This Strawberry Shortcake Icebox Cake is an easy dessert that’s perfect for summer! Made with fresh strawberries, a berry cream filling and soft ladyfingers, it’s light, simple and layered to perfection!
Strawberry Shortcake Icebox Cake
Prep Time: 1 hour 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
- 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 (ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
- 6 oz ladyfingers*
GRAHAM CRACKER CRUMBLE 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
- Strawberries, for decorating
- Combine the chopped strawberries and sugar and set aside while you make the rest of the filling.
- Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth. Set aside.
- In another large mixer bowl, combine the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
- Add about 1/3 of the whipped cream to the cream cheese mixture and gently fold to combine. Continue adding another third of the whipped cream to the cream cheese mixture until all has been combined.
- Add the strawberries (without the juices) to the cream cheese mixture and gently fold together.
- Place a full layer of ladyfingers in the bottom of a 9×13 inch cake pan.
- Add about half of the strawberry cream cheese mixture to the top of the ladyfingers and spread into an even layer.
- Add another full layer of ladyfingers on top of the strawberry layer, then add the remaining strawberry cream cheese mixture and smooth into an even layer.
- Place the icebox cake into the fridge to set, about 4-5 hours.
- While the cake is in the fridge, make the graham cracker topping. Preheat oven to 350 degrees.
- Combine the crumbs, sugar, salt and melted butter and stir together until well combined.
- Spread the mixture evenly onto a parchment paper or silicone baking mat lined cookie sheet and bake for 5-7 minutes, until the edges of the mixture start to brown.
- Remove from oven, allow to cool for a few minutes, then break into crumble pieces.
- Once the crumble is cooled, sprinkle on top of the icebox cake along with some additional strawberries. Let the icebox cake continue to set in the fridge until you are ready to serve it.
- Icebox cake is best for 2-3 days, or as long as the strawberries stay fresh.
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