Print

Refreshing Strawberry Lemonade Icebox Cake

strawberry lemonade icebox cake - featured image
Print Recipe

A light, no-bake dessert featuring layers of lemonade-soaked vanilla wafers, whipped cream cheese filling, and fresh strawberries. Perfect for summer gatherings and easy to prepare for a crowd.

Ingredients

Scale
  • 1 cup (240 ml) fresh lemon juice (about 4–5 medium lemons)
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) water
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 tsp vanilla extract
  • 3 cups (450 g) fresh strawberries, hulled and sliced
  • 1 package (about 12 oz/340 g) vanilla wafer cookies
  • Zest of 1 lemon

Instructions

  1. Make the Lemonade Syrup: In a medium saucepan, combine the fresh lemon juice, sugar, and water. Warm over medium heat, stirring occasionally until the sugar dissolves completely (about 5 minutes). Remove from heat and let it cool to room temperature.
  2. Prepare the Cream Filling: In a large chilled mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed (about 2 minutes). Slowly add the powdered sugar and vanilla extract, mixing until combined.
  3. Whip the Cream: In a separate chilled bowl, whip the heavy cream on high speed until soft peaks form (roughly 3-4 minutes). Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until fully combined and smooth.
  4. Prep the Strawberries: Hull and slice the strawberries into even pieces. Toss gently with half of the lemon zest.
  5. Assemble the Cake: Pour a thin layer of the cooled lemonade syrup into the bottom of the baking dish (about 1/4 cup / 60 ml). Quickly dip vanilla wafers one by one into the syrup and arrange a single layer over the syrup.
  6. Spread about one-third of the cream filling evenly over the cookie layer. Sprinkle a generous handful of sliced strawberries on top.
  7. Repeat the layers twice more: syrup-dipped cookies, cream filling, and strawberries, finishing with a final layer of cream and a sprinkle of the remaining lemon zest.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

Chill bowls and beaters before whipping cream for best results. Use quick dips for cookies to avoid sogginess. Let the cake chill overnight for optimal texture and flavor melding. Use fresh strawberries for best texture; if using frozen, thaw and drain well. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: strawberry lemonade, icebox cake, no-bake dessert, summer dessert, easy recipe, crowd-pleaser, vanilla wafers, whipped cream, cream cheese

Find it online: https://wigglebite.com/refreshing-strawberry-lemonade-icebox-cake-easy-recipe-for-a-crowd/