Strawberry Icebox Cake
Whipped vanilla cream, fresh strawberries and crisp biscuits that soften overnight into a cake. Perfect for summer.
- Time20 min plus 6 hr chilling
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the sliced strawberries with the lemon juice and 1 tablespoon of the icing sugar. Leave for 10 minutes to release their juices.
10 min - 2
Whip the cream with the remaining icing sugar and vanilla until it holds soft peaks, about 3 minutes.
- 3
Line a 20 cm square dish with baking paper. Spread a thin layer of cream across the base.
- 4
Arrange a layer of biscuits, then a third of the cream, then a third of the strawberries with some juice.
- 5
Repeat the layers twice more, finishing with strawberries on top.
- 6
Cover and chill for at least 6 hours, or overnight, until the biscuits are soft and the cake cuts cleanly.
360 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.