Strawberry Lemon Icebox Cake

As the warm sun beckons us outdoors, there’s nothing quite like a cool and refreshing dessert to complement the bright days of summer. Enter the Sunny Strawberry Lemon Icebox Cake—a delightful creation that perfectly marries the sweetness of ripe strawberries with the zesty brightness of lemon. This no-bake cake is not only a feast for the taste buds but also an effortless option for gatherings, picnics, or family celebrations. With its light and airy layers, this dessert promises to be a crowd-pleaser, offering a burst of flavor that captures the essence of summer.

Celebrate summer with the Sunny Strawberry Lemon Icebox Cake, a refreshing no-bake dessert that's perfect for warm days. This delightful treat layers zesty lemon-flavored cookies with fresh strawberries and a creamy lemon-infused filling, creating a light and airy dessert bursting with flavor. Ideal for picnics, barbecues, or family gatherings, this easy-to-make cake is not only delicious but also visually stunning, making it a real crowd-pleaser. Enjoy the vibrant essence of summer in every bite!

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Ingredients

For the Cake Layers:

12 ounces of lemon-flavored cookies (suggestions: Limoncello or Golden Oreos)

1 cup of whole milk

For the Strawberry Filling:

2 cups of fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 ounces cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon fresh lemon zest

1 teaspoon fresh lemon juice

2 cups heavy whipping cream

For Garnish:

Zest of 1 lemon

Fresh strawberries, halved

Fresh mint leaves (optional)

Instructions

Prepare the Strawberry Mixture:

- In a medium bowl, combine the sliced strawberries with granulated sugar, lemon juice, and vanilla extract. Gently toss to coat the strawberries evenly. Allow the mixture to sit for about 15-20 minutes, allowing the strawberries to macerate and release their juices.

Make the Cream Cheese Layer:

- In a mixing bowl, use an electric mixer to beat the softened cream cheese until it reaches a creamy consistency.

- Gradually add the powdered sugar, lemon zest, and lemon juice. Mix until the mixture is smooth and well-combined, scraping the sides of the bowl as needed.

Whip the Cream:

- In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. Take care not to overbeat, as this can turn the cream grainy.

Combine Cream Cheese and Whipped Cream:

- Gently fold the whipped cream into the cream cheese mixture. Use a spatula to carefully incorporate the whipped cream until the mixture is light and airy, taking care not to deflate the whipped cream.

Assemble the Icebox Cake:

- Briefly dip each lemon-flavored cookie into the whole milk, ensuring they are moist but not soaked. Arrange a layer of the dipped cookies evenly at the bottom of a 9x13-inch baking dish.

- Spread a layer of the cream cheese mixture over the cookies, followed by a layer of the macerated strawberries. Repeat the layering process, aiming for three layers total, finishing with a layer of the cream cheese mixture and strawberries on top.

Chill the Cake:

- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, though overnight is best. This chilling time allows the flavors to blend and the cookies to soften for a delicious icebox cake texture.

Serve:

- When ready to serve, remove the cake from the refrigerator. Garnish the top with freshly grated lemon zest, halved strawberries, and mint leaves for a refreshing touch. Cut into squares and serve chilled for a delightful dessert experience.

Enjoy this refreshing and vibrant dessert that perfectly combines sweet strawberries and zesty lemon to brighten any gathering!

Prep Time, Total Time, Servings: 30 minutes | 4 hours (with cooling) | 12 servings