Creamy Strawberry Shortcake Icebox Cake
A quick and easy no-bake dessert featuring layers of whipped mascarpone cream, macerated fresh strawberries, and tender shortcakes that soak up juicy sweetness for a luscious summer treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 8 to 10 store-bought shortcakes or sponge cake pieces
- 1 teaspoon lemon zest (optional)
- 1 tablespoon powdered sugar
Instructions
- Macerate the Strawberries (15 minutes): Toss sliced strawberries with granulated sugar and lemon zest in a medium bowl. Let sit at room temperature for at least 15 minutes to soften and release juices.
- Whip the Mascarpone Mixture (10 minutes): In a large bowl, combine mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form and mixture is fluffy but smooth.
- Prepare the Shortcakes: Slice shortcakes horizontally if needed to create layers. If using ladyfingers, no slicing is necessary.
- Assemble the Icebox Cake (10 minutes): Spread a thin layer of whipped mascarpone mixture on the bottom of a 9×9 inch glass dish. Add a layer of shortcakes, spoon over some macerated strawberries with juices, then add a generous layer of mascarpone cream. Repeat layers until ingredients are used, finishing with mascarpone cream on top.
- Chill (4+ hours or overnight): Cover the dish tightly with plastic wrap or lid and refrigerate for at least 4 hours, preferably overnight, to allow shortcakes to soak and soften.
- Serve: Slice into squares and garnish with fresh strawberry slices or a sprinkle of lemon zest before serving.
Notes
Do not overbeat mascarpone mixture to avoid graininess. Use room temperature mascarpone for smooth blending. Macerate strawberries to release juices for moist layers. Chill overnight for best texture. Use gluten-free shortcakes for gluten-free version. Coconut cream can replace heavy cream for dairy-free adaptation.
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 25
- Protein: 5
Keywords: strawberry shortcake, icebox cake, mascarpone dessert, no bake dessert, easy summer dessert, quick dessert, whipped mascarpone, shortcake recipe