Gluten Free Strawberry Shortcake Icebox Cake is the ultimate no-bake summer dessert that combines layers of luscious whipped cream, juicy strawberries, and crunchy gluten-free cookies for a refreshing treat. This recipe is perfect for those hot days when turning on the oven is out of the question. Not only is it gluten-free, but it’s also incredibly easy to assemble, making it an ideal dessert for family gatherings, cookouts, or a sweet indulgence after a weekday dinner. With just a few simple ingredients, you can create a dessert that tastes like strawberry shortcake but with half the effort.
Why You’ll Love This Gluten Free Strawberry Shortcake Icebox Cake
This icebox cake is everything you love about strawberry shortcake, with a delightful twist. It requires no baking, comes together in minutes, and chills into the most heavenly texture overnight. The whipped cream is rich yet airy, the gluten-free cookies soften into a cake-like consistency, and the fresh strawberries add just the right amount of tartness and sweetness. Plus, it’s well-suited for those with gluten sensitivities or anyone opting for a gluten-free diet.
Ingredients
- 3 cups cold heavy whipping cream
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup plus 2 tablespoons powdered sugar
- 12 ounces of crisp gluten-free sugar cookies or gluten-free graham crackers
- 1 1/2 pounds of fresh strawberries, trimmed and sliced
Step-by-Step: How to Make Gluten Free Strawberry Shortcake Icebox Cake
- Chill your tools: Place the mixing bowl and beaters in the freezer for at least 10 minutes. This helps the cream whip faster and more effectively.
- Prepare the whipped cream: In the chilled bowl, pour in the heavy cream along with the vanilla extract.
- Beat the cream: Begin mixing on low speed while gradually incorporating the powdered sugar. Increase speed as the cream thickens and beat until soft peaks form.
- Start layering: Spread a thin layer of whipped cream at the bottom of an 8×8-inch baking dish. Lay down 9 cookies in a single layer.
- Add strawberries: Spread another layer of whipped cream over the cookies, followed by one-third of the sliced strawberries.
- Repeat: Continue with two more layers—cookies, whipped cream, strawberries—ending with a generous layer of strawberries on top. You may have some extra whipped cream left.
- Chill: Cover the dish tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the cookies to soften.
- Serve: Slice into squares using a serrated knife for clean, neat portions and serve cold.
Helpful Tips
- Use ripe, sweet strawberries for the best flavor.
- If your cookies are too thick, gently crush them before layering to help them soften faster.
- Always chill the dessert for at least 8 hours; overnight is best for ideal texture.
- A serrated knife works best for cutting clean slices.
- You can lightly sweeten the strawberries with a teaspoon of sugar if they are not sweet enough.
Substitutions And Variations
- Dairy-Free: Substitute the heavy cream with two tubs of SoDelicious Coconut Whipped Topping or any dairy-free alternative.
- Cookies: Try gluten-free graham crackers, vanilla wafers, or shortbread-style cookies for variety.
- Fruits: Mix in blueberries, raspberries, or sliced peaches for a mixed fruit version.
- Sweetener: Use honey or maple syrup in place of powdered sugar for a more natural sweetener.
- Flavor boost: Add a touch of lemon zest or a splash of almond extract to the whipped cream for extra dimension.
Storage Instructions
Keep the cake covered in the refrigerator at all times. It will stay fresh for up to 3 days. Since the whipped cream lacks stabilizers, avoid leaving it out at room temperature for extended periods. Freezing is not recommended as it may affect texture.
Nutritional Information
- Calories: 487 kcal
- 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: 1202 IU
- Vitamin C: 15mg
- Calcium: 61mg
- Iron: 1mg
Serving Suggestions
Top each slice with a fresh mint sprig or a light dusting of powdered sugar for a decorative touch. You can also add a dollop of extra whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair it with a glass of iced tea, lemonade, or sparkling rosé for a summer-perfect treat.
Frequently Asked Questions About Gluten Free Strawberry Shortcake Icebox Cake
Can I make this recipe ahead of time? Yes, this dessert is best when made a day in advance to allow the cookies to soften and flavors to meld together.
What type of gluten-free cookies work best? Crispy gluten-free sugar cookies or graham crackers are ideal. Avoid soft cookies, as they may become mushy.
Is it possible to use frozen strawberries? Fresh strawberries are recommended, but if using frozen, be sure to thaw and drain them thoroughly to avoid excess moisture.
Can I make this dessert dairy-free? Absolutely. Substitute with your favorite dairy-free whipped topping, such as SoDelicious Coconut Whipped Topping.
How long does this cake last in the fridge? Stored properly, it lasts up to 3 days. Keep it covered and refrigerated at all times.
Conclusion
Thank you so much for stopping by to explore this delicious Gluten Free Strawberry Shortcake Icebox Cake recipe! This cool, creamy, and fruity dessert is as easy to prepare as it is delightful to eat. I love how effortlessly the flavors come together with minimal prep and no oven required. Whether you’re hosting a summer get-together or just craving something sweet and refreshing, this icebox cake will hit the spot. I hope you enjoy making—and savoring—this treat as much as I do. Happy cooking, and thanks for being part of our food-loving community!
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Gluten Free Strawberry Shortcake Icebox Cake
- Total Time: 8 hours 20 minutes
- Yield: 9 servings 1x
Description
Gluten Free Strawberry Shortcake Icebox Cake is the best no-bake dessert with fresh strawberries and whipped cream. Make it today!
Ingredients
3 cups cold heavy whipping cream
1 1/2 teaspoons pure vanilla extract
1/4 cup + 2 tablespoons powdered sugar
12 oz crisp gluten-free sugar cookies or gluten-free graham crackers
1 1/2 lbs fresh strawberries, trimmed and sliced
Instructions
Freeze mixing bowl and beaters for 10 minutes.
Pour heavy cream and vanilla into chilled bowl. Beat while gradually adding powdered sugar until soft peaks form.
Spread a thin layer of whipped cream in an 8×8” dish.
Add 9 cookies, more whipped cream, and 1/3 of the strawberries.
Repeat layers twice more.
Cover and refrigerate overnight.
Slice and serve chilled.
Notes
Use ripe strawberries for best flavor.
Chill at least 8 hours, ideally overnight.
Substitute dairy-free whipped topping if needed.
Use a serrated knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 487 kcal
- Sugar: 15g
- Carbohydrates: 32g
- Protein: 4g