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As the warm weather approaches, the craving for refreshing desserts becomes almost irresistible. Among the myriad of summer treats, icebox cakes stand out for their simplicity and delightful flavor profiles. These no-bake desserts have gained popularity over the years, offering a cool solution to the heat without the need for an oven. One delightful variation that embodies the essence of summer is the Strawberry Shortcake Icebox Cake. This dessert combines the lush sweetness of fresh strawberries with a creamy filling and soft, sponge-like layers, making it an ideal choice for warm-weather gatherings.

Strawberry Shortcake Icebox Cake

Beat the heat this summer with the refreshing Cool & Creamy Strawberry Shortcake Icebox Cake. This no-bake delight combines lush layers of fresh strawberries, creamy filling, and soft ladyfingers for a dessert that's both stunning and easy to prepare. Perfect for picnics and gatherings, this cake requires minimal cooking and can chill overnight for optimal flavor. Enjoy a slice of summer that’s as beautiful as it is delicious, and make lasting memories with family and friends.
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Ingredients
  

2 pints fresh strawberries, hulled and sliced

1/4 cup granulated sugar (to sweeten the strawberries)

1 cup heavy whipping cream

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar (to sweeten the cream cheese)

1 tsp vanilla extract

1 package (14 oz) store-bought ladyfinger cookies or sponge cake

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Strawberries: In a medium-sized bowl, combine the sliced strawberries with the granulated sugar. Toss the strawberries gently until they are evenly coated in sugar. Allow them to sit for 15-20 minutes at room temperature so they can macerate, releasing their natural juices.

    Make the Whipped Cream Mixture: In a mixing bowl, pour in the heavy whipping cream and beat it with an electric mixer on medium speed until soft peaks form, which should take about 3-4 minutes. In a separate bowl, combine the softened cream cheese with powdered sugar and vanilla extract. Mix until the cream cheese is smooth and creamy. Gently fold the whipped cream into the cream cheese mixture using a spatula or wooden spoon, taking care to maintain the fluffiness of the whipped cream.

      Layer the Cake: In a 9x13 inch baking dish, begin by arranging a single layer of ladyfinger cookies or sponge cake at the bottom. If you opt for sponge cake, slice it to fit the dish as needed. Spoon half of the macerated strawberries and their juices over the cookies, spreading them evenly.

        Add the Cream Layer: Carefully spread half of the whipped cream cheese mixture over the strawberry layer, smoothing it out to create an even cover.

          Repeat the Layers: Add a second layer of the ladyfingers or sponge cake on top, followed by the remaining strawberries and their juices. Finally, top this with the remaining whipped cream cheese mixture, ensuring an even layer to encompass the cake underneath.

            Chill and Serve: Cover the baking dish tightly with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, but overnight is even better to allow the flavors to meld and for the ladyfingers to soften perfectly.

              Garnish and Enjoy: Before serving, sprinkle a light dusting of powdered sugar over the top for an elegant touch. Garnish with fresh mint leaves for a pop of color and added freshness.

                Prep Time, Total Time, Servings:

                  20 minutes | 4 hours chill time | 4 hours total | 8 servings