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Strawberry Shortcake Icebox Cake

A delightful and simple dessert with layers of strawberries and creamy filling nestled between ladyfingers, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Strawberry Filling
  • 2 lbs fresh strawberries, washed, hulled, and chopped The star of the dessert, providing natural sweetness and color.
  • 3 tbsp sugar Helps macerate the strawberries, enhancing their flavor.
Cream Filling
  • 8 oz cream cheese, room temperature Adds richness and helps stabilize the filling.
  • 1/4 cup sugar Sweetens the cream cheese and balances the overall flavor.
  • 2 3/4 cups heavy whipping cream, cold Creates the fluffy texture of the filling.
  • 1 1/4 cups powdered sugar Ensures a smooth finish for the whipped cream.
  • 2 tsp vanilla extract Enhances the overall flavor profile.
Base and Topping
  • 6 oz ladyfingers Forms the base layer, which absorbs flavors over time.
  • 1/3 cup graham cracker crumbs (about 3 graham cracker sheets) Adds a touch of crunch.
  • 1 tbsp sugar Used in the graham cracker topping for sweetness.
  • pinch of salt Balances sweetness.
  • 2 1/2 tbsp unsalted butter, melted Holds the graham cracker crust together.
  • Strawberries, for decorating Adds a fresh finishing touch.

Method
 

Make the Strawberry Filling
  1. In a bowl, combine the chopped strawberries with 3 tbsp sugar. Allow this to sit for about 15 minutes, letting the sugars draw out their juices, creating a delicious maceration.
Prepare Cream Filling
  1. In a mixing bowl, beat the room temperature cream cheese with 1/4 cup sugar until smooth and creamy.
  2. Gradually add the cold heavy whipping cream and powdered sugar, beating on medium speed until soft peaks form.
Combine Ingredients
  1. Gently fold the macerated strawberries into the whipped cream mixture. This will give you a light and airy filling that captures the flavor of fresh strawberries.
Assemble the Cake
  1. Place a layer of ladyfingers in the bottom of a 9×13-inch dish.
  2. Evenly spread half of the strawberry and cream filling over the ladyfingers.
Layer Again
  1. Repeat with another layer of ladyfingers followed by the remaining filling.
Make the Graham Cracker Topping
  1. In a small bowl, combine graham cracker crumbs, 1 tbsp sugar, and melted butter. Mix until coarse crumbs form. Spread this mixture over the top of the cake.
Chill
  1. Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the ladyfingers to soften and absorb flavors.
Serve
  1. Before serving, decorate the top with additional strawberry slices for a beautiful presentation.

Notes

Pre-assemble early for better flavor. Use a sharp knife for clean slices. Variations include almond extract or lemon zest for a twist. Store in an airtight container for up to 3 days, or freeze for up to three months.