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As the sun shines brighter and temperatures rise, the craving for refreshing desserts becomes almost irresistible. Enter the Strawberry Shortcake Icebox Delight—a delightful summer treat that combines the classic flavors of strawberries and cream in a no-bake format. This dessert not only brings a burst of seasonal sweetness but also offers a cooling respite from the heat, making it an ideal choice for summer gatherings and picnics.

Strawberry Shortcake Icebox Cake

Beat the summer heat with a Strawberry Shortcake Icebox Delight, a refreshing no-bake dessert that layers juicy strawberries, fluffy whipped cream, and soft ladyfingers or sugar cookies. Perfect for picnics and gatherings, this chilled treat offers a burst of seasonal sweetness with every bite. Easy to prepare, it allows you to spend more time with loved ones. Indulge in this delightful recipe that celebrates the flavors of summer and creates lasting memories!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for macerating strawberries)

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 package (14.1 oz) of plain store-bought ladyfingers or sugar cookies

1 cup strawberry jam or preserves

Fresh mint leaves (for garnish, optional)

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the hulled and sliced strawberries with the granulated sugar. Mix thoroughly to ensure the sugar evenly coats each strawberry slice. Let the mixture sit at room temperature for about 30 minutes. This process allows the strawberries to release their natural juices, creating a delicious syrup.

    Whip the Cream: In a large mixing bowl, pour in the heavy whipping cream. Add the powdered sugar and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, which should take around 3-5 minutes. Be cautious not to overwhip, as this can lead to a grainy texture.

      Assemble the Icebox Cake: In a dish approximately 9x9 inches (or similar), begin layering. Start with a thin layer of whipped cream covering the bottom of the dish. Next, evenly spread a layer of strawberry jam over the whipped cream. Arrange the ladyfingers or sugar cookies atop the jam, ensuring the base is completely covered.

        Add Strawberries and More Cream: Generously spoon the macerated strawberries, along with their syrup, over the layer of ladyfingers. Follow with another layer of whipped cream, smoothing it out with a spatula. Continue the layering process: add more ladyfingers, a layer of jam, followed by strawberries, and finish with another layer of whipped cream. Make sure to finish with a lovely layer of whipped cream on top.

          Chill the Cake: Cover the assembled icebox cake with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours, or ideally, overnight. This chilling period allows the ladyfingers or cookies to soften and soak up the flavors, resulting in a more cohesive dessert.

            Serve: After chilling, remove the cake from the refrigerator. Cut into squares and present each slice topped with additional strawberry slices and a sprig of fresh mint, if desired. Enjoy the refreshing, layered combination of strawberries and cream!

              Prep Time, Total Time, Servings: 20 mins | 4 hrs (plus chilling) | 8 servings

                Optional Presentation Tips: Serve each slice on a decorative plate, drizzled with extra strawberry syrup and garnished with whipped cream for an extra touch of elegance.