Strawberry lemon icebox cake is a sweet and creamy dessert with the tartness of lemons and strawberries that are all layered with shortbread cookies, lemon creme cookies, and homemade whipped cream.
Add the whipping cream and powdered sugar to a large bowl. Beat on low speed and gradually work up to high speed until fluffy with stiff peaks.
Add the vanilla extract, lemon zest, and lemon juice to the whipped cream and mix thoroughly. Set it in the refrigerator for now.
Wash and slice the strawberries. Divide the strawberries into 3rds.
Get the whipped cream out of the refrigerator. Divide the whipped cream into 3rds in the same bowl it's in.
Spread 1/3 of the whipped cream in an 8x8-inch pan.
Put 6 shortbread cookies on top of the whipped cream layer.
Sprinkle 1/3 of the strawberries on top of the shortbread cookies.
Spread another 1/3 of the whipped cream on top of the strawberries.
Put the last 6 shortbread cookies on top of the whipped cream.
Again, sprinkle 1/3 of the strawberries on top of the shortbread cookies.
Spread the last of the whipped cream on top of the shortbread cookies.
Break the lemon creme cookies into pieces and chunks in a ziplock bag.
Evenly sprinkle the lemon creme cookies and the last of the strawberries on top of the whipped cream.
Cover the cake with a lid (if the pan you used has one), aluminum foil, or plastic wrap, and chill it in the refrigerator for at least 4 hours or overnight before serving.
Notes
Try a graham cracker crust for the first layer before the whipped cream.
You can use different cookies such as vanilla Oreo cookies or regular Oreos instead of shortbread cookies or lemon creme cookies.