This Strawberry Shortcake Icebox Cake combines your fave nostalgic strawberry shortcake ice cream bar flavors with a delicious no-bake icebox cake into one amazing dessert!
Boy howdy, do I have an amazing recipe for you today.
(Side note: do people actually say ‘boy howdy’?)
Whatever greetings are popular nowadays, hi. I’m here today with a brand spankin’ new recipe you’re gonna wanna bookmark and/or print immediately. If you love strawberries, easy desserts, icebox cakes, or those strawberry shortcake ice cream bars from your childhood, this is your recipe.
Icebox cakes are such a cinch to make and usually have a Cool Whip or an ice cream filling and a base/layering of some kind of graham cracker or pound cake situation. This one is no different, but it has those nostalgic flavors of strawberry shortcake!
How to Make Strawberry Shortcake Icebox Cake
So this cake is really simple and just requires some layering aspects! The main components are:
- The Cake: for this, we’re using a frozen (but thawed) store-bought pound cake that we’ve cut into thirds lengthwise
- The Filling: the filling consists of Cool Whip that’s been thawed and some softened strawberry preserves, as well as…
- The Topping: the topping is my blend of strawberry shortcake crunch, which gives it that nostalgic ice cream bar flavor. You’ll sprinkle some in between the layers of cake, but we’re really gonna layer it on thick for the topping part!
Assembling the Icebox Cake
Assembly is really easy, if not a touch labor intensive! You could even enlist the kids to help because you really can’t mess it up!
You’ll line the same pan the pound cake came in with foil or parchment and extend the foil or parchment over the edges of the pan – this will create a ‘sling’ effect which will make the cake easier to remove later. Add in a single layer of the cake, and top with some Cool Whip and a couple spoonfuls of strawberry preserves. Then you’ll sprinkle on a little strawberry crunch and repeat the layers, finishing with a big layer of Cool Whip and a tooooon of strawberry crunch.
This recipe needs to chill in the fridge for at least 4 hours or until the layers are set and firmed before you can slice it! You can also freeze this if you’d like, but it will obviously be a lot more icy and firm.
If you loved those strawberry shortcake ice cream bars from your childhood, you’re going to LOVE this Strawberry Shortcake Icebox Cake! It’s seriously DELISH!
Strawberry Shortcake Icebox Cake
Ingredients
- 18-20 Golden Oreos
- 1/4 cup unsalted butter, melted
- 3 oz strawberry gelatin mix (just the dry powder)
- 1 Sara Lee frozen loaf cake, thawed (keep the loaf pan it comes in)
- 8 oz tub Cool Whip, thawed
- 1/2 cup strawberry preserves (I used seedless)
Instructions
- To make the strawberry crunch: in the bowl of a food processor, pulse the Golden Oreos until they are coarse crumbs. Add in the melted butter and gelatin powder and pulse again until the mixture is combined and has a finer crumb. This will make MORE than you need - but save the extra for topping ice cream sundaes, yogurt parfaits, pudding, oatmeal, etc.
- Remove the pound cake from the pan but save the pan. Line the pan with foil or parchment paper, allowing the edges of the foil or parchment to hang over the edges of the pan. Slice the pound cake carefully into thirds lengthwise using a serrated knife. Place the bottom slice of cake into the bottom of the lined pan.
- Spread the top of the cake layer with 1 cup of Cool Whip in an even layer. Top with 1/4 cup of strawberry preserves and spread or swirl it into the Cool Whip with a knife or the back of a spoon. Sprinkle with about 1/4 cup of the strawberry crunch.
- Repeat with another slice of cake and the same layering process. Lastly, top with the third piece of cake and frost with the remaining 1-1.5 cups of Cool Whip. Top with 3/4-1 cup of the strawberry crunch and pat it down gently into the Cool Whip topping.
- Cover loosely with foil and refrigerate until firm and set, at least 4 hours. Gently lift out of the loaf pan and cut into slices to serve.
Notes
This recipe is so simple and delicious – I hope you enjoy!
Have a super sweet day!
xo, Hayley
Leave a Reply