Gluten Free Strawberry Shortcake Icebox Cake is the ultimate summer dessert recipe. Sweet, creamy, plus all you need is 5 ingredients!
“This was a crowd-pleaser and simple to make. It was no fuss and absolutely delicious! Thank you!”
The heat index has been in the upper 90s and, while I’m someone who’d normally sit outside until my blood begins to boil, I have to admit that it’s brutal out there.
Not as brutal as summers in my parent’s house growing up though, where they had two rules once school let out:
- No TV
- No air conditioning until it reached 90 degrees. Inside the dang house.
We were totally unplugged, and as much as we complained in the moment, I’m so glad they did what they did.
Let me be clear – I’m glad they cancelled cable and shooed us outdoors every day, NOT that they were so strict with the AC. Going to bed with fans blasting hot air 5 inches away from your face is not a good time!
Easy No-Bake Summer Dessert
As a result of my parent’s rules, my brothers and I filled our days with swimming, creek walking, bike riding, chalk drawing, and bug collecting. Really anything that didn’t involve sitting in a hot house staring at a blank television.
Today I’m sharing a recipe that reminds me of those simpler days. No frills, no fuss, just pure deliciousness. Strawberry Shortcake Icebox Cake calls for just five ingredients, and is no-bake, gluten-free, and SUPER easy too.
Three Layers of Lusciousness
My Strawberry Shortcake Icebox Cake features homemade whipped cream layered with sliced fresh strawberries and crispy gluten free sugar cookies. That’s it!
The cookies soften in the whipped cream while they meld together in the refrigerator overnight to create a rustic yet incredible dessert that your friends and family will devour.
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Pin ItOrigins of Icebox Cakes
Icebox cakes were introduced in America during the 1930s when refrigerators – originally called iceboxes – started to become more mainstream in people’s homes.
Cookies or wafers were layered with a creamy filling then placed in the refrigertor to set overnight. The result is a soft, cake-like dessert that requires zero baking time. It’s the perfect treat for a heat wave.
Great for Special Summer Occasions
We make this gluten-free dessert recipe for Mother’s Day, the 4th of July (swap half the strawberries with blueberries for a festive twist) and every moment in between.
Since the icebox cake needs to sit in the refrigerator overnight it’s a great dish to prep a day ahead of time. Once it’s dessert time at your get together or cook out, pull out of the refrigerator, slice, and serve. SO GOOD!
Ready to get started?
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How to Make This Recipe
Step 1: Make homemade whipped cream.
You can use store-bought whipped cream for this recipe but homemade whipped cream takes 5 minutes, 3 ingredients, and is LIGHT YEARS better.
Add heavy whipping cream and vanilla extract to the bowl of an electric stand mixer (or in a glass bowl if using a hand mixer), that’s been chilled in the freezer.
Turn the mixer on low then gradually add powdered sugar. Gradually turn the speed up and keep whipping until you have whipped cream. Easy as that!
Step 2: Layer the ingredients.
Spread a thin layer of the whipped cream into the bottom of an 8×8 baking dish then top with a layer of gluten-free crispy sugar cookies. Next add another layer of whipped cream followed by sliced strawberries.
Repeat the layers – cookies, whipped cream, strawberries – two more times to create three layers total.
Presentation Tip
Save the “prettiest” 1/3 of the strawberry slices for a nice presentation on the top layer!
These are the cookies I use in this strawberry icebox cake. They soften beautifully but still retain a little texture, which I love.
If you can’t find these exact cookies, any thin, crispy cookie will work, or even graham crackers.
Step 3: Cover and refrigerate.
Last step is to cover the dish with saran wrap then refrigerate overnight, or until the cookies have softened (6-8 hours).
When it’s time to eat, slice, serve, and savor the sweet and simple taste of summer. Enjoy!
More Summery Gluten Free Dessert Recipes
- Gluten Free Strawberry Shortcake
- Gluten Free Vanilla Cupcakes
- Gluten Free Blueberry Crisp
- Gluten Free Blueberry Pie Bars
- Triple Berry Crumb Bars
- Gluten Free Lemon Bars
- Gluten Free Angel Food Cake
- Strawberry Rhubarb Crisp
Equipment
Ingredients
- 3 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 cup + 2 Tablespoons powdered sugar
- 12 oz crispy gluten free sugar cookies, or gluten free graham crackers
- 1-1/2 lbs strawberries, trimmed and sliced
Directions
For the whipped cream:
- Place the bowl and whisk attachment of an electric stand mixer, or a large glass bowl and the beaters if using a hand mixer, in the freezer to chill for at least 10 minutes.
- Add the heavy whipping cream and vanilla extract to the chilled bowl then whip on low speed while gradually adding the powdered sugar. Gradually increase the speed as the whipped cream thickens then whip until the cream can hold its shape but is not lumpy.
For the Strawberry Shortcake:
- Spread a thin layer of the whipped cream into the bottom of an 8×8" baking dish. Layer in 9 cookies then spread on another layer of whipped cream and top with 1/3 of the strawberries.
- Repeat the layers – cookies, whipped cream, and strawberries – two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover the dish with saran wrap then refrigerate overnight, or until the cookies have softened. Slice then serve.
Notes
- Since the homemade whipped cream has no stabilizers, keep the icebox cake in the refrigerator when not serving.
- You can use 2 tubs of SoDelicious Coconut Whipped Topping, or your favorite DF whipped topping, as a dairy free “whipped cream” alternative.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve made this twice now, using GF Vanilla Oreos, I had those on hand. I remove the filling, use just the flat cookies, saving the filling forsomething else. It gets rave reviews each time from everyone! I have to hold some back so that those who need gluten-free, can have some. At my church, people think GF means Great Food! Delicious!
GF = Great Food. Fantastic re-branding!! So thrilled you love this recipe, and thank you so much for the fabulous Oreo tip!!
This is so delicious. I have made this a few times. I made it yesterday and could not find GF sugar cookies. I decided to use the Tate’s Bake Shop lemon cookies, delicious!
Oh I LOVE that! Great swap!!
I like the idea of this icebox cake, but the sugar content between the cookies and whip cream added sugar is way too much for me. Can this be made with the sugar in whip cream? Is there a different GF cookie with less sugar that could be substituted? Frequently, I use Millville Rice Krispies for cooking and baking? Any suggestions if those could be used?
Thank you,
Margaret in Iowa
Hi Margaret! You can use any thin and crispy cookie, or even graham crackers. The sugar content in the whipped cream can be reduced as it doesn’t effect the texture – just the flavor. That said, feel free to dial back the amount to your liking!
Yummy and delicious
Wohoo! So glad it was a hit!
Can this dessert be frozen?
Please email me the Strawberry Shortcake Icebox Cake ?
You bet, Ophelia!