If you're looking for a dreamy, creamy, no-fuss dessert that looks as stunning as tastes, try this no-bake strawberry shortcake icebox cake that is simply perfection. It might almost remind you of a refreshingly sweet strawberry shortcake with its layers of sweet cream, fresh strawberries, and graham crackers. But unlike strawberry shortcake, which is baked, this dessert is chilled, like all icebox cakes, and to a degree tastes just like the classic strawberry shortcake – but with this refreshing upgrade.
What sets this recipe apart is the lemon zest and vanilla added to it to balance out the saccharine sweetness of the rich cream and strawberries. The graham crackers soften into cake-like layers as they chill, the digestive biscuits also taste amazing, not the same but amazing, nonetheless. Added to that the crunchy strawberry topping, coupled with the strawberry topping made from Golden Oreos and gelatin – it brings back the vibe of strawberry shortcake but in chilled form, in the best way possible.
This Chilled Strawberry Icebox Cake with Crunchy Oreo Crust and Almonds is perfect for summer BBQs, potlucks, picnics and for any other occasion whenever you need a crowd-pleasing dessert without turning on the oven.
Strawberry Icebox Cake with Crunchy Oreo Crust and Almonds
Ingredients
- 1 cup (pack) cream cheese, room temperature
- 1 cup powdered sugar
- 3 cups heavy cream, divided
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- 20 graham cracker sheets (of digestive biscuits equivalent)
Crunch Topping
- 10 Golden Oreos
- 1 tbsp butter, softened
- 4 tbsp strawberry gelatin powder
- 1/2 cup sliced almonds
- 3 cups strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
Instructions
- Fix a bowl to a stand mixer, fitted with the beater attachment, and add the room temperature cream cheese, beating until smooth. Do this on medium-high speed.
- Next, add the powdered sugar, and run the mixer, beating until smooth. Scrape down the sides of the bowl.
- Add 1 cup of the heavy cream into the bowl. Bring down the speed to a low, and beat until smooth.
- Then add the remaining 2 cups of cream into the bowl. Beat the cream again on medium-high speed until soft peaks form. Increase the speed as the mixture begins to thicken.
- Add in the vanilla and lemon zest, until just mixed.
- Stop the mixer and spoon 1/4 cup of the whipped cream into the bottom of a 9x9-inch pan or baking dish. Use a spoon or spatula to spread it into a thin, even layer.
- Top the cream layer with the graham crackers. Arrange them in a single, even layer, breaking them as needed to fit or sprinkle crushed digestive biscuits over the cream layer.
- Scoop up 1 1/2 cups of the cream again and spread evenly over the graham crackers, using a spoon into an even layer.
- Top the cream layer with a neat layer of strawberries, about 1 1/2 cups. Then sprinkle evenly with 1/4 cup of almonds.
- Repeat this once more, then top with a final layer of graham crackers or biscuit crumbs, cream layer, and strawberries.
- Now, let’s make the crowning topping! Add the 10 Golden Oreos to a food processor and run it until you have medium-sized crumbs.
- Next, add the butter and strawberry gelatin powder to the food processor and run it again until just combined.
- Sprinkle this freshly made strawberry crunch topping over the top of the cake.
- Cover the cake with plastic wrap and refrigerate for 4-6 hours until ready to serve.
Tips & Tricks for the Best Icebox Cake
- Let your cream cheese sit out for about 30 minutes before starting the baking process. This helps it blend smoothly without lumps when you beat it with the powdered sugar.
- Whip the cream in two parts as directed – this method helps achieve a thick, stable cream without over-whipping. You want soft peaks that hold their shape.
- Break the graham crackers carefully so they cover as much surface as possible without big gaps. It helps the cake hold well better and look neater when sliced.
- Aim for 1/4-inch-thick slices so they layer evenly. Too thick, and they may weigh down the cream; too thin, and they may disappear into it.
- Blend the Oreos, butter, and gelatin powder just until crumbly. You want texture, not a paste! Don’t overmix.
- Letting the cake rest in the fridge allows the graham crackers to soften and absorb all the creamy goodness, turning into a beautiful “cake” texture.
Use a sharp knife dipped in hot water, and wipe between each cut. This helps create neat layers when serving.