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Easy Strawberry Shortcake Icebox Cake for a Crowd

strawberry shortcake icebox cake - featured image
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A no-bake dessert that layers soft vanilla wafers with fresh strawberries and a cloud-like cream filling, then rests overnight in the fridge until it transforms into something almost magical. Perfect for feeding a crowd without breaking a sweat.

Ingredients

Scale
  • 2 pounds (about 900g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar, divided
  • About 12 ounces (340g) vanilla wafers (e.g., Nilla wafers)
  • 2 cups (480ml) heavy whipping cream
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • Optional: fresh mint leaves and extra sliced strawberries for garnish

Instructions

  1. Macerate the strawberries: In a large bowl, combine the sliced strawberries, 1/4 cup (50g) of granulated sugar, and 1 tablespoon of lemon juice. Stir gently to coat. Let them sit at room temperature for 20-30 minutes, stirring once halfway through.
  2. Make the cream filling: In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, and beat until combined. Scrape down the sides of the bowl.
  3. Whip the cream: In another bowl, pour in the cold heavy whipping cream and the remaining 1/4 cup (50g) of granulated sugar. Beat on medium-high speed until stiff peaks form. Be careful not to over-whip.
  4. Fold them together: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until no white streaks remain.
  5. Start layering: Spread a thin layer of the cream filling (about 1/2 cup) on the bottom of a 9×13-inch dish.
  6. Layer 1: Arrange a single layer of vanilla wafers over the cream, covering the bottom as evenly as possible. Break a few wafers to fit in the corners.
  7. Layer 2: Spoon about one-third of the macerated strawberries (including some of the syrup) over the wafers. Spread them evenly.
  8. Layer 3: Spread about one-third of the cream filling over the strawberries. Use an offset spatula or the back of a spoon to smooth it gently.
  9. Repeat the layers: Add another layer of wafers, another third of the strawberries, and another third of the cream. Repeat one more time, ending with a final layer of cream on top. You should have three layers of wafers, three layers of strawberries, and three layers of cream (plus the bottom anchor layer).
  10. Finish the top: Smooth the top layer of cream evenly. Cover the dish tightly with plastic wrap or aluminum foil.
  11. Chill overnight: Refrigerate for at least 8 hours, but preferably 12-24 hours.
  12. Garnish and serve: Before serving, top with fresh sliced strawberries and a few mint leaves if desired. Slice into squares and serve cold.

Notes

For best results, chill overnight (12-24 hours). Use fresh strawberries for optimal texture. If using frozen strawberries, thaw completely, drain excess liquid, and pat dry before macerating. The cake can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: strawberry shortcake, icebox cake, no-bake dessert, crowd dessert, summer dessert, strawberry dessert, easy dessert

Find it online: https://leilameals.com/easy-strawberry-shortcake-icebox-cake-for-a-crowd/