Strawberry Shortcake No-Bake Icebox 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.

Strawberry Shortcake Cake

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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Extreme Reese's Peanut Butter No-Bake Pie has an extraordinary pie crust recipe with a special ingredient that will blow your mind, a light and fluffy peanut butter filling and a fully loaded mix of toppings to really make this pie sing it is topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate.  This no-bake pie goes from prep to plate in 30 minutes; this is one for the permanent recipe file! 

Extreme Reese's Peanut Butter No-Bake Pie has an extraordinary pie crust recipe with a special ingredient that will blow your mind, a light and fluffy peanut butter filling and a fully loaded mix of toppings to really make this pie sing it is topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate.  This no-bake pie goes from prep to plate in 30 minutes; this is one for the permanent recipe file! - See more at: http://www.theslowroasteditalian.com/2013/10/best-ever-reeses-peanut-butter-no-bake-pie-recipe.html#sthash.jfOEnMPh.dpuf

Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes.  With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.

Peanut Butter Caramel No-Bake Ice Box Cake - This fabulous cake is stacked with layer upon layer of sweet and salty creamy peanut butter filling, cream and chocolate cookies. After a trip to the fridge the layers become this incredibly moist and creamy cake...  all without ever turning the oven on.   

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Strawberry Shortcake No-Bake Ice Box Cake


1 pound fresh strawberries, cut into bite size pieces
1/4 cup granulated sugar
2 cups heavy cream

1 tablespoon vanilla extract

2 cups powdered sugar

8-10 graham crackers
2 tablespoons vanilla pudding mix, unprepared

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 the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the 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 pan with plastic wrap use enough to have excess that you can wrap over the top.   Layer 1/3 of the whipped cream into the pan.  Spoon ½ of the strawberries on top of the whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula.  Add the remaining strawberries evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.

Meanwhile, add the remaining 1 3/4 cups powdered sugar, pudding mix to the remaining whipped cream.  Whip until it comes together. Refrigerate until ready to use.

Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top.  Freeze until ready to serve.  Run your knife under hot water to warm the knife.  Dry if necessary, cut cake.  The knife should slide through the cake more easily.  Repeat as necessary.

Serve and enjoy!

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Recipe developed by Donna Elick - The Slow Roasted Italian

Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 8/2013