Two beloved strawberry desserts collide in this refreshing, no-bake treat. Imagine tender bites of vanilla pound cake layered with juicy berries, a bright lemon cream filling, and a glossy strawberry topping. It’s simple to assemble and perfect for warm days when fresh strawberries are at their peak.
Why this strawberry mashup works so well
The recipe combines the best of both worlds: the short, cake-like texture of strawberry shortcake and the chilled, layered appeal of an icebox cake. The filling blends cream cheese, whipped cream and sweetened condensed milk for richness. Lemon zest and juice lift the flavors.
Key benefits:
- No-bake assembly for hot weather or quick entertaining.
- Fresh strawberries add natural sweetness and texture.
- Gelatin stabilizes the filling so the cake slices cleanly.
Ingredients for Lemon Strawberry Icebox Shortcake (No-Bake)
Gather everything before you start. Quantities below make about 16 squares.
- 1 1/3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 teaspoons gelatin powder
- 1/4 cup boiling water
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon lemon zest (optional for extra lemon kick)
- 5 tablespoons freshly squeezed lemon juice
- 12 oz fresh strawberries, small diced (about 2 1/3 cups)
- 3/4 cup strawberry jam
- Nine 5-inch slices of vanilla pound cake (store-bought or homemade)
For the topping:
- 1/2 cup strawberry topping or extra jam
- Fresh strawberries to garnish
Step-by-step assembly for clean layers
- Trim the crusty edges from pound cake slices. Cut into bite-size pieces. Set aside.
- Line a 2.5-quart dish (about 8.5 x 8.5 x 2 inches) with plastic wrap, leaving an overhang.
- In a bowl, fold diced strawberries into the strawberry jam. Stir and set aside.
- Sprinkle gelatin over boiling water. Stir until fully dissolved. Let cool slightly.
- Whip heavy cream with powdered sugar and vanilla to stiff peaks. Set aside.
- Beat cream cheese with sweetened condensed milk and lemon zest until smooth.
- Gently fold the whipped cream into the cream cheese mixture. Stir in the dissolved gelatin just until blended.
- Add lemon juice gradually and mix until evenly combined.
- Spread about one-quarter of the filling on the bottom of the prepared dish.
- Spoon half of the strawberry-jam mixture over the filling. Arrange a single layer of pound cake bites on top.
- Repeat: spread half of the remaining filling over the cake, add the rest of the strawberry mixture, top with another cake layer and finish with the final quarter of filling.
- Refrigerate for several hours or overnight to chill and set.
- To serve, invert the dish onto a platter, remove the plastic wrap and top with strawberry topping and fresh berries.
Timing, yield and serving notes
- Prep time: about 30 minutes.
- Total time including chilling: roughly 3 hours 30 minutes.
- Yield: about 16 squares.
- Category: Dessert. Method: No-bake. Cuisine: American.
Practical tips for the best results
- Use very ripe strawberries for maximum flavor. Dice small for even layers.
- If you dislike strong lemon, use only lemon juice and skip extra zest.
- For quicker prep, choose a high-quality store-bought pound cake.
- Let the gelatin cool slightly before adding to avoid lumps.
- Chill long enough so slices hold their shape when inverted.
Variations and serving ideas to try
- Make individual portions in jars for picnics or parties.
- Swap pound cake for angel food or sponge cake for a lighter texture.
- Try a mixed-berry version using raspberries and blueberries with the strawberries.
- For a gluten-free option, use a gluten-free pound cake or cookie base.
- Top with toasted almonds or coconut for added crunch.
Common pitfalls and how to avoid them
- If the filling is too loose, chill until set before serving.
- Don’t overwhip the cream; you need soft but stable peaks before folding.
- Assemble on a stable work surface to avoid spills and uneven layers.
- Use a dish size similar to the recipe to maintain layer proportions.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.