Layers of vanilla bean sugar cookies, mascarpone whipped cream, and fresh strawberries come together in this summery Strawberry Shortcake Icebox Cake. Betty Crocker™ Sugar Cookie Mix is combined with vanilla bean paste and baked until golden brown and crisp. The cookies are then layered with vanilla bean-freckled mascarpone cream and lots of fresh strawberries. After a rest in the refrigerator, the cookies absorb some of the whipped cream and soften to a cake-like texture.
Here’s a look at the ingredients you’ll need for this Strawberry Shortcake Icebox Cake.
Sugar Cookie Mix: The cookies come together quickly with the help of Betty Crocker™ Sugar Cookie mix. A little vanilla bean paste elevates the flavor.
Mascarpone Cheese: This thick, creamy cheese has a mild milky flavor and gives the whipped cream extra body and structure.
Vanilla Bean Paste: Vanilla bean paste contains lots of vanilla bean seeds that lend tons of fragrant flavor and visual appeal.
Fresh Strawberries: There is no strawberry shortcake without fresh strawberries! Choose ripe berries that are more firm than soft, so they hold up as the cake chills.
Other Ingredients You’ll Need: Egg, butter, powdered sugar, granulated sugar, and heavy cream.
Here are our best tips for making this easy Strawberry Shortcake Icebox Cake. See the full recipe for detailed instructions.
Start by baking 36 cookies until golden brown and crisp around the edges and cool completely. The cookies will crisp up completely as they cool. This step can be done 2-3 days ahead of time. Store on a baking tray loosely covered so they don't get soft.
Use cold mascarpone so it does not split and become curdled. Beat the cream to a medium peak–when you turn your whisk upside down, the cream should form a peak that bends over.
Once all your components are prepped, begin layering! Start with a base layer of cookies, followed by 1/4 of the cream, then 1 cup of strawberries. Repeat 3 times except the last layer will end with the whipped cream.
The magic of this cake happens as it chills. The crisp, buttery cookies absorb the cream as it rests and become soft and cakey. Top the chilled cake with the remaining strawberries macerated in sugar.
Follow these tips for storing leftover Strawberry Shortcake Icebox Cake.
This cake must be stored in the refrigerator for food safety and is best eaten within the first couple of days. If you have leftovers, place them in an airtight container and refrigerate for up to 3 days.
Freezing is not recommended.
Heat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, stir all Cookie ingredients until a soft dough forms. Scoop dough into 36 portions, about 1 tablespoon each, and place on the baking sheets about 2 inches apart. Bake one baking sheet at a time for about 10 minutes or until cookies are golden brown and crisp around the edges. Cool on the baking sheet for 2 minutes. Remove from the baking sheet to a cooling rack; cool completely.
In a large bowl, beat mascapone cheese and powdered sugar with an electric mixer on medium speed until smooth. Gradually beat in the heavy cream in a steady stream on low speed until blended. Beat in 1 tablespoon vanilla bean paste until blended. Increase speed to high and beat until medium peaks form.
On a serving platter, place 7 cookies in a circle with the edges touching. Place 1 cookie in the center of the circle. Break up 1 cookie and use the pieces to fill in the gaps.
Spread 1/4 of the whipped cream mixture over the top of the cookies. Place about 1 cup of the strawberries in a single layer over the whipped cream. Repeat 2 more times.
Add the final layer of cookies and top with the remaining whipped cream. Refrigerate at least 4 hours or up to 12 hours.
Just before serving, in a small bowl, mix together the Strawberry Topping ingredients. Let stand 10 minutes.
Top the cake with the strawberries and serve.
Mascarpone lends structure to the whipped cream. If you can’t get mascarpone you can use the same amount of chilled cream cheese.
Vanilla bean paste adds a punch of vanilla flavor, plus the little black seeds look nice freckled into the whipped cream.
