This no bake strawberry lemon icebox cake is made with buttery shortbread cookies, fresh strawberries, lemon curd, and a homemade strawberry lemon whipped cream. It’s a creamy lemon strawberry lush that’s for summer written all over it.

Strawberry Lemon Freezer Cake

We’re closing in on the end of summer, and I think I might be in the minority for being a little (but let’s be honest, a lot) sad about it ending.

Thanksgiving and Christmas have my whole heart, but as far as seasons go? I’m a little sun worshipper so, baby, bring on the endless summer and sunshine.

With that, I’m trying to get as much summer desserts in my life as humanly possible. It’s been a strawberry ice cream, cherry crumble, and lemon bundt cake kind of summer, but my newest obsession?

This Strawberry Lemon Icebox Cake that’s layers of dreamy whipped cream, lemon curd, strawberries, and shortbread cookies. It’s about as simple as it gets but the flavor is anything but simple.

Let’s Talk About This Strawberry Lemon Icebox Cake For A Minute:

Fridge or Freezer: What I love about a good icebox cake is that it can be a freezer cake or a refrigerator cake, depending upon the texture you like. With this strawberry lemon cake in particular, you’ll find that if you freeze it, the strawberries will be crunchy (think like strawberries in ice cream). If you fridge it, they’ll be softer and juicier.
Cookies: We use butter shortbread cookies (chess butter cookies, to be exact) in this icebox cake, but you can use graham crackers, crunchy sugar cookies, golden oreos, vanilla wafers. The sky is the limit here and you can have some fun.
Whipped Cream: Homemade whipped cream is the most underrated part of the dessert, but it’s the foundation. Without the creamy lemon whipped cream, the cookies wouldn’t be perfectly soft, and the texture wouldn’t be soft and creamy and cake like. It’s practically a whipped cream cake.

I love desserts where crunchy cookies are mixed with soft and creamy puddings, custards, or whipped cream, like this Lemon Strawberry Icebox Cake. Other desserts like this that I’m obsessed with are: Banana Pudding, Raspberry White Chocolate Pudding, Homemade Tiramisu, Gingersnap Pumpkin Icebox Cake (in case your craving fall right now 😉).

Ingredients:

Crunchy Shortbread Cookies: I used Chess cookies, which are crunchy butter shortbreads. You can use any shortbread (or any crunchy cookie) you like.
Lemon Curd: To really amplify the lemon flavor, I spread tangy lemon curd on each cookie. You can use store-bought or homemade lemon curd.
Strawberries: You can use fresh or frozen strawberries! I prefer fresh, because I prefer the flavor of fresh strawberries, but frozen (as long as they’re sliced and not whole) will work perfectly.
Strawberry Puree: We make a homemade strawberry puree to add to the whipped cream.
Heavy Whipping Cream
Lemon Zest
Lemon Juice
Powdered Sugar
Vanilla Extract
Almond Extract

How To Make This No Bake Strawberry Lemon Cake From Scratch:

Step 1: In a blender, puree 1/4 cup strawberries until they are smooth. Set aside.
Step 2: With a standing mixer or hand mixer (using the whisk attachments), whip heavy whipping cream until soft peaks begin to form. Add in powdered sugar, lemon juice, lemon zest, and vanilla and almond extracts. Whip until it reaches the consistency of whipped cream.
Step 3: Remove about 1/3 cup of whipped cream, and mix the whipped cream with the strawberry puree. This is for the topping.
Step 4: Spread a little lemon curd on each shortbread cookie, and arrange the cookies in the bottom of a springform pan (or any baking dish you prefer: 9×9 square pan, 11×7 rectangular pan, deep dish pie plate).
Step 5: Top the lemon curd cookies with sliced strawberries.
Step 6: Spread half of the lemon whipped cream on top of the cookies and strawberries. Then, repeat the process (add a second layer of lemon curd cookies and strawberries and top with whipped cream).
Step 7: Spread the strawberry whipped cream on top, and sprinkle chopped strawberries and crushed cookie crumbs on top, if desired.
Step 8: Refrigerate or freeze this icebox cake for 6-8 hours.

Storage Tips:

You can store this Lemon Strawberry Icebox Cake in the fridge or freezer. Freezing the icebox cake will cause the strawberries to have a crunchier texture while refrigerating the cake will cause the strawberries to be softer and juicier. It depends on what texture you like or are looking for.

Fridge: If you refrigerate this lemon strawberry icebox cake, it will take about 8 hours for the cookies to soften.
Freezer: If you freeze this icebox cake, it’ll take about 5-6 hours for the cookies to soften.

Variations:

Fresh or Frozen Berries: I love using fresh strawberries in this lemon icebox cake, but you can use frozen strawberries. Additionally, you can substitute any berries you have on hand.
Cookies: I love using shortbread cookies, but you can use graham crackers to make icebox cake, golden oreos, lemon sandwich cookies, or crunchy sugar cookies.
Lemon Curd: You can make homemade lemon curd or use store bought, or you can use lemon pudding instead.

Quick and Easy Baking Tips:

Baking Dish: I used a springform pan for this strawberry freezer cake, but you can use a pie dish or baking pan.
Whipped Cream: You want to make sure you are whipping your heavy cream while it’s really cold, otherwise it won’t thicken properly.
Strawberry Puree: Blend 1/4 cup strawberries until it reaches a puree consistency. If the strawberries aren’t juicy enough to puree, I’ll add in a splash of water or lemon juice.

Categories:

No Bake Desserts,