Perfect for a no bake summer dessert.
This Strawberry Shortcake Icebox Cake is simple, fresh, and made for summer entertaining. Creamy layers of mascarpone whipped cream, juicy and sweet strawberries, and soft vanilla wafers that turn cake-like overnight in the fridge. It’s basically an elevated strawberry shortcake!
Strawberry Shortcake Cake!
Every year in Florida we have a huge strawberry festival as soon as strawberry season starts.
I’m sure it wouldn’t surprise you that it also means tons of vendors with strawberry shortcakes or similar themed goodies. I LOVE a strawberry shortcake and often buy all the things to make them at home during the season, but I do get tired of the classic sponge or butter cake.
When I was thinking through desserts for summertime, I was leaning towards “cold” ideas (no one wants a double chocolate molten lava cake in 100 degrees, well maybe, but not usually), and it was also strawberry season. And that’s when this icebox cake was born. We elevate it with vanilla bean paste and mascarpone in the whipped cream to make it a little more special for summer gatherings without a ton of extra effort.
Ingredients
We make quick macerated strawberries, add mascarpone to the whipped cream to create a richer, silkier texture, and of course we can’t forget the nostalgic yellow box of vanilla wafers.
- fresh strawberries – thinly sliced for more even layers
- granulated white sugar
- lemon juice
- mascarpone – the best upgrade to whipped cream!
- heavy whipping cream
- powdered sugar – make sure you sift it so you don’t have lumps in your whipped cream
- vanilla bean paste – you can replace with vanilla extract, but I highly recommend the vanilla bean paste for this recipe since the whipped cream is a star ingredient
- vanilla wafers – I buy the classic Nilla wafers! You will have a few left in the box, I crumble them up and use them to sprinkle on top when serving
How to Make Strawberry Shortcake Icebox Cake
- Prep the Strawberries: Toss the thinly sliced strawberries with sugar and lemon juice, then refrigerate until syrupy.
- Make the Whipped Cream: Whip the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form. Add the mascarpone and whip just until thick and fluffy.
- Layer the Icebox Cake: Spread a thin layer of cream in the bottom of a parchment lined baking dish. Add a layer of vanilla wafers, followed by more cream and strawberries. Repeat the layers, finishing with cream on top.
- Let Soften: Cover and refrigerate for at least 8 hours, preferably overnight, so the cookies soften.
- Finish and Serve: Top with extra strawberries and crushed vanilla wafers before serving.
When to Serve Strawberry Shortcake Icebox Cake
This is the perfect spring and summer dessert! It would be great served:
- At summer parties and cookouts
- For Mother’s Day
- When you need a make ahead dessert
- During strawberry season!
- For the 4th of July!
How to Make Strawberry Shortcake Icebox Cake Ahead of Time
This strawberry shortcake icebox cake is the perfect make ahead dessert since it actually gets better as it sits. For the best texture, assemble the cake at least 8 hours ahead, but preferably overnight. This gives the vanilla wafers time to soften into cake layers while the strawberries release their juices into the mascarpone cream.
You can fully assemble the dessert up to 24 hours in advance. For the best presentation, wait to add the extra strawberries and crushed vanilla wafers on top until right before serving.
You might also love this Piña Colada Cake!
Equipment I Use to Make Strawberry Shortcake Icebox Cake
- Baking Dish – Le Creuset, Staub, and Pyrex are my favorite!
- Slotted Spoons
Frequently Asked Questions
Why did my mascarpone turn grainy?
Mascarpone can split if over mixed. Whip just until stiff peaks form once it’s added and ensure it’s very cold from the fridge.
Can I skip the mascarpone?
You can, but I highly recommend using it for flavor and texture!
Can I use frozen strawberries?
Fresh strawberries work best here since frozen berries release too much liquid once thawed.
How long does this last in the fridge?
It’s best within 2-3 days. The cookies will continue to soften as it sits.
Print
Strawberry Shortcake Icebox Cake
- Total Time: 9 hours
- Yield: 9 squares 1x
Ingredients
- 1 ½ pounds fresh strawberries, tops removed and thinly sliced
- 3 tablespoons granulated white sugar
- 1 teaspoon fresh lemon juice
- 8 ounces mascarpone, cold
- 1 ½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1½ teaspoons vanilla bean paste
- 11 oz box vanilla wafers
Instructions
- In a medium bowl, combine 1½ pounds thinly sliced strawberries, 3 tablespoons granulated white sugar, and 1 teaspoon lemon juice. Stir and let sit in the fridge for at least 30 minutes or up until overnight.
- In a large bowl, add 1½ cups heavy whipping cream, ½ cup powdered sugar, and 1½ teaspoons vanilla bean paste. Using a hand mixer or stand mixer, whip until soft to medium peaks form. Add 8 ounces cold mascarpone and whip just until stiff peaks form to avoid the mascarpone from splitting and turning grainy.
- Line a 8×8 baking dish with parchment paper, leaving an overhang to pull the cake out later.
- Spread a thin layer of the mascarpone whipped cream on the bottom of the lined baking dish.
- Arrange a single layer of vanilla wafers over the cream.
- Spread a layer of the mascarpone whipped cream over the cookies, then add a layer of the strawberries using a slotted spoon to leave most of the excess liquid behind.
- Repeat layering the vanilla wafers, mascarpone cream, and strawberries 2 more times, ending with a layer of cream on top.
- Cover and refrigerate for at least 8 hours, but preferably overnight.
- Garnish with more sliced strawberries and crushed vanilla wafers and serve!
- Prep Time: 1 hour
- Cook Time: 8 hours
- Category: Sweet Tooth
- Method: No Heat
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