Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 8 h
Yield: 8 servings
Ingredients: 1 pound cake, sliced into 1-inch thick pieces; 1 quart fresh strawberries, hulled and sliced; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Recipes

I absolutely love making Strawberry Shortcake Icebox Cake during the warmer months. This dessert combines layers of buttery pound cake, fluffy whipped cream, and fresh strawberries, creating a refreshing treat that is perfect for hot days. As I layer each component, I can’t help but admire how the flavors meld together beautifully in the fridge. It’s so easy to prepare, and the best part is that it can be made ahead of time, making it an ideal dessert for gatherings or picnics.

Created by

Quincy Harper

Last updated on 2026-02-01T21:25:36.315Z

When I first discovered the concept of an icebox cake, I was fascinated by how simple it was to construct a decadent dessert without any baking. Using store-bought pound cake, I layered the cake with homemade whipped cream and sweet, juicy strawberries. As the layers melded together in the fridge overnight, I marveled at how the whipped cream softened the cake, creating a delightful and refreshing texture.

This recipe truly shines when you consider the importance of quality ingredients. I always use the ripest strawberries I can find, as they lend a natural sweetness that elevates this dessert. Using a combination of heavy cream and powdered sugar in the whipped cream ensures a thick and luscious texture that holds its shape beautifully throughout the cooling process.

Why You'll Love This Recipe
Light, airy texture that melts in your mouth
Rich strawberry flavor with a hint of vanilla
Can be prepared ahead of time for easy entertaining

The Importance of Quality Ingredients

When making Strawberry Shortcake Icebox Cake, the choice of strawberries is crucial for achieving the best flavor. Look for ripe, fragrant strawberries that are bright red and firm. Avoid overripe or mushy berries, as they can make your cake soggy. If fresh strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture in the layers.

Using a freshly baked pound cake will also elevate your dessert. While store-bought cake can work in a pinch, a homemade pound cake provides a rich, buttery flavor that complements the lightness of the whipped cream and strawberries. If you're short on time, consider baking the cake a day in advance to let it cool completely before slicing, which will make assembly easier.

Techniques for Perfect Whipped Cream

Whipping cream is an art in itself. To achieve the perfect texture, make sure your mixing bowl and beaters are cold—chill them in the freezer for about 10 minutes before starting. This helps the cream to whip faster and reach the desired stiff peaks. Be careful not to overwhip, as this can lead to a grainy texture or even butter if you go too far.

If you want to lighten the whipped cream even further, consider folding in a small amount of Greek yogurt or mascarpone cheese. This can add a tangy note while keeping the whipped cream fluffy. For added flavor, you can experiment with different extracts, such as almond or even a splash of liqueur for an adult version of this cake.

Storage and Serving Suggestions

Strawberry Shortcake Icebox Cake can be made ahead and stored in the refrigerator for up to 3 days. The flavors improve as it sits, and the cake absorbs the whipped cream and strawberry juices, creating a wonderful meld of tastes and textures. Just keep it covered with plastic wrap to maintain freshness and prevent drying out.

When it comes to serving, I recommend slicing the cake into squares, shining a light on those beautiful layers. You can add a garnish of whole strawberries or a drizzle of chocolate sauce for an elegant touch. For a twist, try incorporating other fruits like peaches or blueberries between the layers—this not only adds color but also a delightful variety of flavors.

Ingredients

For the Cake

1 pound cake, sliced into 1-inch thick pieces
1 quart fresh strawberries, hulled and sliced

For the Whipped Cream

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Feel free to substitute the strawberries with other berries for a mixed berry version!

Instructions

Prepare the Whipped Cream

In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 3-4 minutes.

Layer the Ingredients

In a 9x13 inch baking dish, place a layer of pound cake at the bottom. Spread a generous amount of whipped cream over the cake, then add a layer of sliced strawberries. Repeat the layering process until all ingredients are used, finishing with a layer of whipped cream on top.

Chill

Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight. This allows the flavors to meld and the cake to soften.

Serve

Once chilled, slice into squares and serve. Enjoy the rich flavor and creamy texture!

Best served cold, this cake is a hit at any gathering!

Pro Tips

For extra flavor, try adding a splash of lemon juice to the whipped cream for a citrusy twist.

Troubleshooting Tips

One common issue with Strawberry Shortcake Icebox Cake is a soggy bottom layer. To prevent this, ensure your pound cake slices are thick enough—about 1 inch is ideal—and let them cool fully before layering. If you notice excess moisture from the strawberries, consider patting them dry with a paper towel after slicing. This can significantly help maintain a delightful texture.

If you find your whipped cream is not thickening, check that your cream is fresh and heavy enough, as lighter creams won't whip properly. If it’s a warm day, you might need to whip it on a higher speed or use additional cream, up to half a cup. Remember, sweeteners can also influence stability; using powdered sugar can help with the texture due to its cornstarch content.

Making Ahead and Freezing

For those wanting to prepare in advance, this cake excels in make-ahead convenience. You can assemble it a day or two prior to serving without losing quality. However, if you plan to freeze, it's best to freeze the unassembled components separately—freeze the cake slices and strawberries individually and combine them just before serving, as assembled cakes may become mushy once thawed.

When freezing, wrap the cake slices in plastic wrap tightly and then in aluminum foil. They can last in the freezer for about 2 months. Defrost them in the refrigerator overnight before layering with whipped cream and strawberries. This way, you can enjoy a fresh-tasting Strawberry Shortcake Icebox Cake anytime without the last-minute fuss!

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if that’s all you have. Just be sure to thaw and drain them before using.

→ How long can I store this cake?

The cake can be stored in the refrigerator for up to 3 days. It’s best enjoyed within the first couple of days.

→ Can I make this gluten-free?

Yes! You can use gluten-free pound cake in this recipe to make it suitable for those with gluten sensitivities.

→ What if I don't have heavy cream?

You can substitute with a non-dairy whipped topping, but the texture may be different. Heavy cream gives the best results.