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Strawberry Icebox Shortcake Recipe

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4 from 12 reviews

This refreshing Strawberry Icebox Shortcake is a no-bake layered dessert featuring whipped cream, gelatin, cream cheese, sweetened condensed milk, fresh strawberries, and strawberry jam layered with vanilla pound cake. Chilled for a few hours or overnight, it offers a creamy, fruity treat perfect for warm weather gatherings.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Filling

  • 1 1/3 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons gelatin powder
  • ¼ cup boiling water
  • 8 oz. cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tablespoon lemon zest (or more for stronger lemon flavor)
  • 5 tablespoons freshly squeezed lemon juice

Fruit Mixture

  • 12 oz. fresh strawberries, small diced (about 2 1/3 cups)
  • ¾ cup strawberry jam

Assembly

  • 9 x 5-inch vanilla pound cake (store-bought or homemade)
  • ½ cup strawberry topping (or additional strawberry jam)
  • Fresh strawberries for garnish

Instructions

  1. Prepare the Pound Cake: Trim the edges off the vanilla pound cake and cut it into bite-sized pieces. Set aside for assembly.
  2. Line the Dish: Line the bottom and sides of a 2.5-quart (about 8.5 x 8.5 x 2-inch) glass dish with plastic wrap, leaving an overhang on the sides for easy removal of the dessert later.
  3. Make Strawberry Mixture: In a medium bowl, combine the diced strawberries with the strawberry jam, stirring well to coat. Set aside.
  4. Dissolve Gelatin: Sprinkle gelatin powder into boiling water and stir until completely dissolved. Set aside to cool slightly so it does not curdle the dairy.
  5. Whip Cream: In a chilled bowl, beat heavy whipping cream with vanilla and powdered sugar until stiff peaks form. Set this whipped cream aside.
  6. Mix Filling Base: In a large mixing bowl, beat together softened cream cheese, sweetened condensed milk, and lemon zest until smooth and combined.
  7. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until evenly combined. Then stir in the dissolved gelatin mixture just until mixed well.
  8. Add Lemon Juice: Slowly pour in the freshly squeezed lemon juice and gently mix to combine. This adds brightness and a slight tang to the filling.
  9. Layer the Dessert: Spread about one-fourth of the filling evenly over the bottom of the prepared dish. Spoon half of the strawberry mixture on top of the filling. Then create a single layer of pound cake bites over the strawberries.
  10. Repeat Layers: Spread half of the remaining filling over the pound cake pieces, then add the rest of the strawberry mixture. Top with another layer of pound cake pieces and finish by spreading the final quarter of the filling evenly on top.
  11. Chill: Cover the dish and refrigerate for at least 3 hours or overnight to allow the dessert to set and flavors to meld.
  12. Serve: Before serving, invert the dessert onto a serving plate using the plastic wrap overhang to lift it out. Remove the plastic wrap, then top with strawberry topping or extra strawberry jam and garnish with fresh strawberries for a beautiful presentation.

Notes

  • Use a glass or ceramic dish with plastic wrap to easily lift the dessert out for serving.
  • Make sure to dissolve gelatin fully and allow it to cool slightly before mixing to prevent lumps.
  • The lemon zest and juice brighten the cream cheese filling; adjust amounts based on your preference.
  • This dessert is best served chilled and holds well for up to 24 hours refrigerated.
  • You can substitute the strawberry jam with any berry preserves or fresh fruit for variation.

Find it online: https://allcookedup.com/strawberry-icebox-shortcake-recipe/