Description
Creamy, fruity, and easy to make, these no-bake Strawberry Shortcake Icebox Bars are a perfect chilled dessert for summer.
Ingredients
For the Crust:
1 1/2 cups crushed shortbread cookies (or graham crackers)
1/4 cup unsalted butter, melted
2 tablespoons sugar
For the Filling:
8 oz cream cheese, softened
1 cup heavy cream
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
For the Topping:
2 cups fresh strawberries, hulled and sliced
1/4 cup sugar (for macerating)
Optional: whipped cream for garnish
Instructions
1. In a bowl, mix crushed shortbread cookies, melted butter, and sugar until crumbly. Press into a greased or parchment-lined 9×9 pan. Refrigerate.
2. In a separate bowl, beat cream cheese until smooth. Add heavy cream, condensed milk, and vanilla. Beat until thick and fluffy.
3. Spread filling evenly over chilled crust. Cover and refrigerate for at least 4 hours or overnight.
4. In a bowl, toss sliced strawberries with sugar. Let sit 15–20 minutes to release juices.
5. Once bars are set, top with strawberries and drizzle juices.
6. Cut into squares and serve chilled. Garnish with whipped cream if desired.
Notes
You can use graham crackers or gluten-free cookies for the crust.
Frozen strawberries work too—just thaw and drain before use.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg