A chilled dessert made with layers of strawberry filling, sponge cake, and whipped cream, frozen in a pan for a creamy texture.
| Prep Time | 15 mins |
|---|---|
| Cook Time | — |
| Total Time | 3 hrs |
| Servings | 8 |
| Difficulty | Easy |
| Cuisine | Western |
Why This Recipe Works
This strawberry icebox cake thrives on its simple, elegant layers. The sponge cake prevents sogginess, while fresh strawberries shine in the base.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Strawberries | 4 cups | Rinse and hull; replace with raspberries if needed |
| Sugar | 1/2 cup |
Strawberry Icebox Cake Recipe: A Cool No-Bake Dessert
A refreshing layer cake with fresh strawberry filling, sponge cake, and whipped cream, frozen for a creamy, no-bake summer dessert that’s light and elegant.
- Total Time: 180
- Yield: 8 servings 1x
Ingredients
4 cups fresh strawberries, rinsed and hulled
1/2 cup granulated sugar (for the strawberry filling)
1 (18 oz) pre-made sponge cake or pound cake, sliced
2 cups whipped cream (store-bought or homemade)
Instructions
In a large bowl, mash strawberries with 1/2 cup sugar until chunky; let sit for 15 minutes to release juices.
In a 9×13-inch rectangular pan, layer half the sponge cake slices to cover the bottom.
Spread half the strawberry mixture over the cake layer, then top with half the whipped cream.
Repeat with the remaining cake slices, strawberries, and whipped cream.
Cover and freeze for 2 to 3 hours until firm. Cut into 8 squares and serve chilled.
Notes
Use a serrated knife to cut the chilled cake for clean slices
Replace strawberries with raspberries or mixed berries if preferred
Sponge cake can be swapped with shortcake or ladyfingers
Store leftovers in the freezer for up to 24 hours
- Prep Time: 15
- Category: No-Bake Desserts
- Method: No-Bake
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 45g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
