Gluten Free Strawberry Shortcake Icebox Cake is the ultimate summer dessert recipe. Sweet, creamy, plus all you need is 5 ingredients!
The heat index has been in the upper 90s for the past few weeks and while I’m someone who’d normally sit outside until my blood starts to boil, even I have to admit 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. Just straight up canceled cable for three months.
- 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 so glad they canceled cable and shooed us outdoors every single 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!
As a result of my parent’s rules though, my brothers and I left the house each morning after breakfast, maybe stopped home for a quick lunch, but most days didn’t come home until dinnertime. Our days were filled with friends, swimming, creek walking, bike riding, chalk drawing, bug collecting, and doing 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, no baking (did I mention how hot it is here?!) is 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.
Origins 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.
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 or two 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?
Step 1: Make the Homemade Whipped Cream
You can of course use store-bought whipped cream — or dairy free whipped cream like SoDelicious Coconut Whip — for this recipe but I’M TELLING YOU, take 5 minutes and make homemade instead. There are few things better than homemade whipped cream, and it’s such a cinch to make.
Add heavy whipping cream and vanilla to the bowl of an electric mixer (or in a glass bowl if you’re using a hand mixer,) that’s been chilled in the freezer then gradually add powdered sugar while the mixer is on low. Turn the speed up as the cream thickens then whip until you have…whipped cream!
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, and strawberries – two more times to create three layers total.
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: Enjoy Life Sugar Crisp Crunchy Cookies soften beautifully but still retain a little texture, which I love. You’ll need two boxes and you can find them in the gluten free aisle of the grocery store. If for some reason you can’t find these exact cookies, any crispy sugar cookies should work or even graham crackers if you’re in a pinch.
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 Easy Gluten Free Dessert Recipes
Equipment
Ingredients
- 3 cups heavy whipping cream
- 1-1/2 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 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 heavy whipping cream and vanilla to the chilled bowl then whip on low speed while gradually adding 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 whipped cream into the bottom of an 8x8" baking dish. Layer in 9 cookies, spread on another layer of whipped cream, then top with 1/3 of the strawberries. Repeat 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 dish with saran wrap then refrigerate overnight. When ready to serve, 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.
Definitely sending this recipe to my room mate who is gluten intolerant. Living with her made me realize how difficult that gluten free life can be so I’m sure she’ll appreciate this recipe!
Leah // http://www.sunmoonwars.com
That looks positively divine. I’m sure I would find my sweetheart stealing licks from the side of the pan every few minutes! I know I’d want to! Nothing beats freshly whipped cream. I’ve never tried it with powdered sugar before. Great idea!
This looks so good! Thanks for the recipe.
This recipe looks delicious, but I just cannot believe the no A/C until it was 90 in the house. IN THE HOUSE?????? My parents were super old school with the no A/C growing up in Miami, but the did turn it on at night. I’m sure it was set at 78 on those nights. My husband grew up in St. Petersburg, FL with no A/C at all, ever. Their house did not have it. As a result, our A/C is always on when it is hot outside.
I kid you not! My older brother is forever changed by the experience – his AC goes on when his house reaches, like, 68 degrees!
I think this sounds wonderful!!!! one question—doesn’t vanilla extract contain gluten?
It shouldn’t, but nothing surprises me these days so you’ll definitely want to check labels. I use Simply Organic Pure Vanilla Extract: http://amzn.to/1tytJDN
Looks yummy ! My sister loves strawberries and her birthday is coming, now I have an idea of what I’m going to make :D
I immediately pinned this recipe so I can bring it to our Father’s Day party this weekend! It looks delicious and since I’m the only Gluten Free eater that’s attending I always try and bring a new recipe for my family to try. I do have a question for you – I’m going to make this tonight but we won’t be eating it until Saturday evening, will it last that long in the fridge??
I can totally relate to your childhood – I’m a Midwest Wisconsiner and we biked, swam and rollerbladed all summer long! Makes me miss the days with no responsibilities!! : )
Awesome!! Nobody will know it’s gluten-free. The cake does hold up in the refrigerator (I’ve been eating a slice every night for the past 4 days (ha!) That said, the cookies do soften significantly every day. The whipped cream can be made several days ahead of time, so if it were me I’d prep everything either today or tomorrow then assemble on Friday night. I hope this helps!
Awesome, thanks for getting back to me!!
OOOOO…. I made one of these recently with a few changes. I used lady fingers in place of the cookies. I also mixed a tub of mascarpone with 1/2 jar of low sugar strawberry preserves for a middle layer. Love the simplicity of this dessert!!! I need to make another….soon.
I’m pregnant and this looks delicious!
I am a little confused. I just need to confirm that you keep it in the refrigerator and not the freezer?
Yep, in the refrigerator. :)
Strawberry shortcake is one of my favourites! This looks so great!!
This cake looks great! I am always looking for dessert recipes that don’t use eggs or nuts since my son is allergic. We tried the Enjoy Life cookies after I saw them in one of your posts a few weeks ago and they were a hit! Also, congrats on your article in the Wellmark magazine! It was fun to see your face on the cover when I pulled it out of the mailbox!
Ah, so great to hear he’ll be able to enjoy this dessert! :)
Summer freedom for kids might be possible if people would 1) teach their kids common sense and manners and 2) people learn to recognize REAL danger and mind their business when kids are just out playing or walking to parks or libraries without calling the police. The world is full of mommy bloggers who think they know how to parent better than anyone else. The sheer number of them is overwhelming compared to actual dangers out there.