flavors to your icebox cake. Want to add a twist? You can mix in chocolate or citrus flavors. Use chocolate cookies for the base instead of shortcake. For a fresh zing, add lemon or orange zest to the whipped cream. You can even fold in some melted chocolate for a rich touch. These choices create a more unique dessert. If you need gluten-free, use gluten-free cookies. Many brands offer great options that taste just as good. Check the package to ensure they are truly gluten-free. These cookies work well in the layers. You can still enjoy the same creamy and fruity taste with this simple swap. Your strawberry shortcake icebox cake stays fresh in the fridge for about 3 to 4 days. After that, the cookies may lose their texture. To enjoy it at its best, eat it within this timeframe. Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then place it in an airtight container. It can last in the freezer for up to a month. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving. To keep your cake fresh, always cover it well. Use plastic wrap or a tight lid. This prevents air from drying it out and keeps it flavorful. You want every slice to taste as good as the first! Yes, you can make this cake one day in advance. This gives the flavors more time to blend. Just follow the recipe and chill it overnight. It will taste even better after sitting for a while. Make sure to cover the dish well with plastic wrap. This keeps it fresh and prevents any odors from the fridge. You can use many fruits in this icebox cake. Here are some great options: - Blueberries - Raspberries - Peaches - Bananas - Pineapple Mix and match your favorites. Just remember to adjust the sugar based on the sweetness of the fruit. The icebox cake needs at least 4 hours to chill. For the best results, let it sit overnight. This helps the cookies soften and soak up all the yummy flavors. The longer it chills, the better it tastes! This icebox cake combines fresh strawberries, whipped cream, and shortcake cookies. You learned about preparing the strawberries, whipping cream, and layering for best taste. I shared tips to enhance flavor and gave you storage advice. Feel free to try different fruits or add chocolate. Making this treat is easy and fun. Enjoy your delicious creation with family and friends!

Strawberry Shortcake Icebox Cake

Indulge in a delicious Strawberry Shortcake Icebox Cake that's perfect for any occasion! This no-bake dessert features layers of fresh strawberries, whipped cream, and store-bought shortcake cookies, creating a refreshing and creamy delight that everyone will love. Prep it in just 20 minutes and let it chill for the ultimate flavor fusion. Click through for the full recipe and impress your friends and family with this easy, delightful treat!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 teaspoon vanilla extract (for strawberries)

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

1 package (14 oz) of store-bought shortcake cookies (or ladyfingers)

Fresh mint leaves, for garnish

Instructions
 

Macerate the Strawberries: In a medium-sized mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Gently toss the strawberries until they are well coated with the sugar. Let this mixture sit at room temperature for about 15-20 minutes, allowing the strawberries to release their natural juices.

    Prepare the Whipped Cream: In a new mixing bowl, use an electric mixer to whip the heavy cream. Start on a low setting and gradually increase speed. As the cream begins to thicken, slowly add in the powdered sugar and an additional teaspoon of vanilla extract. Continue whipping until soft peaks form; the cream should be light and fluffy.

      Layer the Cake: Choose a long rectangular or square baking dish for assembling your cake. Begin by arranging a layer of shortcake cookies at the bottom of the dish, placing them slightly overlapping if needed for full coverage.

        Add Strawberry and Cream Layers: Spoon a generous layer of the macerated strawberries (along with their syrupy juices) over the shortcake cookies. Following this, spread a layer of the whipped cream evenly over the strawberries using a spatula for a smooth finish.

          Repeat the Process: Continue layering, beginning again with shortcake cookies, followed by another layer of strawberries, and then another layer of whipped cream. Repeat this process until all ingredients are utilized. Ensure the final layer on top is exclusively whipped cream for a beautiful finish.

            Refrigerate: Once assembled, cover the dish tightly with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or overnight for the best flavor and texture, allowing the cookies to soften and the flavors to meld beautifully.

              Prep Time: 20 minutes | Total Time: 4 hours (including refrigeration) | Servings: 8-10

                - Presentation Tips: When ready to serve, carefully slice the icebox cake into squares. For a lovely presentation, garnish each serving with fresh mint leaves and a drizzle of the reserved strawberry juice on the plate. Enjoy this chilled dessert as a refreshing treat on a warm day!