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.
Delicious and so easy to make!
I’m thrilled to hear this, Amy! Thank you so much for your feedback and recipe rating!
WOW!! What’s not to love?!?! Quick to make great tasting! Love, LOVE it!
I’m thrilled to hear this, Laura!! Thank you so much for your feedback and recipe rating!
Looks delish!! About how many does this serve? Our grandson wants it for his birthday party.
Hi Delores! I cut this into 9 squares, which are good sized portions for adults. :)
Can you make this a day ahead? I’d like to but wondering g about the cookies getting soggy.
Yes! It’s best when it sits overnight so the cookies have a chance to soften and take on the texture of a baked cake. :)
Good afternoon! I love the strawberry icebox recipe! Do you have another cookie brand, other than the Enjoy Life brand, that you would recommend to make this delicious treat? Thank you for your amazing recipes!!
Hi Annie! Any thin crispy cookie (gluten free if you need it, of course!) is fine to use in this recipe!
Glutino or Wal-Mart brand vanilla sandwich cookies,creamy cool whip and strawberries&blueberries are what I’ve been using to make my favorite gf summertime/4th of July treat!I find mixing the berries with some sugar&using the resulting sauce helps soften,flavor and color the cookies! I’ve made it puree-ing(is this word?) The berries (seperate of course) as well-Put em in a plastic ketchup style bottle&you can get super creative!
Thank you so much for sharing your version, Melissa! It sounds wonderful!
I made this with frozen blueberries (the small wild ones) and fresh sliced strawberries–DELISH!
I used Partake “birthday cake” cookies. They’re taller than the wafer cookies shown, so I just did two layers. It was a bit messy to serve, but a big hit with my family nonetheless. Thanks, Iowa Girl!
My greatest pleasure, Mary!! Sounds so delicious!!
I love how simple this is to make! I have never heard of strawberry shortcake icebox cake. I can’t wait to try this. it looks creamy and absolutely delicious. I know that I’m making this for my next gathering this weekend. I’m sure everyone will rave about it! It combines whipped cream and strawberries my favorite :) Thanks for sharing this gem! Shalom
Absolutely! I hope you enjoy, Roxanne!
This was a crowd-pleaser and simple to make. It was no fuss and absolutely delicious! Thank you!
I am so thrilled you loved it, Diane!! Thank you so much for your feedback and recipe rating!
I used Nate’s gluten free lemon cookies. The combo of lemon and strawberry with the whipped cream was so delicious! Thank you for this recipe.
Ooo, I LOVE That idea, Maureen!! Going to try that next time!!
just an FYI: Enjoy Life doesn’t make those cookies anymore, they’ve been discontinued :(
I know – so sad!! I recommend using their Vanilla Honey Graham or Birthday Cake flavors, or any other crunchy GF cookie you like!
I made this and it is wonderful. You have to try recipe!
I’m so glad to hear that, Karla!
I’ve looked for the cookies you use, but can’t find them anywhere. I even tried Amazon. Is there another specific type you have tried and like just as well?
I think they’ve stopped making that particular flavor. :( They now have a vanilla honey graham flavor, and birthday cake flavor of their crunchy cookies – both would work. Truly any crunchy-type cookie including GF graham crackers will work in this recipe!