Strawberry Shortcake Icebox Cake (No Bake Summer Dessert)
Layers of pound cake combined with macerated strawberries and homemade whipped cream. Chilled in the freezer until set up, sliced, and serve with extra fresh strawberries! This is a fun no-bake summer recipe kids and adults will love.
Ingredients
- 4 cups Fresh strawberries sliced thin
- 1/2 cup Granulated sugar
- 2 cups Heavy cream
- 3/4 cup Powdered sugar
- 1 tbsp Vanilla extract
- 1 store-bought Pound cake sliced into 9 slices
Instructions
- In a large bowl combine sliced strawberries and granulated sugar, mix to combine and let sit for 10-15 minutes. Stir often until strawberries have created a sweet syrup.4 cups Fresh strawberries, 1/2 cup Granulated sugar
- In a large mixing bowl or bowl of a stand mixer fitted with the whisk attachment whip heavy cream on high until stiff peaks begin to form, 5-6 minutes. Add in the powdered and vanilla, mix to combine.2 cups Heavy cream , 3/4 cup Powdered sugar , 1 tbsp Vanilla extract
- Take a loaf pan or similar sized dish and start with a layer of pound cake, use three slices per layer. Top with a layer of the strawberries, spoon over some of the syrup as well. Top with a layer of fresh whipped cream, make sure all edges are covered, Repeat the process two more times until everything has been used. Extra whipped cream and strawberries can be used for serving if desired.1 store-bought Pound cake
- Cover and freeze for 2-3 hours or until set. Slice and serve immediately with leftover whipped cream/berries and a drizzle of the strawberry syrup or fresh berries.
Nutrition
Serving: 1servingCalories: 279kcalCarbohydrates: 32gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 18mgPotassium: 169mgFiber: 1gSugar: 18gVitamin A: 883IUVitamin C: 43mgCalcium: 51mgIron: 0.4mg