Description
A refreshing, no-bake summer dessert made with vanilla wafers, fresh strawberries, and a light whipped cream filling. This easy, make-ahead cake requires no oven and is perfect for hot days.
Ingredients
Scale
- 1 package (30-40 cookies) vanilla wafers
- 1 pint fresh strawberries, hulled and sliced
- 2 cups (480ml) heavy whipping cream, cold
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tub (8 oz) Cool Whip, thawed (optional)
- Extra strawberries for garnish
Instructions
- Wash, hull, and slice the strawberries. Set half aside for layering and save the other half for garnish.
- In a large chilled bowl, combine heavy cream, confectioners’ sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until stiff peaks form.
- If using Cool Whip, gently fold it into the whipped cream using a rubber spatula to maintain airiness.
- In a 9×13 inch glass dish, create layers: start with vanilla wafers, spread a layer of cream mixture, then add a layer of sliced strawberries. Repeat this process three times, ending with a layer of cream on top.
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow cookies to soften.
- Before serving, garnish with extra strawberry slices and serve chilled.
Notes
Ensure cream and bowl are very cold for best whipping results. Do not skip the chilling time as it is crucial for the cookies to soften and absorb the cream. If using frozen strawberries, thaw completely and drain excess liquid to prevent sogginess. This dessert is best made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Keywords: no-bake, strawberry shortcake, icebox cake, summer dessert, easy dessert, make-ahead dessert, 5-ingredient dessert