
This tangy fridge treat is a summer classic at my house. You don't need to turn on the oven, and every cool, creamy bite tastes like sunshine. Chilled layers of soft shortbread, zesty lemon cream, and fresh berries make every hot day feel like a vacation.
I first whipped this up for a big family picnic, and now everyone keeps asking for it at gatherings. My kids love how fruity and cool it tastes. I love how quick and simple it is to make.
Tasty Ingredients
- Cream cheese: Softened to room temp for a smooth, dreamy base
- Instant lemon pudding: Packs in a punchy lemon kick. Try premium brands for the best flavor
- Freshly squeezed lemon juice: Adds a real fresh taste. Go for organic if you can
- Vanilla: Balances the flavors. A splash of real vanilla goes a long way
- Half-and-half milk: Makes everything luscious and super creamy. Pick a quality milk
- Whipped cream: Lightens things up—I use real cream or your favorite whipped topping
- Shortbread cookies: Any kind works. They hold the layers together and make it a breeze to assemble
- Fresh berries: For bursts of color and brightness. Use whatever berry is in season
Simple Step-by-Step Guide
- Chill and serve
- Cover your finished dessert and chill it in the fridge for at least six hours. Top with fresh berries before digging in
- Sprinkle cookie topping
- Crumble up leftover cookies and sprinkle over the top for an extra crunchy bite
- Build more layers
- Spoon half of the leftover lemon cream on top of your cookie layer. Add another round of cookies, then finish with the last of the lemon mixture
- Get your layering started
- Smooth a quarter of the cream over the bottom of your dish, add a single layer of cookies, pressing down gentle
- Fold in whipped cream
- Use a spatula or wooden spoon to gently fold in the whipped cream. Go easy—don't stir hard or you'll knock out all the air
- Mix in milk step by step
- Pour in half the milk and mix on low. Once it's smooth, add the rest of the milk and keep beating until fluffy
- Add lemon pudding and flavor
- Toss in the lemon pudding mix, lemon juice, and vanilla. Beat together until the color is nice and yellow and the aroma is amazing
- Beat cream cheese until smooth
- Grab your mixer and beat room-temp cream cheese until it's really creamy—about two or three minutes. Bye-bye, lumps

Good to know
This makes twelve hearty slices, perfect for groups
You can prep it a day ahead with no trouble
Tastes amazing chilled straight from the fridge
It's light, creamy, fruity, and never heavy
What I love most
My favorite part is always those first few bites after a hot summer night. I love sharing a slice outside in the backyard, especially with my mom—she's a huge fan of lemony sweets

How to store it
This dessert stays good for three days if you keep it covered and chilled. It's easiest to grab pieces straight from the dish. Freezing isn't great since the cream goes runny. Always add your berries fresh so they stay nice and crisp
Swap it up
If you don't have shortbread cookies, swap for butter cookies or even ladyfingers. No instant pudding? Use homemade vanilla pudding plus lemon juice. Whipped cream can be replaced with vegan whip, so you can make this totally plant-based
Serving ideas
Make it fancy by piling on lots of fresh berries like raspberries, blueberries, or strawberries. Grate a little lemon zest on top for extra zing. A spoonful of fruit sauce is awesome too
How it started and family vibes
No-bake fridge cakes like this are a favorite all over Germany. Everybody seems to have a family version. They popped up in the 1950s as a fun, modern dessert. Now, you can't imagine summer without them. My grandma still swears by the cookie layers, and now my little family digs it too
Common Recipe Questions
- → How long should you chill the lemon ice cake?
Let it sit in the fridge at least six hours, but overnight is even better for top results.
- → Can I swap out Lorna Doone cookies?
Absolutely, any butter cookies or shortbread work great for this cake too.
- → What berries make the best topping?
Fresh raspberries, blueberries, or strawberries all pair really well with the lemon flavor.
- → Do I need an electric mixer for the cream?
If you put in a little elbow grease, you can whip it by hand too, but a mixer sure makes it easier.
- → Can you make the ice cake ahead of time?
Yep, making it a day early makes it even firmer and the flavors get better too.