Print

Light No-Bake Strawberry Shortcake Icebox Cake: Best 10-Minute Dessert

no-bake strawberry shortcake icebox cake - featured image
Print Recipe

A light and creamy no-bake dessert featuring layers of vanilla wafers, macerated strawberries, and a Greek yogurt whipped cream filling. Ready in just 10 minutes of prep, it’s the perfect summer treat without turning on the oven.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced (about 2 pounds)
  • 3 tablespoons granulated sugar (or honey)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (or full-fat coconut cream for dairy-free)
  • 1/2 cup powdered sugar
  • 1 cup plain Greek yogurt (2% or full-fat preferred)
  • 1 teaspoon vanilla extract
  • 1 box (about 11 ounces) vanilla wafers (or graham crackers, shortbread cookies, or gluten-free vanilla cookies)
  • Additional strawberries and mint leaves for garnish (optional)

Instructions

  1. Prepare the strawberries: Wash, hull, and slice strawberries about 1/4-inch thick. Place in a medium bowl and sprinkle with granulated sugar, lemon juice, and 1 teaspoon vanilla extract. Gently toss to coat. Let sit for 10-15 minutes to macerate.
  2. Whip the cream: In a large chilled mixing bowl, pour cold heavy whipping cream. Using an electric hand mixer on medium speed, whip until soft peaks form (about 2-3 minutes). Add powdered sugar and remaining 1 teaspoon vanilla extract. Continue whipping on medium-high speed until stiff peaks form. Be careful not to over-whip.
  3. Fold in the Greek yogurt: Using a rubber spatula, gently fold the Greek yogurt into the whipped cream until no white streaks remain and the mixture is uniform. Do not overmix.
  4. Assemble the layers: Spread about 1/4 cup of the cream mixture evenly across the bottom of an 8×8-inch baking dish. Arrange a single layer of vanilla wafers over the cream. Spoon about one-third of the macerated strawberries (including juices) evenly over the wafers. Spread one-third of the remaining cream mixture over the strawberries. Repeat layers: wafers, strawberries, cream, ending with a final layer of cream mixture on top. Use a spatula to spread smooth or create decorative swirls.
  5. Chill and set: Cover the dish tightly with plastic wrap, ensuring the plastic touches the surface of the cream. Refrigerate for at least 6 hours, preferably overnight, until the wafers have softened and the cake is firm.
  6. Garnish and serve: Just before serving, remove plastic wrap. Top with fresh sliced strawberries and mint leaves. Slice into squares and serve cold. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Notes

For best results, use fresh strawberries and do not skip macerating. The cake needs at least 6 hours to set; overnight is ideal. For dairy-free, use full-fat coconut cream and dairy-free Greek-style yogurt. For gluten-free, use gluten-free vanilla wafers. The cake can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: no-bake, strawberry shortcake, icebox cake, summer dessert, easy dessert, 10-minute dessert, light dessert

Find it online: https://daintydine.com/light-no-bake-strawberry-shortcake-icebox-cake-best-10-minute-dessert/