Nostalgic Appeal
This cake reminds me of those classic summer desserts, enjoying a slice of strawberry shortcake on a warm afternoon. The combination of sweet strawberries, creamy filling, and crunchy crumble topping is a timeless classic for a reason. It’s a dessert that evokes feelings of warmth, happiness, and those carefree summer days.
Homemade Focus
While you could certainly buy pre-made icebox cakes or strawberry shortcake, there’s something truly special about making this Strawberry Shortcake Icebox Cake from scratch. You control the quality of the ingredients, and the process of creating the cheesecake filling and crumble topping is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of creamy, sweet, and slightly tart flavors with a satisfying crunch. The cheesecake filling is rich and creamy with a burst of fresh strawberry flavor, while the crumble topping adds a buttery and crunchy texture with a hint of vanilla.
Ingredient Insights
Let’s explore the key ingredients that make this cake so special! For the crumble topping, we use [vanilla sandwich cookies and freeze-dried strawberries, crushed and mixed with melted butter, creating a crunchy and flavorful topping]. For the cheesecake filling, we combine [heavy whipping cream, powdered sugar, cream cheese, granulated sugar, strawberry preserves, and strawberry extract, resulting in a creamy and luscious filling]. And finally, we layer in [vanilla wafer cookies and fresh strawberries, adding a delicate sweetness and a burst of fresh fruit flavor].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: two small mixing bowls, a large mixing bowl, an electric mixer, a 9×13 inch glass baking dish, and a spatula for spreading the layers.
Ingredients
- 2 cups crushed vanilla sandwich cookies (I used 20 Golden Oreos)
- 6 tablespoons crushed freeze-dried strawberries
- 6 tablespoons unsalted butter, melted and cooled
- 3 cups heavy cream, very cold
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 1 cup strawberry preserves
- 1 teaspoon strawberry extract
- 11 ounces vanilla wafer cookies
- 1 pound fresh strawberries, rinsed and sliced (¼-inch slices)
Step-by-Step Instructions
- Make the Crumble Topping: Divide the crushed cookies into two bowls. In one bowl, combine the crumbs with freeze-dried strawberries and melted butter. In the other bowl, combine the crumbs with melted butter. Combine both mixtures to create the crumble topping.
- Make the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Make the Cheesecake Filling: In another bowl, beat the cream cheese with granulated sugar until smooth and fluffy. Add the strawberry preserves and strawberry extract and beat until combined. Fold in half of the whipped cream.
- Assemble the Cake: Layer half of the cheesecake filling in the bottom of a 9×13 inch glass baking dish. Top with a layer of vanilla wafer cookies, then a layer of sliced strawberries. Spread the remaining cheesecake filling over the strawberries, top with another layer of vanilla wafer cookies, and then the remaining whipped cream. Sprinkle with the crumble topping.
- Chill and Serve: Chill the cake in the refrigerator for 4 to 6 hours or up to overnight.
Troubleshooting
- Cake is too soft: Make sure the cake is chilled for at least 4 hours to allow the filling to set properly.
- Whipped cream is melting: Make sure the whipped cream is stiff enough and that the cake is chilled thoroughly before serving.
- Crumble topping is soggy: Make sure the crumble topping is completely cool before adding it to the cake.
Tips and Variations
- Use different types of cookies for the crumble topping, such as graham crackers or chocolate sandwich cookies.
- Add different mix-ins to the crumble topping, such as chopped nuts or chocolate chips.
- Use different flavors of preserves for the cheesecake filling, such as raspberry or blueberry.
- Garnish with fresh berries or a drizzle of chocolate sauce for an extra touch of indulgence.
Serving and Pairing Suggestions
This Strawberry Shortcake Icebox Cake is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for a hot summer day, a backyard barbecue, or any time you want a refreshing and satisfying dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 450-500
- Fat: Approximately 30-35g
- Saturated Fat: Approximately 15-18g
- Cholesterol: Approximately 80-100mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 1-2g
- Sugar: Approximately 30-35g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of cookies), adjust the calculations accordingly.
No-Bake Delight: Strawberry Shortcake Icebox Cake
Description
This Strawberry Shortcake Icebox Cake is a delicious and refreshing no-bake dessert! It features layers of creamy cheesecake filling, fresh strawberries, and a crunchy cookie crumble topping. Learn how to make this easy and satisfying cake
Ingredients
- 2 cups crushed vanilla sandwich cookies (I used 20 Golden Oreos)
- 6 tablespoons crushed freeze-dried strawberries
- 6 tablespoons unsalted butter, melted and cooled
- 3 cups heavy cream, very cold
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 1 cup strawberry preserves
- 1 teaspoon strawberry extract
- 11 ounces vanilla wafer cookies
- 1 pound fresh strawberries, rinsed and sliced (¼-inch slices)
Instructions
- Make the Crumble Topping: Divide the crushed cookies into two bowls. In one bowl, combine the crumbs with freeze-dried strawberries and melted butter. In the other bowl, combine the crumbs with melted butter. Combine both mixtures to create the crumble topping.
- Make the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Make the Cheesecake Filling: In another bowl, beat the cream cheese with granulated sugar until smooth and fluffy. Add the strawberry preserves and strawberry extract and beat until combined. Fold in half of the whipped cream.
- Assemble the Cake: Layer half of the cheesecake filling in the bottom of a 9×13 inch glass baking dish. Top with a layer of vanilla wafer cookies, then a layer of sliced strawberries. Spread the remaining cheesecake filling over the strawberries, top with another layer of vanilla wafer cookies, and then the remaining whipped cream. Sprinkle with the crumble topping.
- Chill and Serve: Chill the cake in the refrigerator for 4 to 6 hours or up to overnight.
Recipe Summary and Q&A
Q: Can I make this cake ahead of time?
A: Yes! This cake is best made ahead of time to allow it to chill and set properly. It can be stored in the refrigerator for up to 2 days.
Q: Can I freeze this cake?
A: It’s not recommended to freeze this cake, as the texture of the whipped cream and cookies may be affected.
Q: Can I use a different type of fruit?
A: While strawberries are classic for strawberry shortcake, you can experiment with other types of fruit, such as raspberries or blueberries.