No Bake Creamy Strawberry Icebox Cake Recipe

12 Servings
30 min

Icebox cakes have been around for awhile, but I just finished making my first one! My husband and I were saying how we hadn't had strawberry shortcake all summer *gasp*! I was totally craving it, but I didn't want to make a traditional strawberry shortcake. I decided instead to make a strawberry icebox cake - which in my opinion is strawberry shortcake on steroids! This is a scrumptious strawberry dessert that is creamy and delicious!

Ingredients needed to make Strawberries & Cream Icebox Cake:

8 oz cream cheese

4 cups heavy whipping cream, divided

2 tablespoons of White Cranberry Strawberry Juice

1/4 cup sugar

4 cups diced strawberries

1 cup additional strawberries for the top

1 box of Vanilla Wafers (11 oz)

1/3 cup powdered sugar

1/2 teaspoon Vanilla Flavor

2 heaping tablespoons of Strawberry Preserves

  1.  Cream together the cream cheese, sugar, and juice until soft and fluffy.


2. Add 3 cups of heavy whipping cream and beat on medium until thickened and fluffy.

3. Place a single layer of vanilla wafers in a 9x13 pan. Top with 1/2 of the cream mixture. You may want to use a spoon and place 6 dollops spread out on top of the wafers. It will be easier to spread that way.

4. Repeat the layer of wafers and cream mixture again.

5. Spread the 4 cups of diced strawberries over the last cream layer.

You want a piece of this now, don't you?? :)

6. Combine remaining cup of heavy cream, powdered sugar, vanilla and strawberry preserves. Beat on medium high until thickened. Spread over the strawberries and refrigerate overnight.

The next morning, cut more strawberries in half and add as a final topping. If you've never had a strawberry icebox cake before, it really is important to let it sit overnight. If the temptation is just too much and you dive it too soon, the wafers won't be soft and it honestly just isn't as good as it is the next day.

No Bake Creamy Strawberry Icebox Cake Recipe

Recipe details

  • 12  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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Ingredients


  • 8 oz cream cheese
  • 4 cups heavy whipping cream, divided
  • 2 tablespoons of White Cranberry Strawberry Juice
  • 1/4 cup sugar
  • 4 cups diced strawberries
  • 1 cup additional strawberries for the top
  • 1 box of Vanilla Wafers (11 oz)
  • 1/3 cup powdered sugar
  • 1/2 teaspoon Vanilla Flavor
  • 2 heaping tablespoons of Strawberry Preserves

Instructions


 Cream together the cream cheese, sugar, and juice until soft and fluffy.
Add 3 cups of heavy whipping cream and beat on medium until thickened and fluffy.
Place a single layer of vanilla wafers in a 9x13 pan.  Top with 1/2 of the cream mixture.  You may want to use a spoon and place 6 dollops spread out on top of the wafers.  It will be easier to spread that way.
Repeat the layer of wafers and cream mixture again.
Spread the 4 cups of diced strawberries over the last cream layer.
Combine remaining cup of heavy cream, powdered sugar, vanilla and strawberry preserves.  Beat on medium high until thickened.  Spread over the strawberries and refrigerate overnight.
The next morning, cut more strawberries in half and add as a final topping.  If you've never had a strawberry icebox cake before, it really is important to let it sit overnight.  If the temptation is just too much and you dive it too soon, the wafers won't be soft and it honestly just isn't as good as it is the next day.

Tips

  • If you've never had a strawberry icebox cake before, it really is important to let it sit overnight.  If the temptation is just too much and you dive it too soon, the wafers won't be soft and it honestly just isn't as good as it is the next day.

Maura White
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