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?
Try No-Bake Dirt Cake
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 made a more shallow cake and used extra ingredients in another pan.
UR Whipping Cream is not dairy Free????? What can i use to make it Dairy Free the cookies are so its not really a dairy free Recipe >>>>>.
You can use SoDelicious CoCoWhip to make this dish dairy free.
What can I substitute for the sugar cookies. I can’t find them anywhere near me and wanted to make this for a picnic tomorrow. Would gluten free graham type crackers work?!
I think that could work! Something like the Kinnikinnick Gluten Free S’moreables Graham Style Crackers: http://amzn.to/2t6vrzN
Can Cool Whip or another nondairy topping be used instead of the heavy whipping cream? Thanks!!
Yep! I’ve used SoDelicious Coco Whip in here before with great results.
Best recipe ever. I substitute gluten free pound cake during Passover and Easter when I can find it on sale. A lot cheaper than the cookies. The whipped cream recipe is awesome. A must have. I’ll never use store bought again.
Right? Homemade whipped cream is such a game changer! So glad you loved the recipe, Nancy!
Reminds me of the icebox cake recipe my mom made with chocolate wafers! Unfortunately many of us gluten free folks also have a hard time with dairy products (cross reactive foods…bummer.) I have switched to dairy free alternatives. Think I’ll play around with this concept. Thanks for the yummy reminder of my childhood.
You could definitely try making this with homemade coconut whipped cream. OR, SoDelicious has a really great pre-made coconut whipped cream that would be fantastic!!
What kind/brand of cookie would you recommend for non-gluten free?
Thanks.
You could try Nilla Wafers, though I’d still recommend these cookies even if you don’t need to eat GF – they are delicious!
Love it but will it freeze for travel?
Hi Shirley! I haven’t tested it, but know that whipped cream can become watery once frozen then thawed, which is usually remedied by re-whipping, which wouldn’t be possible in this case. That said, I think you could transport it in a cooler with ice and it’d be just fine.
Do you think Nilla wafers would work as cookie layer?
Thanks!
Definitely!
We did the same thing on nearly every summer day. I remember only coming home when my stomach grumbled. It was the best! Hope my kids get this experience sometime too.
Can’t wait to try it!!! Your site is better than ANY recipe book! Everything I’ve made my family has loved and I love the pictures, step by step and all the other “extras” you put on your site with travel, etc. Thank you for blogging!
Thank YOU so much, Traci, for the kind words! Means a lot! :)
Made this today with fresh-picked strawberries and it was delicious! We don”t need gluten free but I used the cookies anway to get an idea of what it should taste like-thanks for another great recipe, as always?
That’s awesome, and I’m so glad you tried the cookies! I think people hear “gluten-free cookies” and assume they’re going to be terrible, but I really (really) love those particular ones. Yum. :) Thanks for the feedback, Melony!
This looks fabulous – I’m trying it!!