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Strawberry Shortcake Icebox Cake

A decadent dessert featuring layers of fresh strawberries, fluffy whipped cream, and sponge cake, chilled to perfection for a refreshing treat.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the strawberry filling
  • 2 cups fresh strawberries (sliced)
  • 2 teaspoons sugar to draw out berry juices
For the whipped cream layer
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract alcohol-free if preferred
For the cake layers
  • 8 ounces sponge cake store-bought or homemade
For optional toppings
  • crushed nuts optional
  • extra strawberries optional
  • chocolate shavings optional

Method
 

Preparation
  1. In a medium bowl, combine the sliced strawberries with the 2 teaspoons of sugar. Allow them to sit for about 15 minutes to release their juices.
  2. In a large mixing bowl, pour in the heavy whipping cream and whip until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
  1. Begin assembling the cake in a 9×9-inch pan. Start with a base layer of sponge cake, followed by a generous layer of whipped cream, and top with half the strawberries and their juices.
  2. Repeat with another layer of sponge cake, whipped cream, and the remaining strawberries.
Chilling
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Serving
  1. Remove the plastic wrap and cut into squares. Garnish with additional whipped cream or strawberries if desired.

Notes

Store leftovers in the refrigerator for up to 3 days. Avoid frozen storage as it alters the texture.