Old-Fashioned Strawberry Icebox Cake with Cream Cheese, a refreshing no-bake summer dessert featuring fresh and juicy strawberries, sweetened cream and cream cheese, a touch of vanilla extract and shortcake biscuits / cookies. It’s a light and delicious make-ahead dessert that is family-friendly and so easy to put together.
Hot summer’s days call for refreshing treats that require no oven and no fuss, after all, no one wants to be in the kitchen for longer than necessary. And that’s when this delicious strawberry icebox cake with cream cheese comes to the rescue.
It’s incredibly delicious, and it only requires 6 simple ingredients – plus, it makes the most of the fresh seasonal strawberries that are so ripe and juicy at the moment.
Cream and strawberries are a classic combo ( perfect for the Wimbledon Championships too!), and if you add cream cheese to the mix, you know you can only get a dreamy dessert that everyone will love, fussy eaters included.
Minimal effort, maximum flavour – just the way a dessert should be. So whip it up quickly, and refrigerate it overnight to be served nice and chilled the next day. It’s also perfect for BBQs, backyard family gatherings, or just because!
The cake reminds me of a classic tiramisuwhich uses lady fingers instead of biscuits as a base, but it’s as light and creamy. It’s also close to a strawberry cheesecake, but even better!
Or, you can serve it as a dip, my cheesecake dip is basically a crustless cheesecake, and this strawberry filling would make a perfect dip too.
The term ‘icebox cake’ might create confusion and suggest that it’s a frozen treat, but it’s actually just refrigerated. So who wants to cool off this summer with a slice of this dreamy dessert?
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- strawberries – use the freshest, ripest strawberries for this dessert, they will make all the difference. Naturally sweet and juicy, they will add so much flavour without the need to add tons of refined sugar.
- cream – I used double cream, which is the most popular option in the UK, but whipped cream or heavy cream are great options for the US audience
- cream cheese – always use full-fat cream cheese for the best results, it’s creamy and rich, and adds freshness to the mix
- vanilla extract – adds that wow factor and complements the fresh strawberries really well
- icing sugar – or confectioners’ sugar for sweetening the cream
- shortcake biscuits – or cookies, you can also bake your own cookies if you wish, my Scottish shortbread cookies would be perfect for this recipe
Step-by-step photos and instructions
- add the cream to a large mixing bowl, and use a hand mixer to beat it until it holds soft peaks
- add the cream cheese and beat again to incorporate
- sift in the icing sugar, add the vanilla extract and beat to get a smooth cream filling
- chop the strawberries into small cubes, and add them to the cream
- use a spatula to gently incorporate them into the cream
- line a square baking tray (mine is 20 cm/8 inches in diameter) with nonstick paper, and arrange the biscuits in an even layer, breaking some biscuits as needed to fit them into the tray
- top this layer with half of the strawberry cream cheese filling
- arrange another layer of biscuits, and top with cream
- crumble a few biscuits and sprinkle them over the cake
- refrigerate the cake for at least 6 hours, ideally overnight
Why you’ll love it
- No baking required – perfect for hot days
- Only 6 ingredients – and they are easily-available ingredients
- Make-ahead friendly – even better the next day
- Creamy, fruity, and just the right amount of sweet – pure perfection!
Expert tips
Allow plenty of time for the cake to refrigerate, the longer it stays in the fridge, the richer the flavours. Plus, the biscuits will have a chance to soften perfectly to create a soft texture.
Use full-fat dairy products, they give the cake a right amount of richness and flavour, the low fat ones simply don’t work as well.
You really want to use a non-stick paper to line the tray, removing the cake after chilling will be so much easier
Other no-bake desserts
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Strawberry Icebox Cake with Cream Cheese
Old-Fashioned Strawberry Icebox Cake with Cream Cheese, a refreshing no-bake summer dessert featuring fresh and juicy strawberries, sweetened cream and cream cheese, a touch of vanilla extract and shortcake biscuits / cookies. It’s a light and delicious make-ahead dessert that is family-friendly and so easy to put together.
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Servings: 9 slices
Calories: 421kcal
Instructions
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Add the double cream to a large mixing bowl and use a hand mixer to beat it well until it holds soft peaks.
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Add the cream cheese, and beat again.
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Sift in the icing sugar, add the vanilla extract, and beat again.
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Cut the strawberries into small cubes, and add them to the rest of the ingredients.
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Use a spatula to gently fold the strawberries into the cream.
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Line a square baking tray (my tray is 20 cm/8 inches in diameter) with nonstick paper.
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Arrange the biscuits into a nice layer, breaking some buscuits as needed to fit in the tray.
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Top with half of the cream, arrange another layer of biscuits, and top again with cream.
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Crush some biscuits and sprinkle over the top of the cake.
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Refrigerate for at least 6 hours, ideally overnight.
Notes
- Allow plenty of time for the cake to refrigerate, the longer it stays in the fridge, the richer the flavours. Plus, the biscuits will have a chance to soften perfectly to create a soft texture.
- Use full-fat dairy products, they give the cake a right amount of richness and flavour, the low fat ones simply don’t work as well.
- You really want to use a non-stick paper to line the tray, removing the cake after chilling will be so much easier.
Nutrition
Calories: 421kcal | Carbohydrates: 33g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 215mg | Potassium: 175mg | Fiber: 1g | Sugar: 17g | Vitamin A: 901IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg