Strawberry Shortcake Icebox Cake

Strawberry Shortcake Icebox Cake

Gluten-Free Strawberry Shortcake Icebox cake is the ultimate summer recipe. All you need are five ingredients to make this sweet, creamy dessert.

Even I admit that it’s brutal outside. The heat index is in the upper 90s, and I usually like to sit out until my blood boils. Summers at my parents’ house were brutal but not as bad as they used to be. They had two rules after school ended:

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  1. No TV. No TV.
  2. Air conditioning is only necessary once temperatures reach 90 degrees. The house. Inside the house.

As much as we complained then, I am so happy they did it. It’s important to note that I am glad they canceled cable and forced us outside every day. Not because they were strict about the AC. It’s not fun to sleep with hot air blowing 5 inches from your face by fans. !

My parents’ rules meant my brothers, and I left the house every morning after breakfast. We might have stopped for a quick meal but returned home only some days at dinnertime. We spent our days with friends, doing things like swimming, biking, walking along a creek, drawing chalk, collecting bugs, and anything else that wasn’t sitting in the hot house watching a blank TV.

Today, I want to share a recipe that brings back memories of simpler times: no frills, no fuss, just pure deliciousness. Strawberry Shortcake Icebox Cake only requires five ingredients and no baking. (Did I mention it’s hot here?) This cake is also gluten-free and easy to make.

Three Layers Of Lusciousness

Strawberry Shortcake Icebox Cake is made with homemade whipped cream, sliced strawberries, and gluten-free sugar cookies. That’s it! It’s that easy!

Origins of Icebox Cakes

In the 1930s, Americans began to use refrigerators (originally called iceboxes) in their homes. The cookies or wafers are layered with the creamy filling and then put in the fridge to set overnight. This results in a cake-like, soft dessert that doesn’t require any baking. This is the perfect dessert for a summer heat wave.

This gluten-free dessert is perfect for Mother’s Day (swap half the strawberries for blueberries to add a festive touch) or any other occasion. The icebox cake must be refrigerated overnight, so it is an excellent dish to prepare a few days in advance. When it comes time for dessert at your cookout or get-together, take the icebox cake out of the fridge, slice, and serve. It’s SO GOOD!

Are you ready to start?

Step 1: Prepare the homemade Whipped cream

This recipe can be made with store-bought or dairy-free whipped cream, such as SoDelicious Coco Whip. But I am telling you to take five minutes and make it yourself. It’s easy to make homemade whipped cream.

Add heavy cream whippingvanilla, and sugar powder to a bowl of an electric (or a glass bowl for a hand mixer) that has been chilled in the refrigerator. Then slowly add the sugar while the mixer is on low. As the cream thickens, increase the speed and whip until the cream is whipped.

Step 2: Layering the ingredients

Spread a thin layer on the bottom of an 8×8 baking dish, then add a layer of gluten-free crispy sugar cookies. Add another layer of whipping cream, followed by slices of strawberries. Repeat the layers of cookies, whipped cream, and strawberries twice for three layers.

Save the “prettiest 1/3” of the strawberry slices to make a beautiful presentation on top!

The cookies I used in this strawberry icebox are Enjoy Life Sugar Crisp Crunchy Cookie. They soften beautifully but retain a bit of texture which I love. Two boxes are needed and can be found in the gluten-free aisle at the grocery store. If you cannot find the exact cookies you need, you can use any crispy sugar cookie or even graham crackers in a pinch.

Step 3: Cover the dish and refrigerate

The last step is to cover your dish with saran and refrigerate it overnight or until the cookies are softened (about 6-8 hours). Slice, serve, and enjoy the simple and sweet taste of summer. Enjoy!

Strawberry Shortcake Icebox cake


Serves 9

  • 3 cups of heavy whipping cream
  • Vanilla extract, 1 1/2 teaspoons
  • Powdered sugar: 1/4 cup plus two tablespoons
  • 2, 6oz packages Enjoy Life Sugar Crisp Crunchy Cookies
  • 1 1/2 lbs strawberries, trimmed & sliced


  • Pour the whipped cream, place the bowl, whisk attachment, and beaters of a hand-held mixer or large glass bowl in the freezer for 10 minutes. Pour the heavy whipping cream, vanilla, and sugar into the chilled bowl. Whip on low speed. As the whipped cream becomes thicker, increase the speed gradually. Whip until the cream can hold its shape without lumps.
  • Spread a thin layer of whipped cream in the bottom of an 8×8″ baking pan. Spread another layer of whipping cream on top of 9 cookies, then add 1/3 of the strawberries. Repeat the layers of cookies, whipped cream, and strawberries twice for three layers. (You may have some extra whipped cream at the end. Cover the dish with saran and refrigerate it overnight. Slice the plate and serve when ready.
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  • I like Sugar Crisp Crunchy Cookie as a cookie layer.
  • When not serving, keep the icebox in the fridge.
  • As an alternative to dairy-free “whipped cream,” you can use two tubs of SoDelicious Coconut Whipped topping or any other DF whipped topping.

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