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Lighter No-Bake Strawberry Shortcake Icebox Cake – Easy Summer Dessert

lighter no-bake strawberry shortcake icebox cake - featured image
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A creamy, fruity no-bake dessert made with graham crackers, fresh strawberries, and a lighter cream mixture. Perfect for hot summer days when you want something impressive without turning on the oven.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar, divided
  • 1 tablespoon freshly squeezed lemon juice
  • About 2 sleeves (18 full sheets) graham crackers
  • 1 cup (15 ounces) part-skim ricotta cheese
  • 4 ounces reduced-fat cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup cold heavy cream
  • Mint leaves for garnish (optional)

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries with 2 tablespoons granulated sugar and lemon juice. Stir gently and let sit for 15-20 minutes at room temperature.
  2. Make the cream mixture: In a separate medium bowl, combine ricotta cheese, softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Whip the cream: In a small bowl, pour cold heavy cream. Using clean beaters, whip on high speed until soft peaks form, about 2-3 minutes.
  4. Fold it together: Gently fold the whipped cream into the ricotta mixture using a spatula until no white streaks remain.
  5. Layer the base: Spread a thin layer (about ¼ cup) of the cream mixture on the bottom of a 9×9-inch baking dish.
  6. First layer of graham crackers: Arrange a single layer of graham crackers over the cream, breaking pieces to fit as needed (about 6 full sheets).
  7. Add strawberries and cream: Spoon about one-third of the macerated strawberries (with juices) over the graham crackers. Dollop about one-third of the cream mixture on top and spread gently.
  8. Repeat layers: Add another layer of graham crackers, then strawberries, then cream. Repeat once more. End with a final layer of graham crackers on top.
  9. Cover and chill: Tightly cover with plastic wrap. Refrigerate for at least 6 hours, but overnight (12-24 hours) is best.
  10. Serve: Scoop like a trifle or invert onto a serving plate. Garnish with mint leaves and extra sliced strawberries if desired.

Notes

For best texture, chill overnight. Use full-fat part-skim ricotta, not fat-free. Let cream cheese soften at room temperature for 30 minutes before using. Do not over-whip the cream. Press graham crackers gently into cream layer. Can be made up to 2 days in advance. Not recommended for freezing.

Nutrition

Keywords: no-bake strawberry shortcake, icebox cake, summer dessert, lighter dessert, graham cracker dessert, strawberry dessert, no-bake dessert

Find it online: https://daintydine.com/lighter-no-bake-strawberry-shortcake-icebox-cake-easy-summer-dessert/