No-Bake Delight: Strawberry Shortcake Icebox Cake
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
Scale
- 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.