Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 1 box of sponge cake mix; 2 cups of strawberries, sliced; 1 cup of heavy whipping cream; 1/4 cup of sugar; 1 teaspoon of vanilla extract; Additional strawberries for garnish; Fresh mint leaves (optional)

Highlighted under: Oven-Fresh Wonders

When I first decided to make a Strawberry Shortcake Icebox Cake, I wanted a dessert that was refreshing, easy to prepare, and perfect for summer gatherings. This cake turned out to be a delightful combination of layers that showcased the juicy sweetness of strawberries and the lightness of whipped cream. With just a few simple ingredients, I found that letting the cake sit in the refrigerator allowed the flavors to meld beautifully, resulting in a chilled dessert that was simply irresistible. It's become a favorite in my household!

Created by

Hayley Morton

Last updated on 2026-02-28T03:05:35.571Z

When I first set out to create a Strawberry Shortcake Icebox Cake, I didn’t realize how much joy it would bring to my family. The layers of fluffy whipped cream and fresh strawberries nestled between soft, spongy cake made for a palette of flavors that danced in my mouth. What worked best was allowing the cake to chill for several hours before serving; this not only set the structure but also intensified the sweetness of the strawberries.

One specific detail I learned was that using a mix of both fresh and lightly macerated strawberries added depth to the flavor. I simply tossed some of the strawberries with sugar and let them sit for about 30 minutes. This step helped release their juices, creating a delicious syrup that soaked into the cake layers beautifully. It’s these little moments of preparation that made all the difference!

You'll Love This Recipe Because:
Layers of fresh strawberries make it a seasonal treat
Light and creamy texture pairs perfectly with the cake
No baking required makes it a quick and easy dessert

Mastering the Sponge Cake

The sponge cake layer is the foundation of this Strawberry Shortcake Icebox Cake, and getting it right is essential for the overall texture. Be sure to follow the instructions precisely, measuring your ingredients carefully and mixing until just combined. This prevents overmixing, which can lead to a dense cake. Once baked, allow the cake to cool for at least 30 minutes before slicing it horizontally. This cooling period is vital; a warm cake can become crumbly and difficult to layer.

To achieve perfect horizontal layers, use a serrated knife for clean cuts. If your knife isn't long enough, make shallow cuts around the circumference of the cake first, then slowly saw through. You can also use a cake leveler for more precision. Once you've got your layers, remember to keep them covered to prevent drying out while you prepare the whipped cream and strawberries.

Whipped Cream Wonders

For the whipped cream, using heavy whipping cream is a game changer. It has a higher fat content, which results in a rich, stable cream perfect for layering. Make sure your mixing bowl and beaters are chilled—this small trick can help the cream whip more efficiently and hold its shape better. Beat the cream on medium speed until you see soft peaks, then gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Keep an eye on it; over-whipping can turn cream into butter.

If you're looking to lighten the dessert further, consider folding in a dollop of Greek yogurt or mascarpone cheese into the whipped cream. This adds a tangy flavor and a slightly denser texture without making it too heavy, allowing the strawberries to shine. Add this mixture gently to preserve the fluffiness.

Ingredients

For the Cake

1 box of sponge cake mix
2 cups of strawberries, sliced
1 cup of heavy whipping cream
1/4 cup of sugar
1 teaspoon of vanilla extract

For Assembly

Additional strawberries for garnish
Fresh mint leaves (optional)

Instructions

Prepare the Cake

Follow the package instructions for the sponge cake mix. Once baked, allow it to cool completely before slicing it into two horizontal layers.

Make the Whipped Cream

In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. This creamy mixture will be used in between the cake layers.

Layer the Cake

Place one layer of the sponge cake on a serving dish. Spread a generous layer of whipped cream on top, followed by a layer of sliced strawberries. Repeat with the second layer of cake and finish with more whipped cream on top.

Chill

Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.

Serve

Garnish with additional strawberries and mint leaves, if desired. Slice and enjoy this refreshing dessert!

Pro Tips

For an added twist, try adding a splash of lemon juice to your whipped cream for a hint of tartness. This complements the sweetness of the strawberries beautifully.

Storage and Make-Ahead Tips

This Strawberry Shortcake Icebox Cake is an excellent make-ahead dessert. Once fully assembled, it can be stored in the refrigerator for up to three days. Cover the top with plastic wrap or a cake dome to keep it fresh and prevent it from absorbing any odors. The longer the cake sits, the better the flavors meld together, enhancing the overall experience.

If you plan to prepare this dish well in advance, consider holding off on the final garnish of strawberries and mint leaves until just before serving. This will keep the strawberries fresh and vibrant, ensuring not only a stunning presentation but also a fresher taste.

Variations and Additions

While strawberries taste amazing in this cake, don't hesitate to mix it up! Other berries like raspberries, blueberries, or even peaches can create exciting flavor variations. You can also layer in some homemade fruit compote between the layers for added sweetness and moisture, elevating the cake's flavor profile while celebrating summer's bounty.

For a more decadent twist, try drizzling chocolate ganache over the whipped cream layer or adding a sprinkle of crushed cookies or nuts for added texture. For a twist of flavor, a splash of liqueur, like limoncello or almond extract, can be added to the whipped cream to enhance the depth and create a unique treat.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but be sure to thaw and drain them before using to avoid excess moisture.

→ How long does this cake last in the refrigerator?

The cake will last for about 3 days in the refrigerator, but it's best enjoyed within the first day or two for freshness.

→ Can I make this cake dairy-free?

Absolutely! Substitute heavy cream with a dairy-free whipped cream alternative and use a sponge cake mix that is dairy-free.

→ What can I add to enhance the flavor?

You can add a few tablespoons of citrus zest, like lemon or orange, to the whipped cream for an aromatic twist!