Food | Dessert

Strawberry Shortcake Icebox Cake is an Easy No-Bake Summer Treat

Strawberry Shortcake Icebox Cake is the perfect dessert to make when it's too hot to turn on the oven. This no-bake frozen treat is easy to throw together with its layers of pound cake, strawberry ice cream, whipped cream, strawberry wafer cookies and shortbread cookies. It's the ideal no-fuss dessert for those hot and humid days when you just don't want to cook.

The flavors of this sweet treat are fabulous and you're guaranteed to love every creamy, cool bite. If you feel like adding some extra strawberry flavor, top the dessert with sliced fresh strawberries.

Living in the south the heat gets beyond extreme some days. We love entertaining at our house and the less baking I can do the better. In a perfect world I would throw everything on the BBQ and throw every dessert in the freezer. I know many of you know this pain.

All in all, ice box cake is the way to go! With refreshing strawberry ice cream top it with some fresh strawberries if you like, it really is the perfect summer treat.

Want more no bake recipes? Check out:

No Bake Snickers Cheesecake

No Bake Chocolate Peanut Butter Lasagna

No Bake Chocolate Peanut Butter Pretzel Bars

To make, cut the pound cake into 12 1/2 inch pieces. Lay the pound cake pieces flat in a 9x13 pan, cutting if necessary to fit.

Spread half of the softened strawberry ice cream evenly over the pound cake.

4.Next, add whipped cream or 1 container of whipped topping over the ice cream.

Repeat once more with remaining ice cream and whipped topping.

Freeze for 4-6 hrs.

In a large plastic bag, combine crumbled shortbread and wafer cookies.

Top the cake with cookie crumbles before serving.

Serve up right away and ENJOY!

Ingredients

  • 1 loaf of pound cake
  • 1/2 Gallon Strawberry ice cream, softened slightly
  • 2 (16 oz) tubs whipped topping or whipped cream
  • 10 shortbread cookies crumbled
  • 10 strawberry wafer cookies, crumbled

Directions

1. Cut the pound cake into 12 1/2 inch pieces.

2. Lay the pound cake pieces flat in a 9x13 pan, cutting if necessary to fit.

3. Spread half of the softened strawberry ice cream evenly over the pound cake.

4. Next, add whipped cream or 1 container of whipped topping over the ice cream.

5. Repeat once more with remaining ice cream and whipped topping.

6. Freeze for 4-6 hrs.

7. In a large plastic bag, combine crumbled shortbread and wafer cookies.

8. Top the cake with cookie crumbles before serving.

Ashley has been with Shared for more than two years. She's a food, puppy and travel lover. You can contact her at ashley@shared.com.