Strawberry Icebox Cake is a delightful dessert that brings together the sweet flavors of fresh strawberries and creamy cheesecake in an easy-to-make layered dish. This no-bake cake is perfect for warm summer days or any occasion when you want a delicious treat without the hassle of baking. With soft, creamy layers and a crunchy cookie base, this cake pleases everyone at the table.
Why make this recipe
There are many reasons to make Strawberry Icebox Cake. First, it requires no baking, making it a simple and stress-free option for those who may not have baking skills or equipment. Second, the fresh strawberries give it a light and refreshing taste, making it an excellent option for warm weather. It is also incredibly versatile, allowing you to adjust the ingredients based on your preferences or dietary restrictions. Moreover, it is a great dessert to prepare ahead of time, freeing you up to enjoy the company of your guests. Whether you serve it at a picnic, a family gathering, or a summer barbecue, Strawberry Icebox Cake will impress everyone with its flavor and presentation.
How to make Strawberry Icebox Cake
Creating a Strawberry Icebox Cake is a straightforward process that anyone can master. Follow these simple steps to make this delicious dessert.
Ingredients:
- 8 ounces cream cheese, room temperature (226 grams)
- 2 (3.4 ounce) boxes of instant cheesecake pudding (2 x 98 grams)
- 2 teaspoons vanilla extract (10 ml)
- 1 1/2 cups half and half (360 ml)
- 8 ounces Cool Whip (227 grams)
- 3 cups strawberries, diced (approximately 450 grams)
- 60 Lorna Doone cookies (or similar shortbread cookies)
Directions:
- Begin by placing the softened cream cheese into a large mixing bowl. Using a hand mixer, beat the cream cheese until it is smooth and creamy.
- Next, add the two boxes of instant pudding and the vanilla extract to the bowl. Mix them together until well combined.
- Now, pour in the half and half and continue mixing until everything is blended smoothly.
- Using a spatula, gently fold in the Cool Whip until it is thoroughly incorporated into the mixture. This will create a lovely creamy filling for your cake.
- Start assembling your cake by spreading 1/4 of the filling evenly over the bottom of an 8×8 inch dish (20×20 cm).
- Add 1/3 of the diced strawberries on top of the filling layer, followed by 25 shortbread cookies arranged over the strawberries.
- Gently spread half of the remaining filling on top of the cookies and then layer half of the remaining strawberries over it.
- Repeat the process with another layer of cookies, the remaining filling, and the remaining strawberries.
- For the final touch, crumble the leftover cookies on top of the completed cake for added texture and decoration.
- Cover the dish with plastic wrap and refrigerate it for at least 6 hours, or overnight if possible. This allows the flavors to meld and the layers to set.
How to serve Strawberry Icebox Cake
When it’s time to serve your Strawberry Icebox Cake, take it out of the refrigerator and let it sit for a few minutes at room temperature. This will make it easier to cut. Use a sharp knife to slice into squares and serve on dessert plates. You can garnish each piece with an extra strawberry slice or a dollop of Cool Whip for an elegant touch. This delightful dessert pairs well with tea, coffee, or a refreshing drink during warm weather.
How to store Strawberry Icebox Cake
To store leftover Strawberry Icebox Cake, as long as it is covered tightly with plastic wrap or placed in an airtight container, it can last in the refrigerator for up to 3 to 4 days. If you want to keep it longer, avoid putting it in the freezer, as the texture of the whipped cream and strawberries may change. It is best enjoyed fresh, but you can make it a day ahead to allow the flavors to develop.
Tips to make Strawberry Icebox Cake
- Use Fresh Ingredients: For the best flavor, use fresh strawberries that are ripe and sweet. This will make your cake even more delicious.
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This enhances the smoothness of the batter.
- Experiment with Layers: Feel free to add more layers if you want a taller cake. Just adjust the amounts of ingredients accordingly.
- Use Different Cookies: Although Lorna Doone cookies work well, you can try other types of cookies, such as graham crackers or butter cookies, for a different flavor.
- Chill Longer for Best Results: If you can, let the cake chill overnight. This allows all the flavors to come together beautifully.
Variation (if any)
While the classic Strawberry Icebox Cake is delicious on its own, there are several variations you can try. You might add different fruits like blueberries, raspberries, or peaches to create a mixed fruit icebox cake. You can also change the flavor of the instant pudding from cheesecake to vanilla or even chocolate for a new twist. If you want a richer flavor, you may add some melted chocolate or a layer of chocolate sauce between the layers for extra indulgence.
FAQs
Can I make this cake ahead of time?
Yes, this dish is perfect for making ahead of time as it needs a few hours to set in the refrigerator.
Can I freeze Strawberry Icebox Cake?
It is not recommended to freeze this cake as the texture may change once thawed.
What other fruits can I use?
You can use any berries, such as blueberries or raspberries. You can also try peaches or nectarines for a different flavor profile.
Is this cake gluten-free?
The traditional version, using Lorna Doone cookies, is not gluten-free. However, you can use gluten-free cookies to make a gluten-free version of this cake.
Nutritional Information
- Servings: 12
- Calories per serving: 290 kcal
- Total Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 40 mg
- Sodium: 210 mg
- Carbohydrates: 36 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 3 g
Try making Strawberry Icebox Cake for your next gathering, and enjoy the compliments from friends and family!