Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 1 store-bought angel food cake; 2 pounds fresh strawberries, hulled and sliced; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cozy Collection

I absolutely adore making Strawberry Shortcake Icebox Cake during the warm months. The combination of fresh strawberries, airy whipped cream, and layers of soft cake creates a refreshing dessert that's perfect for any occasion. I love how easy it is to prepare—no baking required! Just layer everything in a dish and let it chill. It's the ideal way to impress guests without spending hours in the kitchen. Every bite is like a sweet taste of summer, making it a family favorite that everyone keeps coming back for.

Created by

Tilda Greenwood

Last updated on 2026-02-01T16:17:36.695Z

When I first tried making Strawberry Shortcake Icebox Cake, I was amazed at how simple yet delicious it turned out. I opted for store-bought angel food cake to save time, which made the layering process a breeze. The key is to let it chill for a few hours so that the cake absorbs the strawberry juices and softens perfectly, creating a melt-in-your-mouth experience.

One thing that really elevated this dish for me was adding a splash of vanilla extract to the whipped cream. It infused an extra layer of flavor that beautifully complemented the strawberries. I recommend using fresh strawberries when they're in season for maximum sweetness and juiciness!

        Why You'll Love This Recipe
        Sweet strawberries surrounded by fluffy whipped cream
No-bake dessert that's perfect for hot days
Easy to make and even easier to impress with

      

The Role of Fresh Strawberries

Fresh strawberries are the star of this Strawberry Shortcake Icebox Cake. Their natural sweetness and tartness balance perfectly with the rich, creamy layers. When you slice and let them sit with sugar, they release their juices, creating a delicious syrup that seeps into the cake layers. It's essential to choose ripe, fragrant strawberries for the best flavor. If strawberries are out of season, you can substitute with other berries like raspberries or blueberries, but the flavor profile will shift slightly, altering the overall taste of the cake.

To ensure your strawberries hold up during assembly, gently pat them dry after hulling and slicing them. This prevents excess moisture from making the cake soggy. Additionally, consider macerating the strawberries for a bit longer if they are particularly firm; this helps to soften them and intensify their flavor. Just keep an eye on them, as too much maceration can turn them mushy.

Mastering Whipped Cream Texture

Making the whipped cream is a vital step in this recipe. It's important to use heavy whipping cream, as it contains a higher fat content that allows it to whip up to a fluffy, stable consistency. When beating the cream, ensure your mixing bowl and beaters are completely clean and cold for the best results. If your kitchen is warm, consider chilling your bowl and beaters in the freezer for about 10 minutes before use. This keeps the cream cold, preventing it from turning soupy.

You’ll know when your whipped cream is ready by watching for soft peaks to form, which should take about 2-3 minutes of beating at medium speed. If you accidentally overbeat the cream, turning it grainy, you can add a splash of heavy cream and gently fold it back together to smooth it out. This whipped cream can also be infused with flavors; for instance, adding a teaspoon of almond extract can bring a delightful twist to the overall flavor of your cake.

Assembly and Storage Tips

When layering your icebox cake, the order matters. Starting with a base layer of cake allows it to absorb the strawberry juices and whipped cream, creating a cohesive texture throughout. I find it useful to slice the angel food cake into even layers; a serrated knife works best for this. Aim for slices about 1 inch thick to maintain a balance between cake and toppings; too thin and they’ll disintegrate, too thick and they won’t absorb the flavors as well.

After you’ve assembled the cake, cover it tightly with plastic wrap to prevent it from absorbing any odors from your fridge. Ideally, let it chill overnight, as this resting time allows the cake layers to soak up the flavors thoroughly. If you need to store it longer than that, you can freeze the wrapped cake for up to a month; just be sure to let it thaw in the refrigerator before serving to preserve the texture.

Ingredients

To make an irresistible Strawberry Shortcake Icebox Cake, gather the following ingredients:

Ingredients

1 store-bought angel food cake
2 pounds fresh strawberries, hulled and sliced
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

With these ingredients on hand, you're just moments away from creating a delightful dessert.

Instructions

Creating this cake is simple! Just follow these steps:

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries and half of the powdered sugar. Let them sit for about 15 minutes to soften and release their juices.

Make the Whipped Cream

In another bowl, beat the heavy whipping cream, remaining powdered sugar, and vanilla extract until soft peaks form.

Layer the Cake

Slice the angel food cake into layers. In a large dish, start with a layer of cake, then a layer of whipped cream, followed by a layer of sliced strawberries. Repeat until all ingredients are used, finishing with whipped cream and strawberries on top.

Chill the Cake

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.

Once chilled, serve and enjoy this refreshing cake!

Pro Tips

For added flavor, consider drizzling a bit of chocolate syrup on top when serving. Also, this cake can be made in advance, making it a perfect party dessert.

Serving Suggestions

For a beautiful presentation, garnish the top of the cake with additional fresh strawberries or a sprinkle of mint leaves. This not only enhances the visual appeal but also adds a delightful burst of freshness when served. Slice the cake into squares for charming individual servings. It pairs wonderfully with a scoop of vanilla ice cream, adding extra creaminess and a comforting element to the dessert.

If you want to elevate the experience, consider serving the shortcake with a drizzle of balsamic reduction or a sprinkle of toasted coconut for added texture. This can complement the strawberries beautifully and adds a layer of sophistication, perfect for entertaining guests. Presenting this dessert in individual glasses or jars can also make a lovely personal touch.

Dietary Substitutes

For a lighter version of this recipe, consider using a low-fat whipped topping instead of heavy cream. This can cut down on calories and simplify the preparation, though it may sacrifice some richness. If you're looking for a gluten-free option, angel food cake can often be found in a gluten-free variety at the store, or you can make a homemade one using gluten-free flour.

Vegan alternatives can be used as well; for this, substitute the heavy cream with coconut whipped cream and use a vegan angel food cake. The flavors will shift, as coconut brings a different sweetness, but it can create a deliciously tropical variation of the cake. Just ensure that the strawberries are fresh and ripe to balance the flavors nicely.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen. Just ensure they're fully thawed and drained before using.

→ How long does this cake last in the fridge?

The cake is best enjoyed within 3 days of making, though it can last up to a week in the fridge.

→ Can I use a different type of cake?

Absolutely! While angel food cake is traditional, sponge cake or pound cake can be delicious substitutes.

→ What can I substitute for heavy cream?

You can use whipping cream, but it may not be as rich. Alternatively, use coconut cream for a dairy-free option.