Strawberry Shortcake Icebox Cake is the perfect dessert in the summertime when it’s too hot to turn on the oven. This no-bake frozen treat is easy to throw together with its layers of pound cake, strawberry ice cream, whipped cream, strawberry wafer cookies and shortbread cookies.
- 1 loaf of pound cake
- 1/2 Gallon Strawberry ice cream, softened slightly
- 2 (16 oz) tubs whipped topping or whipped cream
- 10 shortbread cookies crumbled
- 10 strawberry wafer cookies, crumbled
Cut the pound cake into 12 1/2 inch pieces.
Lay the pound cake pieces flat in a 9×13 pan, cutting if necessary to fit.
Spread half of the softened strawberry ice cream evenly over the pound cake.
Next, add whipped cream or 1 container of whipped topping over the ice cream.
Repeat once more with remaining ice cream and whipped topping.
Freeze for 4-6 hrs.
In a large plastic bag, combine crumbled shortbread and wafer cookies.
Top the cake with cookie crumbles before serving.
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