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Strawberry Shortcake Icebox Cake
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Washington D.C.
Strawberry Shortcake Icebox Cake
Becca Jacobs
Becca Jacobs
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$1.00
A delightful no-bake dessert featuring layers of whipped cream, shortbread cookies, strawberry jam, and fresh strawberries. Perfect for highlighting summer produce.
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You Need

1 8-inch Cake
  • 1 packet instant vanilla pudding (3.4 oz)
  • 1 pint heavy whipping cream
  • 1/2 cup half & half
  • 2 teaspoons vanilla paste
  • 1/2 teaspoon kosher salt
  • 33 thin round 3-inch shortbread cookies, I used Pepperidge Farm Farmhouse Thin And Crispy Butter Crisp Cookies
  • 2 cups strawberry jam
  • 2 cups strawberries, thinly sliced

    • How To

    1. Whip instant pudding, heavy whipping cream, half & half, vanilla paste, and salt until stiff peaks form. This took about 8 minutes on medium in a stand mixer.
    2. Line an 8-inch springform pan with parchment paper or plastic wrap, leaving an overhang to allow easy transfer of the cake. Spread a tablespoon of whipped cream mixture onto the prepared pan.
    3. Nestle butter cookies around the perimeter of the pan, pressing into the thin layer of whipped cream. Place about a tablespoon of jam on each cookie followed by a slice of strawberry, then top each with another cookie to form a sandwich. Press down lightly.
    4. Add about 1 ¼ cup of whipped cream to the pan and spread evenly with the back of a spoon or an offset spatula, smoothing the surface.
    5. Repeat the cookie layering twice more for a total of 3 layers. Offset cookies on each layer by placing them in the gaps of the previous layer.
    6. Top the cake with remaining whipped cream, cover with plastic wrap, and refrigerate for 6 to 12 hours before serving.
    7. Remove from the refrigerator, un-mold from the springform pan, and top with remaining strawberries.