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Strawberry Shortcake Icebox Cake

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 pieces
Calories 250
A delicious no-bake dessert combining fresh strawberries, whipped cream, and sponge cake for a sweet, layered treat.

Ingredients

Fruits and toppings

  • 2 cups fresh strawberries (sliced) (to layer and garnish)
  • 2 teaspoons sugar (to draw out berry juices)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (alcohol-free if preferred)

Cake layer

  • 8 ounces sponge cake (store-bought or homemade)

Optional toppings

  • crushed nuts crushed nuts (optional)
  • extra strawberries extra strawberries (optional)
  • chocolate shavings chocolate shavings (optional)

Instructions 

  • Slice strawberries and sprinkle with sugar. Let sit for 10 minutes to draw out juices.
  • Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  • Layer sponge cake in a dish, spread whipped cream, and add sliced strawberries. Repeat layers as desired.
  • Top with additional strawberries, crushed nuts, and chocolate shavings if using.
  • Chill in the refrigerator for at least 2 hours before serving.

Notes

For a richer flavor, let the cake sit overnight in the fridge.
Calories: 250kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: Strawberries