Description
A refreshing no-bake dessert made with layers of whipped cream, fresh strawberries, and sponge cake, perfect for warm weather gatherings.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14 oz) store-bought sponge cake or ladyfingers
- 1/2 cup crushed graham crackers
- Fresh mint leaves (optional)
Instructions
- Gather your ingredients.
- Prepare the strawberries by combining them with 2 tablespoons of powdered sugar and letting them sit for 15-20 minutes.
- Make the whipped cream by beating heavy whipping cream, remaining powdered sugar, and vanilla extract until soft peaks form.
- Assemble the cake by layering sponge cake, whipped cream, and strawberries in a dish, repeating until all ingredients are used.
- Chill the assembled cake in the refrigerator for at least 4 hours or overnight.
Notes
- Choose bright red, firm strawberries for the best flavor.
- Chill mixing tools before whipping cream for better results.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Shortcake, Icebox Cake, No-bake Dessert, Summer Dessert