Go Back

Strawberry Shortcake

Strawberry shortcake icebox cake with ruby-red macerated strawberries and ivory mascarpone cream layered with vanilla wafer cookies. Chill overnight to transform cookies into tender cake-like layers, then unmold for clean, rectangular slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
overnight chilling 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fresh strawberries, sliced and macerated with sugar and vanilla
  • 2 lb fresh strawberries Slice and macerate with sugar and vanilla before layering.
  • 3 tbsp sugar Used for macerating the strawberries.
  • 1 tsp vanilla Used for macerating the strawberries.
Vanilla wafer cookies
  • 40 vanilla wafer cookies About 40 cookies, for layering.
Mascarpone cream (whipped stiff)
  • 8 oz mascarpone Whipped into a stiff cream with heavy cream.
  • 1.5 cup heavy cream Whip until stiff for clean unmolding layers.
  • 3 tbsp powdered sugar Sweetens the mascarpone cream.
  • 1 tsp vanilla Flavor for the mascarpone cream.
Optional pink-tinted jam layer
  • 1 tbsp strawberry jam Optional, use for a pink-tinted cream layer.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and layer
  1. Line a 9x5 loaf pan with plastic wrap, leaving overhang on all sides so you can lift the cake out later.
  2. Macerate the sliced strawberries with sugar and vanilla, then let sit until syrupy, about 20 minutes (cool and fruity, not runny).
  3. If using strawberry jam, stir 1 tbsp jam into a small portion of mascarpone cream to make a lightly pink-tinted layer.
  4. Spread a thin even layer of mascarpone cream over the bottom of the plastic-lined pan.
  5. Cover the cream with a single layer of vanilla wafer cookies so the base is fully packed and flat.
  6. Spoon the macerated strawberries over the cookies, spreading to reach the edges without soaking through.
  7. Repeat the layering—cream → wafers → strawberries—until you have built 3 complete layers, ending with cream on top.
Chill, unmold, and finish
  1. Fold the plastic wrap over the top to seal, then refrigerate overnight for at least 6 hours until sliceable and firm (exact texture: cookies set like cake).
  2. Unwrap and invert the loaf pan onto a platter, then lift off the pan and remove the plastic wrap cleanly.
  3. Decorate the top with fresh strawberry halves and a cream rosette for a neat bakery-style finish.
  4. Slice cleanly with a sharp knife, wiping or rinsing the blade between cuts for crisp layers.

Notes

Key pro tip: the overnight rest is non-negotiable—it's what turns cookies into cake-like layers that unmold cleanly. Refrigerate the assembled cake for up to 4 days, covered; freeze is not recommended because the berry juices and whipped cream texture can break. For a lighter twist, use a mascarpone-and-light-cream version (or reduce powdered sugar slightly) while keeping the cream stiff to maintain structure.