Description
Gluten Free Strawberry Shortcake Icebox Cake is the best no-bake dessert with fresh strawberries and whipped cream. Make it today!
Ingredients
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3 cups cold heavy whipping cream
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1 1/2 teaspoons pure vanilla extract
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1/4 cup + 2 tablespoons powdered sugar
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12 oz crisp gluten-free sugar cookies or gluten-free graham crackers
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1 1/2 lbs fresh strawberries, trimmed and sliced
Instructions
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Freeze mixing bowl and beaters for 10 minutes.
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Pour heavy cream and vanilla into chilled bowl. Beat while gradually adding powdered sugar until soft peaks form.
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Spread a thin layer of whipped cream in an 8×8” dish.
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Add 9 cookies, more whipped cream, and 1/3 of the strawberries.
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Repeat layers twice more.
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Cover and refrigerate overnight.
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Slice and serve chilled.
Notes
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Use ripe strawberries for best flavor.
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Chill at least 8 hours, ideally overnight.
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Substitute dairy-free whipped topping if needed.
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Use a serrated knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 487 kcal
- Sugar: 15g
- Carbohydrates: 32g
- Protein: 4g