Strawberry Shortcake Icebox Cake

• 16 oz (2 cups) heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, sliced
• 1 package (9 oz) vanilla wafers

Steps

1. 1 Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. 2 Layer a third of the vanilla wafers in the bottom of a 9x13 inch dish.
3. 3 Spread half of the whipped cream over the wafers.
4. 4 Add half of the sliced strawberries.
5. 5 Repeat layers once more, starting with vanilla wafers.
6. 6 Finish with a layer of whipped cream and top with remaining strawberries.
7. 7 Cover and refrigerate for at least 4 hours, preferably overnight.

Equipment

• 9x13 inch baking dish
• hand or stand mixer

Variations

• Add a layer of chocolate wafers for a chocolate-strawberry twist.
• Incorporate a splash of almond extract into the whipped cream for added flavor.

Substitutions

• Substitute vanilla wafers with chocolate wafers if desired.
• Use coconut whipped cream for a dairy-free option.

Pairings

• Serve alongside fresh berries for a fruit medley.
• A light dessert wine complements the sweetness nicely.

Nutrition

Tips

• For a prettier presentation, slice strawberries uniformly.
• Use store-bought whipped cream for a quicker option.

Storage

Keep refrigerated. Best served within 2 days. Cover with plastic wrap directly on the surface to prevent drying out.

Freezing: Does not freeze well due to the texture of the whipped cream.

Serving Suggestions

• Serve with a drizzle of chocolate syrup.
• Pair with a cup of coffee for a delightful contrast.

FAQ