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As the warm embrace of summer approaches, it brings with it an array of fresh fruits and vibrant flavors that awaken our taste buds. One dessert that beautifully encapsulates the spirit of summer is the Sunny Strawberry Lemon Icebox Cake. This delightful no-bake treat harmonizes the tangy sweetness of ripe strawberries with the zesty brightness of lemon, creating an unforgettable flavor profile that is both refreshing and indulgent. Whether you’re hosting a backyard barbecue, celebrating a birthday, or simply looking to cool down on a hot day, this cake is sure to be a crowd-pleaser.

Strawberry Lemon Icebox Cake

Embrace summer with the vibrant flavors of the Sunny Strawberry Lemon Icebox Cake. This no-bake dessert combines juicy strawberries and zesty lemon for a refreshing treat that’s perfect for any occasion. Its easy preparation makes it ideal for cooks of all levels—just layer lemon-flavored cookies with a creamy strawberry filling and chill until set. Serve it at your next gathering and delight your guests with an unforgettable burst of flavor and texture that captures the essence of summer.
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Ingredients
  

For the Cake Layers:

12 ounces of lemon-flavored cookies (such as Limoncello or Golden Oreos)

1 cup of whole milk

For the Strawberry Filling:

2 cups of fresh strawberries, hulled and sliced

1/4 cup of granulated sugar

1 tablespoon of lemon juice

1 teaspoon of vanilla extract

For the Cream Cheese Layer:

8 ounces of cream cheese, softened to room temperature

1 cup of powdered sugar

1 teaspoon of fresh lemon zest

1 teaspoon of lemon juice

2 cups of heavy whipping cream, chilled

For Garnish:

Zest of 1 lemon

Fresh strawberries, halved

Mint leaves (optional)

Instructions
 

Prepare the Strawberry Mixture:

    - In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Gently toss the strawberries until they are evenly coated. Allow the mixture to sit for about 15-20 minutes to macerate and release their natural juices.

      Make the Cream Cheese Layer:

        - In a mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add in the powdered sugar, fresh lemon zest, and lemon juice, continuing to mix until the mixture is smooth and fully combined.

          Whip the Cream:

            - In a separate, large bowl, pour in the chilled heavy whipping cream. Using an electric mixer, whip the cream until stiff peaks form. Be careful to stop whipping once peaks form to avoid overbeating.

              Combine Cream Cheese and Whipped Cream:

                - Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time to ensure that both mixtures are fully combined while maintaining a light and airy texture.

                  Assemble the Icebox Cake:

                    - Quickly dip each lemon-flavored cookie into the whole milk, ensuring you don’t soak them for too long. Place a single layer of dipped cookies at the bottom of a 9x13-inch baking dish.

                      - Spread a layer of the cream cheese mixture over the cookies, followed by a layer of the macerated strawberries. Repeat this layering process, alternating between dipped cookies, cream cheese mixture, and strawberries until you run out of ingredients—ideally, aim for three layers in total.

                        Chill:

                          - Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This chilling time is crucial for the flavors to meld and for the cookies to soften into a cake-like texture.

                            Serve:

                              - Once the cake is chilled and ready to serve, garnish the top with lemon zest, halved strawberries, and mint leaves for a burst of color. Cut into squares and serve chilled for the best experience.

                                Enjoy this delightful combination of sweet strawberries and zesty lemon that will leave your taste buds dancing!

                                  Prep Time, Total Time, Servings: 30 minutes | 4 hours (plus cooling) | 12 servings