Strawberry Shortcake Icebox Cake
Strawberry Shortcake Icebox Cake is a simple no bake dessert made with strawberries, Nilla Wafers, and whipped cream. This easy layered dessert lasagna is the perfect summer potluck recipe!
Servings 10 servings
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 pounds strawberries
- 1 box Nilla Wafers 11-ounce box approximately
- Additional whipped cream or cool whip for topping
Beat cream cheese with hand mixer until smooth. Mix in powdered sugar and vanilla until smooth. Slowly mix in heavy whipping cream and beat until mixture is fluffy but stands up on it’s own.
Hull and slice about 1 1/2 pounds of the strawberries.
In a 9x9-inch or 9x13-inch pan, place a layer of Nilla Wafers, then a layer of strawberries and a thin layer of the cream cheese mixture (1/3 of the mixture). Repeat the layers until you’re out of all three.
Cover and chill at least 4 hours.
Before serving: top with about 4 ounces (half a normal size containeof whipped topping or make some fresh whipped cream (1/2 cup heavy whipping cream + 1 tablespoon powdered sugar until stiff peaks form). Slice remaining strawberries and place on top.
Will keep in refrigerator up to one day. Store covered.
Serving: 1serving | Calories: 214kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 83mg | Potassium: 188mg | Fiber: 2g | Sugar: 11g | Vitamin A: 665IU | Vitamin C: 53.5mg | Calcium: 52mg | Iron: 0.5mg