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Gluten Free Strawberry Shortcake Icebox Cake
Gluten Free Strawberry Shortcake Icebox Cake is the ultimate summer dessert recipe. Sweet, creamy, plus all you need is 5 ingredients!
Servings 9
Calories 487kcal
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
Instructions
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
Calories: 487kcal | Carbohydrates: 32g | Protein: 4g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 148mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1202IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg