Tuesday, January 14, 2014

Strawberry Shortcake No-Bake Ice Box Cake


Layer upon layer of cookies, cream and luscious strawberries make up this insanely simple and delicious no-bake strawberry shortcake ice box cake recipe.  The fabulous vanilla whipped cream frosting will certainly knock your socks off.

This recipe was originally published in the summer, but has been so popular we decided to share it again.

End of summer or not, I am still not excited about baking cakes. Shocking, I know!  Actually I am enjoying no-bake desserts.  We have been loving frozen treats, trifles and cookie dough dips.  Well, cakes have been on my mind like you wouldn't believe.

I mean have you checked out my cake dream board?  I have lots of ideas for the fall.  But summer berries and a cool kitchen is still on my mind.  Strawberries have been plentiful and quite tasty.  So Strawberry Shortcake No-Bake Icebox Cake it is!

Layers of graham crackers, vanilla cream and macerated strawberries make up the cake.  Then it is frosted with a fabulous vanilla whipped cream frosting.  It is so fabulous.  We served it last weekend and it was so good we had to hide a piece for later.  You are going to love it!

With love from our Kitchen Table to yours.  XOXO

RECIPE AT BOTTOM

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Strawberry Shortcake No-Bake Ice Box Cake

8-10 graham crackers
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
2 cups powdered sugar
2 tablespoons vegetable shortening
1/4 teaspoon salt

Reserve a handful of strawberries for garnishing the top of the cake.  Place the remaining strawberries in a large bowl.  Sprinkle granulated sugar over top.  Stir to combine and allow to sit.

In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).  Set aside. 

Line a 9 x 5-inch baking dish with plastic wrap.   Layer 1/3 of whipped cream into dish.  Spoon ½ of strawberries and half of juice on top of whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit. 

Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours.

Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream.  Whip until it comes together.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream and sprinkle remaining strawberries on top.  Refrigerate until ready to serve.

Serve and enjoy!

46 comments:

  1. WOW! Love your stuff! Thanks!! Just curious: Why the shortening to the whipped cream? Does it frost better?

    ReplyDelete
    Replies
    1. Thank you! It does hold up better with the shortening. Feel free to leave it out, but then you might want to cut the sugar down about 1/4 cup or it will be too sweet. Hope that helps!

      Donna

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    2. Is it possible to substitute butter? Thanks!

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    3. You can omit it. The purpose of the shortening is to help stabilize the cream. Enjoy.

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  2. Is the powdered sugar divided? I ask because it appears to be added to the cream when whipped but then there is that reference to sugar with the shortening in the last step. I have rearranged the list of ingredients according to order used. It helps me stay on track better. Thanks for a tasty treat!

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    Replies
    1. I updated the instructions to be more clear. Please look at them again. Thank you so much for checking.

      Enjoy!

      Donna

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    2. Why is there no print button?

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    3. The printable page is here.

      http://theslowroasteditalian-printablerecipe.blogspot.com/2013/08/strawberry-shortcake-no-bake-ice-box.html

      Press ctrl P to pull up your print window. Hope that helps!

      Delete
  3. I feel like as though this is a frozen strawberry smore thing going on. So pretty and best part is there is no bake. So easy. :-)

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  4. cannot find the recipe for strawberry syrup

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    Replies
    1. Click on the link or the photo. Here is the link http://www.theslowroasteditalian.com/2013/05/3-ingredient-homemade-strawberry-syrup.html

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  5. Donna, this is one gorgeous cake! Well done, such a beautiful post! ♥

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  6. This is delicious, i used Cool Whip instead of heavy cream

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    Replies
    1. That is a great way to shortcut the recipe! So happy you loved it.

      Keep us posted on your kitchen adventures,

      Donna

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  7. When u say"spoon half the strawberries and half the juice on top of whipped cream". What is the juice you are referring to?

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    Replies
    1. The juice from the strawberries that were sprinkled with sugar and allowed to sit so the juice would come out.

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  8. Wow looks delicious this cake.
    regards
    olguis.

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  9. Simple and easy to make, and wonderful delicious result!
    I love this cake :)

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  10. Do you store any leftover cake in the freezer or refrigerator?

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  11. I am going to make this with chocolate whipped cream!!

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  12. On that Strawberry Tiramisu Dish can you substitute Marscapone Cheese for the Cream Cheese?

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    Replies
    1. You sure can. Let us know how it goes! Enjoy.

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  13. Turned out wonderful! ! Thx for the recipe. Only thing is, my man has a bit of a sweet tooth so I used up all the whipped cream with all the powdered sugar and then used some extra for dressing. And it's also a great idea to add aome Rum or dramboue liquor to marinate the strawberries.

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  14. Could a thin layer of pound cake be used instead of graham crackers?

    ReplyDelete
    Replies
    1. I don't believe the pound cake would hold us as well. You could use vanilla creme cookies in place of the graham crackers. The cookies will absorb the moisture and become cake like. The pound cake would be moist already. Hope that helps!

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  15. As a diabetic, can splenda be used in place of the granulated sugar?

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    Replies
    1. I haven't tried it myself, but I believe it would work perfectly. Let us know how it goes. Enjoy!

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  16. Here is another version of this tasteful cake...this one is also easy and delicious.

    Whipped Strawberry Sensation

    4 cups fresh strawberries, divided
    1 can (14 oz.) sweetened condensed milk
    1/4cup lemon juice
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    8 OREO Cookies, finely chopped
    1Tbsp. butter, melted
    Make It
    LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
    MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
    INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

    ReplyDelete
    Replies
    1. That sounds tasty indeed! Thanks for stopping by.

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  17. Seems it won't be easy to cut and look pretty? I was thinking crushed graham crackers might make slicing better?

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    Replies
    1. The graham crackers soften from the strawberries and cream. The cake is perfectly easy to cut into. You are going to love it!

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  18. it looks to me as though the bottom layer in your picture is graham cracker, but in the recipe it says whipping cream first. what would you suggest? :)

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    Replies
    1. After your finished layering and freezing it, you invert it onto a plate. Flip it over.

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    2. The cake is inverted once it freezes, so you end up with the graham crackers on the top.

      Enjoy.

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  19. in the picture it looks like the bottom layer is graham gracker, not cream like it says in the recipe--what would you suggest?

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    Replies
    1. The cake is assembled upside down and and then flipped when it is served. Enjoy!

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  20. Can I use lady fingers instead of graham crackers? I'm not too crazy about them. If there are any other suggestions for substitutes please suggest away!!!

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  21. Can I use lady fingers instead of graham crackers? I'm not too crazy about them. If there are any suggestions on anything else I can use as a substitute, SUGGEST AWAY!!!

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    Replies
    1. Hi Tiffany, you could layer nilla wafers, golden oreos, or lady fingers in this dessert and it would be fabulous!

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  22. This looks sooooo good and its one of boyfriend's favorite dish. He has a birthday coming up and I'm going to try to make this I was wondering can it be just Graham crakers cream and strawberries will it hold or should I stick to the recipe. Thanks for posting this

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    Replies
    1. If you serve it frozen it should be fine. ENjoy!

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  23. What do u cover the pan with to go into the freezer? Would u suggest foil or plastic wrap?

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    Replies
    1. I used plastic wrap and it worked perfectly. Enjoy!

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