When it’s too hot to turn on the oven, but you want cake – make this small strawberry shortcake icebox cake! A beautifully layered no-bake cake showcasing fresh strawberries, marshmallow-thickened whipped cream, and vanilla wafers that turn cake-like when chilled overnight. An easy summer dessert that is certain to be a showstopper!
What Is An Icebox Cake
The icebox cake got its name from being stored in an actual icebox – a non-mechanical chest that used blocks of ice to keep its contents cold.
It is said that the icebox cake itself came from the printed recipe on a box of Nabisco wafers. Talk about marketing genius to promote different uses of your sweet little cookie! And what I love about this recipe is that we celebrate its origination by using Nabisco Vanilla Wafers.
An Easy No-Bake Strawberry Shortcake Cake
Raise your hand if you love a beautiful no-bake cake! I am especially fond of easy no-bake desserts once the temperature soars above 85F degrees – strawberry s’mores parfaits, blackberry mousse, strawberry pudding lemonade granita, and my all-time favorite, dairy-free strawberry ice cream!
But this strawberry shortcake icebox cake has put all those desserts on notice for its beautiful simplicity. With only 8 simple ingredients and 3 stunning layers, the lush dessert will have you diving in spoonful after spoonful.
- Vanilla Wafers create the cake part of this dessert. As they chill in the refrigerator they become soft and tender – like a shortcake cake – from the whipped cream and strawberries.
- Whipped Cream is thickened, sweetened, and stabilized with marshmallow cream. Plus a small pinch of salt to balance the sweetness.
- Sweet Strawberries provide a bright and juicy flavor, beautiful fruit texture, and quite a stunning presentation.
What may be even more incredible about this cake (if there is anything else!) – it is completely adaptable to whatever fruit, cookie, cracker, and whipped cream flavor you desire. The rules are simple: 3 components make up an icebox cake – a creamy layer, a cookie base (which includes sweet or salty crackers), and fruit.
Ingredient Notes
- Strawberries – I’m going to encourage you to use fresh strawberries for their vibrant flavor and texture. Frozen strawberries would need to be thawed, and at that point, they can become too mushy.
- Vanilla Wafers – To keep the strawberry shortcake flavor, Vanilla Wafers are ideal. Though you can certainly swap in an almost infinite selection of cookies or crackers. I did in my lime icebox pie, mango icebox cake, and s’mores peanut butter icebox cake!
- Heavy Cream – Heavy cream is required to make a light and fluffy whipped cream. You can substitute whipped coconut cream if you prefer.
- Marshmallow Cream – I’m on a bit of a kick right now using marshmallow cream to stabilize my whipped cream. Plus, it gives you the sweetness you need and a fun flavor. I like to add a little pinch of salt to balance the sweetness of the marshmallow cream.
- Lemon Zest – This will help to brighten the strawberries. Not required, but recommended.
- Honey – To add the slightest sweetness and floral notes to the strawberries. Again not required, but delicious.
- Vanilla – A little splash of vanilla for another layer of flavor.
How To Make The Icebox Cake
1. Prepare the strawberries – Chop, slice, or both. Then toss with the honey, lemon zest, and vanilla.
2. Make the whipped cream – Add the cold heavy cream and marshmallow cream to your mixing bowl. Start on low until it starts to thicken – this will avoid splatter – then turn up to high and beat until you have stiff peaks.
3. Line the springform pan – This isn’t necessary, but I like to do it because I transfer my cake to a serving plate. Otherwise, the cake will be next to impossible to get off the removable pan bottom. But, you can always just serve it off that if you don’t want to line the pan.
4. Arrange your first layer of wafers – Fit the wafers as snugly as possible in the first layer since this is the base of the strawberry shortcake icebox cake. It is ok if they overlap a little.
5. Dollop on the whipped cream layer – Take 1/3 of the cream and spread evenly over the wafers and to the edge of the pan.
6. Pile on the strawberries – I start with some strawberry chunks then top those with strawberry slices. Assures me that I will get strawberry in every bite – it is a strawberry shortcake icebox cake after all!
7. Repeat your layers 2 more times – I like to finish my wafer layer by crushing them up. For great distribution at the top, and a slightly thinner layer. You could even do this with the second layer of wafers.
8. Finish with the remaining 1/3 of whipped cream – Smooth the final layer nice and even. After all, this will be the top of your cake!
9. Chill the cake overnight – Cover the cake with plastic and refrigerate for at least 8 hours (overnight). This gives the whipped cream time to set and the wafers time to soften – like a cake!
10. Garnish the cake – Add more beauty to your icebox creation and top the strawberry shortcake cake with more strawberry slices.
Helpful Tips
- Line the pan if you don’t want to serve the icebox can from the pan – This simply makes getting the cake out of the pan and onto a serving platter easy.
- Don’t stress about the layers – Yes, we want defined layers in the cake. However, some may intermingle while chilling, and that is ok.
- But make sure the first cookie layer is tight – As it serves as the base of the strawberry shortcake icebox cake. It also has all the rest of the ingredients up – especially that sneaky whipped cream.
- Clean your knife after each slice – This will make each slice pretty and defined, but it is also easier to slice with a clean knife.
Recipe FAQ
Yes!
Yes, you can easily make this strawberry icebox cake gluten free. Swap the Vanilla Wafers with a crunchy gluten free cookie or graham cracker. You will also want to double-check the ingredients in your marshmallow cream.
Yes, and they would be delicious! Use classic Oreos for a strawberry + chocolate flavor. Or the golden Oreos to keep with the strawberry shortcake flavor.
I think ladyfingers would work great as well. They will absorb the juices of the strawberries, while still giving the shortcake flavor.
Cover and keep the cake in the refrigerator for up to 3 days. Beyond that, it may start to loosen.
Yes! I recommend covering and freezing in the pan for up to 2 months, then thaw in the refrigerator. You could also enjoy slices slightly frozen – just watch out for frozen strawberries!
Small Strawberry Icebox Cake
Equipment
Ingredients
- 10 ounces fresh strawberries (chopped or sliced)
- 1 tablespoon honey (optional)
- ½ teaspoon lemon zest (optional)
- ¼ teaspoon vanilla extract (optional)
- 1 ½ cups heavy cream, cold
- 1 ½ cups marshmallow cream
- 1 pinch salt (optional)
- 30 vanilla wafers
Instructions
- Line a 6-inch springform pan with a sheet of plastic wrap. This will keep the bottom of the cake from sticking to the removable bottom of the pan. If you are going to serve directly from the pan, you don't have to line it. Alternatively, you can use a 6-inch square or 6-inch round cake pan and either line it with plastic, or serve directly from it.
- Prepare the strawberries – Either slice the strawberries or chop them into 1/4 inch chunks. I did a mixture of both. Add the cut strawberries to a medium mixing bowl. Add the honey, lemon zest, and vanilla and stir to coat the strawberries. Set aside.
- Prepare the whipped cream – In a medium mixing bowl, add the heavy cream, marshmallow, and salt. Using a hand held mixer with whisk attachments, beat on high until stiff peaks form. Tip – start the mixer on low speed and slowly increase as the cream thickens – otherwise, you may splatter cream everywhere!
- Assemble the cake – Line the bottom of the pan with a layer of vanilla wafers. For a 6-inch pan, you can fit at least 12 wafers. Dollop on 1/3 of the whipped cream and spread evenly to all sides of the pan. Then, spoon on a layer of strawberries. It is ok to have some of the juice. Repeat 2 more times, ending with a layer of whipped cream. Note – for my last layer of vanilla wafers, I crushed them to get different texture and a thinner layer.
- Cover the cake with plastic wrap and refrigerate overnight. This will allow the whipped cream to firm so the cake is easy to slice, and the vanilla wafers to soften to a cake-like texture.
- To serve – Remove the springform ring. Use a large spatula (or two) to carefully transfer the cake to a serving dish, or serve straight from the springform pan bottom. Garnish with more strawberries (optional). To get clean slices, wipe the knife clean after each slice.
- Store the cake covered in the refrigerator for up to 3 days. Beyond that, and it may start to loosen. You can also freeze the icebox cake in the pan for up to 2 months. Wrap tightly in plastic wrap and thaw in the refrigerator.
RECIPE NOTES
- Serving Size – This is a small batch cake recipe that is easily doubled. I recommend an 8-inch pan to make a larger cake.
- Yield – As written, you can easily get 4 to 6 slices of cake.
- Cake Pans – The icebox cake is versatile and you can use just about any pan or dish. Keep in mind the small batch recipe and the pan/dish should be smaller.
- Serving – You can serve the icebox cake straight from the pan/dish.
- Sweetened Strawberries – I like to add a little honey and lemon to give the strawberries a bright flavor. You can omit it if you like.
- Whipped Cream – I add marshmallow cream to my whipped cream to make it stable. You can swap for powdered sugar for a lighter whipped cream.
- Wafers – Substitute any hardy or crunchy wafer, cracker, or cookies you like.
- Gluten Free Option – This recipe is easily made gluten free by swapping the vanilla wafers with any gluten free cookie or cracker you like. Also, double-check the ingredients on the marshmallow cream.
- Storage – Cover the cake with plastic wrap and refrigerate for up to 3 days. The icebox cake can also be frozen for up to 2 months. I recommend freezing in the pan and wrapping tightly in plastic wrap. Thaw in the refrigerator or serve frozen.
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I'm Erin and I'm all about desserts - and a little bit of butter!
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