Sloane’s Table
March 15, 2026
Atsloanestable.com
As a no bake dessert, this roasted strawberry icebox cake is ideal when you're craving something sweet but it's too hot outside to turn on the oven! Layers of sweet cream cheese filling, Nilla wafers, and roasted strawberry purée create the most satisfying summertime treat.
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Instructions
1
Preheat the oven to 350 degrees F.
2
In a medium bowl, toss together the strawberries, sugar, vanilla, and salt.
3
On a small baking sheet, spread the strawberries out into an even layer. Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.
4
Transfer the roasted strawberries to a medium bowl. Use an immersion blender (or place in a blender) to blend them until smooth. Place in the fridge for about 30 minutes to cool.
5
In a large bowl, add cream cheese, powdered sugar, and salt. Use an electric hand mixer to beat on low speed until fully combined and smooth.
6
Continue mixing on low speed while pouring in the heavy cream in 2-3 additions. Once all heavy cream has been added, turn mixer up to medium speed and beat until stiff peaks form.
7
Line a 9x5 loaf pan with plastic wrap. Spread about ⅓ of the cream cheese filling into the pan. Spoon a generous amount of the roasted strawberry purée on top, then arrange whole Nilla wafers and pieces to fill the gaps.
8
Repeat this one more time, finishing with a final third layer of cream cheese filling.
9
Press plastic wrap over the top of the cake, then chill in the fridge overnight.
10
When ready to serve, turn the cake out onto a serving tray and decorate with fresh strawberries.
11
Slice the cake and enjoy with extra roasted strawberry purée!
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