What is an icebox cake?

According to wikipedia , icebox cakes were "first introduced to the United States in the 1920s, as companies were promoting the "icebox" as a kitchen appliance." It's a dessert in which pre-packaged wafers or cookies are layered with whipped cream and then set in the fridge to allow the cookies to soften into a cake-like texture.

Can I make this gluten-free?

You sure can! Be sure to pick up some gluten-free cookies or make your own.

Easy Strawberry Icebox Cake | Short Stack Kitchen

Name: Easy Strawberry Icebox Cake
Prep time: 15 min
Total time: 20 min
Ingredients: 36 Golden Oreo Thins; 3 Cups (681 g) Heavy Cream, divided; 1/2 Cup (56 g) Powdered Sugar, divided; 2 Cups (30 g) Freeze-Dried Strawberries; 1 1/2 Teaspoons Vanilla Extract (optional)

Description

This super easy, no-bake Strawberry Icebox Cake is a delightful flavor twist on the retro icebox cake! Golden Oreo cookies are layered with an irresistible strawberry whipped cream and then the whole cake is covered in a vanilla whipped cream. You only need 4 ingredients, 20 minutes to assemble and zero baking skills!

Ingredients

36 Golden Oreo Thins
3 Cups (681 g) Heavy Cream, divided
1/2 Cup (56 g) Powdered Sugar, divided
2 Cups (30 g) Freeze-Dried Strawberries
1 1/2 Teaspoons Vanilla Extract (optional)

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Instructions

Make Strawberry Whipped Cream - In a grinder or food processor, grind the freeze-dried strawberries into a fine powder. In a large mixing bowl, beat 1 1/2 cups (340g) cold heavy cream, 1/4 cup (28g) powdered sugar and sifted strawberry powder until you reach firm peaks. Set aside.
Make Vanilla Whipped Cream - Wipe down the beaters. Then in a separate large bowl, beat 1 1/2 cups (340g) cold heavy cream, 1/4 cup (28g) powdered sugar and vanilla extract (if using), until you reach firm peaks.
Assemble the Cake - At this point, you can shape the cake however long or wide to fit your serving platter or tray. Spread a little bit of the vanilla whipped cream on your serving vessel. This will help anchor the cookies as you assemble the cake. Set the remaining vanilla whipped cream in the fridge.
Scoop 2 teaspoons to 1 tablespoon of strawberry whipped cream in between 2 cookies, then position it on your serving plate standing on its side. Please see photos as reference. Scoop more strawberry cream on the cookies and keep adding until you've assembled a row of 9 cookies cookies. Repeat, to make 3 more rows of 9 cookies each, until a rectangle forms. It’s okay if your stacks are not perfect. I totally miscalculated and did 2 rows of 9 cookies and 2 rolls of 8...oops! 😅
Remove the vanilla whipped cream from the fridge and cover the entire cake with the remaining vanilla whipped cream.
Chill - Loosely cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight. Slice and serve with fresh strawberries. Enjoy!

Notes

Storage - It's best to eat the cake within 2 days, but you can store it in the fridge for up to 3 days. Keep in mind that the texture of the cake gets softer the longer it sits.

Prep Time: 15 Minutes