Strawberry Shortcake Icebox Cake

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The Strawberry Shortcake Icebox Cake highlights your favorite summer flavors with a simple four-ingredient recipe that you can make in about 15 minutes!

If you enjoy classic Strawberry Shortcake and maybe don’t love turning on the oven to make scones or biscuits in the middle of summer, this dessert is likely to thrill you.

Strawberry Shortcake Icebox Cake

Strawberry Shortcake Icebox Cake

For the ultimate easy path to Strawberry Shortcake deliciousness, the Strawberry Shortcake Icebox Cake uses golden Oreos in place of biscuits.

Layers of real whipped cream and strawberries are stacked with the classic cookies that will soften as the cake rests in the fridge.

And for a super fun variation, guess what? Traditional chocolate Oreos are fantastic in this recipe too!

Even though this is an “icebox cake” it transports nicely and works well for potlucks, picnics, and barbecues. This cake has been a hit every single time I’ve served it.

Oreo Icebox Cake

After layering all the ingredients together, you’ll pop this cake in the fridge overnight, the Oreos will soften and become a layer that tastes just like shortbread.

While I definitely have a sweet tooth, sometimes, I like my desserts to be a little less sweet. When I make this recipe, I usually split the cookies in half and remove the filling.

However, this works just as well with the whole Oreos. The dessert will be a little sweeter that way, but still absolutely delicious.

Strawberries and Cream Icebox Cake

Strawberry Icebox Cake Recipe

  1. In a large bowl, whip the cream with the powdered sugar until stiff peaks form. Spread ¼ cup of whipped cream in the bottom of an 8×8 glass pan.
  2. Layer 16 of the oreo halves on the bottom of the pan. Layer with about ⅓ of the remaining whipped cream and ⅓ of the strawberries. Repeat the cookie, whipped cream, and berry layers twice more, ending with the strawberries.
  3. Cover and refrigerate overnight. Keep chilled until serving. This will keep in the fridge for a couple of days.
Strawberries and Cream Cake

How to Make an Ice Box Cake

When I was growing up, we made a lot of icebox cakes. Typically, they were very basic with a tub of cool whip, a variety of different cookies, and some fruit when feeling fancy.

My tastes have matured a bit since then and I now prefer real whipped cream over cool whip. However, if you prefer the flavor, ease, or nostalgia of cool whip, you can easily substitute it in this recipe too.

Doing so would make this a 3 ingredient dessert and you can’t go wrong there.

Strawberry Shortcake Icebox Cake

If you love traditional strawberry shortcakes, check out a few more fun variations:

You only need four ingredients to make Strawberry Shortcake Ice Cream and you won’t even need an ice cream machine to churn it.

This Strawberry Shortcake Poke Cake from Lil ‘Luna starts with a yellow cake, filled with strawberry jello, and topped with whipped cream and strawberries.

Fluffy cupcakes, whipped vanilla buttercream, and fresh berries make these Strawberry Shortcake Cupcakes a fun variation of the summertime treat.

Strawberries and Cream Icebox Cake

Strawberry Shortcake Icebox Cake

The Strawberry Shortcake Icebox Cake highlights your favorite summer flavors with a simple four-ingredient recipe that you can make in about 15 minutes!
Prep Time: 15 mins
Additional Time: 8 hrs
Total Time: 8 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 9 servings

Ingredients 

  • 3 cups heavy whipping cream
  • cup powdered sugar
  • 24 golden Oreos split in half and filling removed
  • 3 cups sliced strawberries

Instructions

  • In a large bowl, whip the cream with the powdered sugar until stiff peaks form. Spread ¼ cup of whipped cream in the bottom of an 8×8 glass pan.
  • Layer 16 of the oreo halves on the bottom of the pan. Layer with about ⅓ of the remaining whipped cream and ⅓ of the strawberries. Repeat the cookie, whipped cream, berry layers twice more, ending with the strawberries.
  • Cover and refrigerate overnight. Keep chilled until serving. This will keep in the fridge for a couple of days.

Notes

This recipe doubles nicely and can be made in a 9×13 pan.

Nutrition

Serving: 1piece · Calories: 457kcal · Carbohydrates: 33g · Protein: 4g · Fat: 35g · Saturated Fat: 19g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 10g · Cholesterol: 90mg · Sodium: 146mg · Potassium: 178mg · Fiber: 1g · Sugar: 22g · Vitamin A: 1172IU · Vitamin C: 29mg · Calcium: 69mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 6/5/18 – recipe notes and photos updated 5/31/22}

Strawberries and Cream Icebox Cake
Strawberries Shortcake Icebox Cake

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