Strawberry Icebox Shortcake

A light and refreshing dessert made with fresh strawberries, whipped cream, and biscuit cookies, perfect for any occasion.

Print Recipe

Prep Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

For the Strawberry Layer

2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
¼ cup powdered sugar This sugar will help release the juices from the strawberries.

For the Whipped Cream

1 cup heavy whipping cream You can use a dairy-free whipped topping if desired.
½ cup powdered sugar Adjust sweetness to your preference.
1 teaspoon vanilla extract

For Assembly

1 package store-bought biscuit cookies Ladyfingers or graham crackers are good alternatives.
to taste leaves Mint leaves for garnish Optional for garnish.

Instructions

Preparation

In a mixing bowl, combine the sliced strawberries with 1/4 cup of powdered sugar and let them sit for about 30 minutes to release their juices.
In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form.

Assembly

In a serving dish or individual cups, create layers starting with a layer of biscuit cookies.
Add a layer of whipped cream, and then a layer of fresh strawberries.
Repeat the layers until all ingredients are used, finishing with whipped cream and strawberries on top.

Chilling

Chill in the refrigerator for at least 2 hours before serving.
Garnish with mint leaves if desired.

Notes

It's great on its own or paired with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 2-3 days for best freshness. You can prepare it a day ahead.

Keyword Dessert, Fresh Strawberries, No-Bake Dessert, Strawberry Icebox Shortcake, Summer Dessert