Imagine a dessert so irresistibly creamy, so refreshingly tangy, and so incredibly easy to make that it'll become your new go-to summer treat! This No Bake Lemon Shortcake Icebox Cake is the secret weapon in your culinary arsenal that will have your friends and family begging for the recipe. With layers of soft ladyfinger cookies, luscious lemon curd, and billowy whipped cream, this dessert is a no-bake miracle that requires zero oven time and maximum flavor. Get ready to transform simple ingredients into a show-stopping dessert that looks and tastes like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- 1 package of ladyfinger cookies
- Fresh strawberries for topping
Instructions
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream mixture on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should be thick and hold its shape when the beaters are lifted.
- Prepare a 9x9 inch rectangular baking dish by lightly greasing the bottom and sides with cooking spray or butter to help with easy removal later.
- Spread a thin layer of whipped cream on the bottom of the prepared dish to create a base for the first layer of ladyfinger cookies.
- Arrange a single layer of ladyfinger cookies across the bottom of the dish, breaking some cookies if needed to fit completely and create an even layer.
- Gently spread a layer of lemon curd over the ladyfinger cookies, ensuring even coverage. Use about half of the prepared lemon curd.
- Add a generous layer of the whipped cream mixture over the lemon curd, spreading it evenly with a spatula.
- Repeat the layering process: another layer of ladyfinger cookies, remaining lemon curd, and remaining whipped cream. Ensure the top layer is smooth and completely covered with whipped cream.
- Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This allows the cookies to soften and absorb the flavors.
- Before serving, wash and slice fresh strawberries. Arrange the strawberry slices on top of the cake for decoration and added flavor.
- To serve, cut into squares and plate. The cake should have a soft, creamy texture with layers of cookies and lemon flavor.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- Whip Your Cream to Perfection: Ensure your heavy cream is very cold before whipping. Cold cream whips up faster and holds its shape better.
- Chill Time is Crucial: Be patient and let the cake refrigerate for the full 4-6 hours (or overnight). This allows the cookies to soften and absorb the delicious flavors.
- Room Temperature Ingredients: Let your lemon curd sit at room temperature for easier spreading and more even layering.
- Cookie Placement: Don't worry about perfectly aligned cookies. Breaking them to fit is completely acceptable and helps create a more rustic look.
- Fresh is Best: Use fresh strawberries for topping just before serving to maintain their bright color and prevent soggy fruit.
- Make Ahead Friendly: This dessert actually gets better after a day in the refrigerator, making it perfect for advance preparation.
- Storage Tip: Always cover the cake with plastic wrap to prevent it from absorbing other refrigerator odors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
